White Chocolate Cupcakes with White Chocolate Buttercream Frosting

I have had a thing for white chocolate lately—ever since I made those Orange White Chip cookies I have re-discovered my love for it—certainly not as a replacement for traditional milk or dark chocolate, just as a new and interesting flavor.  It is both light and rich at the same time, though that seems like it wouldn’t be possible.  And it pairs well with fruit flavors, which allows for all sorts of great combinations. 

I made these cupcakes for a christening (I blurred out the baby’s name to protect the innocent!) and I really enjoyed them.  My only complaint is the chips in the batter fell to the bottom so when you peeled off the cupcake liner it was strewn with sticky chips.  It didn’t ruin them by any means, but I would have preferred the chips remain suspended throughout the cake.  I feel like there must be some trick to ensure that happens.  If you know what it is please share your insight!

Overall these were delicious.  I kept the frosting thick and it reminded me of those candy lollipops my mom used to make for our nursery school birthday parties.  You know the ones

White Chocolate Cupcakes:

  •  2/3 cup whole milk
  • 1 tablespoon white vinegar
  • 2/3 cup butter, at room temperature
  • 1  1/3 cup granulated sugar
  • 3 eggs, at room temperature
  • 1  1/4 cups white chocolate chips
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat the oven to 325 F.  Insert liners into 2 dozen regular size cupcake tins.

Combine milk and vinegar in a cup.  Stir together and set aside for at least five minutes.

In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy.  Add the eggs one at a time.  Beat well after each addition.

In a small saucepan combine 1/2 cup of the white chocolate chips and the water.  Stirring continuously, heat until melted.

Add the vanilla and white chocolate mixture to the butter/sugar mixture.

In a separate bowl combine the dry ingredients (flour, salt, and baking soda).

Add the dry ingredients (in three parts) to the butter/sugar mixture, alternating with the milk/vinegar mixture.  Beat for one minute after each addition.

Gently fold remaining white chocolate chips into batter.

Fill the cupcake liners 3/4 full and bake for 20-25 minutes, depending on your oven.

Cool in pan completely before frosting.

White Chocolate Buttercream Frosting:

  • 1.5 cups white chocolate chips
  • 4 tablespoons butter, at room temp
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 4.5 cups confectioners’ sugar

Heat the white chocolate chips, butter, and milk in a saucepan until melted. Remove from heat and stir in the vanilla.  Slowly mix in the sugar (using an electric mixer) until you reach your desired spreading consistency.  Add more milk if necessary.  Add a few drops of food coloring, if wish, noting, however, that doing so could change the consistency of the frosting.  (I added blue!)

Adapted from Krystina Castella’s Crazy About Cupcakes available for purchase here.

Cupcake design inspired by Sugar Cups.

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6 Responses

  1. Those look so delicious! I know that when I make blueberry muffins, to prevent the blueberries from sinking I toss them in some flour first and then add them to the batter. You could try that with your chocolate chips.

  2. Thank you, Christina! I will definitely give that trick a try!

  3. Just lightly toss the chips, nuts, or berries in flour and that will help suspend them in the batter. The flour coating binds to the batter suspending them pretty nicely until they are gobbled down.

  4. Thanks for the tip Kelly! I look forward to giving it a go!

  5. You are my hero! I love white chocolate so these are doubly amazing!! 🙂

  6. Hahaha, thanks Margy! Never too much white chocolate!

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