White Chocolate Cupcakes

Yesterday was my friend, Jill’s, birthday.  Last week we were discussing her desired cupcake flavor for me to make, and I offered up this white chocolate cupcake recipe.  She immediately agreed, and I immediately envisioned these pure white little guys with my new cupcake liners and some white nonpareils on top.  Maybe it was the recent six inches of snow that the Upper Valley received that inspired all the whiteness, I don’t know.  But all I know is that I am darn glad she chose this flavor.

When I first met Jill, we were attending orientation at our new jobs.  She walked into the auditorium, beautiful, with a fantastic necklace on (I instantly thought, “I have to be friends with this girl because we have similar tastes in jewelry”), and she immediately sat down next to me out of all the seats there.  When we both discovered that we were in similar fields, were devoted fans of True Blood on HBO, and were both looking for places to buy home supplies (Target, anyone?), it was an instant friendship that I know will last a long time.  Since then, our dogs have become best friends, and Jill has become a surrogate mom to Scout (and even watched the cats for me once) when I go out of town.  She’s great, people.

These cupcakes are moist, yet dense.  And even though I traditionally associate white chocolate with having a little too much sweetness for my taste, the cupcakes were not overwhelmingly sweet.  I decided to pair them with a white chocolate cream cheese frosting (yes, another cream cheese frosting variation…can you really have too many?) because I figured the cream cheese base would counterbalance the potential oversweetness of the white chocolate.  It may have toned down the sweetness just a bit, but it almost seemed like the perfect pairing.  I used the leftover white chocolate bar (I used Lindt) to make a few white chocolate curls as a garnish (but, let’s be honest, I ate a lot of them….), and the end result did look a little like a snow-topped mountain (at least I hoped they did…they did to me…).  I have a sneaking suspicion that these cupcakes would do well with an add-in flavor…maybe some swirls of raspberry preserves, some Bailey’s Irish cream, or even some pumpkin puree.

Happy Birthday, Jill.  Thank you for being such a great new friend to me.

White Chocolate Cupcakes

Servings: 18 cupcakes


For the cupcakes:

1 and 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup butter (5 and 1/3 tablespoons-your stick of butter will probably give you the measurement in case you are like me and can’t do math), softened

3/4 cup sugar

2 large eggs

4 ounces good-quality white chocolate, chopped and melted

1 teaspoon vanilla

1 cup plus 1 tablespoon milk (I used whole because I had it on hand…use whatever you have)

For the frosting:

8 ounces cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

2 ounces white chocolate, melted

2 teaspoons vanilla

6 teaspoons milk

4-6 cups confectioners’ sugar



1. For the cupcakes: Preheat the oven to 325 degrees.

2. Line a cupcake pan (or two) with the cupcake liners of your choice.

3. In a large bowl, whisk together the flour, baking powder, and salt; set aside.

4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.

5. Add the eggs, one at a time, mixing well after each addition.

6. Add the melted white chocolate and vanilla, mixing well.

7. Alternately add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.

8. Divide the batter evenly into the prepared cupcake pan.

9. Bake the cupcakes until a tester inserted into the center comes out clean, about 20-22 minutes or so.  Let cool completely before frosting.

10. For the frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the cream cheese and butter on medium speed until smooth, about 1 minute.

11. Add the melted white chocolate, vanilla, and milk.

12. Reduce the mixer speed to low and add the confectioners’ sugar, until you reach your desired consistency. *I added the full 6 cups of sugar for proper piping consistency.

13. Pipe as desired onto completely cooled cupcakes.


Source:  Cupcakes and frosting directly from Baking Bites.




November 12, 2011 - 8:19 am

The Curvy Carrot » White Chocolate Cupcakes | Chocolate Crazy Online - […] View original post: The Curvy Carrot » White Chocolate Cupcakes […]

November 12, 2011 - 11:12 am

Notyet100 - Ummm too good,..:)

November 12, 2011 - 2:31 pm

Erin @ Texanerin Baking - I LOVE white chocolate! I’ve made a few white chocolate cakes before but was always disappointed by the lack of chocolate taste. I’ve been wanting to make these so it’s good to know that they’re worth trying. 🙂

November 12, 2011 - 2:45 pm

Ann P. - This post made me go “Aww!” I love new friendships. And with these amazing cupcakes, I bet that friendship is solidified for life! That is the power of baked goods. 😉

November 12, 2011 - 7:39 pm

Nicola @ unhip squirrel - Yummy! When I was a kid, I was obsessed with white chocolate – though, as you say, it had to be GOOD white chocolate. There’s nothing worse than the bad stuff! Thanks for sharing this recipe. 🙂

November 13, 2011 - 12:42 pm

Maria - White chocolate is underrated…sure it’s not real chocolate, but that doesn’t mean it cant be good!!!

November 13, 2011 - 5:21 pm

Jenn@eatcakefordinner - Sounds delicious – I love everything with white chocolate!

November 14, 2011 - 11:05 am

skr - So very pretty, plus I love the rich undertones that white chocolate gives out. Yummy idea! :]

November 14, 2011 - 4:44 pm

Kristi - I would love to try them with some raspberry preserves for my hubby’s birthday! How would you suggest adding it? Directly into the batter or swirl into each individual cupcake?

November 14, 2011 - 5:30 pm

srlacy - Hi Kristi-

You could do it either way, but it might be a prettier end product if you do each swirl individually. I can’t wait to hear how they turn out!

November 20, 2011 - 3:33 pm

Kristi - I did them individually and they turned out great! I made a few without just to compare and we prefer them with the raspberry. Thanks so much for the great recipe!

December 6, 2011 - 10:46 pm

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December 30, 2011 - 10:39 pm

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January 22, 2012 - 7:11 pm

Kaydoll - Made these (miniature cupcake size) for a party last night. What a hit! Women justified eating four or five saying it was equal to one regular sized cupcake. I went a little heavy on the white chocolate in the frosting, but cut back a tad on the powdered sugar. Works fine as long as its not over whipped.

January 24, 2012 - 10:45 pm

Lisa - These look amazing! Just curious, did you use unsalted butter, or salted? I want to assume unsalted, since you added that 1/2 tsp of salt- but just want to be sure, thanks! Can’t wait to try these

January 24, 2012 - 10:50 pm

srlacy - Hi Lisa-
Yep, you are right-I used unsalted. In fact, that’s the only kind I will buy! 🙂

February 7, 2012 - 12:29 pm

Raquel - just baked a batch of these to take on a trip. AMAZING recipe. delicious frosting but even more delicious cake! Spongy, fluffy and very very yummi, thank you for those! x

April 3, 2012 - 10:59 pm

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April 17, 2012 - 12:28 pm

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June 4, 2012 - 1:50 am

Mary - These are a match to my Chocolate Reese’s cupcakes. My mom and daughter love the white chocolate Reese cups so I needed a really good recipe for white chocolate cupcakes. I used a peanut butter frosting and striped it with a white chocolate it works amazingly well. Thanks for the recipe.

June 12, 2012 - 11:03 am

Good eating, good prices, REAL EVIDENCE | Deep Fried Epiphany - […] White chocolate cupcakes with mixed berry buttercream (frosting was a concoction I could not create again if I tried) […]

July 3, 2012 - 4:05 pm

Bev Bracey - Really want to try this recipe but live in UK have managed to convert most of the measurements, but having difficulty with the measure of butter. Could you give the amount in either ounces or grams. Many thanks

July 4, 2012 - 11:06 am

srlacy - Hi Bev-

My suggestion would be to google it or try a conversion chart. One stick of butter is 8 tablespoons, if that helps. Good luck.

March 8, 2013 - 5:33 pm

Krystina - Hi! Trying these babies out tomorrow, will the truffle set after a few hours??
I don’t want them having hard chocolate in the middle?

March 8, 2013 - 5:36 pm

Krystina - Never mind sorry! Thought this was the recipe that added the white Lindt truffle to the middle!

March 11, 2013 - 1:16 pm

Tara - I made these this past weekend for a get-together. They were wonderful. My husband doesn’t like milk chocolate, but will eat white chocolate, so these were great for him too.

August 28, 2013 - 12:38 am

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December 23, 2013 - 4:15 am

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January 28, 2014 - 6:28 pm

Derrick - Did you guys use bakers white chocolate for this?

January 28, 2014 - 7:42 pm

srlacy - Hi Derrick-

I actually used some bulk white chocolate (I forget which brand it was) from my local market. You could probably also use bakers white chocolate for this as well.

May 11, 2014 - 11:22 pm

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May 18, 2014 - 4:23 pm

kimberly - hi! would this recipe adapt well to make an 8 inch round cake? do you have any suggestions?

May 20, 2014 - 9:46 am

srlacy - Hi Kimberly-

I apologize for the delayed response. Yes, you can absolutely adapt this to an 8-inch cake pan. I would increase the baking time, though. The best way to check if the cake is done is if you insert a cake tester into the center-when it comes out clean (without gooey crumbs), the cake should be done. Just test every few minutes. Hope this helps!

December 11, 2014 - 6:00 pm

Ivie - AH-MAY-ZING recipe. Used it for thanksgiving but I made a mistake and it was too hard (misread and underused the milk). Made another batch and Mother In Law and I lurrveeee it. It’s realy nice and fluffy.
Thank you curvy carrot

January 4, 2015 - 5:48 am

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January 24, 2015 - 2:46 pm

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