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Festive White Chocolate Cupcakes Recipe

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★★★★★

4.5 from 145 reviews

These Festive White Chocolate Cupcakes combine moist vanilla cupcakes with a rich and creamy white chocolate buttercream frosting. Perfect for celebrations and holiday gatherings, these cupcakes are infused with white chocolate both inside the batter and in the luscious frosting, creating an indulgent and elegant treat.

Ingredients

Scale

For the Vanilla Cupcakes

  • 1/2 cup full-fat sour cream, room temperature (125g)
  • 1/2 cup water (120g)
  • 1/4 cup vegetable or canola oil (56g)
  • 1 large egg, room temperature (56g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1 1/4 cups all-purpose flour (160g)
  • 1 cup granulated sugar (200g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp fine salt (3g)

For the White Chocolate Cupcakes Addition

  • 1 cup white chocolate (175g), chopped or chips
  • 1/4 cup heavy whipping cream, room temperature (60g)

For the White Chocolate Buttercream Frosting

  • 1/2 cup white chocolate (85g), chopped or chips
  • 1/4 cup heavy whipping cream, room temperature (60g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1/4 tsp fine salt (1g)
  • 3 1/2 cups powdered sugar (452g or 1 lb. box)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
  2. Melt White Chocolate: In a microwave-safe bowl or over a double boiler, gently melt 1 cup (175g) of white chocolate with 1/4 cup (60g) of heavy whipping cream until smooth and glossy. Set aside to cool slightly.
  3. Mix Wet Ingredients: In a large bowl, combine 1/2 cup sour cream, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 tablespoon vanilla extract. Whisk until smooth and well blended.
  4. Add Melted White Chocolate: Slowly add the melted white chocolate mixture into the wet ingredients and stir until uniformly combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt.
  6. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until the batter is smooth with no lumps but do not overmix to keep cupcakes tender.
  7. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Prepare White Chocolate Buttercream: Melt 1/2 cup (85g) white chocolate along with 1/4 cup (60g) heavy whipping cream until smooth. In a large mixing bowl, beat 1 cup (226g) unsalted butter until creamy. Gradually add 3 1/2 cups (452g) powdered sugar, mixing on low to avoid a sugar cloud. Once combined, pour in the melted white chocolate mixture, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Beat on medium-high speed until frosting is light, fluffy, and spreadable.
  10. Frost the Cupcakes: Using a spatula or a piping bag, generously frost each cooled cupcake with the white chocolate buttercream. Decorate as desired for a festive touch.

Notes

  • Ensure all your wet ingredients are at room temperature for the best texture and consistency.
  • Be careful not to overmix the batter to keep the cupcakes light and fluffy.
  • Melt the white chocolate gently to avoid scorching or seizing.
  • The buttercream frosting can be refrigerated for up to 3 days; re-whip before using if it becomes too stiff.
  • This recipe yields 12 standard-sized cupcakes.

Keywords: white chocolate cupcakes, vanilla cupcakes, white chocolate buttercream, festive cupcakes, holiday desserts, creamy frosting

Find it online: https://busyrecipe.com/festive-white-chocolate-cupcakes-recipe/