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White Chocolate Cupcakes

Irresistible White Chocolate Cupcakes with Ganache Bliss

These White Chocolate Cupcakes are a celebration of flavor, filled with rich ganache and topped with decadent frosting, making them an ideal treat for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup cake flour can use all-purpose flour by measuring 1 cup + 2 tbsp (141 g) instead.
  • 1 tbsp baking powder don't substitute unless using self-rising flour.
  • 1 tsp baking soda though not essential, it enhances texture.
  • 1 tsp salt do not skip this step!
  • 1/2 cup unsalted butter ensure it's softened for easier mixing.
  • 1 cup granulated white sugar can replace with granulated cane sugar if desired.
  • 3 large egg whites best if used at room temperature.
  • 2 tsp vanilla extract for the purest taste, choose natural vanilla.
  • 1 cup buttermilk can mix milk with a splash of vinegar to create a substitute.
  • 8 oz high-quality white chocolate (chopped) recommended brands include Lindt or Ghirardelli.
  • 1/2 cup heavy cream you can use milk, but the result may vary.
  • 3 cups powdered sugar try not to substitute unless absolutely necessary.
For the Buttercream Frosting
  • 1/2 cup unsalted butter (softened) make sure it's at room temperature.
  • 2 cups powdered sugar sift for a smoother consistency if desired.
  • 2 tsp vanilla extract use the same pure vanilla extract for uniformity.
  • 4 oz chopped white chocolate cool it down before blending into the mixture.

Equipment

  • Muffin tin
  • Electric mixer
  • Double Boiler
  • cupcake corer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
  2. Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated white sugar together on medium speed for 2-3 minutes until light and fluffy.
  4. Mix in the egg whites and vanilla extract, continuing to mix until pale and combined.
  5. Gradually alternate adding the dry ingredient mixture and the buttermilk into the wet mixture until just combined.
  6. Spoon the batter into prepared cupcake liners, filling each about two-thirds to three-quarters full, and bake for 16-18 minutes.
  7. Prepare the white chocolate ganache by melting chopped white chocolate and heavy cream together over a double boiler, then whip until fluffy.
  8. Beat softened butter until fluffy, then mix in cooled melted white chocolate followed by powdered sugar until smooth.
  9. Once cupcakes are cool, use a cupcake corer to create a well in each and fill with ganache, then pipe buttercream frosting on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 70mgFiber: 0.5gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Ensure all wet ingredients are at room temperature for the best texture.

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