Dreamy, pillowy cupcakes meet creamy, silky ganache in these white chocolate cupcakes. With real white chocolate, fluffy butter, and a whisper of vanilla, each bite is sweet, soft, and smells like your kitchen put on perfume.
There’s something quietly luxurious about a white chocolate dessert. Maybe it’s the pale gold color. Maybe it’s how mellow it tastes, like sugar and cream got cozy and decided not to shout. Whatever it is, these cupcakes lean into it. You’ve got tender vanilla cake, a hidden white chocolate ganache center (I know), and a swirly, shiny buttercream frosting that’s basically happiness with a spatula.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this White Chocolate Cupcakes Recipe
These aren’t trying to be the loudest dessert at the table. They just quietly show up and impress everyone with their buttery charm. And they smell like a candy shop’s kitchen—not in a cloying way, more like you walked in while someone was melting chocolate and sugar and everything felt right.
- Ridiculously simple to make: You don’t need a pastry degree or seven mixing bowls. Just a few steps and a little patience while they cool.
- That melted-center surprise: Cutting into one reveals a soft ganache belly. It’s very satisfying, both visually and emotionally.
- Soft but not mushy: The cake texture is fluffy yet holds its own. No sad soggy bottoms here.
- White chocolate galore: It’s in the ganache, the frosting, and gently infused in the cake. Not overpowering, just… everywhere in the best way.
- Customization-friendly: Sprinkle with shavings, add raspberries, drizzle a little caramel if you’re feeling wild.
- Light enough for a second: Trust me, people will eat one and then do that “well, maybe just half of another” thing. It’s inevitable.
Ingredient Notes
Let’s talk ingredients. You don’t need anything exotic, but a few thoughtful choices make all the difference when white chocolate is the star.
- White chocolate: Use the good stuff—real cocoa butter, no waxy mockolate. It melts smoother and actually tastes like something other than sugar.
- Heavy cream: This helps melt the chocolate into that dreamy ganache filling and fluffs up the frosting. Don’t sub with milk here.
- All-purpose flour: Simple and sturdy. Stick with it unless you know your way around cake flour swaps.
- Unsalted butter: Get it nice and soft so it aerates into the batter like a cloud. Salted butter could work, but you’d want to dial back the added salt.
- Egg whites: Just the whites means extra fluff without extra richness. Whip them to soft peaks if you really want to up the lift, but it’s not mandatory here.
- Whole milk: Adds enough fat to keep things tender without tipping into richness overload. Skim milk won’t cut it.
- Powdered sugar: Sift it, sift it again, and then put it in. Nobody wants a lumpy buttercream surprise.
- Vanilla extract: Balances the white chocolate’s sweetness with a little depth. Don’t skip it; even fake vanilla extract will do if that’s what’s in the pantry.
- Vegetable oil: Helps with tenderness and shelf life. Just a tablespoon goes a long way.
How To Make This White Chocolate Cupcakes Recipe
Okay, sleeves up, apron on (or not, it’s your kitchen). Here’s how it all comes together without needing a bakery certification.
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Start with the ganache filling: Chop the white chocolate, then stir it into warm heavy cream. Nuke it in 30-second bursts, stirring each time, until you’ve got a glossy puddle of joy. Press plastic wrap onto the surface so it doesn’t crust over while cooling.
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Preheat and prep your pans: Oven to 350°F, liners in muffin pan. You don’t want to scramble for these once your batter’s ready and you’re already dusted in flour.
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Mix the dry stuff: Flour, baking powder, salt. Easy. Give it a good whisk to evenly disperse the leavening. Set it aside where you won’t accidentally scatter it across the counter.
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Cream the butter and sugar: Beat them with an electric mixer until it looks like fluffy snow. This takes about 3 minutes. Put on a podcast or hum awkwardly like I do.
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Add the wet ingredients: Egg whites go in one at a time, then oil and vanilla. It might look curdled. That’s fine. It smooths out later, trust.
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Combine wet and dry: Alternate flour with milk, starting and ending with flour. Mix by hand once the wet’s in there to avoid overmixing. This is a cupcake, not bread dough.
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Fill and bake: Spoon the batter into your liners, about 2/3 full. Bake for 15 to 18 minutes. Use the noble toothpick test: if it comes out clean, they’re done.
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Cool completely: Like, fully. Ganache will melt right through if you rush this step. Put them on a rack and give them time.
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Make the frosting: Blend softened butter, sifted powdered sugar, vanilla, and heavy cream. Then drizzle in your cooled melted white chocolate and beat until it fluffs up like frosting should.
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Fill and frost: Pop a hole in each cupcake (a paring knife or cupcake corer works well). Spoon or pipe in the ganache. Top with buttercream—pipe it fancy or just swirl with a spoon.
Storage Options
Storing these white chocolate cupcakes is surprisingly low drama. If you have any left, that is.
You can stash them in an airtight container at room temp for a day or two. Although, because of the ganache and buttercream, I prefer to refrigerate them if they’re hanging around longer than overnight. The fridge keeps the filling from going too soft and slump-prone.
Just know, cold cupcakes aren’t their best selves. They’re a little stiff. Let them sit at room temp for at least 30 minutes before serving so the butter and chocolate can relax into their creamy selves again.
Freezing? Totally doable. Frosted or unfrosted, just freeze them on a tray first so they don’t all fuse together, then wrap in plastic and tuck into a freezer bag. Thaw at room temp (unwrapped or lightly tented) and they’ll perk right back up.
Variations and Substitutions
Love a good twist? Me too. Here are a few ways to remix these while keeping the white chocolate cupcake base strong and lovely.
- Add fresh berries: A few raspberries or blueberries tucked into the batter before baking gives a tart-sweet contrast that loves that white chocolate.
- Swap the frosting flavor: Try a raspberry or lemon buttercream for a bright, fruity spin. Even whipped cream cheese frosting works beautifully if you lean more tangy than sweet.
- Use dark chocolate instead: If you’re feeling moody (I get it), a dark chocolate ganache inside gives more depth with the same fluffy cupcake base.
- Try almond extract: Swap half the vanilla extract with almond for a fancy pastry-shop edge.
- Top with crunchy bits: White chocolate curls are classic, but chopped pistachios, dried rose petals, or even toasted coconut all have major flair.
- Make it mini: Use mini muffin tins for bite-sized versions. Adjust the bake time to around 10–12 minutes and watch ’em close.
What to Serve with White Chocolate Cupcakes
These little guys definitely hold their own—but pairing them with complementary bites or sips can turn the whole affair into something extra special.
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If you’re doing a dessert spread, add something fruity and tart. Like maybe these peanut butter banana ice cream sandwiches. They’re cold, nutty, and play well with the creamy sweetness of these cupcakes.
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Coffee is a no-brainer. Serve them alongside a strong cup of espresso or cold brew. That slight bitterness cuts the white chocolate sweetness and gives you a little perk with each bite.
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Bubbly drinks (hello, Prosecco) make these feel even more like a celebration. The bubbles clear your palate between bites… so you can keep grabbing “just one more.”
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If savory is your thing before sweet, I highly recommend something like these easy shrimp fajitas. Bold, spiced, and then—boom—cool down with a cupcake for dessert.
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For afternoon tea? Absolutely. Add some fresh berries, lemon wedges, dainty sandwich slices. Then let the cupcakes shine as the grand finale.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yep, totally. You can bake the cupcakes the day before and store them in an airtight container at room temp. You can even make the ganache and frosting ahead too—just keep them in the fridge, tightly covered. Let the frosting warm up a bit before using so it’s spreadable again. Then assemble and frost just before serving, or up to several hours ahead if you’re hosting or prepping for a party.
What’s the best kind of white chocolate to use?
Go with real-deal white chocolate—check the package for cocoa butter. Brands like Ghirardelli, Lindt, or Valrhona are great if you can swing it. Avoid anything labeled “white baking chips” or “white morsels.” Those often use palm oil instead of cocoa butter and they don’t melt well or taste like… much of anything, honestly.
Can I make them gluten-free?
Sure, just use a good 1-to-1 gluten-free flour replacement that includes xanthan gum or another binder. The texture might come out slightly different—maybe a tad more crumbly—but the flavor will still shine, especially with all that white chocolate action.
Do I have to use a cupcake corer?
Nope, not at all. A small paring knife works just fine. Just slice a little cone out of the center, scoop or pipe in the ganache, then try to resist eating all the top bits you just carved off. (No judgment if you cave.)
White Chocolate Cupcakes
Ingredients
White Chocolate Ganache Filling
- 4 oz (115 g) white chocolate chopped, use real cocoa butter
- 1/3 cup (80 ml) heavy cream
Cupcakes
- 1 1/2 cups (188 g) all-purpose flour
- 1 1/2 tsp (1.5 tsp) baking powder
- 1/4 tsp (1.25 ml) salt
- 1/2 cup (113 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 3 egg whites large, room temperature
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) whole milk room temperature
White Chocolate Buttercream
- 1/2 cup (113 g) unsalted butter softened
- 2 cups (240 g) powdered sugar sifted
- 1/4 cup (60 ml) heavy cream
- 1/2 tsp (2.5 ml) vanilla extract
- 3 oz (85 g) white chocolate melted and cooled
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Electric mixer
- Microwave or Double Boiler
- Paring knife or cupcake corer
- Piping Bag (optional)
Instructions
- Make the White Chocolate Ganache Filling: Place chopped white chocolate in a bowl. Heat heavy cream until steaming, then pour over chocolate. Let sit 2 minutes, then stir until smooth. Microwave in 15–30 second increments if needed to melt fully. Press plastic wrap directly on top and set aside to cool and thicken.
- Prepare for Baking: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat softened butter and sugar with an electric mixer for about 3 minutes, until fluffy and light. Scrape down the bowl as needed.
- Add Wet Ingredients: Mix in egg whites one at a time, then add oil and vanilla. Beat until mostly smooth (it may look slightly curdled; that's okay).
- Combine Dry and Wet: On low speed, add flour mixture in three additions, alternating with milk (begin and end with flour). Mix gently, just until combined. Do not overmix.
- Bake: Divide batter evenly among lined cupcake wells, filling each about 2/3 full. Bake for 15–18 minutes, or until a toothpick comes out clean and tops spring back lightly.
- Cool: Let cupcakes cool in pan 5 minutes, then transfer to wire rack to cool completely—this is important so the ganache doesn’t melt inside.
- Make the White Chocolate Buttercream: Beat butter until creamy. Add sifted powdered sugar, cream, and vanilla. Mix on low to start, then on high for 2 minutes. Drizzle in cooled melted white chocolate and beat until fluffy and smooth.
- Fill & Frost the Cupcakes: Using a paring knife or corer, make a small hole in the center of each cupcake. Fill with a spoonful or piped swirl of ganache. Pipe or swirl buttercream frosting on top. Decorate with white chocolate curls, berries, or sprinkles if desired.
