White Chocolate Cupcakes
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. Tender vanilla cake, a hidden white chocolate ganache center, and swirled buttercream frosting make these a quietly luxurious treat for any occasion.
12
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.
Notes
Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerated for up to 4 days (let come to room temp before serving). Freeze unfrosted or fully decorated cupcakes by wrapping tightly and storing for up to 2 months. Variations: try adding berries, swapping frosting flavors, or using dark chocolate ganache for a twist.
Nutrition
Calories: 370kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 93mg | Potassium: 102mg | Sugar: 34g | Vitamin A: 594IU | Calcium: 59mg | Iron: 1.1mg