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–+ servings
White Chocolate Cupcakes

Decadent White Chocolate Cupcakes That Melt In Your Mouth

Indulge in these lush White Chocolate Cupcakes infused with silky ganache, perfect for any celebration or craving.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups Cake Flour Substitute with all-purpose flour for a denser outcome.
  • 1 tbsp Baking Powder Essential for raising the cupcakes.
  • 1 tsp Baking Soda Works with acidic ingredients for leavening.
  • 1/2 tsp Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Softened for easy creaming.
  • 1 cup Granulated Sugar Adds sweetness and helps create airy batter.
  • 4 Egg Whites Room temperature for better incorporation.
  • 1 tsp Vanilla Extract Infuses flavor.
  • 1 cup Buttermilk Room temperature for better mixing.
Ganache Filling
  • 1 cup High-Quality White Chocolate Bar e.g., Lindt or Ghirardelli.
  • 1/2 cup Heavy Cream Creates silky texture for ganache.
Buttercream Topping
  • 1/2 cup Unsalted Butter Whipped until light and creamy.
  • 2 cups Powdered Sugar Sweetens the buttercream.
  • 1/2 cup Melted White Chocolate Adds flavor to frosting.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Double boiler
  • cupcake corer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  3. Using an electric mixer, cream the softened unsalted butter and granulated sugar together until pale and fluffy.
  4. Add the egg whites one at a time, along with the vanilla extract, until smooth.
  5. Gradually add the reserved dry ingredients and buttermilk, mixing until just combined.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 16-18 minutes, checking doneness with a toothpick.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
  9. In a double boiler, melt white chocolate, butter, and heavy cream until smooth for ganache.
  10. Whip ganache until fluffy and pipeable.
  11. Whip softened butter until fluffy, then add melted white chocolate and sifted powdered sugar.
  12. Remove centers of cupcakes and fill with ganache, then top with buttercream.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best results. Measuring flour accurately is crucial.

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