White chocolate cupcakes — just saying the name makes my mouth water. Sweet, creamy, elegant and utterly delicious, these cupcakes are a must for anyone who loves white chocolate. I first published this recipe in 2012 and have refined it over the years to improve texture, flavor and presentation.
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Why You Should Try This Recipe
Many readers tell me this is one of the best white chocolate cupcake recipes they’ve tried. What sets it apart is that white chocolate appears both in the batter and in the frosting — plus I fold in chopped white chocolate pieces so each bite has little pockets of creamy sweetness. That extra bit of chocolate in the crumb is an easy way to elevate a classic cupcake.
They look beautiful and are ideal for special occasions like birthdays, showers, parties or intimate weddings. You can finish them simply with chocolate shavings, colorful sprinkles, or top a swirl of frosting with a fresh raspberry for an elegant touch.
Although indulgent, these cupcakes aren’t overwhelmingly heavy. The frosting is lighter than many American-style frostings while still delivering plenty of white chocolate flavor.
Ingredients for White Chocolate Cupcakes
This is a straightforward cupcake batter with a few thoughtful touches for a tender crumb and bright white chocolate flavor. Use room-temperature butter and eggs for the best results.
Butter & Eggs – Provide structure, moisture and lift. Use softened butter and room-temperature eggs.
Sugar – Granulated sugar sweetens the batter; a little powdered sugar helps stabilize the frosting.
Flour – All-purpose flour gives the right texture. Baking powder adds lightness.
Milk – Use just enough to make the batter fall in thick ribbons. Buttermilk also works and adds a pleasant tang.
White Chocolate – Finely chop some for the batter so the pieces distribute evenly, and melt extra for the frosting. Choose a white chocolate you enjoy; bars or couverture are both fine.
Cream Cheese – The base of the frosting. Full-fat cream cheese delivers the creamiest texture.
Heavy Cream – Combined with the melted white chocolate to make a smooth, stable frosting. Avoid substituting milk, which can make the frosting too thin.
Powdered Sugar – Sweetens and helps firm the frosting.
How to Make White Chocolate Cupcakes in 5 Steps
1. Prepare the chocolate: Chop white chocolate into small pieces about the size of chocolate chips for the batter. For the frosting, chop extra finely so it melts smoothly into the cream.
2. Make the batter: Cream the butter, sugar and eggs until light and fluffy for an airy cupcake. Add the flour and baking powder, then mix in milk until just combined. Gently fold in the chopped white chocolate so the batter remains tender.
3. Bake the cupcakes: Divide the batter among 12–15 liners, filling each about three-quarters full. Bake at 170°C (340°F) for 19–23 minutes on the second-lowest rack. The tops should still be slightly soft so the cupcakes stay moist — use a toothpick to check for doneness.
4. Prepare the frosting: Gently melt the finely chopped white chocolate with the heavy cream over low heat, stirring constantly and avoiding boiling. Allow the mixture to cool to lukewarm before combining with cream cheese so the frosting doesn’t become too loose.
5. Decorate: For a rustic finish, spread the frosting with a spoon. For a polished look, chill the frosting briefly, then pipe swirls with a star tip. If piping, fill the bag while the frosting is still soft, then chill briefly to help it hold its shape.
My Best Baking Tips
Don’t overmix: Once you add the flour, mix only until combined to keep cupcakes light. For the frosting, beat the cream cheese and powdered sugar briefly — overbeating can make it too soft.
Watch browning: White chocolate can brown more easily than darker chocolate. Keep the pieces from sitting on the surface of the batter and bake on a lower rack. If the tops brown too quickly, tent loosely with foil toward the end of baking.
Storing White Chocolate Cupcakes
Store finished cupcakes in an airtight container in the refrigerator for 1–2 days. If you plan to use colorful sprinkles, add them just before serving to avoid bleeding.
To make ahead: freeze unfrosted cupcakes, then thaw and frost them the day you plan to serve for the freshest texture and flavor.
Recipe Card
White Chocolate Cupcakes
25
22
12 cupcakes
Ingredients
For the Cupcake Batter:
- 125 g ½ cup + 1 tablespoon butter, softened
- 110 g ½ cup sugar
- 2 medium eggs, room temperature
- 250 g 2 cups all-purpose flour
- 2 teaspoon baking powder, leveled
- 140 ml ½ cup + 2 tablespoon milk or buttermilk
- 120 g 4.2 oz white chocolate, finely chopped (for batter)
For the Frosting:
- 40 ml 2½ tablespoon heavy cream
- 140 g 5 oz white chocolate or couverture, finely chopped (for frosting)
- 300 g 10.5 oz full-fat cream cheese
- 2 tablespoon powdered sugar
Instructions
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Beat the butter, sugar and eggs until light and fluffy. Add the dry ingredients and milk, mixing only until just combined. Fold in the chopped white chocolate gently.
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Spoon batter into liners, filling about ¾ full. Bake at 170°C (340°F) for 19–23 minutes on the second-lowest rack. A toothpick inserted into the center should come out with a few moist crumbs.
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For the frosting, melt the finely chopped white chocolate with the cream over low heat, stirring constantly. Cool to lukewarm, then beat with the cream cheese and powdered sugar until smooth but not overly soft.
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Decorate as desired: spread for a casual look or pipe for a refined finish. Add sprinkles or fruit just before serving.
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Store in an airtight container in the fridge for 1–2 days. To make ahead, freeze unfrosted cupcakes and frost after thawing.