Description
Fluffy, moist white chocolate cupcakes swirled with melted chocolate and topped with creamy vanilla buttercream. A nostalgic dessert recipe ideal for celebrations or quiet indulgence.
Ingredients
1 3/4 cups cake flour
1 cup unsalted butter, room temperature
1 cup granulated sugar (or coconut sugar)
2 large eggs, room temperature
1–2 tsp pure vanilla extract
1/3 cup sour cream (or milk for lighter flavor)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4–8 oz white chocolate (for batter and frosting)
226g softened butter (for frosting)
2–3 cups powdered sugar
1–2 tbsp cream
pinch of salt
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Melt white chocolate using a double boiler or microwave (20-second intervals), then chill 5–10 minutes.
Whisk together cake flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
Cream butter and sugar until pale and fluffy (3 minutes). Add eggs, vanilla, and sour cream or milk; mix well.
Gradually add dry ingredients to wet ingredients, then fold in cooled white chocolate until just combined.
Fill liners 2/3 full. Bake 18–22 minutes until golden and a toothpick comes out clean.
Let cupcakes cool completely (at least 30 minutes) before frosting.
Beat 226g softened butter until creamy. Add powered sugar, cream, remaining white chocolate (4–8 oz), and salt. Mix until fluffy.
Notes
Chill melted white chocolate before mixing to prevent greasy batter.
Don’t overmix batter to keep texture light.
Use cake flour for extra tenderness.
Substitute milk for sour cream in the batter if preferred.
- Prep Time: 15
- Cook Time: 20
- Category: BAKING
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 0.2g
- Protein: 3g
- Cholesterol: 55mg