I like to think about white cupcakes as mini wedding cakes you can enjoy daily. They are delicate, aromatic, and marvelously spongy, plus have an impeccable white frosting. They look so elegant which makes these Heavenly White Chocolate Cupcakes perfect for fancy tea parties or even wedding favors.
The vanilla and white chocolate combo feels heavily luxurious and timeless, at least for me. The rich creaminess of chocolate marries impeccably with floral and warm notes of vanilla. The sponge is super moist, tender, and infused with vanilla flavor, while the white chocolate creates the ganache feeling with minimum effort. I love this balanced and sophisticated taste, which is traditional and trendy at the same time making, them my go-to dessert for any crowd.
What Makes These White Cupcakes Special?
I said it before, and I’ll say it again – they can easily pass as mini wedding cakes. I think that says enough, right? I love heavily vanilla-infused sponge cakes, so besides staple vanilla essence in the batter, I love to add instant vanilla pudding powder. It truly layers the subtle floral notes, plus makes the cake moister and tender.
When it comes to the chocolate part, truffles are the best variety to use due to their special consistency and ganache-y center. Frosting is probably my favorite part of the cupcakes – it is super smooth, abundant in vanilla and chocolate, but still not too sweet because of the cream cheese. Here, you will find a perfect ratio between sponge, ganache, and cream on top!
How to Make Heavenly White Chocolate Cupcakes?
The prep process is a tad longer than for regular cupcakes, as you have a few additional steps and have to use a few separate bowls. But nothing much, believe me. I listed all the ingredients you need below.
- Flour – Use cake flour because it really makes a difference when it comes to texture. Here, the goal is moist, but crumbly cake, like regular ones. On the other hand, I like to make my cake flour by mixing all-purpose and instant vanilla pudding.
- Baking powder – Baking powder is the top-notch option for a leavening agent.
- Milk – Milk dilutes the batter to the right consistency, but doesn’t take off of the flavor. Instead, it makes cake moister and softer.
- Vanilla essence – A good splash of vanilla is inevitable.
- Eggs – To keep the white color of the cupcakes, use only egg whites. They will bind the mixture perfectly, but won’t do anything for the flavor, though.
- Butter – Butter is a staple if you want to achieve that traditional taste and texture. I use it for the frosting, as well.
- Sugar – I added regular, granulated sugar for the cake, and powdered for the icing.
- Sour cream – Sour cream comes as my secret ingredient. It does add to creaminess and a slightly tangy taste, but it’s here for one more reason. It actually limits the browning of the cake, so it can stay white.
- Chocolate – I use white chocolate bars for both cupcakes and frosting. I like to leave the cubes whole in the middle so they can melt nicely. I use fine-quality chocolate, but you can go with truffles for the cakes and bars for the frosting.
- Cream cheese – Cream cheese is the main ingredient for the frosting. Its tang pairs perfectly with white chocolate.
Step 1: Making the Batter
Start with measuring out the milk and merry it with vanilla essence. Next, combine flour and baking powder. Leave everything on the side and divide egg yolks and whites.
Save the yolks for some other recipe and beat the whites to soft peaks with a mixer. My least favorite part of this recipe is using a bunch of bowls, but doing it all step by step truly makes the difference. Use a big mixing bowl to blend softened butter with granulated sugar until fluffy.
Add the sour cream to the mixture, as well, and mix again to a smooth consistency. Now, add the flour and milk mixture to it in smaller portions. I usually do it in 3 segments.
The batter will be pretty dense but don’t worry, you have egg whites to add, as well. Use a silicone spatula to fold egg snow into it, also in three portions. Combine well till it’s smooth and that’s it.
Step 2: Baking
Cover the muffin tin with liners or baking paper and scoop the batter, filling 2/3 of the cupcake dents. Bake them for about 20 minutes at 325 °F (160 °C). Check them with a toothpick, it should come out clean or with a few crumbles on.
Step 3: Filling
For this batch, I placed white chocolate cubes in cupcakes before baking which is a time saver if you’re planning on eating them straight from the oven like me. It’s better to do it later, after baking, though. You have to work quickly here because they need to be burning hot when placing the chocolate in for the best effect.
Make a hole on top with a pepper corer and place chocolate truffles in. They will melt really nicely. I have a tip for you on this one – always choose truffles that have a thin layer of chocolate around slightly runny, and nougaty inside, because they won’t stiffen later.
Step 4: Frosting
Make a frosting by mixing melted white chocolate, cream cheese, butter, and a good splash of vanilla essence. When the icing becomes smooth, add powdered sugar and combine. Frosting will be screamy and silky. Keep it in the fridge while the muffins bake, because it will be easier to pipe.
Chill the muffins for about half an hour on the rack before topping them, to avoid melting. I like to dust some coconut and put almonds on top, as it gives me Raffaello vibes, plus adds some texture.
How to Store White Chocolate Cupcakes?
Like any other cupcakes, store them for four days in the fridge or a day or two at room temperature. Cream cheese frosting is steady at room temperature, so they are really delicious and kept like this. You can arrange them on the cake tray easily.
When keeping them in the fridge, go for airtight containers or plastic foil if you haven’t frosted them all at once. Sometimes I make a larger batch and keep frosting and cupcakes separately, as they can stay moist longer in plastic wrap. You can also freeze them, without the frosting, of course, for up to 3 months.
Heavenly White Chocolate Cupcakes
- 1 cupcake tin
- 1 Mixer
- 1 ¾ cups all-purpose flour
- 2 tbsp instant vanilla pudding powder
- 2 tsp baking powder
- ⅔ cup milk
- 1 tsp vanilla extract
- 4 egg whites (at room temperature)
- 6 tbsp butter (softened)
- ½ cup granulated sugar
- ¼ cup sour cream
- 16 white truffles (or white chocolate cubes)
- 6 oz white chocolate
- 1 pkg cream cheese
- ¼ cup butter
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 16 almonds (optional)
- 2 tbsp coconut (optional)
Making the Batter
- Measure out the milk and mix it with vanilla essence.
- In a separate bowl, combine the flour and baking powder.
- Separate the egg yolks from the whites. Using a mixer, beat the egg whites until they form soft peaks.
- In a large mixing bowl, blend the softened butter with granulated sugar until fluffy. Add the sour cream to the mixture and mix until it achieves a smooth consistency.
- Gradually add the flour and milk mixture in three equal portions, mixing well after each addition.
- Using a silicone spatula, gently fold in the beaten egg whites in three portions, ensuring the batter is smooth.
- Line a muffin tin with cupcake liners or baking paper. Scoop the batter into each mold, filling them about 2/3 full.
- Bake at 325 °F (160 °C) for approximately 20 minutes. Check their doneness with a toothpick; it should come out clean or with only a few crumbs attached.
- Once baked, while the cupcakes are still hot, create a hole in the top using a cupcake corer or a small knife.
- Place a chocolate truffle inside each hole.
- Mix melted white chocolate, cream cheese, butter, and a generous splash of vanilla essence together until smooth.
- Add powdered sugar and combine well.
- Place the frosting in the refrigerator while the cupcakes are baking to firm it up, making it easier to pipe later.
- Once the cupcakes have cooled for about half an hour on a rack, pipe or spread the frosting on top.
- Optionally, you can dust them with some coconut and add almonds on top for decoration.
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.