White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

Welcome, sweet tooth enthusiasts! I’m excited to share with you my moist white chocolate cupcakes with white chocolate cream cheese frosting. 

These cupcakes are the perfect balance between decadent and light, with a moist crumb and a creamy frosting that’s simply irresistible. 

Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to impress your taste buds and satisfy your sweet tooth. So grab your apron, preheat your oven, and let’s get started!

white chocolate cupcakes with white chocolate cream cheese frosting

Why you’ll love these cupcakes

  1. Decadent flavor: These moist white chocolate cupcakes have a rich, indulgent flavor that’s perfect for satisfying any sweet tooth. The addition of cream cheese frosting only adds to the mind-blowing taste, making them a must-try for anyone who loves desserts.
  2. Easy to make: Despite their impressive flavor, these cupcakes are surprisingly easy to make, even for new bakers. The recipe includes simple ingredients and easy-to-follow instructions, so you can have delicious cupcakes ready in no time.
  3. Simple, yet impressive presentation: Whether you’re hosting a party or simply looking to impress your friends and family, these cupcakes are sure to make a statement. The creamy white chocolate frosting adds an elegant touch, while the moist texture and white chocolate truffle make them look as good as they taste.
  4. Versatility: These cupcakes are versatile enough to serve for any occasion, from a casual get-together to a fancy dinner party. You can even customize them with your favorite toppings, such as fresh berries, chopped nuts, or sprinkles, to make them your own.
white chocolate cupcakes with white chocolate cream cheese frosting

Ingredients you’ll need

  • Cake flour. Gives these cupcakes their light and fluffy texture
  • Baking powder and baking soda: Help the cupcakes rise
  • Salt. Enhances the overall flavor
  • Granulated sugar. Sweetens the cupcakes
  • Softened butter. Adds richness and moisture to the batter.
  • Egg and egg whites. These add depth of flavor and help with texture
  • Vanilla extract. Helps enhance flavors
  • Sour cream. Gives cupcakes a tender texture and helps keeping them moist
  • Whole milk. Keeps cupcakes moist adding liquid to the batter
  • White chocolate chips. These will enhance the overall white chocolate flavor in your cupcakes
  • Cream cheese. It’s the base of the frosting, adding a tangy and creamy flavor that balances the sweetness of the other ingredients.
  • Powdered sugar. Adds sweetness and helps to thicken the frosting.
  • Melted white chocolate. Adds a rich flavor to the frosting, as well as a smooth and creamy texture for silky white chocolate buttercream.
  • White chocolate truffles. To decorate the top of the cupcake. I used Lindt.

Take a look at the recipe card at the end of this post for the full recipe.

Substitutions and Add-ons

  • Fill your cupcakes with 1 teaspoon of raspberry filling (or jam) and substitute the white chocolate truffle for a fresh raspberry for White Chocolate Raspberry cupcakes
  • Substitute the white chocolate chips for dark chocolate chips, and the white chocolate truffle for a milk chocolate truffle for Black and white Cupcakes
  • Fill the cupcakes with 1 teaspoon cranberry sauce, and top with a sugared cranberry for Cranberry white chocolate cupcakes
  • Substitute the white chocolate chips for blueberries and top with fresh blueberries for a White chocolate blueberry cupcake
white chocolate cupcakes with white chocolate cream cheese frosting

How to make these White Chocolate Cupcakes with white chocolate Cream Cheese frosting

White Chocolate Cupcakes

Pre-heat oven to 400 Fahrenheit and line cupcake tins with cupcake liners.

Mix the dry ingredients in a medium-sized separate bowl, whisk for 1 minute to aerate them and set them aside.

Over a large bowl of a stand mixer with a paddle attachment (or hand mixer), cream unsalted butter and white sugar for 3 minutes in medium speed, until color turns into a lighter shade. Add vanilla extract and mix.

Add room temperature egg and egg whites, one by one, mixing after each addition.

Scrape the bottom and sides of the bowl with a rubber spatula, add the sour cream and mix until just combined.

Fold in flour mixture, alternating with milk, and mix until just incorporated. It’s important that you don’t over mix the batter at this point.

Fold in the white chocolate chips.

Divide cupcake batter into the cupcake liners, filling them 2/3 full. I used a 3 tablespoon ice cream scoop.

Bake cupcakes in pre-heated oven for 5 minutes. Then, lower the temperature to 350 Fahrenheit and bake for an additional 10-13 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean.

Let cupcakes cool for a minute, then transfer to a wire rack to cook completely

White Chocolate Cream Cheese frosting

Over a double boiler in the stove, or using a microwave-safe bowl -in 30 second intervals, melt white chocolate and set aside. See these tips on how to melt chocolate properly. Set aside to cool (It needs to be pourable but not hot to the touch)

Cream butter and cream cheese in medium speed for 1 minute. Turn speed to low and gradually, add the sifted powdered sugar, vanilla extract and salt. Mix until just combined.

Add the cooled melted chocolate and mix in medium speed until everything is well combined.

If your frosting is too runny, refrigerate for 5 to 10 minutes to let the chocolate set, then beat again until reaching desired consistency.

Using a piping bag and a 4B tip, pipe a high swirl of white chocolate cream cheese frosting into the completely cooled cupcakes, and add a white chocolate truffle on top.

Expert tips for making the best cupcakes

  1. Use high-quality ingredients: The quality of your ingredients will directly affect the taste and texture of your cupcakes and frosting. Use good quality white chocolate for the best results.
  2. Measure your ingredients carefully: Baking is a science, so it’s important to measure your ingredients accurately. Use the spoon and level method to measure the flour and powdered sugar, and place the measuring cups in a flat surface for the liquid ingredients.
  3. Don’t over mix the batter: Over mixing the batter can lead to tough, dense cupcakes. Mix the batter just until everything is combined and then stop. Made this mistake myself the first time!
  4. Use room temperature ingredients: Room temperature ingredients will mix together more easily and result in a smoother batter. Take your ingredients out of the fridge at least an hour before baking for cupcakes, and around 40 minutes for the frosting ingredients.
  5. Fill the cupcake liners properly: Fill each cupcake liner about two-thirds full to ensure even rising and a uniform appearance. Use an ice cream scoop or cookie scoop for evenly sized cupcakes.
  6. Don’t over bake the cupcakes: Over baking can lead to dry cupcakes. Check them a few minutes before the recommended baking time and take them out as soon as a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool completely before decorating: Decorating cupcakes before they’re completely cooled can cause the frosting to melt or slide off. Let everything cool completely before decorating with the white chocolate cream cheese frosting.

Troubleshooting and FAQS

  • Why are my cupcakes dry and crumbly? This is probably due to excess baking time. Take your cupcakes out of the oven just as they’re done. Another reason could be that you measured your flour incorrectly, try using the spoon and level method for better results.
  • What can I do of my frosting is too runny? If the frosting is too runny, try chilling it in the refrigerator for a few minutes, then slightly beat it. This will help thicken the frosting and make it easier to pipe or spread onto the cupcakes
  • My frosting is too sweet! what can I do? try adding a pinch of salt or a small amount of lemon juice. This will help balance out the sweetness and give the frosting a more complex flavor.
  • Why didn’t my cupcakes rise properly? there’s a few reasons this could happen, beginning with over beating the dough. After adding the flour, beat the dough (or better yet, fold it in with a spatula) until just combined. Another very common reason is that your baking powder has expired. Make sure your baking powder is fresh before using it!

Remember, troubleshooting is just part of the baking process and even experienced bakers encounter issues from time to time. Don’t be afraid to experiment and make adjustments as needed to get the perfect cupcakes and frosting.

How to store these fluffy white chocolate cupcakes

These need to be kept in the refrigerator, in an airtight container to prevent them from drying out or absorbing any odors from the fridge.

Before serving, take the cupcakes out of the fridge -removing the lid slightly to let any moisture out- and allow them to come to room temperature. This will allow the frosting to soften.

white chocolate cupcakes with white chocolate cream cheese frosting

Here’s a video of these moist white chocolate cupcakes so you can see up-close this dessert.

Follow the links below for more white chocolate recipes, or click this link for more cupcake recipes:

Easy Raspberry white chocolate cookies

White Chocolate Ice Cream Recipe

No bake White chocolate cheesecake with Strawberries

White Chocolate, cranberries & macadamia soft cookies

If you make this recipe, please be sure to give it a star rating and leave a comment below!

white chocolate cupcakes with white chocolate cream cheese frosting
Print Recipe
5 from 4 votes

White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

These cupcakes are the perfect balance between decadent and light, with a moist crumb and a creamy frosting that's simply irresistible. 
Whether you're a seasoned baker or a newbie in the kitchen, this recipe is sure to impress your taste buds and satisfy your sweet tooth. So grab your apron, preheat your oven, and let's get started!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: cream cheese frosting white chocolate, cupcakes with white chocolate, Maria Corcuera, no churn coffee liqueur brownie ice cream sweet fix baker, white chocolate cream cheese frosting, white chocolate cupcakes
Servings: 18 cupcakes
Author: Maria Corcuera

Equipment

  • 2 cupcake tins
  • 18 cupcake liners
  • 1 Electric mixer

Ingredients

White Chocolate Cupcakes

  • 1 3/4 cup cake flour spooned and leveled
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter room temperature
  • 1 teaspoon pure vanilla extract
  • 1 Large egg room temperature
  • 2 units egg whites room temperature
  • 3/4 cup sour cream room temperature
  • 1/2 cup full fat milk room temperature
  • 3/4 cup white chocolate chips good quality

White Chocolate Cream Cheese frosting

  • 8 ounces (230 g) white chocolate bar Good quality. Cut in equally sized small pieces
  • 3/4 cup unsalted butter slightly colder than room temperature
  • 8 ounces full-fat cream cheese slightly colder than room temperature
  • 4 cups powdered sugar spooned and leveled, then sifted
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoon salt
  • 18 pieces white chocolate truffles I used Lindt

Instructions

White Chocolate Cupcakes

  • Pre-heat oven to 400 Fahrenheit and line cupcake tins with cupcake liners.
  • Mix the dry ingredients in a medium-sized separate bowl, whisk for 1 minute to aerate them and set them aside.
    1 3/4 cup cake flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
  • Over a large bowl of a stand mixer with a paddle attachment (or hand mixer), cream unsalted butter and white sugar for 3 minutes in medium speed, until color turns into a lighter shade. Add vanilla extract and mix.
    3/4 cup granulated sugar, 1 cup unsalted butter, 1 teaspoon pure vanilla extract
  • Add room temperature egg and egg whites, one by one, mixing after each addition.
    1 Large egg, 2 units egg whites
  • Scrape the bottom and sides of the bowl with a rubber spatula, add the sour cream and mix until just combined.
    3/4 cup sour cream
  • Fold in flour mixture, alternating with milk, and mix until just incorporated. It's important that you don't over mix the batter at this point.
    1/2 cup full fat milk
  • Fold in the white chocolate chips.
    3/4 cup white chocolate chips
  • Divide cupcake batter into the cupcake liners, filling them 2/3 full. I used a 3 tablespoon ice cream scoop.
  • Bake cupcakes in pre-heated oven for 5 minutes. Then, lower the temperature to 350 Fahrenheit and bake for an additional 10-13 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean.
    Let. cupcakes cool for a minute, then transfer to a wire rack to cook completely.

White Chocolate Cream Cheese frosting

  • Over a double boiler in the stove, or using a microwave-safe bowl -in 30 second intervals, melt white chocolate and set aside. See these tips on how to melt chocolate properly. Set aside to cool (It needs to be pourable but not hot to the touch)
    8 ounces (230 g) white chocolate bar
  • Cream butter and cream cheese in medium speed for 1 minute. Turn speed to low and gradually, add the sifted powdered sugar, vanilla extract and salt. Mix until just combined.
    3/4 cup unsalted butter, 8 ounces full-fat cream cheese, 4 cups powdered sugar, 1 teaspoon pure vanilla extract, 1 1/2 teaspoon salt
  • Add the cooled melted chocolate and mix in medium speed until everything is well combined.
    If your frosting is too runny, refrigerate for 5 to 10 minutes to let the chocolate set, then beat again until reaching desired consistency.
  • Using a piping bag and a 4B tip, pipe a high swirl of white chocolate cream cheese frosting into the completely cooked cupcakes, and add a white chocolate truffle on top.
    18 pieces white chocolate truffles

Video

Notes

  1. Use high-quality ingredients: The quality of your ingredients will directly affect the taste and texture of your cupcakes and frosting. Use good quality white chocolate for the best results.
  2. Measure your ingredients carefully: Baking is a science, so it’s important to measure your ingredients accurately. Use the spoon and level method to measure the flour and powdered sugar, and place the measuring cups in a flat surface for the liquid ingredients.
  3. Don’t over mix the batter: Over mixing the batter can lead to tough, dense cupcakes. Mix the batter just until everything is combined and then stop. Made this mistake myself the first time!
  4. Use room temperature ingredients: Room temperature ingredients will mix together more easily and result in a smoother batter. Take your ingredients out of the fridge at least an hour before baking for cupcakes, and around 40 minutes for the frosting ingredients.
  5. Fill the cupcake liners properly: Fill each cupcake liner about two-thirds full to ensure even rising and a uniform appearance. Use an ice cream scoop or cookie scoop for evenly sized cupcakes.
  6. Don’t over bake the cupcakes: Over baking can lead to dry cupcakes. Check them a few minutes before the recommended baking time and take them out as soon as a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool completely before decorating: Decorating cupcakes before they’re completely cooled can cause the frosting to melt or slide off. Let everything cool completely before decorating with the white chocolate cream cheese frosting.

Free Guide + Free Recipes!

Join our mailing list and receive my free guide “Commonly made mistakes when Baking”.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating