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!
Servings: cupcakes
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 (414 ml) cake flour, 1 1/2 teaspoon (1.5 teaspoon) baking powder, 1/4 teaspoon (0.3 teaspoon) baking soda, 1/2 teaspoon (0.5 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 (150 g) granulated sugar, 1 cup (227 g) 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 (172.5 g) 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 (118.3 ml) full fat milk
- Fold in the white chocolate chips.3/4 cup (135 g) 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 (226.8 g) (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 (170.3 g) unsalted butter, 8 ounces (226.8 g) full-fat cream cheese, 4 cups (480 g) powdered sugar, 1 teaspoon pure vanilla extract, 1 1/2 teaspoon (1.5 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
Notes
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
