These are soft and tender white cupcakes filled with silky white chocolate ganache and topped with decadent white chocolate buttercream frosting.
These moist white chocolate cupcakes are perfect for special occasions like birthdays, baby showers or Valentine’s Day.
If you're looking for other cupcake recipes check out my chocolate cupcakes, pumpkin cupcakes, carrot cake cupcakes, butterbeer cupcakes, red velvet cupcakes or salted caramel almond cupcakes.
Why You'll Love these White Chocolate Cupcakes:
They're filled with white chocolate ganache. This gives the cupcakes extra white chocolate flavor.
They're super soft and moist. The white cupcake has the perfect fluffy texture thanks to cake flour while also being moist from the buttermilk.
They're topped with the most decadent white chocolate frosting. The frosting truly makes each bite just completely melt in your mouth.
Ingredients for White Chocolate Cupcakes:
- Flour- cake flour is used for the most tender crumb
- Sugar– granulated sugar is used to sweeten the cupcakes
- Unsalted Butter – make sure it is softened, will be used in the cupcakes and the frosting
- Buttermilk– helps the cupcakes stay moist
- Vanilla– I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Egg Whites– make sure they're room temperature
- Baking Soda & Powder– helps give the cupcakes their fluffy texture
- Salt– brings out all the flavors in these cupcakes
- Powdered Sugar- used to sweeten the frosting
- White Chocolate- I recommend high quality white chocolate like Lindt for the best flavor
Step by Step Instructions
Please see recipe below for complete measurements and baking times.
STEP ONE: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP TWO: In a large bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes. (If using a stand mixer, use the paddle attachment.)
STEP THREE: Next add in the egg whites and vanilla and mix on medium-high speed for 1 to 2 minutes until pale and smooth.
STEP FOUR: Alternate adding the dry ingredients and the buttermilk to the butter mixture a little at a time until each has been added completely, mixing on low speed, then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary. The batter will be thick.
STEP FIVE: Line a cupcake pan with cupcake liners and divide batter among each. Fill each cup two-thirds to three-quarters full. Bake and let cool completely.
STEP SIX: Make the white chocolate ganache by adding the chopped white chocolate, butter and heavy cream to a double boiler over a pot of boiling water. Melt everything together, stirring occasionally. Then remove the ganache from the heat and transfer to a small bowl. Let the ganache cool to room temperature, then whip with an electric mixer until pale in color and fluffy. Transfer the ganache to a piping bag and cut a bit of the tip off.
STEP SEVEN: To make the white chocolate buttercream add the butter and salt to a large bowl. Whip with an electric mixer on high speed for 5 to 10 minutes until the butter is pale, fluffy and double in size. Pour in the melted white chocolate and combine on medium speed. Then sift the powdered sugar into the mixture ½ cup (65 g) at a time. Mix on low, then medium, speed, making sure each addition is fully combined before adding the next. Scrape the sides of the bowl as necessary. When the last addition is incorporated, mix on high speed for about 1 minute until the frosting is light and fluffy. Transfer the frosting to a piping bag fitted with a decorative tip.
STEP EIGHT: Once cool, remove the centers of each cupcake and fill the middle of the cupcake with white chocolate ganache. Then pipe the white chocolate buttercream onto each.
FAQs
How long will these cupcakes stay fresh for? They'll stay fresh for up to three days in an airtight container.
Can I use all purpose flour? You can, but cake flour will give you the best cupcake texture. If you want to use all-purpose flour, use 1 cup + 2 tablespoon (141 g).
Can I use white chocolate chips? I really recommend using a high quality white chocolate bar, like Lindt, for these cupcakes. It will give you the best flavor and consistency in the frosting and ganache.
Do I have to fill the cupcakes with white chocolate ganache? No! It's totally optional. They are super delicious without the ganache also!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can the cupcakes turn out "gummy".
Use an ice cream scoop to scoop the cupcake batter into the liners. This helps to more easily distribute the batter evenly among the liners.
A cupcake corer will really come in hand when assembling these cupcakes! It removes the centers of the cupcakes evenly and quickly!
Trouble shooting buttercream: If the frosting gets too warm after it's made, pop it I the fridge for 5-10 minutes. Then mix with an electric mixer to get it fluffy again. Pipe on cupcakes as usual.
If you make these cupcakes please leave a star review, it's so helpful for me! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Desserts to Try:
White Chocolate Salted Caramel Cheesecake
White Chocolate Macadamia Nut Cookies
Mini White Chocolate Cheesecakes
White Chocolate Cupcakes
Ingredients
For the White Cupcakes
- 1 ¼ cups (140 g) cake flour, spooned and leveled
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoon (70 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- 2 egg whites, at room temperature
- 2 teaspoon vanilla
- ½ cup (120 ml) buttermilk, at room temperature
For the White Chocolate Ganache
- 4 oz (113 g) high quality white chocolate bar, chopped (Lindt or Ghirardelli bar)
- 2 tablespoon (28 g) unsalted butter
- 3 tablespoon (45 ml) heavy cream
For the White Chocolate Buttercream
- ¾ cup (168 g) unsalted butter, softened
- ⅛ teaspoon salt
- 2 oz. (56 g) high quality white chocolate, melted and slightly cooled (Lindt or Ghirardelli bar)
- 1 ½ cups (195 g) powdered sugar
Instructions
For the White Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Then set aside the dry ingredients.1 ¼ cups (140 g) cake flour, spooned and leveled, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes. (If using a stand mixer, use the paddle attachment.)5 tablespoon (70 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
- Next add in the egg whites and vanilla and mix on medium-high speed for 1 to 2 minutes until pale and smooth.2 egg whites, at room temperature, 2 teaspoon vanilla
- Alternate adding the dry ingredients and the buttermilk to the butter mixture a little at a time until each has been added completely, mixing on low speed, then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary. The batter will be thick.½ cup (120 ml) buttermilk, at room temperature
- Divide the batter evenly among the 12 liners until each is two-thirds to three-quarters full.
- Bake the cupcakes for 16 to 18 minutes or until a cake tester or toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to finish cooling.
For the White Chocolate Ganache
- Make the white chocolate ganache by adding the chopped white chocolate, butter and heavy cream to a double boiler over a pot of boiling water.4 oz (113 g) high quality white chocolate bar, chopped, 2 tablespoon (28 g) unsalted butter, 3 tablespoon (45 ml) heavy cream
- Melt everything together, stirring occasionally.
- Then remove the ganache from the heat and transfer to a small bowl.
- Let the ganache cool to room temperature, then whip with an electric mixer on high speed until pale in color and fluffy. Transfer the ganache to a piping bag and cut a bit of the tip off.
For the White Chocolate Buttercream
- Add the butter and salt to a large bowl. Whip with an electric mixer on high speed for 5 to 10 minutes until the butter is pale, fluffy and double in size.¾ cup (168 g) unsalted butter, softened, ⅛ teaspoon salt
- Pour in the melted and slightly cooled white chocolate and combine on medium speed.2 oz. (56 g) high quality white chocolate, melted and slightly cooled
- Then sift the powdered sugar into the mixture ½ cup (65 g) at a time. Mix on low, then medium speed, making sure each addition is fully combined before adding the next. Scrape the sides of the bowl as necessary. When the last addition is incorporated, mix on high speed for about 1 minute until the frosting is light and fluffy.1 ½ cups (195 g) powdered sugar
- Transfer the frosting to a piping bag fitted with a decorative tip.
Assembling the Cupcakes
- Once the cupcakes are cool, remove the centers of each cupcake. Fill each with white chocolate ganache. Then pipe a generous amount of white chocolate buttercream onto each. Then serve!
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