White chocolate cupcakes are simple and delicious. The cupcake itself is moist and chocolaty. The buttercream frosting is rich, creamy, and sweet. Together the make the cupcakes of your dreams. The kids will love them, and your dinner guests will beg you for the recipe. Give them a try and let us know what you think.
As always, you can change the recipe in a few ways. First, by adding a few more chocolate chips to both the batter and frosting, a creamier, richer texture can be achieved. I tend not to do this as I don’t want to override the balance between the two. If you want the frosting and cupcakes more or less sweet, simply adjust the sugar content accordingly.
When applying the icing, I use a fairly large star tip. I begin to pipe in the center of the cupcake and pull the tip up. You can, however, alter this to achieve many different affects. To perfect the art of piping, practice is your best friend. We would love you to send a few pictures to us of your piping.
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- For the Cupcake Batter:
- 1 stick (113 grams or 1/2 cup) of softened butter
- 1/2 cup of Confectioner’s sugar
- 2 tbsp of milk
- 5 drops of vanilla extract
- 1/2 cup of all purpose flour
- 1/2 tsp of baking powder
- 2 eggs
- 1/2 cup of white chocolate chips
- For the Buttercream Frosting:
- 1/2 cup of white chocolate chips
- 1/2 cup of icing sugar
- 1/2 cup of softened unsalted butter
- Heat your oven to 325 degrees F or 160 C.
- To make the batter, add the butter and sugar to a mixing bowl. Beat over high speed until a creamy mixture forms.
- Add in the eggs, milk, and vanilla and beat until well combined.
- Sift in the flour and baking powder and beat until smooth and silky. Fold in the white chocolate chips.
- Line a muffin tin with 6 cupcake liners. Fill them about 3/4 full with the mixture and smooth the tops out with a spoon.
- Place the cupcakes in the oven and bake them for about 15 minutes or until an inserted toothpick comes out clean.
- To make the butter cream frosting, put the white chocolate chips into a glass bow. Place a saucepan, with about 1 1/2 inches of water in it, on the stove and bring it to a simmer. Place the bowl over it, put the white chocolate chips in, stir constantly, and melt down the chips. Set them aside to cool a little.
- In the mean time, put the softened butter and icing sugar in a bowl. Using an electric mixer or whisk, beat until a creamy mixture forms.
- Fold the melted chocolate into the mixture.
- Put the mixture into a pipping bag with a fairly large tip, and pipe your chosen design onto the top of the cupcakes.
- Serve and enjoy your white chocolate cupcakes with buttercream frosting.
