Heavenly White Chocolate Cupcake Recipe
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
Calories
330
Who can resist the allure of white chocolate?
These heavenly white chocolate cupcakes are the ultimate indulgence—soft, fluffy sponge topped with a dreamy white chocolate buttercream.
Whether you’re baking for a birthday, a cosy afternoon tea, or just because, this recipe is bound to impress!
Simple to make and absolutely divine, they’re the perfect way to show off your baking skills while treating yourself and your loved ones.
Let’s get whisking!
Ingredients
-
100g White Chocolate (finely chopped)
-
125g unsalted butter (softened)
-
150g golden caster sugar
-
2 large eggs
-
1 tsp vanilla extract
-
150ml whole milk
-
175g self-raising flour
-
1/4 tsp salt
-
100g White Chocolate (melted and cooled slightly)
-
150g unsalted butter (softened)
-
300g icing sugar (sifted)
-
2–3 tbsp milk (if needed, to loosen)
-
White chocolate curls
-
Edible glitter or sprinkles
-
Fresh raspberries or strawberries
For the Cupcakes:
For the White Chocolate Buttercream:
Optional Decorations:
Directions
Step 1: Preheat and Prep
Preheat your oven to 160°C (fan)/180°C/gas mark 4.
Line a 12-hole cupcake tray with cupcake cases.
Step 2: Melt the White Chocolate
Melt the White Chocolate in a heatproof bowl over a pot of simmering water.
Stir until smooth, then set aside to cool slightly.
Step 3: Cream Butter and Sugar
In a mixing bowl, beat the butter and golden caster sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Step 4: Add Melted White Chocolate
Fold the cooled melted white chocolate into the batter until well incorporated.
Step 5: Mix Dry Ingredients and Milk
In a separate bowl, sift the self-raising flour and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Mix until just combined.
Step 6: Fill and Bake
Divide the batter evenly between the cupcake cases, filling each about two-thirds full.
Bake for 18–20 minutes or until a skewer inserted into the centre comes out clean.
Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Buttercream
Beat the softened butter in a large bowl until smooth.
Gradually add the icing sugar, beating until light and fluffy.
Mix in the melted Whitakers White Chocolate.
If needed, add 1 tbsp of milk at a time to adjust the consistency.
Step 8: Frost and Decorate
Pipe or spread the buttercream onto the cooled cupcakes.
Decorate with white chocolate curls, a dusting of edible glitter, or fresh berries for a pop of colour.
Tips for Success:
Keep your melted white chocolate warm but not hot when adding it to avoid seizing.
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Sweet, creamy, and oh-so-delicious—these white chocolate cupcakes are bound to steal the show! 💕🧁
Recipe Notes
If you have any questions how how to make white chocolate cupcakes with this recipe, please post a comment below and we will get back to you asap.
Servings: The recipe typically yields about 12 delicious white-chocolate flavoured cupcakes.
Calories per serving: 330 calories.
Remember: Tag #whitakerschocolates with your tasty and homemade cupcakes!
How to Store Your Homemade White Chocolate Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for 2-3 days.
If you need longer storage, refrigerate them for up to 5 days, but let them come to room temperature before serving to maintain their soft texture.
For longer-term preservation, you can freeze unfrosted cupcakes wrapped individually for 2-3 months.
Always ensure the cupcakes are completely cooled before storing, and for best taste, consume them within a few days of baking.
If you've decorated with fresh berries, add those just before serving to keep them looking and tasting their best.
Serving Suggestions
These white chocolate cupcakes are wonderfully versatile when it comes to serving.
They pair beautifully with a hot beverage like a cappuccino or Earl Grey tea, which complements their sweet, creamy profile.
For an elegant afternoon tea, serve them on a pretty cake stand with some fresh berries scattered around.
If you're hosting a celebration, these cupcakes can be a stunning dessert centerpiece.
Consider garnishing with delicate white chocolate curls or a light dusting of edible glitter to make them look extra special.
For a more rustic presentation, top with fresh raspberries or strawberries to add a pop of color and a tangy contrast to the sweet white chocolate.
For those who enjoy wine pairings, a light dessert wine like Moscato or a sweet sparkling rosé can beautifully enhance the cupcakes' delicate flavors.
During warmer months, you might serve them alongside some vanilla bean ice cream for a decadent treat.
How to Long Do Homemade White Chocolate Cupcakes Last?
Homemade cupcakes can last up to 3 days when stored in an airtight container at room temperature, provided the environment isn’t too warm.
If you’ve used fresh fruit as a topping, it’s best to keep them in the fridge and consume them within 2 days to ensure freshness.
Always allow the cupcakes to cool completely before storing to prevent the buttercream from melting or becoming too soft.
