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White Chocolate Cupcakes

Irresistible White Chocolate Cupcakes with Creamy Ganache Filling

These Decadent White Chocolate Cupcakes deliver a soft, moist texture with a delightful ganache surprise, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup cake flour substitute with all-purpose flour if needed
  • 1 tsp baking powder no substitutions recommended
  • 1 tsp baking soda no substitutions recommended
  • 1/4 tsp salt ensure to include for flavor
  • 5 tbsp unsalted butter softened to room temperature
  • 1 cup granulated white sugar no substitutions recommended
  • 2 large egg whites use room temperature
  • 2 tsp vanilla extract no substitutions recommended
  • 1/2 cup buttermilk substitute with milk mixed with vinegar if necessary
For the White Chocolate Ganache
  • 4 oz white chocolate opt for high-quality chocolate bars
  • 2 tbsp unsalted butter softened to room temperature
  • 1/2 cup heavy cream no substitutions recommended
For the Buttercream Frosting
  • 3/4 cup unsalted butter softened for easy mixing
  • 1 1/2 cups powdered sugar no substitutions recommended
  • 1/4 tsp salt essential for flavor

Equipment

  • cupcake pan
  • Mixing bowls
  • electric mixer
  • Double boiler

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream softened butter and sugar until light and fluffy in a large mixing bowl.
  4. Incorporate egg whites and vanilla into the creamed mixture.
  5. Gradually add dry mixture to the butter and egg mixture, alternating with buttermilk, until just combined.
  6. Fill cupcake liners about two-thirds full and bake for 16-18 minutes.
  7. Cool cupcakes in the pan for about 10 minutes before transferring to a wire rack.
  8. Make ganache by melting white chocolate, butter, and heavy cream together and cool to room temperature.
  9. Whip ganache until fluffy, then fill cooled cupcakes.
  10. Prepare buttercream by whipping softened butter with salt, fold in melted white chocolate and powdered sugar.
  11. Frost the filled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgSugar: 21gVitamin A: 6IUCalcium: 2mgIron: 4mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.

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