Name: Festive White Chocolate Cupcakes with White Chocolate Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup full-fat sour cream, room temperature (125g); 1/2 cup water (120g); 1/4 cup vegetable or canola oil (56g); 1 large egg, room temperature (56g); 1 Tbsp vanilla extract or vanilla bean paste (12g); 1 1/4 cups all-purpose flour (160g); 1 cup granulated sugar (200g); 1 1/2 tsp baking powder (6g); 1/2 tsp fine salt (3g); 1/4 cup heavy whipping cream, room temperature (60g); 175g white chocolate, chopped; 1/2 cup white chocolate (85g); 1/4 cup heavy whipping cream, room temperature (60g); 1 cup (2 sticks) unsalted butter, room temperature (226g); 2 tsp vanilla extract or vanilla bean paste (8g); 1/4 tsp fine salt (1g); 3 1/2 cups powdered sugar (452g)

If you’re in the mood to bake something that truly feels like a celebration in every bite, this Festive White Chocolate Cupcakes with White Chocolate Buttercream Frosting Recipe is exactly what you need. I’ve made these for holidays, birthdays, and just because! They’re rich and creamy without being too heavy, plus that white chocolate buttercream frosting is just the perfect dreamy finish.

What I love most about this recipe is how versatile it is—you can dress these cupcakes up with festive sprinkles or simple edible glitter and they instantly become a showstopper on any dessert table. You’re going to enjoy both the decadence of the white chocolate and the light, fluffy texture of the cupcakes, making this recipe worth trying for your next special occasion.

Ingredients You’ll Need

Each ingredient in this Festive White Chocolate Cupcakes with White Chocolate Buttercream Frosting Recipe has a purpose, blending together to create that perfect cupcake texture and flavor. I recommend using good quality white chocolate for both the batter and the frosting to really bring out the smooth sweetness.

White chocolate: Choose a high-quality white chocolate bar or chips; this affects the flavor and smoothness of both the cupcakes and the frosting.
Heavy whipping cream: Room temperature cream helps in melting the white chocolate smoothly and also keeps the batter and frosting velvety.
Full-fat sour cream: Adds moisture and a subtle tang that balances the sweetness beautifully.
Water: Keeps the cupcake batter light and airy, making the texture soft and tender.
Vegetable or canola oil: This keeps the cupcakes moist longer than butter-based recipes.
Egg: Room temperature eggs mix better into the batter, giving good structure.
Vanilla extract or vanilla bean paste: I prefer vanilla bean paste for that speckled look and richer flavor.
All-purpose flour: The base for the cupcakes; be sure to measure by spooning into your cup and leveling for accuracy.
Granulated sugar: Sweetens and helps create a tender crumb.
Baking powder: Helps the cupcakes rise nicely and keeps them fluffy.
Fine salt: Enhances all the flavors; don’t skip it!
Unsalted butter: For the frosting, softened to room temperature for easy whipping.
Powdered sugar: Provides a smooth, sweet frosting texture perfect for piping.

Variations

I love making this Festive White Chocolate Cupcakes with White Chocolate Buttercream Frosting Recipe my own by switching up flavors and adding fun toppings. It’s your playground, so feel free to experiment and make them suit your taste or dietary needs.

Adding fresh citrus zest: I sometimes grate a bit of lemon or orange zest into the batter for a subtle, refreshing twist that cuts through the sweetness.
Nut-free version: Use vegetable oil and ensure all ingredients are free from cross-contamination if allergies are a concern.
Vegan adaptation: Although I haven’t tried it myself yet, substituting the egg with flaxseed and using vegan white chocolate might work well.
Festive sprinkles or edible gold leaf: Pops of color and sparkle always amp up the festive vibe when I’m baking for holidays or parties.

How to Make Festive White Chocolate Cupcakes with White Chocolate Buttercream Frosting Recipe

Step 1: Melt the White Chocolate with Cream

Start by gently melting 175g of white chocolate with 1/4 cup of room-temperature heavy cream in a heatproof bowl over simmering water. Stir frequently until smooth—this creates a luscious mix you’ll fold into the cupcake batter, adding rich white chocolate flavor and amazing moisture. Let it cool slightly while you prep the rest so it doesn’t scramble the eggs when combined.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together 1/2 cup sour cream, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 tablespoon vanilla extract until smooth. Once your white chocolate mixture has cooled but is still pourable, whisk it in gently. This combination gives your cupcakes moisture and tender crumb, making them deliciously soft.

Step 3: Combine Dry Ingredients and Fold

In a separate bowl, sift together 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add the dry mix to the wet ingredients, folding carefully just until combined. Overmixing can make the cupcakes tough, so stop as soon as you don’t see flour.

Step 4: Bake the Cupcakes

Divide the batter evenly into a lined muffin tin — I usually use a cookie scoop for even portions. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a wire rack before frosting; trust me, it’s worth the wait to keep your buttercream smooth.

Step 5: Make the White Chocolate Buttercream Frosting

For the frosting, melt 85g white chocolate with 1/4 cup heavy cream in the same way as before, then let it cool to room temperature. In a stand mixer, whip 1 cup unsalted butter until fluffy, then slowly add in the cooled white chocolate mixture, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and sifted powdered sugar (3 1/2 cups) in batches. Beat well after each addition until silky and pipeable.

Step 6: Frost and Decorate

Using a piping bag with your favorite tip, frost the cooled cupcakes with the luscious white chocolate buttercream. Add sprinkles, edible glitter, or little white chocolate curls for a festive touch. I find frosting chilled cupcakes works best because the buttercream holds its shape better.

How to Serve Festive White Chocolate Cupcakes with White Chocolate Buttercream Frosting Recipe

The image shows several light golden cupcakes, each topped with a thick swirl of creamy white frosting. The frosting has a smooth and slightly textured look, decorated with small round white sprinkles that add a delicate sparkle. On top of some cupcakes, there is a square piece of white chocolate placed at an angle, adding a bright pale yellow contrast. The cupcakes are arranged on a white plate set on a white marbled surface, with soft natural lighting highlighting the creamy and soft textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these cupcakes with white chocolate curls or finely chopped pistachios for a little crunch and color contrast. Sometimes I sprinkle edible gold stars or little red and green sugar pearls for that extra festive vibe—it just makes them look like edible holiday magic.

Side Dishes

Serving these cupcakes alongside a simple raspberry coulis or fresh berry salad balances their sweetness wonderfully. A cup of rich espresso or a light, fruity tea also complements the creamy white chocolate flavors perfectly when sharing with friends.

Creative Ways to Present

For parties, I like to display the cupcakes on a tiered stand with fairy lights woven around it—it instantly elevates the table and makes guests feel special. You can also individually wrap cupcakes in cellophane with a festive ribbon for gifting or use colored cupcake liners to add a pop of color.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cupcakes in an airtight container in the refrigerator for up to 3 days. I usually keep them separated by parchment paper to prevent the frosting from sticking. Bringing them to room temperature before serving helps refresh the texture and flavor.

Freezing

I’ve frozen unfrosted cupcakes successfully by wrapping them tightly in plastic wrap and then placing in a freezer bag. When you’re ready, thaw overnight in the fridge and frost fresh. You can also freeze frosted cupcakes, but place them on a baking sheet first to freeze solid, then transfer to a container to avoid smushing the frosting.

Reheating

To reheat, let cupcakes come to room temperature naturally; if you want them a bit warmer, pop them in the microwave for about 10-15 seconds. Be careful not to overheat, or you’ll lose the fluffy texture and risk melting the frosting. This trick works well if you’re serving leftovers at a last-minute gathering.

FAQs

Can I substitute the sour cream in the cupcake batter?

Yes, you can. Plain Greek yogurt works well as a substitute for sour cream and will produce a similar moist texture. Just be sure to use full-fat varieties for best results.
Why use white chocolate in both the cupcake and the frosting?

Using white chocolate in both adds a luscious, creamy layer of flavor that ties the cupcakes and frosting together beautifully. It ensures your cupcakes are rich but balanced, making this Festive White Chocolate Cupcakes with White Chocolate Buttercream Frosting Recipe uniquely indulgent.
How do I prevent my white chocolate buttercream from being too sweet?

The addition of a pinch of fine salt in the frosting helps cut through the sweetness. Also, using unsalted butter as the base and quality white chocolate balances the flavor. You can reduce powdered sugar slightly, but be cautious to maintain the right frosting consistency.
Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two ahead without frosting and keep them tightly covered at room temperature. The frosting is best applied fresh, but if needed, you can frost them the day before and refrigerate.
What’s the best way to melt white chocolate without burning it?

Melting white chocolate over a double boiler or using short bursts in the microwave at 20-second intervals while stirring in between is key. White chocolate burns easily, so gentle heat and constant stirring help you achieve that silky smooth texture needed for this recipe.

Final Thoughts

This Festive White Chocolate Cupcakes with White Chocolate Buttercream Frosting Recipe has become one of my go-to desserts whenever I want to impress without spending all day in the kitchen. I think you’ll appreciate how approachable it is and how delightful the results taste. Give it a try—you might just find your new favorite cupcake recipe to bring joy to your celebrations and cozy moments alike!