Description
These Festive White Chocolate Cupcakes combine moist vanilla cupcakes with a luscious white chocolate buttercream frosting. Perfect for celebrations, the cupcakes feature sour cream for a tender crumb, enhanced with rich white chocolate both in the batter and the frosting, delivering a creamy, sweet treat that’s sure to impress.
Ingredients
Scale
Vanilla Cupcakes
- 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
White Chocolate Buttercream Frosting
- 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)
Instructions
- Melt White Chocolate for Cupcakes: In a heatproof bowl set over simmering water or in short bursts in the microwave, melt 175g white chocolate and 1/4 cup heavy whipping cream until smooth and fully combined. Set aside to cool slightly.
- Prepare Wet Ingredients: In a large mixing bowl, whisk together the full-fat sour cream, water, vegetable oil, egg, and vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, and fine salt to ensure even distribution of leavening.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing. Then fold in the melted white chocolate mixture gently until incorporated.
- Bake Cupcakes: Preheat oven to 350°F (175°C). Line a cupcake pan with liners and fill each about two-thirds full with the batter. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
- Prepare White Chocolate Buttercream: Melt 1/2 cup white chocolate with 1/4 cup heavy whipping cream until smooth. In a mixing bowl, beat the unsalted butter until creamy and light. Gradually add powdered sugar, then beat in vanilla extract and salt. Slowly add the melted white chocolate mixture and continue beating until the frosting is smooth and fluffy.
- Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the white chocolate buttercream on top. Decorate as desired and serve.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use high-quality white chocolate for best flavor and texture.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.
Keywords: white chocolate cupcakes, vanilla cupcakes, white chocolate buttercream, festive cupcakes, dessert recipe