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These white chocolate cupcakes aren’t trying to be subtle. They’re rich, tender, and filled with a fudgy white ganache. The white chocolate cream cheese buttercream brings the tang and balances the sweetness without turning the whole thing into a sugar bomb.
If you’ve tried our white chocolate bark or those strawberry white chocolate muffins, you already know we don’t mess around when it comes to white chocolate.
Here’s Why This White Chocolate Cupcake Recipe Works
Double dose of white chocolate: Melted white chocolate goes into both the cupcakes and the frosting, with a ganache filling to seal the deal.
Tender texture: Whipping the eggs and sugar makes the crumb extra soft and tender, like a sponge cake but richer.
Sour cream adds moisture: Keeps the cupcakes moist for days.
Cream cheese frosting upgrade: Balanced with white chocolate for a smooth, pipeable buttercream that isn’t tooth-achingly sweet.
Recipe Tips
Use real white chocolate: Look for cocoa butter in the ingredients list—skip the chips unless you’re in a pinch
Melt chocolate gently: Zap it in the microwave in short bursts and stop when it’s mostly melted to avoid burning
Don’t skip the egg whipping: That 8–10 minute whisk session is key for structure and lift
Cool completely before filling: Warm cupcakes will melt the ganache and ruin the surprise
Bring to room temp before serving: The chocolate firms up in the fridge, so let them sit out for about 2 hours to get back that tender bite
White Chocolate Filled Cupcakes
These white chocolate cupcakes are everything: rich, fluffy, and filled with a creamy surprise. Between the luscious ganache core and that swoopy cream cheese frosting, this is one bake that earns its drama. You’ll want to hoard the whole batch, but sharing wouldn’t be the worst idea either.
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White Chocolate Cupcakes
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Ingredients
White Chocolate Ganache
- 8 ounces white chocolate, 227 grams
- ⅓ cup heavy cream, 75 grams
For the Cupcakes
- 4 ounces white chocolate, 113 grams
- 2 cups all purpose flour, 240 grams
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 large eggs, room temperature
- 1 cup granulated sugar, 200 grams
- ⅓ cup butter, melted 75 grams
- 3 tablespoons vegetable oil, 37 grams
- ¾ cup sour cream
- ¼ cup whole milk
- 1 teaspoon vanilla extract
White Chocolate Cream Cheese Buttercream
- 8 ounces white chocolate
- 2 tablespoons heavy cream
- 1 cup butter, softened, 226 grams
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 8 ounces cream cheese, softened
Instructions
Make the Ganache
- Chop the white chocolate finely and place it in in a heat proof bowl.
- Place the cream in a small dish and heat it in the microwave until it is steaming hot but don’t let it boil. Pour the hot cream over the white chocolate and let it sit for 2 to 3 minutes. Stir the mixture until all the lumps of chocolate melt. (Alternatively, you can melt the ganache in a double boiler.)
- Set the ganache aside while you make the cupcakes. It will firm up as it sits and cools.
Make the Cupcakes
- Preheat the oven to 350°F. Place 18 cupcake liners in cupcake pans.
- Place the white chocolate in a small dish and zap it in the microwave in short bursts, stirring frequently between bursts. When the chocolate is about 80% melted, let it sit on the counter and allow the residual heat to finish melting it. Alternatively, you can melt the chocolate in a double boiler.
- Combine the flour, baking powder, and salt in a small bowl and set aside.
- Place the eggs in a mixing bowl and whisk them at medium high speed for 30 seconds. Add the sugar and continue to whisk at high speed for 8 to 10 minutes until pale yellow in color, thick, and almost tripled in volume. Add the melted butter and oil and whisk until well combined.
- Add half of the dry ingredients and mix until well combined. Mix in the sour cream, milk, and vanilla extract. Stir well. Add the rest of the dry ingredients and use a wide spatula to fold it into the batter until just combined.
- Stir in the melted white chocolate. Scrape down the sides of the bowl with a rubber spatula and mix until everything is well combined.
- Fill the cupcake liners ⅔ full and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
For the White Chocolate Cream Cheese Buttercream
- Place the white chocolate and cream in a small dish and zap it in the microwave in short bursts, stirring between bursts. When the chocolate is 80% melted, let it sit on the counter and allow the residual heat to finish melting it. Set it aside.
- Place the butter, powdered sugar, vanilla, and salt in a mixing bowl. Beat on medium high speed until well incorporated. Add the cream cheese and beat until smooth and creamy. Pour the white chocolate mixture into the mixing bowl and beat well.
Assemble the Cupcakes
- Spoon the white chocolate ganache into a piping bag fitted with a round tip. Plunge the tip of the piping bag into the cupcakes. Gently squeeze the bag to fill the center of the cupcakes. When the top of the cupcakes bulge, stop squeezing and lift out the piping bag.
- Place the white chocolate buttercream into a piping bag and swirl the frosting on top of each cupcake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Store the cupcakes in an airtight container in the fridge for up to 4 days. The texture will firm up slightly but still be delicious.
Freeze: Freeze unfrosted or fully assembled cupcakes. Wrap tightly in plastic wrap and place in a freezer-safe container for up to 2 months.
