These white chocolate cupcakes might just be the most elegant cupcake there is! Each soft and tender cupcake is filled with a creamy ganache and topped with a fluffy, white chocolate cream cheese buttercream. They are sweet and dreamy and entirely over-the-top in the very best way.
If you’ve tried our White Chocolate Cake with White Chocolate Mousse filling and a decadent White Chocolate Ganache drip, these white chocolate cupcakes are almost like the miniature versions of that elegant layer cake.
We modified the recipe, replacing some of the butter with oil to prevent the cupcakes from drying out too quickly.
Another trick to getting the fluffiest cupcakes? Whip the eggs with sugar until it reaches a thick ribbon stage. This gives the cupcakes an extra light and soft texture that is truly irresistible.
The cake on its own is delightful but the silky-smooth and a slightly tangy cream cheese buttercream on top compliments the sweetness of the ganache. Together, the combination of a fluffy cupcake with a decadent white chocolate buttercream frosting is pure cupcake perfection!
Why This Recipe Works
White chocolate fans, these are the ultimate decadent treat! They’re perfect for a sophisticated birthday, Valentine’s Day, anniversary celebration, baby showers or really any special occasion that calls for a dose of sweet.
While many white chocolate desserts can have an overpowering sweetness, the cream cheese and white chocolate frosting tones down the sweet taste. The combination of ingredients along with a special mixing method ensures the most moist white chocolate cupcakes.
They are:
- elevated and sophisticated cupcakes with the perfect amount of sweet, white chocolate flavor
- the perfect dessert for any special occasion
- a decadent and uncomplicated recipe!
If you like these cupcakes, be sure to also check out our other delicious cupcake recipes like these Regular and Mini Red Velvet Cupcakes, Lavender Cupcakes and our Hot Chocolate Cupcakes.
The Ingredients
White chocolate cupcakes are surprisingly easy to make! The ingredient list is simple and straightforward, and you might be surprised to find that you don’t need a whole lot of special ingredients to make tasty, beautiful cupcakes.
Here’s a look at the main ingredients:
- White Chocolate Ganache. A mix of melted white chocolate and heavy cream. The thick and rich ganache is the perfect cupcake filling.
- Dry ingredients. The cupcake mix includes white chocolate, all-purpose flour, baking powder, salt and granulated sugar.
- Wet ingredients. Room temperature eggs, melted butter, canola oil, sour cream, whole milk and vanilla extract. The oil and sour cream are two ingredients that keep these white chocolate cupcakes extra moist and tender.
- White Chocolate Cream Cheese Buttercream. More white chocolate, heavy cream, softened butter, powdered sugar, a pinch of salt and softened cream cheese.
White Chocolate Cupcakes Recipe
Below is a look at the process for this delicious ganache-filled cupcake recipe. As always, be sure to check out the recipe card at the bottom of the page for all of the details and ingredient amounts.
Make the ganache: Place the chopped white chocolate in a heat-proof bowl. Heat the cream in the microwave until steaming. Pour the hot cream over the chocolate and let it sit to melt. Stir until smooth.
Combine the flour, baking powder and salt. Using an an electric mixer, whisk the eggs in a large bowl at medium-high speed for 30 seconds. Add the sugar and whisk on high speed.
Add the melted butter and oil and whisk until well combined. Stir in half of the flour mixture. Then add the sour cream, milk, and vanilla before folding in the remaining dry ingredients.
Stir in the melted white chocolate. Scrape down the sides of the bowl as needed with a rubber spatula and mix until everything is well combined.
To bake: Line a cupcake pan or muffin tin with cupcake liners. Fill the cups about 2/3 of the way full with the cupcake batter, then bake.
Remove the cupcakes and cool them completely on a wire rack or cooling rack.
Assemble the Cupcakes
Melt white chocolate and cream in a small dish. In the bowl of a stand mixer, beat together the butter, powdered sugar, vanilla and salt, then mix in the cream cheese and white chocolate mixture.
Transfer the white chocolate ganache into a piping bag. Plunge the tip into the middle of the cupcake and fill the inside of the cupcake with ganache until the tops bulge. Pipe the white chocolate buttercream in a swirl on top of each cupcake.
Tips for the Best Results
- For best results, use white chocolate that has cocoa butter in the ingredient list. You can use white chocolate chips, but the texture will not be the same since there isn’t any cocoa butter in the baking chips.
- For a slightly more delicate crumb, substitute the all-purpose flour for cake flour.
- White chocolate will give the cupcakes and the cream cheese buttercream a slightly firmer texture, especially when the cupcakes chill in the fridge. If you store the cupcakes in the fridge, let them sit at room temperature for 2 hours before serving them.
- We have a recipe for a larger batch of white chocolate ganache if you want to drizzle the tops of the cupcakes with extra ganache.
- Store these cupcakes in an airtight container in the refrigerator for 4-5 days.
✅ Substitutions and Variations
These cupcakes taste great with a multitude of fillings. Here are some more suggestions for delicious cupcake fillings.
- white chocolate mousse
- raspberry mousse
- super easy vanilla cake filling
- Raspberry sauce
- strawberry cream cheese frosting
⏲ Storage
Store the cupcakes in an airtight container on the counter for up to 2 hours or in the fridge for up to three days.
If you store them in the fridge, let them sit at room temperature for an hour before serving them. That way, the filling and the frosting will have a chance to soften up and have a better texture.
? More Cupcake Recipes
We love cupcakes for their charming appearance, portable size, and variety of flavors. Whether you’re looking to bake some cupcakes for a birthday party, a special occasion, or just as a special treat for yourself, we’ve got you covered. Here are some more cupcake recipes to try.
- red velvet cupcakes
- hot chocolate cupcakes
- lavender cupcakes
- carrot cake cupcakes
- chocolate peanut butter cupcakes
⭐️ Helpful Tools
Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on.
? More Recipes You Will Love:
Raspberry White Chocolate Mousse is thick, creamy and fluffy with a sweet white chocolate flavor and a layer of tangy, fruity raspberry purée.
Lemon Curd Cake is a delicious layer cake with the ultimate lemon-y flavor! A moist lemon sponge cake, rich lemon curd and a silky Italian meringue buttercream makes this the most epic special occasion dessert!
This decadent Chocolate Ganache Cake is moist and tender, with rich chocolate cake and layers of whipped chocolate ganache. The shiny chocolate glaze gives it a beautiful (and chocolate-y!) finishing touch.
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White Chocolate Cupcakes
Whipping the eggs with sugar until it reaches a thick ribbon stage gives the cupcakes a light and soft texture. The cream cheese buttercream is incredibly delicious, with a hint of tanginess that perfectly compliments the white chocolate ganache's sweetness.
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 eggs room temperature
- 1 cup granulated sugar 200 grams
- ⅓ cup butter melted (75 grams)
- 3 tablespoons canola 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
- 2 sticks butter softened (226 grams)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of 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 chocolate.
- 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
- For best results, use white chocolate that has cocoa butter in the ingredient list. You can use white chocolate baking chips, but the texture will not be the same since there isn’t any cocoa butter in the baking chips.
- For a slightly more delicate crumb, swap the all-purpose flour for cake flour.
- Make sure the cupcakes cool completely before filling with the ganache and topping them with the buttercream.
- White chocolate will give the cupcakes and the cream cheese buttercream a slightly firmer texture, especially when the cupcakes chill in the fridge. If you store the cupcakes in the fridge, let them sit at room temperature for 2 hours before serving them.
- We have a recipe for a larger batch of white chocolate ganache if you want to drizzle the tops of the cupcakes with extra ganache.
- You can also fill the cupcakes with our white chocolate mousse.
