Name: White Chocolate Cupcake Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 3/4 cup All-purpose flour; 1 tsp Baking powder; 1/2 tsp Salt; 6 TBSP Unsalted butter, room temperature; 2 TBSP Canola or vegetable oil; 3/4 cup White granulated sugar; 1/2 TBSP Pure vanilla extract; 1/8 cup Sour cream, room temperature; 2 Large eggs, room temperature; 1/2 cup Buttermilk, room temperature; 12 White chocolate truffles; 1 cup Unsalted butter, slightly cold; 3 cups Powdered sugar, sifted; 4 oz White chocolate (Ghirardelli white chocolate bar), melted; 1 TBSP Heavy cream; 1 tsp Pure vanilla extract; 1/4 tsp Salt; Optional: More truffles to decorate

Jump to Recipe· 4.6 from 503 reviews

If you’re anything like me and have a serious soft spot for anything sweet and creamy, then you absolutely need to try this White Chocolate Cupcake Recipe. It’s one of those recipes that feels fancy but is surprisingly simple to whip up. I love this because the cupcakes come out tender with that irresistible hint of rich white chocolate, and the frosting? It’s dreamy—luxuriously smooth, buttery, and packed with melty white chocolate flavor. Stick with me, and I’ll walk you through exactly how to nail them every single time.

🧡

Why You’ll Love This Recipe

Incredibly Moist Cupcakes: The blend of butter, oil, and sour cream creates a tender crumb that stays soft for days.
Built-In Surprise: Melting white chocolate truffles right inside the cupcakes gives them a rich, gooey center that’s pure magic.
Decadent White Chocolate Frosting: This isn’t your everyday buttercream—melting quality white chocolate into the frosting makes it silky and intensely flavorful.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a cozy afternoon, these cupcakes feel special but never intimidating.

White Chocolate Cupcake Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient in this White Chocolate Cupcake Recipe plays a key role in achieving that perfect balance of texture and flavor. When shopping, try to pick the freshest eggs and good-quality butter, because you’ll really taste the difference. Also, using real Ghirardelli or similar premium white chocolate really makes the frosting sing.

White Chocolate Cupcake Recipe - Ingredients

All-purpose flour: Make sure to spoon and level it for accuracy, or better yet use a kitchen scale to avoid dry cupcakes.
Baking powder: Fresh baking powder will ensure your cupcakes rise beautifully.
Salt: Balances sweetness and enhances flavors—don’t skip!
Unsalted butter: Room temperature for the batter, slightly cold for frosting, helps with texture control.
Oil (canola or vegetable): Adds moisture without weighing the cupcakes down.
White granulated sugar: Sweetness and a bit of tenderizing.
Pure vanilla extract: I always use real vanilla; artificial just doesn’t compare.
Sour cream: Adds that extra moist tenderness and a subtle tang to balance the sweetness.
Large eggs: Bring structure and richness; room temp eggs mix better.
Buttermilk: Keeps the cupcakes soft and enhances flavor complexity.
White chocolate truffles: The star surprise inside the cupcakes.
Powdered sugar: Sifted for a smooth, lump-free frosting.
White chocolate (Ghirardelli bar recommended): Melts seamlessly into the frosting for that classic creamy sweetness.
Heavy cream: Adds richness and helps achieve the perfect frosting consistency.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this White Chocolate Cupcake Recipe exactly as is, but if you want to mix things up, there are some fun tweaks you can try. Don’t hesitate to get creative—it’s all about making it your own.

Berry Twist: I once folded in fresh raspberries for a tart contrast that made my family’s eyes light up.
Dairy-Free Version: Swap butter for coconut oil and use a dairy-free yogurt instead of sour cream; it’s surprisingly tasty!
White Chocolate & Matcha: Try adding a teaspoon of matcha powder to the batter—it gives a gorgeous green swirl and earthy flavor.
Nutty Addition: Chopped macadamia nuts or almonds add crunch and complement the sweetness beautifully.

How to Make White Chocolate Cupcake Recipe

Step 1: Prep and Gather Your Ingredients

First things first, preheat your oven to 350°F and line your muffin pan with cupcake liners—this keeps the cupcakes from sticking and makes clean-up a breeze. I always like to have all my ingredients at room temperature before starting; it helps everything blend smoothly and gives the cupcakes a lighter texture. Pro tip: Pull your dairy out about two hours before baking; cold butter or eggs can throw off the mix.

Step 2: Mix Dry Ingredients

In a separate bowl, sift together your all-purpose flour, baking powder, and salt. Sifting really aerates the flour and ensures you don’t end up with lumps or heavy spots in your batter. If you’re baking at a higher altitude, adding an extra two tablespoons of flour can help keep things stable.

Step 3: Cream Butter, Oil, and Sugar

In your mixer, beat the room-temperature butter, oil, and granulated sugar on high speed for about 3 minutes. I love this step because it fluffs everything up and creates a light texture for the cupcakes. Once combined, mix in the sour cream, vanilla, and eggs on low just until combined, then crank the speed back up for 2 more minutes. This really helps the batter become airy and smooth.

Step 4: Combine Wet and Dry Ingredients

Add one-third of your dry ingredients to the wet, followed by half the buttermilk. Mix gently so you don’t overwork the batter. Repeat with another third of the dry ingredients and the remaining buttermilk. Finish with the last third of the dry ingredients and give it one final gentle mix. Scrape the sides of your bowl to make sure everything is fully incorporated.

Step 5: Fill the Cupcake Liners

Fill each cupcake liner about three-quarters full with batter. This gives enough room for the cupcakes to rise without overflowing. I use an ice cream scoop for even portions—makes the whole batch look beautiful coming out of the oven.

Step 6: Bake and Add White Chocolate Truffles

Bake your cupcakes for 10 minutes first. While they bake, unwrap the white chocolate truffles to have them ready. After the initial 10 minutes, quickly press one truffle into the center of each cupcake while they’re still in the oven—this way they melt right into the cupcakes without losing oven heat. Bake for another 8-10 minutes, or until a toothpick inserted comes out clean (avoid the chocolate center).

Step 7: Cool Before Frosting

Let the cupcakes sit in the pan for 10 minutes before moving them to a wire rack. Cooling completely is key here. If the cupcakes are even slightly warm, the frosting can melt or slide off!

Step 8: Make the White Chocolate Frosting

Let your butter sit on the counter for about 30 minutes so it’s slightly cold. While you wait, sift your powdered sugar—it helps make the frosting perfectly smooth and lump-free. Melt the white chocolate in the microwave using 30-second bursts, stirring in between until silky smooth, then let it cool slightly.

Step 9: Cream Butter and Sugar

Beat the butter on high speed for 3 minutes until fluffy. Slowly add the sifted powdered sugar, scraping down the bowl as needed. Add the melted white chocolate, heavy cream, vanilla, and salt. Mix on low until combined, then beat on high for another minute. This combination creates a rich and creamy frosting that holds its shape perfectly for piping.

Step 10: Frost and Decorate

Pipe your frosting on the cooled cupcakes with your favorite tip, or spread it generously with a spatula. For an extra touch, top each with an additional white chocolate truffle—they make a stunning finishing touch that guests always ask about!

👨‍🍳

Pro Tips for Making White Chocolate Cupcake Recipe

Room Temperature Ingredients: My best tip is to always start with room temperature eggs, butter, and sour cream—this helps everything blend together perfectly for moist cupcakes.
Don’t Overmix: Mixing your dry and wet ingredients until just combined keeps the cupcakes tender without developing too much gluten.
Add Truffles Quickly: When placing truffles into the cupcakes mid-bake, move fast to keep the oven heat steady for proper rising.
Frost When Completely Cool: I once iced warm cupcakes and ended up with a meltdown mess—always let them cool fully first!

How to Serve White Chocolate Cupcake Recipe

White Chocolate Cupcake Recipe - Serving

Garnishes

I adore topping these cupcakes with whole white chocolate truffles or a dusting of edible shimmer dust for special occasions. Sometimes, a few fresh raspberries or a sprinkle of crushed nuts add just the right pop of color and texture, too.

Side Dishes

These cupcakes pair beautifully with a cup of rich coffee or a lightly sweetened tea, like jasmine or chamomile. For an indulgent dessert platter, try serving alongside fresh berries and whipped cream for a complete treat.

Creative Ways to Present

For birthday parties or baby showers, I like to place these cupcakes on a tiered cake stand and decorate with pastel-colored sprinkles and edible flowers. Wrapping each cupcake with a ribbon around the base adds a charming touch that makes them feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have any leftover cupcakes (lucky you!), store them in an airtight container in the refrigerator. I like placing a piece of parchment paper between layers to keep the frosting intact. They’ll stay fresh for up to 4 days this way.

Freezing

Freezing is a fantastic option! Just make sure the cupcakes are completely cooled. Freeze them unfrosted in a single layer overnight, then transfer to a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge and frost just before serving for best results.

Reheating

If you’d like your cupcakes warm, I recommend taking them out of the fridge and letting them sit at room temp for about 30 minutes. You can also microwave them for 10-15 seconds—but be careful not to melt the frosting!

FAQs

Can I use white chocolate chips instead of truffles in this recipe?

Absolutely! White chocolate chips will work, but since they don’t have the same creamy center, they won’t melt as luxuriously inside. If you prefer a gooey center, truffles are the best choice.
Do I have to use buttermilk or can I substitute it?

Buttermilk adds a nice tang and tender crumb, but you can easily substitute with regular milk mixed with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Why did my cupcakes turn out dense?

Common reasons can be overmixing the batter, using too much flour, or having cold ingredients. Make sure to mix just until combined and measure your flour properly for the best results.
Can I make this frosting without a mixer?

Yes, but it will take more elbow grease! Use a sturdy whisk or a hand whisk to beat the butter until creamy, then gradually add sugar and mix thoroughly. The texture might not be as fluffy but will still taste delicious.

Final Thoughts

This White Chocolate Cupcake Recipe holds a special place in my heart—it’s a dessert that always impresses without making me feel like I’m starring in a baking marathon. Whether you’re serving these at a family get-together or sneaking one with your afternoon tea, they never disappoint. I really hope you enjoy making and eating these as much as my family and I do. Go on, try it—you’ll thank yourself later!