Description
Delight in these rich and creamy White Chocolate Cupcakes topped with a luscious white chocolate frosting. Perfectly moist with a melt-in-your-mouth texture, these cupcakes infuse the sweetness of white chocolate truffles baked right in and finished with a smooth, velvety frosting that is ideal for any celebration or sweet craving.
Ingredients
Scale
Cupcakes:
- 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
White Chocolate Frosting:
- 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
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Set aside to get ready for batter.
- Combine dry ingredients: In a mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and no lumps. Set aside.
- Cream butter mixture: Using an electric mixer, beat the unsalted butter, oil, and white sugar on high speed for 3 minutes until fluffy. Add the sour cream, vanilla extract, and eggs. Mix on low speed until incorporated, then increase to high speed and beat for 2 minutes more to develop a light and airy batter.
- Alternate adding dry ingredients and buttermilk: Add one-third of the flour mixture to the wet ingredients and mix just to combine. Pour in half of the buttermilk and mix gently. Repeat this process with another third of the flour and the remaining buttermilk, then finish by adding the last third of flour. Scrape down the bowl to ensure even mixing without overmixing.
- Fill the cupcake liners: Spoon the batter into the cupcake liners filling each about three-quarters full for proper rising without overflow.
- Bake initial phase and add truffles: Bake cupcakes for 10 minutes. While baking, unwrap the white chocolate truffles so they are ready. Remove the tray briefly from the oven, quickly press a truffle into the center of each cupcake, and return to the oven immediately to keep the temperature stable.
- Finish baking cupcakes: Continue baking for another 8 to 10 minutes, or until a toothpick inserted near the truffle comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely prior to frosting.
- Prepare frosting ingredients: Let butter sit on the counter for about 30 minutes to become slightly cold. Meanwhile, sift the powdered sugar to remove lumps for a smooth frosting.
- Melt white chocolate: Using the microwave, heat the white chocolate in 30-second increments, stirring well between intervals, then in 15-second bursts until fully melted. Let the melted chocolate cool slightly to avoid melting the butter in the next step.
- Beat butter and sugar: Beat the slightly cold butter on high speed for 3 minutes until fluffy. Gradually add powdered sugar, scraping down the bowl as needed to ensure thorough mixing.
- Incorporate chocolate and other ingredients: Add the cooled melted white chocolate, heavy cream, vanilla extract, and salt. Mix on low until combined, then beat on high for 1 minute to achieve a creamy, smooth frosting.
- Decorate cupcakes: Pipe or spread the white chocolate frosting onto the cooled cupcakes. Optionally, decorate with additional white chocolate truffles for an elegant touch.
Notes
- Flour: Use the spoon and level method or a kitchen scale to measure flour accurately; compacted flour can cause dryness in cupcakes.
- High altitude baking: Increase flour by 2 tablespoons to improve structure.
- Dairy ingredients: Remove from refrigerator 2 hours before baking for better mixing and consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 34g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
