White Chocolate Cupcakes
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These white chocolate cupcakes have become my go to treat when I want something special without spending hours in the kitchen. They come together in just 40 minutes from start to finish, making them perfect for unexpected guests or a weeknight dessert craving. The white chocolate chips add a luxurious sweetness, while the eggs provide protein and help create a moist, tender crumb. What I love most is how simple and budget friendly this recipe is using basic pantry staples that most of us already have on hand. Trust me, once you try these, you'll be making them again and again.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 100 gunsalted butter
- 2large eggs
- 1 mLvanilla extract
- 200white chocolate chips
- 120 mLunsalted milk
- 1baking powder
- 1salt
- 5 gsea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Tip: Use a high-quality baking powder for the best results.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
Tip: Use room temperature ingredients for the best results.
- 4
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 5
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Do not overmix the batter.
- 6
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Use a high-quality white chocolate for the best flavor.
- 7
Pour the batter into the prepared muffin tin and smooth the tops.
Tip: Fill the cupcake liners about 2/3 full to allow for spreading during baking.
- 8
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Do not overbake the cupcakes.
- 9
Allow the cupcakes to cool completely in the pan before frosting with the melted white chocolate.
Tip: Let the cupcakes cool completely to ensure the ganache sets properly.
- 10
Frost the cooled cupcakes with the remaining white chocolate ganache and sprinkle with sea salt.
Tip: Drizzle with additional white chocolate ganache, if desired.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.