Introduction

These white chocolate cupcakes are a delightful treat, combining moist, tender cake with rich white chocolate flavors. Topped with fluffy white chocolate buttercream and filled with creamy ganache, they make a perfect indulgence for any occasion.

White Chocolate Cupcakes with White Chocolate Ganache and Buttercream Recipe - Recipe Image

Ingredients

1 1/4 cups (140 g) cake flour, spooned and leveled
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 tbsp (70 g) unsalted butter, softened
3/4 cup (150 g) granulated white sugar
2 egg whites, at room temperature
2 tsp vanilla
1/2 cup (120 ml) buttermilk, at room temperature
4 oz (113 g) high quality white chocolate bar, chopped (Lindt or Ghirardelli)
2 tbsp (28 g) unsalted butter
3 tbsp (45 ml) heavy cream
3/4 cup (168 g) unsalted butter, softened (for buttercream)
1/8 tsp salt (for buttercream)
2 oz (56 g) high quality white chocolate, melted and slightly cooled (Lindt or Ghirardelli)
1 1/2 cups (195 g) powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside the dry ingredients.
Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 to 3 minutes.
Step 4: Add the egg whites and vanilla, mixing on medium-high speed for 1 to 2 minutes until pale and smooth.
Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, mixing first on low speed then medium speed with each addition. Mix just until combined and smooth, scraping the bowl as needed. The batter will be thick.
Step 6: Divide the batter evenly among the liners, filling each two-thirds to three-quarters full.
Step 7: Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: To make the white chocolate ganache, combine the chopped white chocolate, butter, and heavy cream in a double boiler over simmering water. Stir occasionally until melted and smooth.
Step 9: Remove from heat, transfer the ganache to a small bowl, and let cool to room temperature. Whip with an electric mixer on high until pale and fluffy. Transfer to a piping bag and set aside.
Step 10: For the buttercream, whip the softened butter and salt on high speed for 5 to 10 minutes until pale, fluffy, and doubled in size.
Step 11: Add the melted and cooled white chocolate, mixing on medium speed until combined.
Step 12: Sift in the powdered sugar ½ cup at a time, mixing on low then medium speed between additions. Scrape the bowl as needed. After the last addition, whip on high speed for about 1 minute until light and fluffy.
Step 13: Transfer the buttercream to a piping bag fitted with a decorative tip.
Step 14: Once cupcakes are completely cool, remove the centers with a small knife or cupcake corer. Fill each center with white chocolate ganache using the piping bag.
Step 15: Pipe a generous swirl of buttercream on top of each cupcake. Serve and enjoy.

Tips & Variations

Use room temperature ingredients for better mixing and texture.
For a hint of citrus, add a teaspoon of lemon zest to the batter.
Substitute buttermilk with yogurt or milk plus a teaspoon of lemon juice if needed.
Try adding white chocolate chips into the batter for extra bursts of sweetness.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

How do I soften butter quickly?

Cut cold butter into small pieces and let it sit at room temperature for about 30 minutes. Alternatively, microwave in short 5-second bursts, checking frequently to avoid melting.

White Chocolate Cupcakes with White Chocolate Ganache and Buttercream Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

These White Chocolate Cupcakes feature a tender, moist cake infused with high-quality white chocolate and a luscious white chocolate buttercream frosting. Perfectly balanced with a silky white chocolate ganache filling, these cupcakes are an elegant dessert ideal for celebrations or any special occasion.

Author: Ella
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 55 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the White Cupcakes

1 1/4 cups (140 g) cake flour, spooned and leveled
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 tbsp (70 g) unsalted butter, softened
3/4 cup (150 g) granulated white sugar
2 egg whites, at room temperature
2 tsp vanilla extract
1/2 cup (120 ml) buttermilk, at room temperature

For the White Chocolate Ganache

4 oz (113 g) high quality white chocolate, chopped (Lindt or Ghirardelli bar)
2 tbsp (28 g) unsalted butter
3 tbsp (45 ml) heavy cream

For the White Chocolate Buttercream

3/4 cup (168 g) unsalted butter, softened
1/8 tsp salt
2 oz (56 g) high quality white chocolate, melted and slightly cooled (Lindt or Ghirardelli bar)
1 1/2 cups (195 g) powdered sugar

Instructions

Preheat and prepare cupcake pan: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners and set aside.
Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
Cream butter and sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened butter and granulated sugar together until the mixture is fluffy, about 2-3 minutes.
Add egg whites and vanilla: Mix in the egg whites and vanilla extract on medium-high speed for 1 to 2 minutes until the batter is pale and smooth.
Incorporate dry ingredients and buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture a little at a time, mixing on low speed then medium speed with each addition. Mix just until combined and smooth; the batter will be thick. Scrape the sides of the bowl as necessary.
Fill cupcake liners: Divide the batter evenly among the 12 liners, filling each two-thirds to three-quarters full.
Bake cupcakes: Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare white chocolate ganache: In a double boiler over boiling water, combine the chopped white chocolate, butter, and heavy cream. Stir occasionally until melted and smooth. Remove from heat and transfer to a small bowl. Allow to cool to room temperature, then whip with an electric mixer on high speed until pale and fluffy. Transfer ganache to a piping bag and snip a small tip.
Make white chocolate buttercream: In a large bowl, whip the unsalted butter and salt on high speed for 5 to 10 minutes until the butter is pale, fluffy, and doubled in size. Add the melted and slightly cooled white chocolate, mixing on medium speed until combined.
Add powdered sugar: Sift powdered sugar into the butter mixture ½ cup (65 g) at a time, mixing on low then medium speed after each addition until fully incorporated. Scrape the bowl sides as needed. After the final addition, whip on high speed for about 1 minute until frosting is light and fluffy. Transfer to a piping bag fitted with a decorative tip.
Assemble cupcakes: Once cupcakes are completely cool, remove the centers from each cupcake to create a small hollow. Fill each hollow with white chocolate ganache using the piping bag. Then pipe a generous swirl of white chocolate buttercream on top of each cupcake. Serve immediately or store appropriately.

Notes

Ensure all cold ingredients like egg whites and buttermilk are at room temperature for best mixing results.
A high-quality white chocolate (such as Lindt or Ghirardelli) is recommended for rich flavor and smooth texture.
The cupcakes should be completely cooled before filling and frosting to prevent melting or sliding of frosting.
To remove cupcake centers, use a cupcake corer, small knife, or spoon.
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

Keywords: white chocolate cupcakes, white chocolate buttercream, white chocolate ganache, cupcake recipe, baking dessert