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White Chocolate Cupcakes with White Chocolate Ganache and Buttercream Recipe

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★★★★★

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.

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

  1. Preheat and prepare cupcake pan: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Fill cupcake liners: Divide the batter evenly among the 12 liners, filling each two-thirds to three-quarters full.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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