Name: Delicious White Chocolate Cupcakes 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, melted (preferably Ghirardelli white chocolate bar); 1 TBSP Heavy cream; 1 tsp Pure vanilla extract; 1/4 tsp Salt; Optional: More white chocolate truffles to decorate

If you’re craving something truly indulgent yet elegantly simple, you’ll absolutely adore this Delicious White Chocolate Cupcakes Recipe. I first tried this cupcake not too long ago, and let me tell you—it’s the perfect blend of moist, tender crumb and decadently sweet white chocolate that just melts in your mouth. Whether you’re making these for a casual afternoon treat or a special celebration, they never disappoint. Stick around because I’m sharing all my tips to make sure your cupcakes come out exactly perfect every time.

💚

Why You’ll Love This Recipe

Rich White Chocolate Flavor: Thanks to white chocolate truffles baked right inside, every bite has a gooey, creamy surprise.
Moist and Tender Texture: The combo of sour cream and buttermilk guarantees cupcakes that never dry out.
Decadent Frosting: The white chocolate frosting is luscious, buttery, and perfectly smooth, elevating these cupcakes to a real showstopper.
Great for Any Occasion: Whether it’s a birthday, tea party, or just because, these cupcakes impress everyone.

The image shows a vanilla cupcake with three layers: the bottom layer is a soft, light beige cake with a moist texture, the middle layer is a creamy white filling inside the cupcake, and the top layer is a thick, fluffy white whipped cream swirl. On top of the whipped cream is a smooth white chocolate ball sitting in a white cupcake liner with ruffled edges. The cupcake is placed on a light brown surface scattered with many small white chocolate chips around it, and the background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Cupcakes, White Chocolate Cupcakes Recipe, Moist White Chocolate Cupcakes, Easy White Chocolate Cupcakes, Best White Chocolate Cupcakes

Ingredients You’ll Need

The ingredients for this Delicious White Chocolate Cupcakes Recipe are straightforward but thoughtfully chosen. Each one plays a role in creating that soft, flavorful batter with the chocolate center and that gorgeous frosting you’ll want to spread (or pipe) generously.

Flat lay of a small mound of all-purpose flour, a teaspoon of baking powder in a small white bowl, a small white bowl of salt, a few tablespoons of unsalted butter shaped into a neat pat, a small white bowl of light golden canola oil, a small white bowl filled with white granulated sugar, a small white bowl of pure vanilla extract, a small white bowl of thick sour cream, two large whole eggs with clean shells, a small white bowl of creamy buttermilk, a dozen smooth white chocolate truffles arranged neatly, a block of slightly melted white chocolate, a small white bowl filled with powdered sugar, a few tablespoons of slightly cold unsalted butter, a small white bowl of heavy cream, and a small white bowl of fine salt placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - White Chocolate Cupcakes, White Chocolate Cupcakes Recipe, Moist White Chocolate Cupcakes, Easy White Chocolate Cupcakes, Best White Chocolate Cupcakes

All-purpose flour: Spoon and level it carefully for the best texture. I sometimes weigh it for accuracy.
Baking powder: This is the leavening agent that helps give the cupcakes lift.
Salt: Just a pinch balancers sweetness and enhances flavor.
Unsalted butter: Room temperature for the cupcakes to cream smoothly, slightly cold for the frosting to get that fluffy texture.
Canola or vegetable oil: Adds extra moisture so the cupcakes stay tender.
White granulated sugar: Sweetens and helps with structure and browning.
Pure vanilla extract: Enhances all the flavors with that warm aroma; don’t skip this!
Sour cream: Keeps the crumb soft and adds a slight tang that balances the sweetness perfectly.
Large eggs: Room temperature eggs integrate better and give cupcakes better rise.
Buttermilk: Another moisture booster, plus it reacts with baking powder to lighten the batter.
White chocolate truffles: The secret star—nestle one inside each cupcake before baking for a melty core.
Powdered sugar: For that dreamy frosting texture after sifting.
White chocolate (bar): Ghirardelli’s work great here for melting into the frosting.
Heavy cream: Adds richness and helps tune the 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 how flexible this Delicious White Chocolate Cupcakes Recipe is. While the original is divine, I often like tweaking it just a bit based on the occasion or my mood. Feel free to personalize to your heart’s content!

Adding Zest: I once added a teaspoon of orange zest to the batter, and it gave the cupcakes a bright pop that paired nicely with the white chocolate.
Dairy-Free Version: Swap the butter for a plant-based alternative and sour cream for coconut yogurt to make these cupcakes allergy-friendly.
Chocolate Surprise: Instead of white chocolate truffles, try dark chocolate chunks for a contrasting twist.
Frosting Flavors: Mix in some cream cheese or a hint of almond extract into the frosting for an extra flavor dimension.

How to Make Delicious White Chocolate Cupcakes Recipe

Step 1: Prep Your Oven and Mix Dry Ingredients

Start by preheating your oven to 350°F and lining a 12-cup muffin pan with liners. This ensures evenly baked cupcakes and easy cleanup. Next, sift together your flour, baking powder, and salt into a bowl—this gets rid of lumps and evenly distributes the rising agents.

Step 2: Cream Butter, Oil, and Sugar Until Fluffy

Using a mixer, beat room-temperature butter, oil, and sugar on high speed for about 3 minutes. This step is crucial for incorporating air into the batter, which makes the cupcakes light. Then add in sour cream, vanilla, and eggs, mixing first on low to combine, and then ramp back up to high for another 2 minutes until fluffy and well-aerated.

Step 3: Alternate Dry Ingredients and Buttermilk

Now, add your sifted dry ingredients in thirds, alternating with the buttermilk. Start with a third of the flour mixture, then half of the buttermilk, and so on. Mix gently – you don’t want to overwork the batter. Remember to scrape down the sides of the bowl to ensure everything is incorporated perfectly.

Step 4: Portion Batter and Add Truffles

Spoon the batter into your cupcake liners, filling them about 3/4ths full. Bake for 10 minutes first. While they’re baking, unwrap your white chocolate truffles so they’re ready to go. Once the initial bake is done, quickly place a truffle on top of each cupcake in the oven, pressing down slightly. This step lets the truffles soften and sink perfectly into the batter.

Step 5: Finish Baking and Cool

Return the cupcakes to the oven and bake for another 8-10 minutes. A toothpick inserted away from the truffle should come out clean. Let the cupcakes rest in the pan for 10 minutes before transferring to a cooling rack—this makes them easier to handle and finishes the baking gently.

Step 6: Make the Frosting

Let your butter sit out for about 30 minutes to become slightly cold but spreadable. While you wait, sift your powdered sugar. Melt the white chocolate slowly in the microwave, stirring between 15-30 second bursts to avoid scorching, and let it cool a bit before mixing. Beat the butter on high for 3 minutes, then gradually add powdered sugar. Finally, blend in the melted white chocolate, heavy cream, vanilla, and salt. Beat on high for a minute more until everything is smooth and fluffy.

Step 7: Frost and Decorate

Once your cupcakes are fully cool, pipe or spread the frosting generously over each one. If you want to get fancy, add extra white chocolate truffles on top for decoration—my family always goes crazy for that little touch!

👨‍🍳

Pro Tips for Making Delicious White Chocolate Cupcakes Recipe

Room Temperature Ingredients: Make sure your eggs, sour cream, and buttermilk are at room temp; it helps the batter come together smoothly.
Don’t Overmix: Mixing just until combined keeps the cupcakes light instead of dense.
Melting White Chocolate: Melt white chocolate gently in short bursts to prevent burning and maintain shiny texture in the frosting.
Press Truffles Quickly: When adding the truffles mid-bake, work fast to keep oven heat steady and ensure your cupcakes rise nicely.

How to Serve Delicious White Chocolate Cupcakes Recipe

The image shows several light yellow cupcakes on a white marble cake stand with a wooden base. Each cupcake has one layer of soft, creamy white frosting swirled in a smooth, round shape on top. On top of the frosting, there is a single round white chocolate ball placed in the center. Around the base of the cupcakes on the cake stand, small white chocolate chips are scattered. The background is a soft, light neutral color with a subtle texture. The photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Cupcakes, White Chocolate Cupcakes Recipe, Moist White Chocolate Cupcakes, Easy White Chocolate Cupcakes, Best White Chocolate Cupcakes

Garnishes

I usually keep it simple with a few extra white chocolate truffles or some white chocolate shavings on top. Sometimes, a sprinkle of edible gold dust or pastel sprinkles adds a festive touch. Fresh berries like raspberries also complement the sweetness and add a bit of color.

Side Dishes

These cupcakes shine on their own, but I love pairing them with a cup of Earl Grey tea or a rich, robust coffee to balance the sweetness. For a party, a light fruit salad or a simple green salad with a citrus vinaigrette makes an excellent contrast.

Creative Ways to Present

For birthdays, I’ve piped frosting with a star tip and layered in mini edible flowers. Another time, I placed the cupcakes in a tiered stand lined with fresh greenery for a bridal shower. Wrapping cupcake liners with delicate ribbons also makes presentation pop for gifting.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the refrigerator to keep the frosting fresh. Because of the dairy in the frosting and batter, refrigeration helps maintain quality but bring them to room temp before serving for the best flavor.

Freezing

I’ve frozen these cupcakes without frosting after cooling completely—just wrap them tightly in plastic wrap and foil. When ready to eat, thaw overnight in the fridge, then frost fresh. Freezing with frosting isn’t my favorite because the texture can get a bit grainy.

Reheating

If you want to enjoy them warm, I lightly microwave an unfrosted cupcake for 10-15 seconds before frosting it. For frosted ones, I just let them sit at room temp for about 30 minutes to soften up the buttercream.

FAQs

Can I use regular white chocolate instead of white chocolate truffles for the center?

Absolutely! You can use regular white chocolate chunks or chips, but truffles provide a creamier, more melt-in-your-mouth center. If using regular chocolate, consider using slightly larger pieces to get that same gooey effect.
Can I make these cupcakes vegan?

With some ingredient swaps like plant-based butter, egg replacers, and dairy-free milk alternatives, you can tweak the recipe for a vegan version. Keep in mind that texture might differ slightly, but the flavor can still be wonderful!
What’s the best way to avoid dry cupcakes?

Make sure not to overbake—they bake quickly, and pulling them out as soon as a toothpick comes out clean is key. Also, using sour cream and buttermilk adds moisture that keeps cupcakes tender longer.
Can I prepare the frosting in advance?

Yes! You can make the white chocolate frosting a day ahead and store it tightly covered in the fridge. Before using, bring it back to room temperature and whip again to restore its texture.

Final Thoughts

I absolutely love how this Delicious White Chocolate Cupcakes Recipe turned out the first time I made it—and every time since. It’s pure joy to bite into a soft cupcake with that luscious white chocolate center and dreamy frosting on top. If you’re looking for a recipe that impresses easily and tastes like a bakery treat, trust me, this one’s a keeper. I can’t wait for you to try it and hear how much your family loves it too!