Description
Delicious and moist White Chocolate Cupcakes topped with a creamy white chocolate frosting and adorned with white chocolate truffles. These cupcakes boast a tender crumb thanks to the combination of buttermilk and sour cream, enhanced with a smooth, rich frosting that’s perfect for any celebration or indulgent treat.
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, 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
Instructions
- Prepare the oven and muffin pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Set aside.
- Sift dry ingredients: In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Mix wet ingredients and sugar: Using a mixer, beat the unsalted butter, canola or vegetable oil, and white sugar on high speed for 3 minutes until light and fluffy. Then add the sour cream, vanilla extract, and eggs one at a time. Mix on low speed to combine, then increase to high and beat for an additional 2 minutes until the batter is fluffy.
- Combine dry and wet ingredients: Add one-third of the dry ingredients to the wet mixture, then half of the buttermilk. Mix gently to incorporate. Repeat with another third of the dry ingredients and the remaining buttermilk. Finish by mixing in the remaining dry ingredients. Scrape the sides and bottom of the bowl to ensure everything is well combined.
- Fill cupcake liners: Spoon the batter into the prepared muffin tin, filling each liner about three-quarters full.
- Initial bake and insert truffles: Bake the cupcakes for 10 minutes. While baking, unwrap all 12 white chocolate truffles and have them ready. After 10 minutes, quickly and carefully press one truffle onto each cupcake while they are still in the oven. This allows the truffle to slightly melt into the cupcakes without losing oven heat.
- Finish baking: Bake the cupcakes for an additional 8-10 minutes, or until a toothpick inserted near a truffle comes out clean. Once done, allow the cupcakes to sit in the hot pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting base: Let the butter for frosting sit on the countertop for about 30 minutes so it becomes slightly cold. While waiting, sift the powdered sugar to prevent lumps.
- Melt white chocolate: Heat the white chocolate in the microwave in 30-second intervals, stirring thoroughly between each, followed by 15-second intervals until fully melted. Allow it to cool slightly to avoid melting the frosting butter.
- Make frosting: Using a mixer, beat the butter on high speed for 3 minutes until creamy. Gradually add the powdered sugar, scraping the bowl as needed for even mixing. Then add the melted white chocolate, heavy cream, vanilla extract, and salt. Mix on low speed until combined, then increase to high for 1 minute to get a fluffy texture.
- Decorate cupcakes: Pipe or spread the white chocolate frosting onto the cooled cupcakes. Optionally, top with additional white chocolate truffles for decoration and extra indulgence.
Notes
- Flour: Make sure to spoon and level the flour or use a kitchen scale for accuracy; compacted flour can lead to dry cupcakes.
- High altitude baking: Increase flour by 2 TBSP if baking at high altitudes to adjust texture.
- Dairy temperature: Take all dairy ingredients (butter, sour cream, buttermilk, eggs) out of the fridge 2 hours before baking to bring them to room temperature for better mixing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
