This white chocolate cupcakes recipe is a super simple one to follow and gives you beautiful cupcakes with a tender, delicious crumb and a creamy, white chocolate buttercream frosting.
They're the perfect cake for birthday celebrations or a special afternoon tea and an absolute must for lovers of white chocolate.
To make them, you'll start by creaming baking margarine and sugar together, then you'll whisk in eggs and vanilla. Once your liquids are combined into a creamy batter, you'll fold in self raising flour and white chocolate chips.
Spoon your batter into a cupcake cases, sprinkle with white choc chips and bake and that's your cupcakes baked and ready to decorate!
For the creamy smooth white chocolate frosting, you'll start by whipping butter on its own until creamy. This is the secret step to ensuring beautifully silky buttercream. You'll then sift in icing sugar, add vanilla and a dash of milk and whisk again until light.
Finally, you'll stir in melted white chocolate before transfering your white chocolate frosting to a piping bag to add tall swirls to your cool sponges.
Below is the full detailed recipe for my white chocolate cupcakes, complete with step by step pics. Enjoy!
Ingredients
For the white chocolate chip sponges
- 200 g (7.1 oz) baking margarine
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 3 medium free range eggs
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 1 tsp vanilla extract
- 100 g (3.5 oz) white chocolate chunks
For the white chocolate buttercream
- 200 g (7.1 oz) slightly salted butter softened
- 380 g (13.4 oz) icing sugar (powdered sugar)
- 1 tbsp whole milk
- 1 tsp vanilla extract
- 100 g (3.5 oz) white chocolate
Equipment
- Large heatproof bowl
- Cupcake cases
- French tip or star piping nozzle
Instructions
Make the white chocolate chip sponges
Preheat the oven to 180C (160C fan / 355F).
Put the margarine and sugar in a bowl.
Whisk until pale and fluffy.
Add the eggs and vanilla.
Whisk again.
Sieve in the flour.
Gently fold through along with half the white chocolate chunks.
Spoon the mixture into a 12-hole muffin tray lined with cupcake cases.
Top with the rest of the white choc chunks.
Bake for approximately 30 minutes or until a fingertip pressed gently on top of the cakes springs back rather than leaving an impression.
Leave to cool on a wire cooling rack.
Make the white chocolate buttercream
Melt the white chocolate and set aside to cool. If it’s added to the frosting warm, it will melt the butter.
Put the softened butter in a large bowl.
Whisk until pale and creamy.
Sift in the icing sugar, then add the milk and vanilla.
Beat until very pale and creamy.
Add the cooled melted white chocolate.
Whisk to combine.
Decorate your cupcakes
Transfer your frosting to a piping bag fitted with a star nozzle.
Pipe tall swirls of frosting on top of each cooled cupcake.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect White Chocolate Cupcakes
Are White Chocolate Cupcakes easy to make?
These cupcakes are actually very easy to make, and the result is a light and fluffy cupcake with a rich buttercream frosting. The key to success is in the ingredients and measuring them accurately.
What brand of chocolate should I use?
Use good quality white chocolate that you would eat on its own. This will ensure that your cupcakes have a lovely rich chocolate flavour.
Can I make these cupcakes in advance?
The cupcakes can be made ahead of time and stored in an airtight container for up to 2 days. The buttercream frosting can also be made in advance and stored well-cover in the fridge for a day or two. Just make sure to bring it to room temperature and give it a good whisk before you use it.
The cupcakes are best served on the day they are made, but if you have any leftovers they can be stored in an airtight container somewhere dark and cool for up to 3 days.
What is the best way to measure the ingredients?
For the best results, it’s important to measure the ingredients accurately.
I do try to supply cup measures as an alternative where possible, but for accuracy it's always preferable to weigh the flour, sugar and margarine using digital scales.
You can use measuring spoons to measure the milk, vanilla extract and baking powder.
Can I make these cupcakes gluten-free?
I haven't tried making these white chocolate cupcakes gluten-free but you could certainly try.
You would need to substitute the self-raising flour for a good quality gluten-free self-raising flour containing xanthan gum and there would probably be variation in how the final texture turns out.
Double-check all of your ingredients labels to make sure to check that they are gluten-free. Don't forget to also check anything extra you intend to serve the recipe with.
Are these White Chocolate Cupcakes suitable for vegans?
This recipe is not vegan but you could certainly try using vegan alternatives.
You could substitute the margarine for a dairy-free margarine such as Flora Plant Butter block and use almond milk or soya milk instead of whole milk.
Vegan white chocolate can be a little trickier to find but there are certainly brands of vegan white chocolate online that is said to be designed for cooking. I'm not sure if it work in the buttercream so that would be a case of trial and error.
Double-check all of your ingredients labels to make sure to check that they are suitable for vegans. Don't forget to also check anything extra you intend to serve the recipe with.
Note, I haven't tested a vegan version of this recipe so do let me know how it works out.
Are these White Chocolate Cupcakes keto-friendly?
No, these cupcakes are not keto-friendly as they contain sugar and flour, creating a high carb content.
A keto diet is a low-carb, high-fat diet. To make these cupcakes keto-friendly you would need to substitute the sugar for a keto-friendly sweetener and the self-raising flour for almond flour or coconut flour. You'd also need sugar free chocolate.
I haven't tried making these cupcakes keto so I can't vouch for how well they would work!
Is this White Chocolate muffins recipe healthy?
No, this recipe is not particularly healthy as it contains sugar, butter and flour. They're best enjoyed in moderation as part of a balanced, healthy diet and lifestyle.
To make these cupcakes somewhat healthier you could try using coconut oil instead of butter, less sugar and perhaps experiment with a natural sugar such as honey or agave syrup. You could also experiment with using wholemeal flour or almond flour instead of self-raising flour.
Do note that making these substitutions will change the taste and texture of the cupcakes and they may not work out if you use 1:1 substitutions.
Is this White Chocolate Cupcakes recipe safe to eat while pregnant?
There is nothing else in this recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should always seek country-specific advice. In the UK, the NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
However, this website does not offer medical advice and you should always check with your health professional.
Do I have to put chocolate in the buttercream?
I like to add a little melted white chocolate to my buttercream to give it an extra hit of chocolate flavour, but you can leave it out and simply use vanilla buttercream if you prefer.
Can I make mini cupcakes?
Yes, these cupcakes can be made as mini cupcakes. They will cook more quickly since they're tiny, so reduce the baking time to around 10 minutes or until a skewer inserted into the center comes out clean.
Can I make this recipe as one big cake instead of cupcakes?
Yes, this recipe can be made as a cake instead of cupcakes.
If you like, you could spoon the batter into a lined 19 cm (7.5 inch) nonstick, loose-bottomed, high sided cake tin and bake at 180C (160C fan, 350F) until a skewer inserted into the center comes out clean.
I haven't tested this so can't tell you how long it would take, but try not to open the oven until it looks well risen and firm. It may take up to an hour.
You could then slice the cake in half and sandwich with with the buttercream.
How do I get perfect swirls of buttercream on top of my cupcakes?
The key to perfect swirls of buttercream is to use a piping bag fitted with a star nozzle.
Make sure there's no air in the piping bag before you start, otherwise it can cause breaks in your piping flow.
Hold the bag upright, just above your cakes and pipe the buttercream onto the cupcakes in a circular motion, starting from the outside and working your way in towards the centre.
Finish off by giving the piping bag a little shake as you stop squeezing and lift away to create a point on top of each swirl.
If you don’t have a piping bag, you can use a zip-lock bag with the corner snipped off and you won't get the same frills as with a star nozzle but it will still look pretty great.
Will I need any special equipment for this White Chocolate Cupcakes recipe?
You will need a 12-hole muffin tin, lined with paper cases.
I use an electric mixer for both the cupcakes and the buttercream, but they can be made by hand if you prefer.
If you want to pipe the buttercream on top of the cupcakes, you will need a piping bag fitted with a star nozzle. If you don’t have a piping bag, you can use a zip-lock bag with the corner snipped off.
You will also need digital scales for measuring the ingredients accurately. Measuring spoons can be used for the milk, vanilla extract and baking powder.
Cup measures are provided as an alternative where possible, but for accuracy it's always preferable to use scales.
There is a full list of suggested equipment on the recipe card below.
Where can I buy white chocolate chunks?
You should be able to find white chocolate chunks in the baking aisle of most major supermarkets.
White chocolate chips will work too, they're just a bit smaller so not as noticeable in the final bake.
I haven’t got white chocolate chunks can I use chopped chocolate?
If you like, you can make your own white chocolate chunks by chopping up a white chocolate bar into roughly 1-1.5 cm (half inch) pieces.
Try to use good quality white chocolate or you may find the final result is greasy.
Can I use milk or dark chocolate instead of white chocolate?
Yes, you could use dark or milk chocolate in this recipe but then they wouldn't be white chocolate cupcakes.
You could certainly try a combination of chocolate chunks in the batter - that could be rather fun without totally sacrificing the white chocolate aspect of the bake.
What's the best way to melt chocolate?
There are a few different ways you can melt chocolate.
The most important thing is to make sure that the bowl and utensils you use are dry, as even a drop of water can cause chocolate to seize (go lumpy).
You can melt chocolate in a microwave-safe bowl in 30 second increments, stirring in between each burst of heat until the chocolate is melted and smooth.
Alternatively, you can place a bowl of chocolate over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water) and stir until melted.
You could also use a slow cooker on a low setting to melt chocolate. Place the chocolate in the bowl of the slow cooker and stir occasionally until melted.
Once melted, white chocolate can be a little tricky to work with as it can start to go lumpy more easily than other types of chocolate.
If this happens, don't worry - just keep stirring and the heat from the bowl will smooth it out again.
How can I tell if baking margarine has gone bad?
First, check the use-by date. If it has expired, don't use it.
Baking margarine can go rancid if it's not stored properly, so make sure it's in an airtight container or bag and keep it in the fridge.
If the baking margarine has gone bad, it will usually have an unpleasant smell.
If you're not sure whether or not the margarine has gone bad, it's best to just throw it out and use a new tub.
I’ve followed the recipe but my White Chocolate Cupcakes look different from yours.
There can be many reasons why your cupcakes look different from mine. It's often down to small variations in the ingredients or how the ingredients are measured.
For example, if you use milk chocolate chips instead of white chocolate chunks, your cupcakes will be darker in colour. Also, if you used cup measures instead of weights, this can be less accurate.
Don't worry if your cupcakes don't look exactly like the ones pictured, they'll still taste delicious!
Why didn’t my White Chocolate Cupcakes rise?
There are a few possible reasons why your cupcakes might not have risen:
- The baking margarine wasn't at room temperature. Room temperature baking margarine will cream together with the sugar much better than cold margarine, resulting in a lighter batter.
- You didn't beat the sugar and margarine together enough. Beating incorporates air and helps the cupcakes to rise. Make sure you beat the sugar with the margarine until it's light and fluffy.
- The oven wasn't hot enough. Preheat your oven before you start making the cupcakes so that it's up to temperature by the time they go in.
- You opened the oven door while they were baking. Every time you open the oven door, heat escapes and can cause the cupcakes to sink. Try to resist opening the door until they're almost done baking.
- Your baking self-raising flour is old. Over time, self-raising flour can lose its rising power. If you're not sure how old your flour is, it's best to just throw it out and start with a new packet.
Why are my White Chocolate Cupcakes dry?
There are a few possible reasons why your cupcakes might be dry:
You baked them for too long. Use a skewer to check whether the cupcakes are cooked through - it should come out clean with just a few crumbs attached.
You didn't add enough liquid. Make sure you measured everything correctly - too much or too little can affect the final bake.
Why did my White Chocolate Cupcakes turn out wet/undercooked?
There are a few possible reasons why your cupcakes might be wet or undercooked:
- You didn't bake them for long enough. Use a skewer to check whether the cupcakes are cooked through - it should come out clean with just a few crumbs attached.
- You added too much liquid. Make sure you measured everything correctly - too much or too little can affect the final bake.
- The oven wasn't hot enough. Preheat your oven before you start making the cupcakes so that it's up to temperature by the time they go in.
- You opened the oven door while they were baking. Every time you open the oven door, heat escapes and lowers the temperature. Try to resist opening the door until they're almost done baking.
How can I tell if my cupcakes are done?
The best way to tell if cupcakes are done is to insert a toothpick or cake tester into the center of one. If it comes out clean, the cupcakes are done.
Another way to tell is by lightly pressing down on the top of a cupcake. If it springs back up, it's done.
Be sure to set a timer and keep an eye on your cupcakes towards the end of the baking time. If your cupcakes are overcooked, they may be dry and crumbly.
Why did my White Chocolate Cupcakes sink in the middle?
There are a few possible reasons why your cupcakes might have sunk in the middle:
- You overmixed the batter. Overmixing incorporates too much air and can cause the cupcakes to collapse.
- You used too much raising agent. This can cause the cupcakes to bubble up and then collapse.
- The oven wasn't hot enough. Preheat your oven before you start making the cupcakes so that it's up to temperature by the time they go in.
- The oven was too hot. This can cause the cupcakes to rise rapidly and then collapse.
- You opened the oven door while they were baking. Every time you open the oven door, heat escapes and can cause the cupcakes to sink. Try to resist opening the door until they're almost done baking.
- You slammed the oven door after checking the cakes. This can cause the not yet set structure to collapse.
Why did my buttercream melt?
There are a few reasons why your buttercream might have melted.
First, make sure you use soften but not greasy butter - if the butter is too warm it can make the frosting loose and greasy.
Second, be careful not to overheat the chocolate when melting it. If the chocolate gets too hot it can cause the buttercream to melt so melt it and then set it aside while you work on the buttercream so that it has a chance to cool.
Third, make sure that your cupcakes are completely cool before you decorate them or you're sure to get runny buttercream frosting!
Finally, make sure you keep an eye on the weather! If it's a hot day then your buttercream may start to soften and melt. In this case, try storing the cupcakes in a cool place until you're ready to serve them.
Why did my buttercream split?
There are a few reasons why buttercream can split.
Buttercream is an emulsion, which means that it is a mixture of two things that don't usually mix well, in this case butter and sugar.
If the buttercream gets too hot, the fat from the butter can start to separate out from the rest of the mixture and this can cause the buttercream to split.
When you're making buttercream, make sure you don't overheat the mixture and be careful not to add any liquid ingredients that are too hot.
If your butter isn't soft enough when you start, this can also cause the buttercream to appear to split. Be sure to use softened (but not melted or greasy!) butter when making the frosting.
Another common reason for split buttercream is adding too much liquid at once. When you're adding milk or another liquid to the frosting, do it a little bit at a time and mix well in between additions.
If your buttercream does split, don't worry - just keep mixing and it will usually come back together.
Can I make White Chocolate Cupcakes in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can. Just follow the recipe as normal and mix everything together in your stand mixer.
You will probably need to scrape the sides down between each ingredient addition.
The main pitfall to be aware of is over-mixing the batter once flour is added as this can result in a tough final crumb.
For this reason, it's best to either fold the flour in by hand or alternatively, use the paddle attachment and mix very briefly, just enough to bring the ingredients together.
Can I make White Chocolate Cupcakes with a food processor?
It's not really ideal to use a food processor blade for this recipe as it won't be able to whip air into the butter-sugar stage of the batter, nor the buttercream.
What’s the best way to store White Chocolate Cupcakes?
White Chocolate Cupcakes are best stored in an airtight container somewhere cool and dark. They should keep fresh for at least 3 days.
Can I leave White Chocolate Cupcakes out on the counter?
White Chocolate Cupcakes are best stored in an airtight container somewhere cool and dark. If you leave them out on the counter, they will dry out quickly.
They also contain fresh dairy, so it would not be safe to leave them out other than while serving.
Can I keep White Chocolate Cupcakes in the refrigerator?
White Chocolate Cupcakes can be stored in the fridge, but they will become dry and crumbly if they're kept for more than a day or two. If you do refrigerate them, make sure to store them in an airtight container.
Can I freeze White Chocolate Cupcakes?
White Chocolate Cupcakes can be frozen rather well. The easiest way to do this is to stand them back in the muffin tray and place in the freezer. Once frozen and set hard, you can pop them straight into a sealed box or bag to take up less space.
What's the best way to thaw frozen white chocolate cupcakes?
To thaw, place the cupcakes covered on a plate in the fridge overnight.
If you're thawing the whole batch, make sure that all the cupcakes are standing up separately in their container so that they don't mush together as they thaw.
Don't try to defrost white chocolate cupcakes in the microwave as the frosting will melt.
What goes well with White Chocolate Cupcakes?
There are lots of things that go well with white chocolate cupcakes!
Here are a few ideas:
- A dollop of whipped cream
- Fresh berries
- Jam
- Lemon curd
- Chocolate sauce
- Ice cream
Can I make the cupcakes without the white chocolate chunks?
Yes, you can make the cupcakes without the white chocolate chunks.
You could switch to milk or dark chocolate chunks, or you could try different additions such as nuts or dried fruit.
What’s the best way to transport White Chocolate Cupcakes?
If you're transporting White Chocolate Cupcakes, it's best to put them in an airtight container. This will stop them from drying out and going stale.
If you have the budget, a cupcake carrier will make sure your cupcakes stay upright and in good condition on their journey.
You could also put them in a cardboard box lined with tissue paper. This will help to protect them from being squashed.
Can I add extra chocolate to this recipe?
This is already a very chocolatey recipe with a nice balance so that it doesn't overpower the crumb, but if you want to add extra chocolate to the recipe there are a few ways you can go about it.
- You could add chocolate chips to the batter, but be aware that too many may sink in the oven or make the cakes greasy.
- You could drizzle chocolate sauce over the top of the cupcakes.
- You could core the white chocolate cupcakes after baking and cooling and fill with a white chocolate ganache.
Note, it's best not to add extra melted chocolate to the frosting as it will make it difficult to pipe.
How can I add/change the flavours in this recipe?
There are lots of ways you could change the flavours in this recipe.
Here are a few ideas:
- Swap the teaspoon of vanilla extract for another flavouring, such as coffee or strawberry.
- Try using different types of chocolate - milk, dark or even flavoured chocolate would work well.
- Add a tablespoon of cocoa powder to the batter for a chocolatey twist.
- Fold in some chopped nuts or dried fruit to the batter before baking.
- For a fruity twist, core the cupcakes and fill with with a spoonful of jam or lemon curd before frosting.
What is white chocolate?
White chocolate is usually made with cocoa butter, sugar, milk solids, lecithin, and vanilla.
There is no cocoa solids in white chocolate, which is why it tastes quite different from milk and dark chocolate and behaves differently in baking.
Can I make White Chocolate Cupcakes in a different quantity?
If you want to make more or fewer cupcakes, go right ahead.
Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Since there are 3 eggs in the recipe, you’ll probably want to alter the quantity in 4s (4 cupcakes, 8, 12, 16, 20 etc) so that you don’t have to try to measure part of an egg!
Print this white chocolate cupcakes recipe
White Chocolate Cupcakes Recipe
Ingredients
For the white chocolate chip sponges
- 200 g (7.1 oz) baking margarine
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 3 medium free range eggs
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 1 tsp vanilla extract
- 100 g (3.5 oz) white chocolate chunks
For the white chocolate buttercream
- 200 g (7.1 oz) slightly salted butter softened
- 380 g (13.4 oz) icing sugar (powdered sugar)
- 1 tbsp whole milk
- 1 tsp vanilla extract
- 100 g (3.5 oz) white chocolate
Equipment
- Large heatproof bowl
- Cupcake cases
- French tip or star piping nozzle
Instructions
Make the white chocolate chip sponges
- Preheat the oven to 180C (160C fan / 355F).
- Put the margarine and sugar in a bowl and whisk until pale and fluffy.
- Add the eggs and vanilla, then whisk again.
- Sieve in the flour. Gently fold through along with half the white chocolate chunks.
- Spoon the mixture into a 12-hole muffin tray lined with cupcake cases.
- Sprinkle the rest of the white chocolate chunks on top.
- Bake for approximately 30 minutes or until a fingertip pressed gently on top of the cakes springs back rather than leaving an impression.
- Leave to cool on a wire cooling rack.
Make the white chocolate buttercream
- Melt the white chocolate and set aside to cool. If it’s added to the frosting warm, it will melt the butter.
- Put the butter in a large bowl and whisk until pale and creamy.
- Sift in the icing sugar, then add the milk and vanilla and beat until very pale and fluffy.
- Add the cooled melted white chocolate to the frosting and whisk to combine.
Decorate your cupcakes
- Transfer your frosting to a piping bag fitted with a star nozzle.
- Pipe tall swirls of frosting on top of each cooled cupcake.
Video
Nutrition
Pin these white chocolate cupcakes
Try these citrus dessert recipes
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
Chloë says
Could this recipe be used in 8 inch cake tins to make one big cake aswell as cupcakes?
Emily Leary says
Yes. It'll take longer to bake than individual cupcakes, though - up to an hour depending on your oven.