White Chocolate Cupcakes

White Chocolate Cupcake Recipe

By itself, white chocolate is not incredibly assertive, but it works very well as a means to add vanilla flavor to these cupcakes. If you wish, a tart jam filling contrasts with the sweetness of the cupcakes and frosting; I like raspberry, though strawberry or even currant are also good. The cupcakes are just fine without the filling, too.

If you’d like to make this as a layer cake, double the recipe, use two 9-inch pans, and bake for about 40 minutes.–Kathleen King

LC To Fill Or Not To Fill? Note

To fill these fine-crumbed, vanilla-y little cakes with a spoonful of shocking red preserves or not to fill? That is the question.

Well, actually, that’s not the only question. You could also ask yourself whether you want to instead grace the center of this cupcake with a dollop of something more decadent—say, a spoonful of the frosting, maybe even frosting mixed with sprinkles if you’re making these for kiddos. Although with or without a filling, these cakes have a spare sophistication that will easily appease kids and parents and maybe even those fussy foodies you invited to your next dinner party.

Special Equipment: Pastry bag (optional)

White Chocolate Cupcake Recipe

  • Quick Glance
  • 25 M
  • 1 H
  • Makes 12 cupcakes


  • 5 ounces white chocolate, finely chopped
  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 cup cake flour, preferably unbleached
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 2/3 cup granulated sugar
  • 4 tablespoons (2 ounces) salted butter, at room temperature
  • 2 large eggs, at room temperature
  • 3/4 cup raspberry jam or other gooey filling (optional)
  • White Chocolate Cream Cheese Frosting


  • 1. Position an oven rack in the center position and preheat the oven to 350°F (176°C). Line twelve 3-by-1 1/2-inch muffin cups with paper liners.
  • 2. Place the white chocolate in a heatproof bowl. Bring a skillet of water to a simmer over medium heat. Turn off the heat and place the bowl in the hot water. Let it stand, stirring occasionally, until the chocolate is completely melted and smooth. Be careful not to let any water get in the bowl or the chocolate will seize and clump. Remove the bowl from the water and let cool until tepid.
  • 3. In a small bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
  • 4. In a glass measuring cup, stir together the milk and vanilla.
  • 5. In the bowl of a stand mixer or in a large bowl with a handheld electric mixer, beat the sugar and butter on high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping the sides of the bowl as needed. Beat in the tepid chocolate. Reduce the speed to low and beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, and mix until smooth. Using a 1/3-cup measure or a spoon, scoop the batter into the prepared cups. The cups will be full.
  • 6. Bake until a wooden toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes. Do not overbake. Don’t be alarmed if the cupcakes don’t rise appreciably or if they fail to turn golden brown. Let the cupcakes cool in the tin on a wire rack for 10 to 15 minutes. Transfer the cupcakes from the muffin cups to the wire rack and cool completely.
  • 7. If filling the cupcakes, place the jam in a pastry bag fitted with a plain tip about 1/2 inch wide. Insert the tip about 1/2-inch deep into a cupcake and squeeze to pipe about a tablespoon jam deep into the heart of the cupcake. Repeat with the remaining cupcakes and jam.
  • 8. Frost the tops of the cupcakes with the frosting. (For an especially professional look, use an ice-cream scoop to top each cupcake with the frosting, then use a small spatula to smooth each portion of frosting into a dome.) Refrigerate until about 1 hour before serving.
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Testers Choice

Testers Choice
Testers Choice
David Leite

Jun 21, 2013

I have to say that I’d my doubts about this recipe. The batter was thin and, despite what the author says, the cupcakes rose and turned slightly golden in the oven. I figured they’d be dry, but the cupcakes were perfectly baked. The texture of the cupcake was good—the crumb was tight and the structure was firm. It wasn’t dry, but it wasn’t soft, either. It had a whisper of white chocolate—which to me is a creamy, milky flavor. Of course, there’s no chocolatey chocolate flavor. Clearly, white chocolate isn’t an assertive flavor. Our guests loved these and I’d definitely recommend them. I frosted a cupcake using an ice cream scoop to see if it’s indeed easy to frost that way, and it was! Also, it’s great that the cake doesn’t need to be refrigerated, which would make the fat in the cake congeal and take on a weird texture.

Testers Choice
Adrienne Lee

Jun 21, 2013

These cupcakes are good and easy to make. I filled a cupcake with Nutella. The Nutella is great with the cupcake. I suspect that a dark chocolate frosting or a Nutella-based frosting would be better than the white chocolate frosting.

Testers Choice
Kim M.

Jun 21, 2013

This recipe produced exactly 12 cupcakes, as promised. The use of cake flour resulted in a soft and fine crumb. The white chocolate flavor was delicate and delicious. Once filled with the raspberry jam and topped generously with the rich White Chocolate Cream Cheese Icing, each flavor component complimented the whole.

Testers Choice
Lori Widmeyer

Jun 21, 2013

If you love white chocolate, and I do, you will love these wonderfully moist white chocolate cupcakes. The recipe says it makes 12 and to fill the cups very full, but I still ended up with 15. I only put raspberry jam in a few, and they were received with mixed reviews. No one thought the jam was a great addition. I topped the cupcakes with the white chocolate cream cheese icing. I'm not a huge cream cheese fan, and this is very cream cheesy, so next time I may try adding some orange zest to the icing or a dark chocolate drizzle with a sprinkle of sea salt.

Testers Choice
Ayanna Fews

Jun 21, 2013

This cupcake was good. It had a nice flavor and I really liked the texture. I think that vanilla was the more pronounced flavor rather than the white chocolate. I thought that the frosting really adds to the white chocolate flavoring and makes for a very nice cupcake to frosting combo. I liked that this frosting was cream cheese-based. I think regular buttercream would have been way too sweet and taken away from the white chocolate flavor. I thought that the density of the cake was good—not quite pound cake dense, but firm enough to handle a good filling. I used a mixed berry jam. The recipe made exactly 12 cupcakes and the frosting was more than enough to frost the 12 cupcakes using a piping bag and making a nice size swirl of frosting on top.

Testers Choice
Kara Vitek

Jun 21, 2013

These white chocolate cupcakes are truly an inspiration! The cupcakes are moist and flavorful. They're a bit dense, like pound cake. The white chocolate taste is undetectable to me, even though I knew white chocolate was in there. They have a very vanilla flavor to me. The frosting is out-of-this-world scrumptious. The recipe allowed for a very generous dollop atop the cupcake, which was incredible because I truly couldn't get enough of it. The contrast of the raspberry with the sweet cupcake was perfect; do not skip the raspberry jam or disappointment will be had! These cupcakes also came together easily.

  1. Jamie says:

    I’d like to try this recipe but living in the UK I’m not sure what ‘cake flour’ is? We have self-raising flour which contains raising agents and is often used for baking but we also have baking flour which has a finer, lighter texture than all purpose flour. Which is the right one to use?

    • Beth Price says:

      Hi Jamie, I would use the baking flour. I think that would be closer to the cake flour found in the US. I’ve also heard of UK bakers using all purpose flour with a bit of added cornstarch to approximate cake flour.

  2. Kelley Butler says:

    I am on a quest for a great cupcake recipe. I have found the chocolate one. So I am hoping this also can be another go to one…

    • Renee Schettler Rossi says:

      We hope so, too, Kelley! Our testers raved about the taste and texture of these, and I hope you will, too. We’ll be waiting to hear….

  3. Kelley Butler says:

    This cupcake stood its ground. It did not crumble on first bite. Texture was firm, but very moist. I substituted 1/2 t almond extract in place of the vanilla for a twist on the deliciousness. I also think coconut extract would be good and will try on the next go around. Unanimous thumbs up from the fam.

  4. Catherine says:

    Hello Beth, Do you think it would be ok to bake these a day before? If so, how would you recommend these be stored? Thank you for sharing. Can’t wait to try these :)

  5. Since the vanilla adds to the flavor, I wonder about adding the scraping of inside of a vanilla bean to the frosting for a little boost in flavor and color texture. I love vanilla bean and try to incorporate those delicious bits into lots of things. I wonder. Your take?

  6. Beth says:

    I just made these in a mini version for the office for a little Halloween treat – they baked perfectly, and are positively outstanding! I did use excellent vanilla and vanilla bean, and will in the frosting as well, can’t hurt might help ;0) I can’t wait for them to cool so I can frost them! I have a heck of a time finding a “white” cake base that I really care for, granted its not a true “white” but for as good as this is, I don’t think anybody would really notice, or care ;0) Thank you so much for sharing.

    • Renee Schettler Rossi says:

      You are so very welcome, Beth! Wonderful to hear it! Thanks SO much for taking the time to let us know. Can’t wait to hear what recipe from the site you try next…

  7. Ashlea Combs says:

    I have made these twice now and absolutely love them! I used a sour cherry preserve for the filling and it was soooo delicious! Thank you for the much needed white cake base!

  8. Judy says:

    OMG! I was looking for a simple cupcake recipe for a baby shower and found yours. It seemed like a lot of vanilla extract, so I used half the amount. Because I live in Australia, I just used self-raising flour instead of all the mixture you had. While mixing the mixture appeared to curdle a little but still held together and tasted fine. Twenty-five minutes in the oven I had the lightest, fluffiest cupcakes I’ve ever eaten! They are lovely and flat so easy to frost and the tops have a crispy texture and the inside so light! These are obviously going to fast become a family favorite. I just hope I have enough left for the baby shower! Thank you! Amazing recipe.

    • David Leite David Leite says:

      Jusy, so glad to know you enjoyed the recipe. It’s definitely not too much vanilla, if you’re using regular and not double-strength vanilla. And I think the batter may have appeared curdled because not all your ingredients were at absolute room temp. Happens to me sometimes, too.

  9. Nadia K. Watts says:

    Just made these cupcakes. The texture is light and fluffy, and they taste delicious. They rose way more than expected. I followed the recipe (filling the cups up instead of doing them 1/2 to 3/4 full like I normally would) so the cups ended up overflowing onto the pan, resulting in messy, flat-topped cupcakes. That was a little frustrating, but next time I will not fill the cups as much. I chose not to do a filling in them, and topped them with a maple sugar frosting. Yum!

    • David Leite David Leite says:

      Nadia, I’m so sorry you had a difficult time with the baking of the cupcakes. The author is very specific about using 1/3 cup of batter. Do you have a scoop? I find them incredibly helpful when making cupcakes. P.S. Your frosting sounds divine.

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