Easter Cupcakes With White Chocolate Frosting

Name: Easter Cupcakes With White Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup white chocolate chips; 2 teaspoons vegetable shortening; 1 (8 ounce) package cream cheese, room temperature; 2 tablespoons orange juice; 1 teaspoon vanilla extract; 1 pinch salt; 2 cups confectioners' sugar; 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup butter, at room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 large egg; 2 egg yolks; ½ cup sour cream; 12 orange, zested (about 1 teaspoon); 12 orange, juiced (about 1 1/2 tablespoons); assorted toppings such as blueberries, candy-coated chocolate eggs, jelly beans, rainbow cereal puffs, licorice string, and chocolate-cover

Servings: persons

⅔ cup white chocolate chips
2 teaspoons vegetable shortening
1 (8 ounce) package cream cheese, room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
1 pinch salt
2 cups confectioners' sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 large egg
2 egg yolks
½ cup sour cream
12 orange, zested (about 1 teaspoon)
12 orange, juiced (about 1 1/2 tablespoons)
assorted toppings such as blueberries, candy-coated chocolate eggs, jelly beans, rainbow cereal puffs, licorice string, and chocolate-cover

1
Preheat the oven to 350 degrees F. Line 12 to 18 muffin pans with cupcake liners.
2
Frosting: Put the chocolate chips and shortening in a medium microwavable bowl.
3
Microwave on high, stirring halfway between cooking time, until the chocolate is melted, about 40 to 50 seconds.
4
Stir until smooth.
5
With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute.
6
Beat in the melted chocolate, orange juice, vanilla, and salt until blended.
7
With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, about 2 to 3 minutes.
8
Cover with plastic wrap and set aside.
9
Cupcakes: Whisk together the flour, baking powder, and salt in a medium bowl.
10
With an electric mixer on high speed, beat the butter, sugar, vanilla, and salt in a large bowl until light and fluffy.
11
Add the egg and egg yolks, 1 at time, beating well after each addition.
12
With the mixer on medium speed, beat in the sour cream, zest, and juice until blended.
13
Add the flour mixture on low speed, and beat until just blended.
14
Fill each muffin cup 2/3 full with the batter.
15
Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
16
Let cool in the pan on a rack for 10 minutes.
17
Remove the cupcakes from the pan and let cool completely on a rack.
18
With a small metal spatula, spread the frosting over the tops of the cooled cupcakes; use assorted fruit and candies to decorate the cupcakes.

1648

kcal

Calories

Fat

279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ⅔ cup white chocolate chips, 2 teaspoons vegetable shortening, 1 (8 ounce) package cream cheese, room temperature, 2 tablespoons orange juice, and more.

Yes, Easter Cupcakes With White Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!