Mini Chip White Cupcakes Recipe

Name: Mini Chip White Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour plus; 2 tablespoons all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup unsalted butter, room temperature; 1 1/2 cups granulated white sugar; 3 large eggs; 3/4 cup whole milk; 3/4 teaspoon fresh lemon juice; 1/2 teaspoon pure vanilla extract; 1 1/4 cups Ghirardelli Mini Semi-Sweet Chocolate Chips; Frosting, store bought or homemade; Mini chips for decorating

Servings: persons

1 3/4 cups all-purpose flour plus
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
3 large eggs
3/4 cup whole milk
3/4 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups Ghirardelli Mini Semi-Sweet Chocolate Chips
Frosting, store bought or homemade
Mini chips for decorating

1
Preheat the oven to 325 degrees F. Paper line or grease 24 mini cupcake molds.
2
Sift together the flour, baking powder, and salt.
3
On medium speed, beat the butter and sugar in large bowl until light.
4
Add the eggs, one at a time, beating well after each addition.
5
Stir together the milk, lemon juice and the vanilla.
6
On low speed, add half the milk mixture.
7
Mix until well incorporated.
8
Add the remaining milk mixture and the dry ingredients in the same manner.
9
Add 1 cup mini chocolate chips to the batter and stir.
10
Fill each cavity to the top.
11
Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes comes out clean.
12
Cool cupcakes in their pans for 10 minutes.
13
Then unmold and cool on a wire rack.
14
Frost the top of each cupcake and sprinkle them with the remaining 1/4 cup mini chocolate chips.

1242

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour plus, 2 tablespoons all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Mini Chip White Cupcakes 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.

Mini Chip White Cupcakes

How did you like this recipe?

Frequently Asked Questions