White Chocolate Cupcakes – a delicious recipe with butter, sugar, vanilla, eggs, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. Line a 12-cup cupcake pan with paper liners. For the batter, cream butter and sugar with an electric mixer until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk. Fold in white chocolate chips. Spoon into paper liners until 2/3 full. Bake 20-25 mins, until a skewer comes out clean. Cool in pan 5 mins. Transfer to a wire rack to cool completely.
2
For the icing, combine white chocolate and cream in a heatproof bowl. Heat over a saucepan of simmering water, stirring until chocolate has melted. Spread over cooled cupcakes, allow to set and serve.
991
kcal
Calories
59
g
Fat
101
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 tbsp butter, chopped, at room temperature, 3/4 cup sugar, 1 tsp vanilla extract, 2 None large eggs, and more.
Yes, White Chocolate 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.
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