White on White Cupcakes Recipe

Name: White on White Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 paper cupcake liners, for cupcake pans; 1 cup white chocolate chips; 1 (18 1/4 ounce) packageplain white cake mix; 1 cup whole milk; ⅓ cup vegetable oil; 1 large egg; 3 large egg whites; 1 teaspoon pure vanilla extract; 8 tablespoons unsalted butter, at room temperature; 3 cups powdered sugar; 3 -4 tablespoons milk; 1 teaspoon almond extract; 6 -8 ounces bar white chocolate

Servings: persons

24 paper cupcake liners, for cupcake pans
1 cup white chocolate chips
1 (18 1/4 ounce) packageplain white cake mix
1 cup whole milk
⅓ cup vegetable oil
1 large egg
3 large egg whites
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, at room temperature
3 cups powdered sugar
3 -4 tablespoons milk
1 teaspoon almond extract
6 -8 ounces bar white chocolate

1
Heat oven to 350.
2
Line cupcake cups with paper liners.
3
Melt white chocolate chips in the microwave on 50% power until melted, stirring occasionally.
4
Set aside to cool slightly.
5
Place the cake mix, milk, oil, egg, egg whites, vanilla and melted white chocolate in a large mixing bowl and blend on low speed with electrix mixer for 30 seconds.
6
Scrape down sides; increase speed to medium and beat for 2 minutes more.
7
Fill each cup 2/3 full and place in oven.
8
Bake the cupcakes until they are golden brown and spring back when lightly pressed with your finger, 17 to 20 minutes.
9
Remove the pans from the oven and cool on wire rack for 5 minutes before removing cups from pans.
10
Cool competely before frosting.
11
To make frosting:.
12
Place butter in a medium mixing bowl and blend at low speed with an electric mixer for 30 seconds.
13
Add powdered sugar, milk and almond extract and blend on low speed until incorporated.
14
Increase speed to medium and beat until light and fluffy, one minute more.
15
Add up to 1 tablespoon more milk if frosting seems too thick.
16
To make chocolate curls:.
17
Set bar of chocolate, flat side up, on counter for 1 hour at room temperature to soften.
18
Drag a vegetable peeler across the bar toward you in long strokes to make curls.
19
Use to garnish cupcakes.

2014

kcal

Calories

117

Fat

214

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 13 ingredients. The key ingredients include: 24 paper cupcake liners, for cupcake pans, 1 cup white chocolate chips, 1 (18 1/4 ounce) packageplain white cake mix, 1 cup whole milk, and more.

Yes, White on 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.

That's it — enjoy your meal!

White on White Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions