Best 7 White Chocolate Chip Cupcakes Recipes

WHITE CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.
• Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.
• Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.
• Fill each prepared muffin cup 2/3-full with batter.
• Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.

WHITE HOT CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Microwave 4 oz of the white chocolate on High 30 to 60 seconds, stirring once, until chocolate can be stirred smooth; set aside.
• Make cake mix as directed on box, using water, oil and eggs. Stir in melted white chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
• Microwave remaining 10 oz white chocolate on High 1 minute 30 seconds, stirring after 30 seconds, until chocolate can be stirred smooth. Dip tops of cupcakes in melted chocolate. Arrange dipped cupcakes on cookie sheet. Refrigerate until set, about 10 minutes.
• Set oven control to broil. Line cookie sheet with cooking parchment paper. Place marshmallows, cut sides down, on cookie sheet. Broil 1 to 2 minutes or until golden brown. Let stand 2 to 3 minutes. With metal spatula, slide 1 toasted marshmallow half onto each cupcake. Sprinkle with cocoa.

CHOCOLATE CHIP CUPCAKES

Steps:

• In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

WHITE CHOCOLATE LEMON CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites and adding lemon peel and lemon juice.Cool 10 minutes; remove cupcakes from pans to cooling racks.Cool completely.
• In small microwavable bowl, microwave baking chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth; cool. In large bowl, beat butter and powdered sugar with electric mixer on low speed. Gradually add melted chips, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with flowers.

WHITE CHOCOLATE CHERRY CUPCAKES

Steps:

• Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
• Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
• De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
• To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
• In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.

WHITE CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350.
• Line 24 muffins cups with cupcake papers.
• Melt 1 cups of the white chocolate chips and let cool.
• Melt 1/2 cup butter, let cool slightly.
• On medium speed, mix cake mix, eggs, water, melted white chocolate chips, and 1/2 cup melted butter until combined 1 minute.
• On medium-high beat 2-3 minutes until light and fluffy.
• Divide batter between cupcke liners.
• Bake 20-23 minutes ot until inserted toothpick comes out clean.
• Cool 10 minutes.
• Remove from pan and finish cooling on wire racks.
• Cool completely.
• White Chocolate Frosting.
• Melt remaining 1 cup white chocolate chips.
• On medium-high combine white chocolate chips and 1 cup butter until smooth.
• Gradually beat in confectioners' sugar until light and fluffy.
• Spread over cooled cupcakes.
• Slice strawberries, leaving the cap end whole.
• Fan strawberries out and top each cupcake with 1 strawberry, if desired.
• You can also sprinkle each cupcake with chopped macadamia nuts, if desired.

EASY CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 190C/375F/Gas mark 5. Prepare your cupcake tray with the cases needed.
• Put the butter/margarine in with the caster sugar and use an electric whisk to beat until light and fluffy.
• Slowly whisk in the eggs a bit at a time so that they don't curdle. Once fully whisked add the vanilla essence.
• Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed. Once consistent, add the chocolate chips and fold them in as well.
• Use two tea spoons to spoon the mixture into the cases until they're 3/4 full. Place in the oven for 15-20 minutes, check regularly with a cocktail stick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool.
• Dust with icing sugar and enjoy!