These white chocolate cupcakes, made entirely from scratch and topped with a perfectly creamy white chocolate buttercream, are sure to be a hit with white chocolate fans everywhere!
You know what I think is the best part of being a grown-up? No more doing math homework. (Or, to be accurate, no more copying the odd answers out of the back of the book, then faking my way through the evens.)
I was listening to the Evita soundtrack (the Madonna version, aka the soundtrack of my life when I was 16) as I was photographing these cupcakes and feeling very good about myself for no longer having to do math, ever.
And I realized that I actually do math, in the form of baking conversions, every once in awhile. This fact blew my mind.
The idea that my math teacher may have been right about how I’d need math later in life was (and is) unthinkable.
This led to something of an identity crisis, which required me to eat approximately three of these white chocolate cupcakes.
So when I say they’re delicious you know I know what I’m talking about.
They’re incredibly sweet but in a good way and the crumb is somehow moist and dense at the same time. And the white chocolate buttercream on top? It’s the stuff of chocolate-y dreams!
These cupcakes call for coconut milk, but don’t worry. They don’t taste at all like coconut. The coconut milk just imparts a lovely extra sweetness.
The coconut milk makes the cupcakes like Antonio Banderas made Evita. Seriously, why doesn’t he sing more?
Now pardon me while I go eat another white chocolate cupcake and wonder if one day I’ll need to use the physics I was supposed to have learned in 11th grade. . .(why do they print answers in the back of textbooks?!?)
White chocolate cupcakes made entirely from scratch will be a hit with any white chocolate lover!
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 8 ounces white chocolate finely chopped
- 1/2 cup unsweetened full-fat coconut milk
- 5 large egg whites at room temperature
- 2 ounces white chocolate finely chopped
- 12 tablespoons unsalted butter at room temperature
- 4 to 4 1/2 cups powdered sugar
- 3 to 6 tablespoons milk or cream
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
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Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake liners and set pans aside.
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Sift the flour, baking powder, and salt together into a medium mixing bowl. Set aside.
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Beat the butter, sugar, and vanilla on medium speed in the bowl of a stand mixer fitted with the paddle attachment until mixture is light and smooth, 2 to 3 minutes.
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Place the white chocolate in a microwave-safe bowl and microwave on 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. (This will take a couple of minutes but you need to melt the chocolate slowly so it doesn’t burn.) Add the white chocolate to the butter mixture and beat to combine. Scrape down the sides and bottom of the bowl with a rubber spatula.
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Turn mixer to low and add the flour mixture in three additions, alternating with the coconut milk, beginning and ending with the flour. (It will go flour, coconut milk, flour, coconut milk, flour.)
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Pour the batter into a large mixing bowl, then clean and dry the bowl of the stand mixer. (Be sure it’s very clean or your egg whites won’t whip properly.) Fit the mixer with the whisk attachment and beat on medium speed form soft peaks. Use a rubber spatula to gently fold the egg whites into the cake batter in three additions.
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Divide batter between the prepared muffin cups, filling each about 3/4 of the way full. Bake in the center of the oven for 18 to 22 minutes, until a cake tester inserted into the center of the cupcakes comes out clean. Let cool in pans for 10 minutes, then carefully transfer cupcakes to a wire rack to cool completely before frosting.
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Place the white chocolate in a microwave-safe bowl and microwave on 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool for 10 minutes.
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Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy. Turn mixer to low and beat in 4 cups of the powdered sugar, 3 tablespoons of the milk, and the vanilla and salt until well combined. Add the cooled white chocolate and mix on low until incorporated. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar to thicken frosting or additional milk to thin it out to a spreadable consistency.
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Spread or pipe frosting onto the cooled cupcakes. Serve.
Adapted from The Craft of Baking
Oh math. How fun……sense my sarcasm there, lol. And then they’re talking about this ‘new math’ to teach students? New math? I mean, math is math, right? Anywho, I don’t need to be talking ’bout that on Monday, do I 😉 These cupcakes, however, I do! Love white chocolate and it’s been forever that I’ve had a white chocolate treat so these cupcakes are definitely in order! Perfectly piped, too 🙂 Have an awesome week, Kelsie!
I totally don’t get the new math thing. If 2 + 2 still equals 4 then what exactly is new about it? Thanks, Dawn!
I actually liked math! Probably because I’m a huge nerd. 😉 However, I’m not sure I would like ‘new math’. I don’t even know what that means, but my old lady brain wants no part in processing that! LOL . Anyways, these cupcakes seriously have my name ALL over them! White chocolate is my JAM!!! Mostly because it’s the only chocolate I can eat, but also because it is DELISH! I am swooning over these!!!!! Cheers, doll!
Haha! My nerdiness didn’t extend past language :). Thank you, Chey!
I actually considered being a math major in college. I must have been crazy! I’d much rather bake and eat a whole batch of these cupcakes 🙂
Haha! That sounds painful! Thank you, Liz!
Math wasn’t my jam either… But these cupcakes? Yep, they’re my jam!! Loving the white chocolate!!
Thank you, Annie!
I wasn’t a big fan of math back in school either Kelsie! thank God those days are behind me! These cupcakes look delicious as usual! Love white chocolate!!
Right? I’m so glad to be done with it! Thanks, Mary Ann!
I agree that Antonio Banderas was pretty good as a singer:) To this day I love his performance of the Canción del mariachi with Los Lobos better than any other version I’ve heard. These white chocolate cupcakes sound soo good right now. I love that you’ve added coconut milk (full fat is the real deal, right?) And they look so innocent…hmmm.
Thank you, Milena!
Math was always one of my favorites. My higj school teachers let me skip the homework as long as I got As on the tests, so there was added incentive to do well! We’ll see if I can figure out the new math when Little Dude gets there. The thought of it makes me need a few of these cupcakes!
OMG why didn’t my teachers let me skip the homework? Thanks, Carlee!
Your cupcakes are beautiful, though I have to admit I would prefer dark chocolate or milk chocolate flavor to white chocolate!
Math may not be one’s favorite subject, but it’s a good idea to encourage kids to stay with it, as it’s a foundation for so many fields, and leads to better jobs if it suits.
best… mae at maefood.blogspot.com
Thank you, Mae!
I think I’ve said many times that I’m not a huge fan of cupcakes. But you know what? I feel that thanks to your recent creations, I have started turning. I’m not fully convinced yet, but I wouldn’t mind having a couple of these bad guys 🙂
Awwww thanks, Ben!
I suck at math….but love cupcakes!! Totally digging the white chocolate in these cupcakes 🙂
Thank you, Kelly!
White chocolate is my total kryptonite I love it! These cupcakes are stunning 😀
Thank you, Emma!
Ooooo math and me…we just never ever became friends, but these cupcakes is a totally different story, we could easily become besties🤗.
Kelsie these look so delicious and pretty, and I am absolutely loving the white chocolate in the frosting, it must really taste amazing. 😋
Haha! Thank you, Ashika!
Three cheers to no more math…no more homework, no more finals, and no more gym classes in ugly shorts! I would much rather spend my time baking AND eating these awesome cupcakes!!
YES! Agree! Thanks, Thao!
These look so delicate, I could just eat one now with a cup of tea!
Thank you!
I’d say approximately three of these is a single serving, wouldn’t you? That’s math. 🙂
Haha! I think you’re right!
Math was never my strongest subject either! I always used the answers in the back of the book to figure out how to solve it…plus it helped that I had very clever friends!! Math would have been more bearable with one of these cupcakes!!
Thank you, Katherine!
I got to admit that i’m one of those odd ones who loves math and can’t get enough of it <–wierdo!! Anyways, your cupcakes are beyond stunning with that white frosting, totally dreamy. I need to try coconut milk next time I bake, love the idea:)
Thank you, Maria!
White chocolate buttercream sounds heavenly – yes please! I guess we can never fully escape math, I did not enjoy math in school but then it does come handy in the kitchen 🙂 Have a nice weekend ahead, Kelsie!
Thank you, Miriam!
i love math and white chocolate. 🙂
Haha! 🙂
Math comes in when I compute how many cupcakes I can eat in the shortest amount of time! Personally not a fan of anything white chocolate, but this look yummy as always!
Haha! Thank you, Teesh!
Haha! I totally had forgotten about how they print the odd answers in the back of the book. That line took me straight back to the days of doing hours and hours of math problems. I kinda liked math because you either got to the answer or didn’t. It was like a puzzle to me. But with that said, I like that I don’t have to do endless hours of math homework anymore. I’d much rather calculate the time it takes to eat this entire batch of cupcakes! They look delicious, Kels! 🙂
Haha! In my case, I never got the answer :). Thanks, David!
I’m crazy for white chocolate and now I’m crazy for these cupcakes. They are just delicious. I made a double batch of frosting because I like to have extra. Scrummy!
Thank you, Lorna!