These white chocolate cupcakes are extra moist with this secret ingredient, making them a uniquely delicious dessert.
I love cupcakes. I’m pretty sure I’ve mentioned it before, but they just make me so happy!
An individual, perfectly proportioned
This is my favorite cupcake so far.
It has a subtle white chocolate flavor, but it’s so versatile!
I have filled these cupcakes with blackberry preserves, simply topped them with whipped cream and strawberries, and I’m sure I’ll be doing something different with them next time.
Everything we’ve tried so far has been good!
This time, we also sprinkled white chocolate chips on top and I loved the crunch, flavor, and sweetness that they added, but they certainly aren’t required!
Don’t let the buttermilk scare you away either. I never have buttermilk in the house, so I just use skim milk and add 1 tablespoon of lemon juice per cup of milk and let it sit for about 5 minutes before I add it to the recipe. Easy peasy!
- 1 cup sugar
- 1 stick butter
- 1 cup buttermilk (or 1 cup milk + 1 Tbs lemon juice)
- 1 egg
- 1/4 cup unsweetened applesauce
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 (3.4oz) box white chocolate Jello pudding mix