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White Chocolate Cupcakes Recipe

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 little serving size of fluffy, cakey goodness…it just doesn’t get any better than that!

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!

White Chocolate Cupcakes Recipe : So Very Blessed

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!

White Chocolate Cupcakes Recipe : So Very Blessed
White Chocolate Cupcakes Recipe

White Chocolate Cupcakes Recipe

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These white chocolate cupcakes are extra moist with this secret ingredient, making them a uniquely delicious dessert.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugar together for about 5 minutes.
  3. Mix in the buttermilk, eggs, and applesauce.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and pudding mix.
  5. Mix the dry mixture into the wet mixture and stir just until combined.
  6. Spoon mixture into a greased muffin tin, filling each container 2/3 of the way to the top.
  7. Bake 18-25 minutes or until a toothpick comes out clean.

Becky (So Very Blessed)

Friday 14th of October 2011

Thank you so much, Ali! I just stopped by your blog - it's so clean and beautiful!

Ali

Friday 14th of October 2011

This is pure bliss... the cupcake looks so soft and delicious, really got me drooling. Love the strawberry topping. Nice picture.

Young Adventures...

Friday 26th of August 2011

YUMMY Becky!! I'm so glad to hear that school is going good for you. Have a great weekend!

Becky (So Very Blessed)

Wednesday 24th of August 2011

Good enough to be pinned?! You seriously just made my day! Thank you!!

Elizabeth

Wednesday 24th of August 2011

These look delicious enough to be pinned :D I always avoid recipes with buttermilk because I hate buying it and it going to waste! Thanks for the tip about the milk and lemon juice!

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