These Frosted Cranberry White Chocolate Cupcakes are made with melted white chocolate in the cupcake batter and are frosted with a white chocolate buttercream frosting. Garnishing these cupcakes are frosted cranberries.
White Chocolate Cupcakes
This recipe has melted white chocolate in the batter. It’s fairly simple to make white chocolate cupcakes using melted chocolate.
By using a double boiler or the microwave, melt the white chocolate and allow it to cool before adding it to the cupcake batter.
To ensure that it is cool enough, begin by beating the butter and sugar together and then adding the vanilla extract and cooled chocolate.
When mixing the ingredients together for these cupcakes it’s important not to overbeat the eggs and the flour. Beat in one egg at a time until just incorporated and slowly add the flour by alternating it with the milk.
Buttermilk Substitute
I like using buttermilk in my baking recipes because it enhances the flavor of cupcakes and makes them richer. Buttermilk can be easily substituted by adding 1 tbsp of lemon juice to every 1 cup of regular milk. Allow the milk to sit for 5 minutes before adding it to the batter.
Baking Cupcakes
To make baking these cupcakes easier use baking spray in your muffin pan or use paper baking liners.
The baking spray is perfect for baked goods and they come out stress-free and no sticking.
These cupcakes bake for about 25-28 minutes. It’s best to check the center of a cupcake with a toothpick before removing them from the oven.
Allow the cupcakes completely before frosting.
White Chocolate Buttercream Frosting
This buttercream frosting is made with melted white chocolate. The frosting comes out rich and smooth with a delicious white chocolate taste.
After melting the chocolate down, it’s best to allow the chocolate to cool before adding it to the butter and vanilla when beating.
If by chance it does come out lumpy after adding the confectioner’s sugar, add a tablespoon of milk at a time until the frosting is smooth again. Adjust accordingly to achieve a pipable frosting.
When piping cupcakes I use a decorating icing bag and I usually use either a 1M piping tip or a 2D piping tip.
I topped these white chocolate cupcakes with frosted cranberries. It’s easy to make them and they look pretty topped on the cupcakes!
Frosted Cranberry White Chocolate Cupcakes
These cupcakes are made with melted white chocolate in the cupcake batter and are frosted with a white chocolate buttercream frosting. Garnishing these cupcakes are frosted cranberries.
Ingredients
- 4 tbsp unsalted butter, room temp
- 8 oz white chocolate, melted
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 2/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk*
White Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 12 oz. white chocolate, melted and cooled
- 1-2 cups of confectioner's sugar
- t tsp vanilla extract
- Frosted Cranberries, recipe here
Instructions
- Preheat the oven to 350° and line a muffin tin with 12 liners or grease well with baking spray.
- In a double boiler or microwave melt the 8 oz of white chocolate.
- Remove from heat and allow the chocolate to cool.
- Beat together the room temperature butter and the granulated sugar.
- Beat in the vanilla extract and the cooled white chocolate.
- Slowly beat in the eggs one at a time. Just until blended. Don't overmix.
- Add the baking powder and the salt.
- Alternate mixing the flour and the buttermilk* until the flour is incorporated. Don't overmix. The cupcakes will be dense.
- Bake in the oven for 25-28 minutes. Check the center of a cupcake with a toothpick to make sure they are done. If not, increase the bake time by a minute or two and check again.
- Allow the cupcakes to cool completely before frosting.
White Chocolate Buttercream Frosting
- Melt the white chocolate using a double boiler or microwave. Allow cooling time.
- Beat the unsalted butter until smooth and add the cooled white chocolate.
- Beat in the vanilla and slowly add the confectioner's sugar.
- If the frosting is lumpy add a tablespoon or two of milk to smooth out.
- Pipe the frosting on the cupcakes and top with frosted cranberries.
Notes
*Substitute the buttermilk by using 1 cup of milk and adding 1 tbsp of lemon juice. Let the mixture sit for 5 minutes before adding to the cupcake batter.
To prevent dense cupcakes, ensure not to overbeat.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 624Total Fat: 35gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 93mgSodium: 234mgCarbohydrates: 72gFiber: 1gSugar: 59gProtein: 6g