White chocolate cupcakes

These white chocolate cupcakes are a delicious light cupcake filled with bites of white chocolate all topped with a white chocolate buttercream frosting.

These white chocolate cupcakes are a delicious treat for all white chocolate lovers. They’re a deliciously sweet cupcake filled with chunks of white chocolate and then topped with an indulgent white chocolate buttercream.

They’re such an easy cupcake to make which makes them great for kids and beginner bakers alike.

How can kids help to make white chocolate cupcakes?

I love making cupcakes with my kids. I find them one of the easiest things to do and making a few tweaks from a basic cupcake recipe doesn’t make it more difficult but can make the end result more interesting and delicious.

We’ve used our basic cupcake recipe which is a great one for kids, as everything just gets mixed together in one bowl (the ‘all-in-one method’). That means there’s less mess and less washing up to do than in some other recipes. There are also a lot of simple steps kids can get involved whether they help with the whole recipe or just bit of it.

As with most bakes, children can get involved in measuring out the ingredients and mixing them all together. This recipe also uses3 eggs so there’s also a great chance to practice some egg cracking skills which is an important skill for any young baker.

Your kids can also help fill up the cupcake cases with the sponge batter. You might find it easier and less messy if you use an ice-cream scoop or soup spoon to do it as it measures out the right amount with less mess.

Finally, your kids might enjoy helping to make the icing and help to decorate the cupcakes. Younger children might need help with the piping bag if you’re using one, but it’s a fun job to try. If a piping bag is too tricky for your kids, or you don’t have one, you can spread the buttercream icing on with a spoon or blunt knife. And they can certainly help adding any sprinkles of finishing touches on top.

How long do white chocolate cupcakes keep?

These cupcakes will keep for a few days in an airtight container. If you want to keep them for longer or make them ahead of time, you can put the undecorated cupcake in the freezer for up to about 3 months. To freeze them, wrap each cupcake in cling film / glad wrap, and pop it in a freezer bag. Make sure you defrost them fully before you decorate them.

What’s the best way to melt white chocolate?

Use a double boiler (a heatproof bowl set over a saucepan of simmering water) to melt the white chocolate gently.

You can also melt white chocolate in the microwave on reduced power at short intervals, but you have to be careful that it doesn’t overheat.

How long do these cupcakes keep?

These cupcakes should keep in an air tight container for up to 3-4 days.

Can you freeze cupcakes?

Yes. If you wrap the un-iced cupcakes well in cling film and pop them in a freezer bag they will keep for up to three month. Make sure you defrost them fully before decorating and serving them.

What can I use instead of self raising flour?

If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and put in an extra 1 ½ teaspoons of baking powder.

What is baking spread/baking margarine?

Baking spread, (things like Stork), is just a non dairy margarine that’s perfect for baking. It makes cupcakes and cakes lighter and fluffier than butter, which means it’s a great, cheaper alternative.

I still like the taste of butter in buttercream icing so I wouldn’t swap the butter for baking spread in that but it’s great for the sponge.

Other white chocolate recipes

If you love baking with white chocolate you’ll love some of these other white chocolate recipes:

White chocolate chip cookies
Raspberry and white chocolate loaf cake
Raspberry and white chocolate muffins
White chocolate fudge
White chocolate millionaires shortbread
Raspberry and white chocolate blondies

Other cake and cupcake recipes

Why not try some of these other easy cupcake and cake recipes for kids:

Victoria sponge
Lemon cupcakes
Strawberry cupcakes
Chocolate chip cupcakes
Nutella cupcakes
Funfetti cupcakes
Vanilla cupcakes
Lemon sponge cake
Victoria sponge cupcakes
Orange sponge cake
Raspberry sponge cake
Blueberry cupcakes

Useful equipment

You might need the following baking tools/gadgets to make these white chocolate cupcakes

Digital scales
Mixing bowl
Wooden spoons
Measuring cup
Measuring spoons
Muffin tin
Cupcake cases
Wire rack
Piping bag

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Ingredients

For the cupcakes
150g (2/3 cup) butter or baking margarine
150g (¾ cup) caster sugar
150g (1 ¾ cups) self raising flour
½ teaspoon of baking powder
½ teaspoon of vanilla extract
3 eggs
100g white chocolate chips

For the white chocolate buttercream icing
150g (2/3 cup) butter, softened
300g (2 cups) icing / confectioners sugar
25ml milk
100g white chocolate

* If you don’t have any self raising flour, swap it for an equal amount of plain or all-purpose flour and add an extra teaspoon of baking powder.

How to make white chocolate cupcakes

Preheat your oven to 180C / 160C Fan / 350F and get your kids to line a muffin tin with cupcake cases.

Measure all the sponge ingredients out

Measure all the cupcake ingredients out and add them to a large mixing bowl or the bowl of a free-standing mixer.

The ingredients all just get mixed together (the ‘all-in-one’ method), so you can add them to your bowl in any order. We tend to follow the order they are listed in the ingredients however so that we don’t miss anything out.

Start by getting your kids to add the butter, or baking spread if you’re using it, sugar and flour to your mixing bowl.

If you’re using butter it needs to be soft enough for it to be able to mix in. Or if, like us, you haven’t taken yours out the fridge far enough in advance, cut it into a few pieces and pop it in the microwave for a few seconds to soften it but not long enough for it to melt. If you’re using baking margarine/Stork it’s easily mixable so you can just add it straight to your bowl.

Using a half teaspoon measure out the baking powder and add it to your bowl. Make sure your kids level the teaspoon with their finger before it goes in so that they add just the right amount.

Add the vanilla extract. If your kids are old enough to hold the teaspoon level and steady they should be able to do this themselves. Young children might need your help to hold the teaspoon steady.

Finally, get your kids to crack the eggs into a separate small bowl and then add them to your mixing bowl. We tend not to crack eggs straight into the mixing bowl just in case any shell goes in. Then, if it does, fish it out with a larger piece of shell or a teaspoon as it will stick to that much better than it will your finger and it saves getting messy hands. We also it a good idea to have a spare bowl or food bin nearby to put the egg shells in as it saves a lot of mess.

Mix the cupcake batter together

Using a hand held mixer, the k-paddle of your free-standing mixer, or even wooden spoons, beat everything together until the batter is nice and smooth. Mix it together for a minute or so or until there are no visible lumps of flour or butter showing. Be sure not to over mix it.

Get your kids to scrape down the sides of the bowl with a spatula to make sure there is no unmixed ingredients are left at the bottom of your bowl.

Add the white chocolate chips

Measure out the chocolate chips, or just pour some into your sponge batter. Mix them in with a spatula or wooden spoon until they are well distributed.

Bake the white chocolate sponge cupcakes

Get your kids to use an ice cream scoop or soup/dessert spoon to divide the cupcake batter among the cupcake cases. Try to make sure they add roughly the same amount to each case so they bake evenly, or once you’ve added a spoon to each case, even it up with whatever remains in your mixing bowl. Each case should be about ¾ full.

Bake the cupcakes for 20 – 25 minutes. They’re ready when they have risen and turned a nice golden brown colour. You can check they are baked by pressing down gently on the top. If they are ready they should spring back up.

Alternatively, insert a skewer, cocktail stick or sharp knife into the middle of a cupcake. If it’s baked it should come out clean. If it’s not, pop the cupcakes back in the oven for a few more minutes.

Remove the cupcakes from the oven and leave them to cool in the muffin tin for a few minutes before removing them and putting them on a wire rack to cool completely.

Make the white chocolate icing

Start by melting the white chocolate in a double boiler (a saucepan of simmering water with a heatproof bowl on top). If your kids are old enough to be around the cooker they can help stir the chocolate until it is nice and smooth. Set it aside to cool down while you make the rest of the icing.

Get your kids to measure the, icing/confectioners sugar, butter and milk out and add them to your free-standing mixer or a large mixing bowl. Again, if your butter isn’t soft chop it up and pop it in the microwave for a few seconds to make it easier to mix.

Cover your bowl or mixer with the lid, or a clean tea towel to save a bit of mess (icing sugar has a tendency to go everywhere!) Use the k-paddle of your mixer or hand held mixers and start mixing the icing.

Start on a slow setting and once the icing sugar has mixed in, you can turn the speed up and keep beating it for at least 5 minutes. The longer you beat it the softer and more delicious it will become.

Once the white chocolate has cooled, pour it into the buttercream icing and mix it in.

Decorate the white chocolate cupcakes

Add the white chocolate buttercream to a piping bag fitted with a large star shaped nozzle. If you have one, add a bag clip to the open end to help hold the icing in place in the bag.

Help your kids to swirl the icing on top of the cupcakes. Older children might manage this themselves but younger children might need a little help to squeeze and guide the bag.

We find the easiest way to pipe the icing is to hold the piping bag at the top with our right hand to squeeze the icing out and use our left hand to guide the bag round. Start at the outside and go round in circles until you get to the middle. If you have icing leftover once you’ve iced all the cupcakes, add another swirl on top.

Finally, add the some white chocolate chunks or sprinkles to decorate.

Serve and enjoy!

white chocolate cupcakes on a wooden serving board.

cookingwithmykids