White Chocolate Chip Cupcakes recipe

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Ingredients

½ cup white sugar
2 large eggs, room temperature
¼ cup whole milk
1 cup white chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
1 teaspoon baking powder
½ cup unsalted butter, melted

Nutrition Info

238.2 calories
carbohydrate: 25.2 g
cholesterol: 54.9 mg
fat: 14 g
fiber: 0.3 g
protein: 3.4 g
saturatedFat: 8.4 g
servingSize: -
sodium: 71.5 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.

  2. Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.

  3. Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.

  4. Fill each prepared muffin cup 2/3-full with batter.

  5. Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.

Recipe Yield

12 cupcakes

Recipe Note

This recipe is by far the best white chocolate chip cupcake recipe I've ever made. It's enough white chocolate to notice without being overpowering. I topped mine with a raspberry cream cheese frosting.

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