White Chocolate Cupcake

White Chocolate Cupcake For Easter

Easter is right around the corner, and the iconic cake with egg topping decoration is popping up in recipes all over the place. So here I am with a super exciting and easy-to-make White Chocolate Cupcake.

This light & fluffy White Chocolate Cupcake with the best white chocolate Frosting is one of my favorites. When I think of White Chocolate Cupcakes, there is no other recipe that beats this one. I just love how light, fluffy, and tender these come out.

Cupcakes are just a highlight on any easter dessert table. Especially when you add a couple of more detailed highlights such as the nest, eggs etc. Absolutely gorgeous!

So here the whole thing is drizzled with this homemade White Chocolate Cupcake and a White Chocolate Frosting, before adding a liberal scattering of Mini eggs to finish. Oh, and there’s chocolate curls on top.You can also checkout my other cake recipes.

If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!

White Chocolate Cupcake

Prep Time
25 minutes
Cook Time
18 minutes
Total Time
43 minutes
Makes
12 cupcakes

I have a bite-sized 2-minute video to show you how to make this White Chocolate Cupcake For Easter.

Ingredients

For the Cupcakes

  • All-purpose flour (maida) – 1⅔ cup (225g)
  • Baking powder – ½ tsp
  • Baking soda – ¼ tsp
  • Salt – ½ tsp
  • Butter – ½ cup, melted
  • Sugar – 1 cup
  • Buttermilk – ¾ cup (180g)
  • Sour cream – ¼ cup (60g)
  • Vanilla extract – 2 tsp
  • Egg white – from 2 eggs

For the Toppings

  • Chocolate bar – 1 (Here I used Cadbury Dairy Milk – Fruit & Nut, you can try any chocolate bar that you like)
  • Cadbury Mini Eggs (Mini Egg Candy) – 1 bag

Instructions

  1. Preheat oven to 350°F (175°C). Meanwhile, in a bowl sift all-purpose flour to remove lumps and add baking powder, baking soda, and salt and mix it well.
  2. Bring the butter to room temperature. Put the butter in a microwave bowl (use a big bowl) and melt it in the microwave for 30 seconds or till it gets melted.
  3. To the melted butter, add sugar little by little and beat it with a beater. Add buttermilk and beat it again. 
  4. Add sour cream and vanilla, and beat it each time when adding each item. 
  5. Once it has been beaten well, add it to the dry ingredients which we mixed in step 2 and beat it well till it becomes a thick batter. 
  6. Take egg white in a bowl and beat it well till it becomes foamy. Add this to the batter and beat it till it combines well. Line the cupcake liner in the cupcake tray.
  7. Divide the batter evenly among the cupcake liner about 3/4 full and smooth the top with an offset spatula or the back of a spoon or shake the cupcake tray gently to spread the batter evenly. Bake in the preheated oven for approximately 15 – 18 minutes or until a toothpick inserted in the center of the cupcake comes out clean (if you are making mini cupcakes, please don’t bake it for more than 9 -11 minutes).
  8. Take the white chocolate frosting and pipe it on top of each cupcake starting from the center and squeezing it in a clockwise motion for two rounds by slowly bringing it to the center. Then stop squeezing and pull off the frosting.
  9. For the Easter decoration, grate the chocolate bar using a vegetable peeler to create long strands of chocolate curls. Keep the mini candy eggs handy.
  10. Now sprinkle the chocolate curls over the freshly piped frosting and then top it with Cadbury Mini Eggs.White Chocolate Cupcakes are ready to rock this Easter…

White Chocolate Cupcake

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White Chocolate Cupcake
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