White Chocolate Buttercream Frosted Cupcakes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

White Chocolate Buttercream Cupcakes are rich, vanilla butter cupcakes with decadent White Chocolate Buttercream Frosting on top! Heavenly! 

Are you ready for some Heavenly? (umm…yeah ALWAYS!)  If you are, be prepared to be dazzled with how easy these cupcakes are to make! Check out our 80 Best Homemade Frostings Recipes Roundup for more frosting choices!

White Chocolate Buttercream Cupcakes
Is your sweet tooth calling your name? If nothing satisfies your craving quite like white chocolate and vanilla cupcakes, you won’t want to miss out on this white chocolate buttercream frosted cupcake recipe!
This recipe is designed to be enjoyed by all, and will delight your taste buds with its combination of glorious flavors.  Perfect for weddings, showers, and parties of all kinds for sure!  Dress them up or down as much as you like!

White Chocolate Buttercream Frosting!  See Why it’s Sooooo Heavenly! 

So literally speaking, the icing on the cake?!  Holy freakin’ CoW!!!  This White Chocolate Buttercream is just as it says, ‘Heavenly’!!!

Want to make a delicious buttercream frosting perfect for cakes, cupcakes, and more? With just a few ingredients and a few minutes of time, you can make a rich, delicious white chocolate buttercream frosting that will take any baking project to the next level.

Real white chocolate, butter, confectioners sugar and vanilla extract all whipped together and so creamy take these cupcakes to the next level!  It’s gettin’ HOT in HERE! 🙂

Put white cake and white chocolate buttercream together and you’ve got Double Heaven, if there is such a thing?  Which, if it isn’t such a thing, it is now a thing.  I just created it. 🙂

Read on for our easy-to-follow instructions on how to make these white chocolate buttercream frosted cupcakes.

White Chocolate Buttercream Cupcakes

2 Ways to Make the Vanilla Cake Cupcakes

Easy Vanilla Butter Cake (or make home-made Vanilla White Cake in Recipe below this one.)

Shortcut Vanilla Cake Mix from the Box Option

Yes, you can take a shortcut and use cake mix from the box and it will taste so heavenly!  But, we changed it up so it would taste more ‘heavenly’ and even added in some buttermilk.  Buttermilk adds rich taste and a super moist texture to the cupcakes.  YES!

I added in extra eggs too…well egg whites, that is.  You can add regular eggs or egg whites.  I used egg whites so the cake would be completely white.  But if you used the egg yolks, then you could pass it off as a yellow cake too, right?  See 9 Hacks How to Fake the Cake Box Mix Syndrome.

  1. Preheat oven to 350F degrees.
  2. In large bowl, mix the vanilla cake mix, melted butter, egg whites, vanilla and buttermilk together thoroughly for 1-2 minutes.
  3. Pour batter into cupcake liners and bake 18-20 minutes.
  4. Let cool until ready to frost.

Make Homemade Vanilla Cake Options

I’ve included my Super-Moist Vanilla Cake with Vanilla Buttercream recipe and my Vanilla White Bundt Cakes recipe you can use to make your cupcakes, if you don’t want to do the cake mix box thing.  I get it!  You can still top them with the yummy White Chocolate Buttercream icing.

These would be adorable even at a wedding anniversary or shower!  You could even make them super cute mini cupcakes, just reduce the baking time and set the timer to 10-15 minutes, I’m guessing.

White Chocolate Buttercream Cupcakes

Ingredients You Need for White Chocolate Buttercream Frosting

White Chocolate Buttercream Frosting  Recipe

  • unsalted butter, softened
  • powdered sugar
  • pinch salt
  • good quality White Chocolate, chopped
  • cream or milk
  • vanilla extract

How to Make White Chocolate Buttercream Frosting

  1. Heat the white chocolate in 30 second increments in the microwave, stirring after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.
  2. Set aside and allow to cool completely.
  3. Using a mixer, cream the butter, salt and powdered sugar mixture together until light and fluffy.
  4. Add the cream and vanilla to the butter/cream mixture using mixer at low speed until well incorporated.
  5. Pour in the melted white chocolate until blended and then increase speed of mixer and continue beating on medium-high a few minutes.
  6. Depending on consistency, add more cream or powdered sugar as needed for thinner or thicker frosting.
  7. Makes about 3 & ½ to 4 cups of frosting.

Melting White Chocolate Tips

  • White chocolate can easily go bad if it gets too hot. Cut it into very small pieces and melt it over warm water in a double boiler or use low power in the microwave.
  • Stir it every once in a while until it’s melted.
  • Let it cool down completely before adding to your recipe or it will melt the butter.

Storing White Chocolate Buttercream Frosting

  • At room temperature, it can last a day or 2, and in the fridge up to a week. Cover it with plastic wrap to keep it sealed well.
  • I suggest using this frosting soon after making it. Over time, it will become thick and fudge-like.
  • Make Ahead: You can make it ahead, too. If you make it ahead, you’ll need to stir or re-whip it before using.

White Chocolate Buttercream Cupcakes

Why don’t you ‘dazzle’ your crew up on New Year’s, birthdays or just because with these White Chocolate Buttercream Cupcakes?

More cupcakes that we love are these Ultimate Strawberry Cheesecake Pudding Filled Cupcakes, these Ultimate Vegan Chocolate Cupcakes, these Perfect Hershey’s Chocolate Cupcakes, these No Bake Strawberry Eclair Cake and these awesome Ultimate Oreo Cupcakes!

We can all agree that white chocolate buttercream frosted cupcakes are a deliciously indulgent treat! With the right combination of ingredients and technique – such as using premium quality white chocolate and combining it with a creamy buttercream – the result is a delectable and sweet cupcake indulgence.

Furthermore, customizing the cupcakes with a topping of fresh fruit or colored sprinkles can add a unique, creative touch to the cupcakes. Whether you make these cupcakes homemade or from a boxed mix, the star of the show is the White Chocolate Buttercream Frosting!  Enjoy!

More Dazzling Cupcakes & Treats To Celebrate!

White Chocolate Buttercream Cupcakes

Heavenly White Chocolate Buttercream Frosted Vanilla Butter Cupcakes

Kim Lange
Be prepared to be dazzled! Rich, Vanilla Butter Cake meets decadent White Chocolate Buttercream Frosting! Heavenly!
3.50 from 8 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine cupcakes
Servings 24 Servings
Calories

Ingredients
  

Easy Vanilla Butter Cake (or make home-made Vanilla White Cake in Recipe below this one.)

White Chocolate Buttercream Frosting

  • 1 cup unsalted butter softened
  • 2 & ½ cups powdered sugar
  • Pinch salt
  • 6 oz very good quality white chocolate chopped
  • ¼ cup cream or milk start out with 2 tablespoons and add more as needed to get the consistency you want
  • ½ teaspoon Vanilla Extract

Instructions
 

Vanilla Butter Cake using Boxed Vanilla Cake Mix

  • Preheat oven to 350F degrees.
  • In large bowl, mix the vanilla cake mix, melted butter, egg whites, vanilla and buttermilk together thoroughly for 1-2 minutes.
  • Pour batter into cupcake liners and bake 18-20 minutes.
  • Let cool until ready to frost.

White Chocolate Buttercream Frosting

  • Heat the white chocolate in 30 second increments in the microwave, stirring after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.
  • Set aside and allow to cool completely.
  • Using a mixer, cream the butter, salt and powdered sugar mixture together until light and fluffy.
  • Add the cream and vanilla to the butter/cream mixture using mixer at low speed until well incorporated.
  • Pour in the melted white chocolate until blended and then increase speed of mixer and continue beating on medium-high a few minutes.
  • Depending on consistency, add more cream or powdered sugar as needed for thinner or thicker frosting.
  • Makes about 3 & 1/2 to 4 cups of frosting.

Notes

How to substitute Buttermilk
The simplest way to substitute buttermilk is to pour 1 Tbs. of vinegar or lemon juice into a 1 cup measurer and then fill the rest of the measuring cup with choice of milk.  Stir the mixture and let it sit for about 5 minutes.
Keyword butter, buttercream, buttercream frosting, cupcakes, vanilla, white chocolate
Tried This Recipe?Let us know how it was by commenting below!

Mini Pumpkin Pies are always a yummy treat too!

17 Comments

  1. Hi Jennifer!
    You can bake cupcakes up to two days ahead. Just arrange them (unfrosted) on a baking sheet, wrap the whole sheet with plastic wrap and store at room temperature. Frost before serving.
    Or to freeze, just arrange unfrosted cupcakes on a baking sheet and then wrap the whole sheet in plastic wrap, then in foil and you can freeze up to three months. Thaw at room temperature before unwrapping.

    As for the frosting, since you’re planning on using it in the next week or so, the buttercream frosting does need to be refrigerated until you need it. Simply place it in an airtight container and let it come up to room temperature before using it. Once your buttercream has warmed up, re-whip it to bring it back to a fluffy consistency.

    Thank you so much for you sweet comment. That means a lot!!! xo Happy Holidays!!

  2. Hi,

    I would like to make a double recipe of these for a very special event on a Saturday. Can you tell me how far in advance can I make them and they will still retain freshness? Also, can the icing be made ahead and refrigerated or frozen?

    Thanks for your wonderful site.

  3.    A fluffy vanilla cupcake cored and filled with a strawberry compote. Frosted with a strawberry buttercream and topped with white chocolate curls.

  4. Hi these look delicious I will be making them for an event. How many cupcakes does the recipe make?

  5. I found a recipe on your website: Moist Chocolate Cake with Buttercream frosting. It was posted by: Cara H on 4/22/16. Every time I click on “more” in order to get the complete recipe it takes me to a “page’ that states no longer available. Is it possible to get this recipe still? thank you.

  6. Hi Emily! I definitely think you could just switch out the cake mix and chocolate chips for chocolate! I would use whole eggs instead of egg whites, but it is your preference. I think it sounds wonderful! Stop back by and let me know how it worked out! Happy Baking and thanks for stopping by! 😉

  7. I’m curious as to how this would come out with a different flavored cake mix, like chocolate. Any thoughts?

  8. Everything looks so yummy on your website, but these are calling my name! I would like to eat them right now.
    ~Liz (Project Pastry Love)

  9. This looks so good that my mouth is watering! Pinned and tweeted. We appreciate you taking the time to stop by our party. We love partying with you! I hope to see you on Monday at 7 pm. Happy Saturday! Lou Lou Girls

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating