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!
Vanilla Butter Cake for the White Chocolate Buttercream Cupcake Options
2 ways to make the Vanilla Cake Cupcakes
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 moister 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.
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.
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, 'Heav-en-ly'!!!
Real white chocolate
Why don't you 'dazzle' your crew up on New Year's, birthdays or just because with these White Chocolate Buttercream Cupcakes?
These would be adorable even at a wedding anniversary or shower! You could even make them super cute mini, just reduce the time and set the timer to 10-15 minutes, I'm guessing.
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.
More Dazzling Cupcakes & Treats To Celebrate!
- Ultimate Strawberry Cheesecake Pudding Filled Cupcakes
- Ultimate Vegan Chocolate Cupcakes
- Perfect Hershey's Chocolate Cupcakes
- No Bake Strawberry Eclair Cake
- Ultimate Oreo Cupcakes
- Cookie Dough Buttercream Brownies
- Ultimate Kit Kat Cupcakes
- Moist Vanilla White Bundt Cakes
- Strawberry Shortcake Cupcakes
- "Lovey-Dovey" Chocolate Heart Raspberry Chocolate Mousse Cupcakes
- Strawberry Ice Box Cake
- Double Stuffed Peanut Butter Cup Bliss Cupcakes
- Old-Fashioned Banana Spice Cupcakes {Peanut Butter Buttercream Frosting}
Heavenly White Chocolate Buttercream Frosted Vanilla Butter Cupcakes
Ingredients
Easy Vanilla Butter Cake (or make home-made Vanilla White Cake in Recipe below this one.)
- 1 Box Vanilla Cake mix or Super-Moist Vanilla Cake link below recipe
- ½ cup Unsalted Butter, melted or oil
- 4 Egg Whites (for extra white) or 3 eggs
- 1 cup + 2 tablespoons Buttermilk
- 1 tablespoon Vanilla Extract
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
- ½ teaspoon Vanilla Extract
Instructions
Vanilla Butter Cake using Boxed Vanilla Cake Mix
- Preheat over to 350 degrees.
- In large bowl, mix the vanilla cake mix, melted butter, egg whites, vanilla and buttermilk together thoroughly for 1 minute.
- 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 & ½ to 4 cups of frosting.
Notes
Mini Pumpkin Pies are always a yummy treat too!
Jennifer says
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.
Kim Lange says
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!!
Diana says
Can you use this recipe and make a two layer cake?
Kim Lange says
Yes most definitely Diana! It would be the same instructions you would find on your cake box mix as far as baking and pans to use.
PeoplePerProject says
A fluffy vanilla cupcake cored and filled with a strawberry compote. Frosted with a strawberry buttercream and topped with white chocolate curls.
Cheryl says
Hi these look delicious I will be making them for an event. How many cupcakes does the recipe make?
Kim Lange says
Hi Cheryl! 24 cupcakes and thanks! Enjoy 🙂
Rina says
Is it salted butter for the frosting?
ChocolaTess says
Hi Rina, if you do use salted, just omit the pinch of salt. Thank you so much for the 5 star rating! ???
Laurie Raymond says
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.
ChocolaTess says
Hmm...Laurie so sorry about that, I'm not sure who that is, but here is the link: http://www.thebakingchocolatess.com/super-moist-chocolate-cake-with-chocolate-buttercream-frosting/
Enjoy!! It's really, really good!!!
emily says
I'm curious as to how this would come out with a different flavored cake mix, like chocolate. Any thoughts?
ChocolaTess says
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! 😉
Liz W. says
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)
Lou Lou Girls says
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
ChocolaTess says
Thanks so much for the social media shout outs. I appreciate it and I will be at the party! 😉