Vanilla cupcakes with white chocolate icing
They may look pretty and delicate – but I can tell you, grown men have been known to moan with delight tasting these cupcakes. They’re a winner. I’ve taken ‘icing’ to a whole new level and put nearly a whole block of white chocolate in there, for the ultimate in decadence.
Prep time – 30 minutes
Cooking time – 20-40 minutes
Makes 24 cupcakes
Ingredients
Cupcakes
225g butter, at room temperature
2 cups caster sugar
3 free range eggs, at room temperature
3 teaspoons natural vanilla essence (or paste)
2 ½ cups plain flour
1 ½ tsp baking powder
1/2 tsp salt
1 1/4 cups milk
Icing
200ml cream
200g white chocolate, chopped
4 1/2 cups icing sugar
Raspberry jelly crystals, to sprinkle (optional – or use sprinkles)
Method
Cupcakes
Preheat oven to 170c regular bake (160c fan bake). Line 2 x standard 12-pan muffin tins with cupcake liners (you may need to do in two batches).
Sift the flour, baking powder and salt into a medium-sized bowl, stir to combine with a whisk, and set aside.
Cream the butter and sugar with an electric beater (or cake mixer) on a medium speed for about 7 minutes – it needs to turn very pale and fluffy. Scrape the sides clean with a spatula.
Add the eggs, one at a time, beating on a medium speed for 30 seconds between each addition. Scrape down the sides again. Add the vanilla essence and beat for another 15 seconds.
Add 1/3 of the flour mixture, then beat on a low speed for about 10 seconds or so, until just combined and smooth. Add 1/3 of the milk, and do the same. Repeat these two steps until all the flour mixture and milk is used up – remembering to scrape down the sides again as you go. At the end, the mixture should be nice and smooth.
Spoon the batter into the cupcake liners ¾ full, and bake in middle of the oven for about 18 – 20 minutes – or until they only just turn golden on top. Cool the cupcakes in the tins for 10 minutes, then remove and cool completely on a wire rack before icing.
Icing
You can either melt the white chocolate and cream in a large heatproof bowl over a pot of simmering water, or add to a large glass or ceramic bowl and microwave on high for 1 minute 20 seconds. Stir with a wooden spoon until smooth.
Refrigerate for about 30 minutes. Sift in the icing sugar and beat on a medium speed for a minute until thick and creamy. Pipe or spread the icing on to cupcakes, and sprinkle with the jelly crystals.
NOTE ABOUT ICING: If the icing seems too thick, you can thin it down by beating in more cream, a tbsp at a time until it’s right. If it’s too thin, you can add more icing sugar.
Hey Chelsea, how long do these last out of the fridge? They are soo delicious!!
A few days!
Hi Chelsea! It’s my little boy’s first birthday party this weekend. I really want to make a vanilla cake – how would I turn this recipe into a cake?
Yes, just adjust the cooking time x
Hi Chelsea, I made the icing and coloured it and worked so well. Was a bit unsure if it would pipe ok but it did thanks so much for sharing your recipe, so easy to make.
Going to be using this recipe to make my son’s birthday cake this weekend, cant wait! Also going to make the icing and add green food coloring to ice his snake cake :-)
Can I use sugar instead of caster sugar?
I’ve used soy milk instead of standard and it’s worked beautifully. Will freeze for icing closer to next weekend’s end birthday party! Thanks for the recipe! Yum!
Hi Chelsea, quick question. Can we add colour to the frosting ?
Sure!
Sounds amazing! Do you think one could use the cupcake batter for a vanilla cake instead? Or do you have a recipe for a vanilla cake? It’s for my daughters first birthday.
Hello, just wondering if you still need the salt if using regular butter (not unsalted)? Thanks
Chelsea what size diametre tin do you use for cake? Thanks
Wow! I love so many things about these cupcakes, the precise directions! Wonderful, the cupcake isn’t stuck to the cupcake liner, the icing is nom nom. Overall definitely one that will become a favorite! Thanks you Chelsea xx
The mixture will fill two cupcake/muffin trays. Do you bake both trays at once, or one at a time?
Hi Chelsea, can i make an eggless version of these ?
Sorry that would really affect the recipe. I have an egg free cake recipe on this site though!
What measurement changes would be required to make a two layer 23cm cake?
Could you add liquid food colouring to the icing or would it split?
How long would you cook if doing mini ones?
Can you freeze the icing separately? Maybe in a snap lock bag? Just made these with my son and we have half the icing left. Too yummy to waste!
Yes x
Hi Chelsea
Just made these cupcakes. They were golden at 15 minutes, but when I took them out they sank a bit.
Did I over beat the mixture do you think?
These are so delicious. I’m. In loooove. Now please tell me if they can be freezed- icing and all?
Yes! x
my job for saturday afternoon can’t wait they sound delicious.
Hello! Are jelly crystals the same thing as jello powder? I’m not in NZ but would like to add the raspberry flavor to the frosting somehow. Thank you!
Yes they are the same x
Just made your cupcakes and my gosh my mixer blew up half way through!! Had to finish with pure muscle power haha currently in the oven, can’t wait to taste them
Can they last out of the fridge for few days since they have cream in them? Thanks caroline
Yep!
Hi Chelsea, is there an eggless version of this recipe you could share? Thanks they looks delicious!
Check out Supergood x
will be making these with my granddaughter tomorrow
I just made this into a cake and it is beautiful. 170 bake for and mine took 1 hour 5 min. Lovely and moist
Good to know, thanks!
Nadia, what size cake tin did you use?
HI Nadia, can you please tell me what size cake tin you used to bake your cake in. Thank you
I was wondering if i could cakeify this recipe! Thank you
Hi. Just wondering if you could use this icing to decorate a wedding cake? Wanting a rustic look and I don’t like buttercream icing.
Hi,
Will the cakes need to be stored in the fridge once they have been iced, because of the cream in the icing?
Thanks
Hi, would this work as a cake? Xx
These are lovely cupcakes I made these for my little boys first birthday and iced them with buttercream icing. My question is how does this recipe go to make a full size cake I want to make a rainbow checkerboard cake for his 2nd birthday.
Hi there just wanting To know if this recipe worked well when you made it as a cake?
Hi there can i leave this icing over night in the fridge to pipe in the morning? :)
Yep!
Hi just wondering how long the icing can stay at room temp? Or does it need to be kept refrigerated? Also does the icing go a little bit hard or does it stay qwite wet? Thanks
Would this recipe work as making it into a cake??
I made these delicious cupcakes but something went wrong with the icing. It was quite hard and thick and impossible to pipe. What went wrong?
Hey, this recipe looks great. Is there some way I could fold frozen rasberries and white choc through this? I think t would taste great! Also absolutely loved the oaty ginger slice btw.
Hi, kind of a weird question…. how runny is the mixture? I am making a zebra cake and haven’t had much luck finding a tasty receipe that is runny enough to be able to spread out as you drop the different colours into the tin.
Hi Chelsea, would I be able to bake this as a cake instead of cupcakes? I often bake cake batter as cupcakes, but have never tried the reverse. Thanks
Hi Chelsea, would I be able to bake the mixture as a cake instead of cupcakes? I often bake cake batter as cupcakes, but have never tried it reverse. Thanks
Am going to make these yummy treats tonight.
OMG. These are amazing. Not too sweet and great as mini cupcakes too. Love them!
Was thinking of making mini’s. Did you have to adjust temp or baking time?
Tried this recipe today, worked out great. Especially the icing! :)
Hi Chelsea,
Do these freeze well? I’m making a batch and hoping to freeze some uniced :) thank you!
Yes, for up to 3 months tightly sealed.
I’m going to make these for my sister’s baby shower on Saturday, she is having twin girls so I’m going to make pink white chocolate ganache icing , I think they will be perfect for the occasion.
Yumm going to make 100 of these for valentines day fundraiser. Thank you
Thanks for the cup cake recipe I am going to try it at the Day care centre were I do the cooking.
Hey there! I’d just like to ask if I can use milk powder? :)
Thanks for a great cupcake recipe. Have made over 400 of these for the school fair and haven’t had one batch fail!
Holy moly that’s amazing! Awesome work Bev!
Hi Chelsea, I’m going to try this recipe tonite. They look so good. I also have a niece called Chelsea. She to is a lovely girl.
Just made this little beauties!, They wont last long once the family arrives home later! :-)
WOW! That icing sounds soooooo naughty!!! :)