These dreamy Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream Frosting became a family favorite since the first day I baked them! The decadent swirl of Swiss Meringue icing is hard to beat!
Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream
It was Bill’s birthday earlier this month. Despite my intent to freeze my age at 29, Bill will not let a birthday or anniversary go by without a celebration. So we made the best of it, and, of course, the birthday boy got to pick dessert. This year, these Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream were his selection. It’s the Swiss meringue buttercream that won him over nearly a decade ago.
Sugar and egg whites were whisked over a double boiler, then beat till the mixture reached room temperature before melted white chocolate and loads of butter was whisked in. The recipe originated from The Ghirardelli Chocolate Cookbook, a souvenir from a family vacation in San Francisco. As I was flipping through the cookbook in Ghirardelli Square, I was encouraged by surrounding chocoholics to make the purchase.
Perfect for White Chocolate Lovers
I probably make cupcakes less than 6 times a year. So when I do, they are devoured quickly. I’m more of a cookie eater, but the family adores these mini-cakes piled with fluffy frosting. And I must admit, I do lick the frosting bowl clean. It is one exquisite treat. Since the child who is quite ho-hum about white chocolate happened to be away at college, there was nary a gripe about these babies. And I didn’t miss my post dinner cookie one bit. Share these Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream with the white chocolate lovers in your life! They’ll give them rave reviews, I promise!!
Tips for Making Perfect Cupcakes
Like with cakes, there are the typical tips to make the best cupcakes. Reading through the recipe directions a couple times before starting always helps, especially with recipes incorporating unfamiliar techniques, is always recommended.
- Ingredients like eggs and butter should be at room temperature most times. In this case, the egg whites will be heated, so they do not need to be at room temp, but the whole eggs should.
- To hurry the eggs along, set them in a bowl of hot, not boiling, water for about 15 minutes.
- Use quality ingredients. No imitation vanilla or margarine instead of butter.
- Use cupcake liners so your cupcakes don’t stick. I like to drop the cupcake into a second liner to serve, especially if you have a pretty or festive one that fits the occasion.
- PRO-Tip: Alternate adding your dry ingredients with the wet ingredients. This helps interfere with gluten formation by coating the first batch of flour with fat. Less gluten means more tender cupcakes! Always start and end with your dry ingredients as stated in the recipe.
- Do not over mix the batter. Again, you don’t want to encourage gluten formation. Once the dry ingredients are mixed in, the batter is ready to scoop into your cupcake pans.
- PRO-Tip: Use a 1/4 cup scoop to divvy up the batter. This will help keep your cupcakes a consistent size.
- Do not over bake or your cupcakes will be dry. Insert a toothpick into the middle of your cupcake. If there is no batter or just a couple moist crumbs when you remove it, your cupcakes are done.
More Cake Recipes You’ll LovePrint
Vanilla Cupcakes with White Chocolate Buttercream
Dreamy cupcakes for white chocolate lovers!
- Prep Time: 40 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 3 minutes
- Yield: 14
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: Amerian
- 1 3/4 cups plus 2 tablespoons flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, at room temperature
- 1 1/2 cups sugar
- 3 eggs
- 3/4 cup whole milk
- 3/4 teaspoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 6 ounces white chocolate, chopped
- 4 eggs whites
- 1 cup plus 2 tablespoons sugar
- 1 cup plus 2 tablespoons butter, at room temperature
- 1 1/2 teaspoons vanilla
- 1 cup white chocolate chips
- Preheat oven to 350º. Line muffin tins with paper liners.
- Whisk together flour, baking powder and salt.
- In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
- Divide batter into 14 or so spots in the muffin tins. Bake in the middle of the oven about 15 minutes (mine took 23 minutes) or till tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes then remove to rack to finish cooling.
- Melt the white chocolate in a microwave safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
- Combine the egg whites and sugar in bowl of mixer. Place bowl over pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
- Use mixer on high to whip the eggs till thick and cooled to room temperature, about 5 minutes. Turn mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon. Add the chocolate and vanilla and mix till smooth. If the icing is too runny, refrigerate briefly till it thickens. Ice the cup cakes with the frosting and sprinkle with white chocolate chips.
Recipe adapted from The Ghirardelli Chocolate Cookbook
I did not use all the frosting, so actual calories may be less.