White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

I’m a single gal… obviously. I mean, it’s always been just the one of me. At any rate, I’m also a single single girl. Which some people might say is my cue to be a Valentine’s Day hater, but I’m not biting. Yes, the commercialization of the holiday is rampant and gross, but I can’t help but appreciate a holiday so closely involved with chocolate. And sugar. And things that are cute and pink.

Take these, for example.

White chocolate cupcakes with white chocolate cream cheese frosting. So cute!

These little Valentines are moist and cakey. And they’re sweet but not too sweet, as the best Valentines always are. Make them for your significant other or, if you’re single, for your significant others (hi Ems, Case, Mom, Katies, Jenny, Co, Rads, Carly, Kath, Meredith, Tina and Jeannie! Love you, txt me, cutie pies.)

Happy Valentine’s Day!

White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting


For cupcakes:

  • 1 cup cake flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 4 ounces white chocolate (I used Ghiradelli white chocolate chips)
  • 1 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon milk

For frosting:

  • 4 ounces cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 ounce white chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 teaspoons milk or cream
  • 2-3 cups confectioners sugar
  • Conversation hearts, for decorating


For cupcakes:

Preheat the oven to 325ºF. Line 24 cupcake molds with paper liners. Whisk together the flours, baking powder, and salt. Melt the chocolate in the microwave at 30-second intervals, or over a pot of simmering water.

Cream together the butter and sugar. Add the eggs and beat until smooth. Add the white chocolate and vanilla extract. Next, add the dry ingredients and the milk in alternating additions, starting and ending with the dry. Mix until just combined. Pour the batter into the paper-lined cupcake molds, and bake for 20-30 minutes, until the cakes spring back to the touch and a skewer inserted in the center comes out clean. Cool the cupcakes before frosting.

To make the frosting, cream together the butter and cream cheese. Add the chocolate and beat until smooth. Add the vanilla, zest and milk, and then add 2 cups of confectioners sugar. Beat to combine. If you want thicker frosting, add more confectioners sugar (just be aware that this will make the frosting sweeter, obviously).

Once the cakes are thoroughly cooled, spread or pipe the frosting on top. Decorate with conversation hearts.

Makes 24 standard-sized cupcakes.

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2 Responses to White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

  1. Jbursk says:

    i do like cupcakes!!!!

  2. Pingback: Red, White and Frosted » Dunk & Crumble

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