White Chocolate Chip Cupcakes

This recipe is by far the best white chocolate chip cupcake recipe I've ever made. It's enough white chocolate to notice without being overpowering. I topped mine with a raspberry cream cheese frosting.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 238 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup white chocolate chips
• ½ cup unsalted butter, melted
• ¼ cup whole milk
• 2 large eggs, room temperature
• 1 cup all-purpose flour, sifted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.

Step 2

Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.

Step 3

Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.

Step 4

Fill each prepared muffin cup 2/3-full with batter.

Step 5

Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.