White Chocolate Snowflake Cupcakes

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White Chocolate Snowflake Cupcakes

These fluffy white chocolate cupcakes are topped with vanilla buttercream and handmade white chocolate snowflake toppers. A fun, easy addition to your holiday baking list and one of the prettiest Christmas cupcake ideas for winter parties and get-togethers.

Prep Time30

Cook Time20

Decorating Time20

Total Time1 10

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Rachel Rodda

Equipment

Ingredients

FOR THE CUPCAKES

⅓ cup unsalted butter room temperature
⅔ cup granulated sugar white
2 large egg white
1 teaspoon vanilla bean paste
2 cups all-purpose flour
1½ teaspoons baking powder
⅔ cup milk
⅓ cup sour cream
½ cup white chocolate chips

FOR THE TOPPERS

½ cup white chocolate chips

FOR THE FROSTING

½ cup unsalted butter room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
3 tablespoons milk
white nonpareils optional

Instructions

BAKE THE CUPCAKES

Preheat the oven to 350℉ (175℃) and line a 12-cup muffin pan with white paper cupcake lines. Set aside.
Add the butter, sugar, egg whites, and vanilla bean paste to the bowl of a hand or stand mixer with a paddle attachment. Beat until fully combined.
Add the flour, baking powder, and milk to the mixing bowl and mix until just combined.
Add the sour cream and beat until smooth and creamy. Fold the white chocolate chips in to the batter using a spatula.
Spoon the batter into the cupcake liners about ¾ full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and place on a wire rack to cool completely.

MAKE THE SNOWFLAKE TOPPERS

Add the white chocolate chips to a small microwave-safe bowl and microwave in 30-second intervals until fully melted, stirring the chocolate after each interval.
Pour the melted chocolate into a small ziplock bag and snip a very small corner off the bag, or use a piping bag with a very fine tip.
Carefully pipe 12 snowflake shapes onto a baking sheet lined with parchment paper. The snowflakes should be around 1.5 inches wide. Start with diagonal lines and add small ends to each line.
Place the snowflakes on the tray into the fridge to set while you prepare the frosting.

PREPARE THE FROSTING

Add the butter, vanilla extract, powdered sugar, and milk to a large mixing bowl and beat with an electric mixer until creamy, scraping down the sides of the bowl periodically with a rubber spatula to ensure all the ingredients are fully incorporated. If the frosting is too dry, add an extra tablespoon of milk.

DECORATE THE CUPCAKES

Spoon the frosting into a piping bag fitted with a large round tip. Swirl the frosting onto each cooled cupcake.
Decorate with white nonpareils or sprinkles and place one snowflake topper on the top of each cupcake.

Notes

Store leftover frosted cupcakes in an airtight container for up to 3 days.

Nutrition