White Chocolate Vanilla Cupcakes

These cupcakes might be the closest thing to heaven we’ve tasted! A simple vanilla cake with classic buttercream, but every bite is rich, soft, and sweet. The white chocolate melted into the batter adds a creamy note that lingers, coating your tastebuds with a creamy finish.

Ingredients For The Cake:

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

Ingredients For Buttercream Frosting:

• 1 cup unsalted butter, softened to room temperature
  
• 4 – 5 cups icing sugar 
  
• 1/4 cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• salt, to taste

Instructions:

1. Preheat the oven to 350°F and line 10 muffin cups with paper liners.
2. In a stand mixer, beat the eggs and sugar with the paddle attachment until the mixture becomes light, fluffy, and pale yellow.
3. In a saucepan, heat the milk over medium heat until it just begins to boil. Add the white chocolate chips and whisk until smooth. Pour the mixture into the egg and sugar mixture and beat for about 1 minute. Mix in the vanilla.
4. Gently fold in the flour and baking powder with a rubber spatula until just combined, being careful not to over mix. Fold in the melted butter.
5. Fill each muffin liner about two-thirds full with batter.
6. Bake for 20–25 minutes, until the cupcakes have risen and feel slightly firm when touched. Transfer to a wire rack to cool.
   
7. To make the icing, use a hand mixer or stand mixer with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
8. Add 4½ cups icing sugar, heavy cream, and vanilla. Beat on low for 30 seconds, then increase to medium-high and beat for 2 minutes until smooth and fluffy. Taste and add a pinch of salt if it’s too sweet (about ⅛ tsp works well).
9. Adjust the texture if needed: add more icing sugar if the frosting is too thin, or a little more cream if it’s too thick (about 1 tablespoon at a time).
10. Use a piping bag or a plastic ziplock with the corner cut to create the perfect dollop on top of your cupcakes!
    

Tip: Top with sprinkles or some orange/lemon zest for a little zing!