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Homemade Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream photo

Ghirardelli Vanilla Cupcakes with White Chocolate Buttercream

These Ghirardelli Vanilla Cupcakes are a dreamy treat! Fluffy, rich, and topped with creamy white chocolate buttercream, they’re perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup butter at room temperature
  • 1.25 cups sugar
  • 3 large eggs
  • 0.75 cup whole milk
  • 1 teaspoon fresh lemon juice
  • 1.5 teaspoons pure vanilla extract
For the White Chocolate Buttercream:
  • 1 cup white chocolate chopped
  • 2 cups powdered sugar
  • 0.5 cup butter at room temperature
  • 2 tablespoons heavy cream

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake pan
  • Cupcake liners
  • Offset spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Step 3: In a large mixing bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  5. Step 5: In a separate bowl, combine the milk, lemon juice, and vanilla extract.
  6. Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients, mixing until just combined.
  7. Step 7: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  8. Step 8: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Step 9: Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  10. Step 10: In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth. Allow it to cool slightly.
  11. Step 11: In a large mixing bowl, beat the room temperature butter until creamy. Gradually add the powdered sugar, mixing until combined.
  12. Step 12: Pour in the melted white chocolate and heavy cream, mixing until smooth and fluffy. Adjust the consistency with more cream or powdered sugar as needed.
  13. Step 13: Once the cupcakes are completely cooled, use an offset spatula or piping bag to frost each cupcake generously with the white chocolate buttercream.

Notes

  • Let the cupcakes cool completely before storing to prevent moisture buildup.
  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze the unfrosted cupcakes for up to 3 months.