Gluten Free White Chocolate Cupcakes with White Chocolate Buttercream
 
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Celebrate the day of love...or any other day for that matter...with these sensationally sweet and tasty Gluten Free White Chocolate Cupcakes with White Chocolate Buttercream. And plus, sprinkles make every kid happy.
Author:
Recipe type: Dessert
Serves: 22 cupcakes
Ingredients
  • For the cupcakes:
  • 1½ sticks salted butter, room temperature (12 tablespoons)
  • 1½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 2 cups high quality gluten free all purpose flour or my preferred blend of: ½ cup millet flour, ½ cup brown rice flour, ½ cup white rice flour, ½ cup potato starch, and 2 tablespoons tapioca starch
  • ½ teaspoon xanthan gum (if your flour blend doesn't already contain a gum)
  • 1¾ teaspoons baking powder
  • 1¼ teaspoons salt
  • ¾ cup milk (I used 1%), room temperature
  • ½ cup full fat sour cream, room temperature
  • ½ cup white chocolate chips or vanilla candy melts, melted
  • For the frosting:
  • 1 stick butter, room temperature
  • 4½ cups powdered sugar
  • ¼ cup milk (I used 1%)
  • ½ teaspoon vanilla
  • pinch of salt
  • ¼ cup white chocolate chips or vanilla candy melts, melted
Directions
  1. To make the cupcakes, preheat oven to 350 degrees and fill muffin tins with paper liners. Set aside.
  2. Make sure to set out butter, eggs, milk, and sour cream so they can warm to room temperature.*
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating for 30 seconds after each addition. Add vanilla and mix on low until combined.
  4. In a smaller mixing bowl, sift together flour (or my preferred blend), xanthan gum (if your blend doesn't already contain a gum), baking powder, and salt.
  5. Add ⅓ dry ingredients into wet mixture and mix on low until combined. Add milk and mix on low until combined. Add another ⅓ of dry mixture and mix on low until combined. Add sour cream and mix together. Add remaining dry ingredients and mix on low until combined.
  6. In a microwave safe dish, heat ½ cup white chocolate chips at 50% heat for 1 minute. Stir until melted. Heat for additional 15 second intervals if needed. Stir for at least a minute in between heating intervals. Add melted chocolate to batter and stir until evenly incorporated.
  7. Fill cupcake liners ⅔ way full and bake cupcakes at 350 degrees for 22-24 minutes or until tops spring back at touch of a finger or toothpick inserted into center comes out clean with very few crumbs.
  8. Set cupcake pans on cooling racks. Allow to cool for 3 minutes and carefully remove from pan and place directly on cooling racks to continue cooling. Once cupcakes are completely cool, begin frosting.
  9. To make frosting, whip butter until smooth. Add 2 cups powdered sugar and beat until smooth. Add vanilla, milk, and salt and mix on low until smooth. Add remaining powdered sugar and beat until smooth. Melt ¼ cup white chocolate chips in microwave at 50% power for 45 seconds. Stir until melted. Let chocolate sit for 1-2 minutes so it's not too warm. Stir and add melted chocolate to frosting and mix until smooth. Add additional milk for thinner consistency or extra powdered sugar for thicker consistency.
  10. Frost cupcakes and decorate according to preference. Store leftover cupcakes in an airtight container at room temperature for up to 3 days, in fridge for up to 5 days, or in freezer for up to 3 months.
Notes
*It is important that your ingredients are not cold so that the white chocolate does not clump when mixing into the batter.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-white-chocolate-cupcakes/