My daughter wanted white chocolate cupcakes for her wedding, so I came up with this simple and delicious recipe. They turned out so well that this recipe has become a favorite!
These cupcakes start with a white cake mix, white chocolate pudding, and white chocolate coffee creamer, which gives them a wonderful white chocolate flavor. The light and fluffy white chocolate frosting makes them extra special.
White Chocolate Cake
- 1 box white cake mix
- ½ box instant white chocolate pudding mix
- 1 teaspoon vanilla extract
- Liquid white chocolate coffee creamer
Use the amount of creamer called for as the water on the cake mix package. If you can't find white chocolate creamer, vanilla works well. - Any additional ingredients called for on the cake mix package, such as eggs and oil
Instructions
- Preheat the oven according to the directions on the cake mix box. Line a cupcake pan with cupcake liners.
- Combine the white cake mix, white chocolate pudding mix, vanilla, and the other ingredients called for on the cake mix package.
- Replace the water called for on the cake mix package with an equal amount of liquid white chocolate coffee creamer.
- Mix and bake according to the directions on the cake mix package, using a cupcake pan instead of a cake pan.
- Allow the cupcakes to cool completely before frosting.
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White Chocolate Frosting
- 1 cup vegetable shortening
Butter can be used instead, but the frosting will not be as white. - ½ cup liquid white chocolate coffee creamer
Vanilla creamer can be substituted if white chocolate creamer isn't available. - ½ box instant white chocolate pudding mix
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- In a small bowl, combine the white chocolate pudding mix and coffee creamer. Mix well and let it sit for a few minutes. This helps prevent the frosting from having a gritty texture.
- Place the shortening and vanilla in a large mixing bowl. Add the pudding-and-creamer mixture.
- Using an electric mixer, beat on low speed until combined.
- Gradually add the powdered sugar, mixing as you go, until the frosting reaches your desired consistency.
- Increase the mixer speed and beat until the frosting is light and fluffy.
- Frost the completely cooled cupcakes and serve.
A Special Wedding Cupcake
What started as a request from my daughter for her wedding turned into one of those recipes I wanted to keep. Sometimes the simplest recipes end up being the ones you make again and again—and these white chocolate cupcakes are definitely one of those.
White Chocolate Cupcakes with White Chocolate Frosting
Yield 24 cupcakes
White Chocolate Cake
- 1 box white cake mix
- ½ box instant white chocolate pudding mix
- 1 teaspoon vanilla extract
- Liquid white chocolate coffee creamer
Use the amount of creamer called for as the water on the cake mix package. If you can't find white chocolate creamer, vanilla works well. - Any additional ingredients called for on the cake mix package, such as eggs and oil
Instructions
- Preheat the oven according to the directions on the cake mix box. Line a cupcake pan with cupcake liners.
- Combine the white cake mix, white chocolate pudding mix, vanilla, and the other ingredients called for on the cake mix package.
- Replace the water called for on the cake mix package with an equal amount of liquid white chocolate coffee creamer.
- Mix and bake according to the directions on the cake mix package, using a cupcake pan instead of a cake pan.
- Allow the cupcakes to cool completely before frosting.
White Chocolate Frosting
- 1 cup vegetable shortening
Butter can be used instead, but the frosting will not be as white. - ½ cup liquid white chocolate coffee creamer
Vanilla creamer can be substituted if white chocolate creamer isn't available. - ½ box instant white chocolate pudding mix
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- In a small bowl, combine the white chocolate pudding mix and coffee creamer. Mix well and let it sit for a few minutes. This helps prevent the frosting from having a gritty texture.
- Place the shortening and vanilla in a large mixing bowl. Add the pudding-and-creamer mixture.
- Using an electric mixer, beat on low speed until combined.
- Gradually add the powdered sugar, mixing as you go, until the frosting reaches your desired consistency.
- Increase the mixer speed and beat until the frosting is light and fluffy.
- Frost the completely cooled cupcakes and serve.