White Chocolate Cherry Cupcakes or Icing
Indulge in the irresistible sweetness of White Chocolate Cherry Cupcakes topped with a luscious white chocolate cherry icing! Perfectly moist and fluffy, these cupcakes are studded with tender bits of pitted cherries and creamy white chocolate, delivering a delightful burst of flavor in every bite. The highlight is the silky, homemade icing, infused with cherry juice for a subtle fruity tang and a glossy, spreadable texture that beautifully complements the cupcakes. Whether you're baking for a special occasion or treating yourself, this recipe is a crowd-pleasing dessert that’s as stunning as it is delicious. Ready in under 40 minutes and featuring simple yet decadent ingredients, these cupcakes are a must-try for fans of white chocolate desserts and dreamy fruit pairings.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 cups White chocolate, finely chopped
- 0.75 cups Cherries, pitted and chopped
- 1 cups White chocolate chips
- 0.5 cups Heavy cream
- 2 cups Powdered sugar
- 3 tablespoons Cherry juice (from fresh or jarred cherries)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a large mixing bowl, combine the melted butter, whole milk, vanilla extract, and eggs. Beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped white chocolate and pitted cherries gently, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds of the way.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the white chocolate cherry icing, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the white chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until smooth.
Allow the white chocolate mixture to cool to room temperature, then beat in the powdered sugar and cherry juice until the icing is thick and spreadable.
Once the cupcakes are completely cooled, frost each one with the white chocolate cherry icing using a spatula or piping bag.
Optionally, garnish with a cherry on top of each cupcake or sprinkle additional chopped white chocolate for decoration.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 49.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
