White Chocolate Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12
- Course: Dessert
A delicious twist on a family favorite, this decadent cupcake recipe is ideal for both everyday events and special occasions. Decorative baking cups will make the final product look that much more special!
Reynolds Kitchens tip
Here’s a twist on an old family favorite: use StayBrite Baking Cups for these White Chocolate Cupcakes to give them that extra bit of style. And the StayBrite colors won’t fade so your presentation will look great!
- 1 3/4 cups cake flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 oz white chocolate, chopped
- 4 large eggs’ whites
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2/3 cup milk
- 1/4 cup sour cream
PREHEAT oven to 325oF. Line muffin pan(s) with 12 Reynolds® StayBrite® Baking Cups.
STIR together cake flour, baking powder and salt, and chocolate in a medium bowl, set aside.
WHIP egg whites with an electric mixer on high speed until stiff peaks form, set aside.
CREAM together butter, sugar and vanilla in large mixing bowl on medium speed until light. Add milk and sour cream. Add flour mixture, mixing until smooth. Fold egg whites into batter.
DIVIDE batter evenly among liners.
BAKE at 325oF for 20-23 minutes, until a toothpick comes out clean.
COOL on a wire rack.
FROST with your favorite icing.
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