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white chocolate cake (cupcakes)

(1 rating)
BunnyBB avatar
Recipe by
Cherlyn Beebe
@BunnyBB
Stockton, CA

These are so yummy. Never done it in cake form but I have done it as cupcakes. You can use any seedless jam. Jelly doesn't work. You will also need a cupcake fill tip and piping bags to fill cupcakes.

(1 rating)
yield 24 cupcakes or 2 9in cakes
prep time 30 Min
cook time 15 Min

Ingredients For white chocolate cake (cupcakes)

  • 6 oz
    white choc. chips
  • 1/2 c
    butter softened to room temp
  • 1 pkg
    white cake mix
  • 1 c
    milk
  • 3
    eggs
  • 1 1/2 tsp
    vanilla extract
  • 1/8 tsp
    salt
  • 1/4 c
    jam, seedless
  • FROSTING
  • 6 oz
    white chocolate chips
  • 1/2 c
    butter, room temperature
  • 6 oz
    cream cheese, room temperature
  • 1 tsp
    vanilla extract
  • 1/8 tsp
    salt
  • 1 1/2 c
    powdered sugar

How To Make white chocolate cake (cupcakes)

  • 1
    Preheat the oven to 325 degrees F. Paper line cupcake molds or grease and flour 2 9in round cake pans.
  • 2
    In microwave melt 6 oz white choc chips ½ cup butter for 1 ½ mins. Stir to mix. microwave in 10 second intervals until melted and smooth. Cool slightly.
  • 3
    Sift together the flour, baking powder, and salt. On medium speed, beat the choc mix and sugar in large bowl until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Stir together the milk, and the vanilla.
  • 4
    On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner.
  • 5
    Fill cupcake pan or cake pans.
  • 6
    Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes or cakes comes out clean. Cool cupcakes or cake in their pans for 10 minutes.
  • 7
    Add filling to cupcakes at this point.
  • 8
    Then unmold and cool on a wire rack.
  • 9
    Frosting
  • 10
    In microwave melt 6 oz white choc chips ½ cup butter for 1 ½ mins. Stir to mix microwave in 10 second intervals until melted and smooth. Cool slightly about 2 mins.
  • 11
    Add cream cheese to cooled choc mix beat with electric mixer until well blended.
  • 12
    Add 1 teaspoon vanilla and salt mix well
  • 13
    Slowly add powder sugar beat until frosting is light and fluffy ~for me its about 5 to 10 mins.
  • 14
    Fill piping bag with jam while cupcakes are still slightly warm push tip into cupcake and squeeze slowly and fill cupcake. @1/2 teaspoon of filling. Let cool for about 20 to 30 mins Frost and enjoy.
  • 15
    Cake Frost bottom layer of the cake first with frosting. Then add a thin layer of jam over frosting. Place second cake on top and frost entire cake. Garnish with berries used for filling. Then cut and enjoy.
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