The Secret to Seriously Moist White Chocolate Cupcakes

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2

   In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
3. 3

   In a large bowl, cream together softened butter and vegetable oil with an electric mixer until light and fluffy (2-3 minutes). Scrape down the sides of the bowl.
4. 4

   Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. 5

   With the mixer on low speed, gradually add one-third of the dry ingredients to the wet ingredients, mixing until just combined. Add half of the buttermilk and mix until incorporated. Repeat, ending with the dry ingredients. Mix just until no dry streaks remain; do not overmix.
6. 6

   Divide batter evenly among the 12 cupcake liners, filling each about two-thirds full.
7. 7

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are lightly golden.
8. 8

   Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
9. 9

   FOR THE WHITE CHOCOLATE BUTTERCREAM: Melt chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
10. 10

    In a large bowl, beat softened butter with an electric mixer until light and fluffy (3-4 minutes).
11. 11

    Slowly pour the slightly cooled melted white chocolate into the creamed butter with the mixer on low speed. Beat until fully combined and smooth.
12. 12

    Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.
13. 13

    Add heavy cream (start with 2 tbsp and add more if needed), vanilla extract, and salt. Beat on medium-high speed for 2-3 minutes until light and fluffy.
14. 14

    Once cupcakes are completely cool, frost as desired. Garnish with white chocolate curls or sprinkles if desired.