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White chocolate truffle cupcakes with a bite missing on a cake stand.
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5 from 11 votes

White Chocolate Truffle Cupcakes

These white chocolate truffle cupcakes are moist vanilla cupcakes filled with a Lindt white chocolate truffle. They are topped with a white chocolate frosting.
Prep Time30 mins
Cook Time20 mins
Decorating Time1 hr
Total Time1 hr 50 mins
Servings: 12 cupcakes
Calories: 390kcal



  • 1 ¾ cup All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 6 tablespoon Unsalted butter room temperature
  • 2 tablespoon Oil canola or vegetable
  • ¾ cup White granulated sugar
  • ½ tablespoon Pure vanilla extract
  • cup Sour cream room temperature
  • 2 Large eggs room temperature
  • ½ cup Buttermilk room temperature
  • 12 White chocolate truffles

White Chocolate Frosting

  • 1 cup Unsalted butter slightly cold
  • 3 cups Powdered sugar sifted
  • 4 oz White chocolate melted. Use Ghirardelli white chocolate bar.
  • 1 tablespoon Heavy cream
  • 1 teaspoon Pure vanilla extract
  • ¼ teaspoon Salt
  • Optional: More truffles to decorate



  • Preheat oven to 350°F. Line a 12 cup muffin pan with liners. Set aside.
  • In a mixing bowl, sift the flour, baking powder, and salt. Set aside.
    1 ¾ cup All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Salt
  • Using a mixer, beat the butter, oil, and sugar on high for 3 minutes. Add in sour cream, vanilla, and eggs. Mix on low until combined. Then, switch to high and beat for 2 minutes until fluffy.
    6 tablespoon Unsalted butter, 2 tablespoon Oil, ¾ cup White granulated sugar, ½ tablespoon Pure vanilla extract, ⅛ cup Sour cream, 2 Large eggs
  • Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix slightly. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Scrape the bowl to make sure it is all combined.
    ½ cup Buttermilk
  • Fill the pan ¾ths full with batter.
  • Bake for 10 minutes. While you wait, unwrap all 12 truffles and have them ready to go. After 10 minutes, pop the truffles onto the cupcakes, press down slightly. Place the truffle in with the cupcakes still in the oven. Work fast to not let out too much heat from the oven.
    12 White chocolate truffles
  • Bake for 8-10 minutes until a toothpick inserted comes out clean. Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Let them cool completely before decorating.

White Chocolate Frosting

  • Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.
    1 cup Unsalted butter, 3 cups Powdered sugar
  • Right before the timer goes off, heat the white chocolate in the microwave to melt it. Start by heating for 30 seconds. Then, heat for 15 second intervals. Make sure to really mix the chocolate well between each interval until melted. Let it cool slightly while you make the frosting.
    4 oz White chocolate
  • Using a mixer, beat the butter on high for 3 minutes. Scrape the bowl and slowly add in the powdered sugar. Scrape the bowl.
  • Add in white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Then, switch to high and beat for 1 minute.
    1 tablespoon Heavy cream, 1 teaspoon Pure vanilla extract, ¼ teaspoon Salt
  • Pipe the frosting on the cupcakes.
    Optional: More truffles to decorate


Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull dairy ingredients out 2 hours before baking.


Calories: 390kcal | Carbohydrates: 64g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 205mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg