White Chocolate Cake (cupcakes)

White Chocolate Cake (cupcakes) Recipe

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Cherlyn Beebe


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 vote

24 cupcakes or 2 9in cakes
30 Min
15 Min


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6 oz
white choc. chips
1/2 c
butter softened to room temp
1 pkg
white cake mix
1 c
1 1/2 tsp
vanilla extract
1/8 tsp
1/4 c
jam, seedless


6 oz
white chocolate chips
1/2 c
butter, room temperature
6 oz
cream cheese, room temperature
1 tsp
vanilla extract
1/8 tsp
1 1/2 c
powdered sugar

How to Make White Chocolate Cake (cupcakes)


  • 1Preheat the oven to 325 degrees F. Paper line cupcake molds or grease and flour 2 9in round cake pans.
  • 2In 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.
  • 3Sift 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.
  • 4On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner.
  • 5Fill cupcake pan or cake pans.
  • 6Bake 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.
  • 7Add filling to cupcakes at this point.
  • 8Then unmold and cool on a wire rack.
  • 9Frosting
  • 10In 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.
  • 11Add cream cheese to cooled choc mix beat with electric mixer until well blended.
  • 12Add 1 teaspoon vanilla and salt mix well
  • 13Slowly add powder sugar beat until frosting is light and fluffy ~for me its about 5 to 10 mins.
  • 14Fill 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.
  • 15Cake
    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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