The EASTER WHITE CHOCOLATE CUPCAKES are elegant and indulgent treats, perfect for celebrating Easter with a refined and festive touch. These soft cupcakes are made with a delicate, moist batter enriched with yogurt and vanilla, which give tenderness and a balanced flavor.
The real star is the white chocolate frosting, velvety and enveloping, prepared with cream cheese and butter for a smooth and irresistible texture. The sweetness of the white chocolate blends perfectly with the light tang of the cheese, creating a harmonious and delightful contrast.
To make these cupcakes even more special, they are decorated with mini chocolate eggs and a sprinkle of chocolate shavings, which add crunch and a refined decorative touch.
Perfect to serve at the end of a meal or as the sweet centerpiece of the Easter table, these cupcakes will win over both adults and children with their festive appearance and irresistible flavor.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Easter
- Energy 448.30 (Kcal)
- Carbohydrates 54.93 (g) of which sugars 39.81 (g)
- Proteins 6.82 (g)
- Fat 23.22 (g) of which saturated 11.38 (g)of which unsaturated 6.04 (g)
- Fibers 1.50 (g)
- Sodium 270.26 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7/8 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp butter (melted and cooled)
- 1/2 cup plain white yogurt
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg white (at room temperature)
- 1 pinch salt
- 1/2 cup cream cheese (spreadable)
- 1 1/2 tbsp butter (soft)
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 2 oz white chocolate
- 18 mini chocolate eggs
- 1 oz dark chocolate
For Easter white chocolate cupcakes you will need
- 2 Bowls
- 6 Cupcake liners
- 1 Whisk
- Electric hand mixer
- 1 Sieve
- 1 Small bowl
- 1 Spatula
- 1 Piping bag
Preparation – Easter white chocolate cupcakes
In a bowl, mix the sifted flour and baking powder, the baking soda and the salt.
In another bowl place the melted and cooled butter, the sugar, the plain white yogurt and the vanilla extract. Whisk everything together with a hand whisk.Pour the wet ingredients into the dry ones and mix until just combined.
Whip the egg white at room temperature with a pinch of salt until stiff peaks form. Fold it into the batter little by little with a spatula until fully incorporated.
Spoon two tablespoons of batter into the liners (keeping about 3/8 inch below the rim) and bake in a preheated static/conventional oven at 356°F for 18 minutes.
Check doneness with the classic toothpick test. Once baked, remove them from the oven and let them cool completely.
In a bowl place the soft butter and the cream cheese. Beat together with the mixer for 1 minute and add the powdered sugar and vanilla extract.
Mix again and set aside.
Melt the white chocolate and let it cool slightly.
Fold it into the cream cheese frosting. Transfer the frosting to a piping bag fitted with a plain tip.Decorate the cupcakes with the white chocolate frosting and finish with dark chocolate shavings and colorful mini eggs.
Storage
Store the Easter cupcakes in the refrigerator in an airtight container for up to 4 days.
Before serving, let them sit at room temperature for 15-20 minutes to soften the frosting.
