White Chocolate Macadamia Nut Cupcakes

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There are some people who claim white chocolate is really not chocolate at all.  I would not be one of those people.  If it doesn’t taste like vanilla and there is chocolate in the name how could it not be chocolate?  The Frosted Cupcake included white chocolate AND macadamia nuts in the cake and OH MY WORD a pound of butter AND white chocolate in the frosting.  All kinds of sweet buttery goodness here.

White Chocolate Macadamia Nut Cupcakes

Makes about 24 cupcakes

3 cups all purpose flour
1 1/2 cups macadamia nuts, coarsely chopped
3 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
1 cup canola oil
4 eggs
2/3 cup milk
1 cup white chocolate chips


In a small bowl, mix together flour, macadamia nuts, baking powder and salt.

In a large bowl, whisk together sugar, oil and eggs until smooth.  Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating just until smooth.  Stir in white chocolate chips.
Scoop batter into prepared pan.  Bake in preheated oven for 20 to 24 minutes or until golden brown and tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Top cupcakes with White Chocolate Buttercream and garnish with chopped Macadamia Nuts.

White Chocolate Buttercream

1 lb. (4 sticks) butter
12 ounces white chocolate chips
3 cups confectioners’ sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract



Cream (with hand or stand mixer)  butter until light and fluffy for5 minutes (do not under beat – use a timer)

Melt (in microwave or double boiler):  12 ounces white chocolate chips

Set aside and allow to cool for approximately 20 minutes. Make sure chocolate is cool to the touch, you don’t want it to melt your butter.  After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …

2-3/4 cups confectioners’ sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract

On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners’ sugar should be visible. Mixture should be smooth and fluffy.

Do not refrigerate; use immediately or store in airtight container for up to 2 days.


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