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White Chocolate Christmas Cupcakes

These White Chocolate Christmas Cupcakes are the cutest addition to a Christmas party. They are easy to make, taste delicious and look wonderful.
Course Bakes, Cakes, Dessert
Cuisine American, British, International
Keyword White Chocolate Christmas Cupcakes, white chocolate cupcakes, white chocolate sponge cake
Prep Time 20 minutes
Cook Time 30 minutes
Decorating 30 minutes
Total Time 1 hour 20 minutes
Servings 24 Cupcakes
Calories 200kcal
Author Sisley White


  • 120 g unsalted butter
  • 200 g golden caster sugar
  • 2 medium eggs
  • 175 g vanilla yoghurt
  • 175 g plain flour
  • 1 teaspoon bicarbonate of soda
  • tiny pinch of salt
  • 50 g white chocolate bar finally chopped up


  • 1 portion of buttercream below
  • sprinkles


  • 300 g unsalted butter
  • 700 g icing sugar
  • 2 tbsp milk
  • 0.5 teaspoon vanilla extract


  • Preheat the oven to 180ºC/175ºc fan.
  • Place 24 cupcakes cases in a cupcake tin.
  • In a stand mixer cream the butter at room temperature and sugars until pale and fluffy.
  • Add the eggs one at a time and mix together.
  • Mix in the yoghurt.
  • In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and the mixed spices.
  • Sieve in the flour gradually and stop when the flour is evenly mixed in.
  • Finely chop up a bar of white chocolate and mix in to the cake mixture.
  • Divide the mix into the cupcake cases.
  • Bake for 10-15 minutes or until it's golden brown and a skewer comes out clean.
  • Mix up the buttercream in a mixer until light and fluffy.
  • Add the buttercream to a piping bag with a star nozzle.
  • Add swirls of buttercream and stud with a range of sprinkles.


Calories: 200kcal