Ingredients
Scale
For the Cupcakes
- 1 cup Classic White Chocolate Chips
- 6 ounces White Chocolate Baking Bar
- 1 3/4 cups plus 2 tablespoons flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 3/4 cup whole milk
- 3/4 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Frosting
- 1/2 cup whipping cream
- 1 tablespoon unsalted butter
- 8 ounces high-quality white chocolate, chopped
- 1 tablespoon green crème de menthe
Instructions
For the Cupcakes
- Preheat the oven to 350F. Line muffin tin with 12 paper liners. set aside.
- Combine flour, baking powder, and salt. In a separate bowl, beat together 3/4 cup butter and 1 1/2 cups sugar with electric mixer until light and fluffy. Add eggs, milk, lemon juice, and vanilla. Add half the milk mixture, mixing on low speed. Mix in remaining milk mixture, and the dry ingredients, alternating until all incorporated.
- Pour into cupcake liners. Bake for 15 minutes or until toothpick inserted comes out clean. Cool completely before frosting.
For the Frosting
- Bring cream and butter to simmer in heavy small saucepan over medium heat, stirring. Remove from heat once butter is melted. Add white chocolate, stirring until melted. Mix in crème de menthe.
- Let frosting cool at room temperature until firm enough to pipe, stirring occasionally. This took about 90 minutes for mine. I used a Wilton 1M tip to frost the cupcakes, and sprinkled a few sprinkles on top to make them more festive looking.
