Berly's Kitchen

Semi-Homemade and Totally Delicious

Home » Desserts » Macadamia Cupcakes with White Chocolate Frosting

Macadamia Cupcakes with White Chocolate Frosting

Originally posted: . Last modified: .

Jump to Recipe Print Recipe

Decadent macadamia cupcakes topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.

Before I got married, I wasn’t a “Valentine’s Day,” kind of guy. I usually stuck with the standard tropes. Red roses, boxes of candy, and a piece of jewelry were the staples of my repertoire. However, after a few years of being with Kim, that wore out pretty quick.

We had to find another way to show how much we adore each other. I suggested we start making something each year to exchange on Cupid’s favorite day.

Decadent macadamia cupcakes topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.

Given the fact I am comfortable in the kitchen, I always prepared a meal for Kim. She seemed to love the idea of making food as a show of affection.

This year, Kim searched around and on a website called Food and Wine, she discovered an amazing frosting recipe. Kim decided to pair that with a macadamia flavored cupcake. She’s always been good at decorating cakes and pastries.

The macadamia cupcakes with white chocolate frosting Kim made were phenomenal! The cake texture was spot-on, and the frosting tasted like smooth and creamy white chocolate.

Needless to say, these cupcakes did not last long. Kim will have to make more for me. These macadamia cupcakes with white chocolate frosting were a Valentine’s Day gift I loved and cannot wait for her to make it again.

A decadent macadamia flavored cupcake topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.

How to Make Macadamia Cupcakes with White Chocolate Frosting:

Macadamia Cupcakes:

  • The first step is to preheat oven to 350 degrees Fahrenheit. While the oven heats, line a muffin pan with cupcake liners and lightly spray each liner with cooking spray.
  • Afterward, place the butter in the bowl of stand mixer and mix it on medium speed until the butter is light and fluffy (about 3 minutes).
  • Once the butter is ready, add the sugar and mix for an additional 2-3 minutes. Next, incorporate the eggs, one at a time, while mixing on low speed just until combined.
  • Then place the sour cream in the same bowl with butter, sugar, eggs, and mix to combine.
Top down view of two Macadamia Cupcakes next to a bowl of fresh raspberries and a square of white chocolate.
  • In a separate bowl, sift together the flour, baking powder, and salt. After that, add the dry ingredients to the wet ingredients in thirds.
  • Then mix on low speed each time after adding the dry ingredients. Make sure to scrape down the sides of the bowl as needed and be sure not to over-mix the batter.
  • After the wet and dry ingredients are combined, add the macadamia extract. Using a 1/4 cup measuring cup, scoop the batter into the individual cupcake liners.
  • Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out with small crumbs. Last, place the cupcakes on a cooling rack to cool and allow the cupcakes to cool completely before frosting.
A decadent macadamia flavored cupcake topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.

White Chocolate Frosting:

  • First, melt the chocolate in a small saucepan over low heat stirring constantly.  Melting the chocolate can also be done in the microwave on half power stirring every 15 seconds.
  • After the chocolate melts, remove it from the heat. Place the butter in the bowl of a stand mixer and mix until light and fluffy (about 3 minutes).
  • Then add the chocolate and mix an additional minute. Next, pour in the sugar and vanilla.
  • Beat the mixture on low speed until the everything is incorporated and then switch to medium speed for 1-2 minutes. Ensure there are no lumps.
  • Lastly, use a spoon, knife, or cupcake decorator to frost the cupcakes. Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
A decadent macadamia flavored cupcake topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.

Looking for more holiday desserts? Check these out:

If you like this macadamia cupcakes with white chocolate frosting recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

A decadent macadamia flavored cupcake topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.
Print Recipe
5 from 7 votes

Macadamia Cupcakes with White Chocolate Frosting

A decadent macadamia flavored cupcake topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: White Chocolate Frosting
Servings: 12 cupcakes
Calories: 569kcal
Author: Berly’s Kitchen

Ingredients

Cupcakes

  • 1/2 cup butter (1 stick, softened)
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream or plain yogurt
  • 2 large eggs
  • 1 egg yolk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons macadamia extract

Frosting

  • 1 cup unsalted butter, softened
  • 12 ounces white chocolate, melted and slightly cooled
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

Cupcakes

  • Preheat oven to 350 degrees.
  • Line a muffin pan with cupcake liners and lightly spray each liner with cooking spray.
  • Place butter in the bowl of stand mixer and mix on medium speed until light and fluffy (about 3 minutes).
  • Add the sugar and mix for an additional 2-3 minutes.
  • Next, incorporate the eggs, one at a time, mixing on low speed just until combined.
  • Place the sour cream in the bowl with butter, sugar, eggs, and mix to combine.
  • In a separate bowl, sift together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients in thirds. Mix on low speed each time after adding the dry ingredients. Scrape down the sides of the bowl as needed and be sure not to over mix.
  • After all the wet and dry ingredients are combined, add the macadamia extract.
  • Use a 1/4 cup measuring cup to scoop the batter into the individual cupcake liners.
  • Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out with small crumbs.
  • Place the cupcakes on a cooling rack to cool. Allow the cupcakes to cool completely before frosting.

Frosting

  • Melt the chocolate in a small saucepan over low heat stirring constantly. This is also be done in the microwave on half power stirring every 15 seconds.
  • After the chocolate melts, remove it from heat.
  • Place the butter in the bowl of a stand mixer and mix until light and fluffy (about 3 minutes).
  • Add the chocolate and mix and additional minute.
  • Next, pour in the sugar and vanilla. Beat on low speed until the everything is incorporated then switch to medium speed for 1-2 minutes. Ensure there are no lumps.
  • Use a spoon, knife, or cupcake decorator to frost the cupcakes.
  • Store the cupcakes in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 569kcal | Carbohydrates: 60g | Protein: 4g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 248mg | Potassium: 176mg | Fiber: 0g | Sugar: 47g | Vitamin A: 840IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 1mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!

Subscribe

* indicates required
Email Format

Related Posts

Reader Interactions

Comments

  1. John

    Thank you, Elaine! We really love making each other food as gifts. I feel like when you make a dish for someone, a part of you goes into that food. Thanks for coming by 🙂

    Reply

  5. John

    Thank you for your comments! The macadamia nut extract is on Amazon. I think I put a link to them on the bottom of the post. 🙂

    Reply

      • John

        No problem, lol! Your comment made me smile today and just couldn’t help myself. That is very sweet of your make treats for your co-workers. 🙂

        Reply

  11. Lynne Curry

    Is there ever the wrong time for a cupcake? These are so darling, and I can think of so many occasions for them–Valentine’s Day being a good one. I’m intrigued by the combination of macadamia nut and white chocolate. Sounds dreamy.

    Reply

  22. Elle MacRae

    These look incredible! I’m just starting to get into baking…and by just starting I mean I’m still totally using boxed mixes. I’ll have to branch out and give this a shot!

    Reply

  27. Summer

    Thank you for sharing such a wonderful recipe! The photos are fab, and such a lovey thoughtful gesture. Definitely on the list!

    Reply

  39. Alisha

    This looks amazingly delicious! My husband loves macadamia and I love white chocolate…so I can definitely see me trying this very soon! =)

    Reply

  40. John

    Thank you, Erica! We were really shocked at all the extracts available online. Definitely give them a search some time, it’s pretty crazy.

    Reply

  41. Krysten

    This is one of my favorite flavor combinations in a cookie, I can’t imagine how delicious it would be in a cupcake. I need this in my life.

    Reply

    • John

      Thank you, Helene! Using fresh or frozen raspberries in the recipe is a great idea! I hope you like the cupcakes when you make them 🙂

      Reply

  44. Andrea

    I have to try that macadamia extract! These cupcakes look absolutely mouthwatering! I will surely give them a try! Thanks for sharing 🙂

    Reply

    • John

      Thank you, Andrea! The macadamia extract is awesome! We use it in homemade whipped cream and other desserts. I hope you give it a try some time 🙂 Thanks again for commenting!

      Reply

    • John

      Thank you, Leighann! I am glad you liked the recipe. I hope to get another frosting on the blog soon. Problem is, my current new iteration keeps getting eaten before we can photograph it lol! Thanks again for commenting 🙂

      Reply

  49. John

    Thank you, Robin! We found it on Amazon, I swear they have EVERYTHING lol! I hope you pick some up and put it to use, it’s so awesome. 🙂

    Reply

    • John

      Good Morning Cindy, that’s a great question. The cupcakes, themselves, can be easily refrigerated. However, I would caution against refrigrating the finished buttercream and whit chocolate frosting. It can pretty stiff once it’s chilled. So, what I would recommend is making the cupcakes, then the tops with a simple syrup so they don’t lose moisture from the top while refrigerated. Then wait for as close as you can to whip up the frosting and top them. I hope this information helps. Have a lovely day, Cindy 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!