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Macadamia Cupcakes with White Chocolate Frosting

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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.

Macadamia cupcakes next to white chocolate and fresh raspberries.

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.

Frosted macadamia cupcakes and white chocolate squares on a cooling rack.

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.

Ariel view of cupcakes and fresh berries on a cooling rack.

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.

Decadent macadamia cupcakes with white chocolate frosting next to white chocolate squares.

Looking for more holiday desserts? Check these out:

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5 from 7 votes
A decadent macadamia flavored cupcake topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.
Print
Macadamia Cupcakes with White Chocolate Frosting
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 
A decadent macadamia flavored cupcake topped with a silky white chocolate frosting. The perfect sweet treat for your Valentine’s Day celebration.
Course: Dessert
Cuisine: American
Keyword: White Chocolate Frosting
Servings: 12 cupcakes
Calories: 569 kcal
Author: John
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 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
  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with cupcake liners and lightly spray each liner with cooking spray.
  3. Place butter in the bowl of stand mixer and mix on medium speed until light and fluffy (about 3 minutes).
  4. Add the sugar and mix for an additional 2-3 minutes.
  5. Next, incorporate the eggs, one at a time, mixing on low speed just until combined.
  6. Place the sour cream in the bowl with butter, sugar, eggs, and mix to combine.
  7. In a separate bowl, sift together the flour, baking powder, and salt.
  8. 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.
  9. After all the wet and dry ingredients are combined, add the macadamia extract.
  10. Use a 1/4 cup measuring cup to scoop the batter into the individual cupcake liners.
  11. Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out with small crumbs.
  12. Place the cupcakes on a cooling rack to cool. Allow the cupcakes to cool completely before frosting.
Frosting
  1. 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.
  2. After the chocolate melts, remove it from heat.
  3. Place the butter in the bowl of a stand mixer and mix until light and fluffy (about 3 minutes).
  4. Add the chocolate and mix and additional minute.
  5. 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.
  6. Use a spoon, knife, or cupcake decorator to frost the cupcakes.
  7. Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Macadamia Cupcakes with White Chocolate Frosting
Amount Per Serving
Calories 569 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 21g 105%
Cholesterol 115mg 38%
Sodium 248mg 10%
Potassium 176mg 5%
Total Carbohydrates 60g 20%
Dietary Fiber 0g 0%
Sugars 47g
Protein 4g 8%
Vitamin A 16.8%
Vitamin C 0.3%
Calcium 10.4%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

    • 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

  2. You had me at macadamia ~ my favorite cookie is a white chocolate chip macadamia nut cookie with craisins folded in. This cupcake is calling my name! I hugely applaud your Valentine’s resolutions 😀

    Reply

  6. I need to try that macadamia extract! I am a huge fan of almond extract so I think I’d love this too. And I love how you frosted your cupcakes! They look gorgeous and delicious!

    Reply

    • 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

  7. This sounds so decadent and perfect for Valentine’s Day. YUmmmy. The teachers at my school would love this!

    Reply

      • Haha. I am a school counselor, so when I see something like this my first thought is “my friends will love this!” I have a small staff and make goodies for them a lot. 😉

        Reply

        • 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

  12. 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

  15. I wish I could tempt my husband to be a ‘Valentine’s Day’ kinda guy like you were, lol! I never get anything! These cupcakes are gorgeous, especially that white chocolate frosting. Divine!

    Reply

    • Thank you, Elizabeth! I am glad you liked the cupcakes. Try to make them for him, it just might change his mind about the holiday. If not, at least you will have a tasty dessert lol!

      Reply

  18. I’m very intrigued by your cupcakes, I don’t think I ever baked with macadamia nuts and they are so delicious. Addition of raspberries makes them perfect Valentine’s Day treat 🙂

    Reply

    • Thank you, Margot! This was the first time we had really utilized the flavor of macadamia nuts in baking. We loved the combination of flavors in these cupcakes.

      Reply

  19. These cupcakes look and sound amazing! I also think it’s so sweet that you all cook/bake for each other for Valentine’s Day. How romantic!

    Reply

  27. 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

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

    Reply

  32. White chocolate and macadamia are such a perfect combination, but I’d never thought of anything other than cookies! These cupcakes are a great alternative to plain vanilla….a little more fun 🙂 Thanks so much for sharing!

    Reply

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

    Reply

    • 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

  44. 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

    • Thank you, Krysten! LOL! It was the macadamia nut and white chocolate cookie that inspired this recipe. I hope you get the chance to make these cupcakes, or at least the frosting 🙂 Take care Krysten!

      Reply

    • 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

    • Thank you, Julie! I am glad you liked the cupcakes. Kim is excited enjoyed the photos too! Thanks again for commenting and have a wonderful Thursday 🙂

      Reply

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

    Reply

    • 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

  48. I’ve heard of almond extract, but I had NO idea that macadamia extract was a thing! I love macadamia nut-white chocolate cookies, so I bet these cupcakes are absolutely fantastic!

    Reply

    • 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

    • Thank you, April! Us too, the cookies were our inspiration for these cupcakes. I am glad you liked the post! 🙂

      Reply

    • 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

    • Thank you, Rebecca! I am thrilled you and your husband would enjoy the cupcakes. I hope you get the chance to make them some time 🙂

      Reply

    • Thank you, Oyinkan! Those delicious cookies were our inspiration for the cupcakes. I am so glad you love them 🙂

      Reply

    • 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

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