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.
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.
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.
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.
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.
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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.
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.
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Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 569Total Fat: 35gSaturated Fat: 21gUnsaturated Fat: 0gCholesterol: 115mgSodium: 248mgCarbohydrates: 60gSugar: 47gProtein: 4g
Cindy says
Do these have to be refrigerated? Making 150 cupcakes for a wedding and don’t have a place to refrigerate that many.
John says
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 🙂
Oyinkan Ogunleye says
I think the reason I love this so much is because I used to love macadamia nut cookies. This is like the cupcake version!
Kenya says
Oh gosh! I am the biggest fan of white chocolate so this is a must try!
Suzanne says
Hat white chocolate frosting looks divine! Yum.
John says
Thank you, Suzanne! The frosting is the star of the post so I am glad you liked it 🙂
Theresa Bailey says
Oh my this sounds heavenly.
John says
Thank you, Theresa! Glad you liked the recipe 🙂
Andrea says
I have to try that macadamia extract! These cupcakes look absolutely mouthwatering! I will surely give them a try! Thanks for sharing 🙂
John says
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!
Julie I Aloha Lovely says
So simple but decadent at the same time! The photos are amazing!
Julie