Mini Chip White Cupcakes Recipe -
Mini Chip White Cupcakes Recipe

Mini Chip White Cupcakes

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"New Ghirardelli Mini Chips are the perfect topping to these luscious white cupcakes!"

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Ingredients Edit and Save

Original recipe makes 24 mini cupcakes Change Servings


  1. Preheat the oven to 325 degrees F. Paper line or grease 24 mini cupcake molds. Sift together the flour, baking powder, and salt. On medium speed, beat the butter and sugar in large bowl until light. Add the eggs, one at a time, beating well after each addition. Stir together the milk, lemon juice and the vanilla. On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner. Add 1 cup mini chocolate chips to the batter and stir. Fill each cavity to the top.
  2. Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes comes out clean. Cool cupcakes in their pans for 10 minutes. Then unmold and cool on a wire rack.
  3. Frost the top of each cupcake and sprinkle them with the remaining 1/4 cup mini chocolate chips.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2014

Almost THE perfect cupcake. Four stars rather than five because I'm not sure the cake would have had as fine, even crumb and as much flavor had I not: doubled both the baking powder and the salt, left out the lemon juice and used four times the vanilla. This just may now be my go-to yellow cupcake recipe. (Note: I scaled this down to 17 servings for 12 standard-size cupcakes, omitting the minuscule measures of some of the ingredients. For example, where 1 cup and 1 T. sugar was indicated, I just used one cup)

Most Helpful Critical Review
Nov 17, 2010

While these turned out very cute, the flavor and texture are lacking. When I removed these from the cupcake pan, there were little puddles of grease in the bottoms, and that should have been my first clue. These are not fluffy, soft cupcakes. They have a hard outer crust and the flavor that comes through the most is that of butter. I would reduce the butter and increase the vanilla in these. My kids were so excited after seeing them, but after tasting them, they didn't have more than one (which is unusual). I topped these with a homemade butter cream, which did help a little. I am not sure what size pan was used, but with mine, I yielded 40 mini cupcakes.


16 Ratings

Feb 11, 2013

These were ABSOLUTELY delicious and were a fantastic hit at our large family gathering. The only change I made was 1) 1/2 cup butter (instead of 3/4 c.) and 2) 1 tsp vanilla (instead of 1/2 tsp). I didn't follow the steps of mixing the ingredients together: I simply just mixed the dry ingredients and liquid ones separately before combining everything together. Thanks for a wonderful recipe!!

Mar 08, 2013

I wonder if the reviewer who said they were not fluffy did not sift? I made these with my daughter and frosted them with butter-cream frosting. We did not add all the chips required. The cupcakes turned out light and the lemon adds a nice zip. They turn out like a delicate white cake. We served them at a family event (mostly adults) and everyone thought they were good. I would make them again!

Jan 11, 2012

My whole family LOVES these cupcakes :)

Jun 22, 2014

I've made this recipe twice. I followed the suggestion someone said about 17 servings for 12 regular size cupcakes: BIG mistake. The original recipe says 24 serving (mini cupcakes), but in fact I was able to make 24 regular size cupcakes with the original recipe. I didn't use the lemon juice and I added more vanilla. My entire family and co-workers loved the cupcakes.

Mar 04, 2014

The cupcake was super fluffy and turned out really great! Thumbs up to this recipe

Jan 29, 2014

My family loves this recipe....especially right from the bowl


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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