"New Ghirardelli Mini Chips are the perfect topping to these luscious white cupcakes!" — Ghirardelli®
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1 3/4 cups
all-purpose flour plus
unsalted butter, room temperature
1 1/2 cups
granulated white sugar
fresh lemon juice
pure vanilla extract
1 1/4 cups
Ghirardelli Mini Semi-Sweet Chocolate Chips
Frosting, store bought or homemade
Mini chips for decorating
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!!
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.
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!
My whole family LOVES these cupcakes :)
I loved this recipe .they were a big hit at a party . I made them big ,so I had to cook them for a long time. - ocean girl
These were sooo delicious, even without the icing! I halved the recipe, used regular flour, two eggs, soy milk, and 1/2 teaspoon vanilla extract.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Chip White Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 118
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