Bake Sale: White Chocolate Amaretto Cupcakes

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Bake Sale: White Chocolate Amaretto Cupcakes

By Stefani Pollack

These Valentine’s Day cupcakes contain both melted white chocolate and white chocolate chips for a double punch of white chocolate.  The amaretto adds a sultry almond flavor – enough to enjoy, but not strong enough to leave you with a lingering taste of alcohol.  Make these cupcakes extra cute by topping them with a piece of white chocolate or leave them simple and unadulterated; either way, be sure to share them with someone you love.


White Chocolate Amaretto Cupcakes
Yield: 16 cupcakes

Cupcake ingredients:
1 ½ cups sugar
¼ cup unsalted butter, room temperature
7 ounces white chocolate chips, divided
2 large eggs, room temperature
2/3 cup whole milk
¼ cup vegetable oil
¼ cup + 2 tablespoons amaretto
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Amaretto whipped cream ingredients:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon amaretto

Preheat oven to 350 F.
In a medium-sized mixing bowl, mix together sugar and butter until fully combined.
Melt three ounces of the white chocolate chips in a double boiler or the microwave.
Mix melted white chocolate into the sugar/butter mixture.
Mix in eggs, one at a time.
Mix in milk, vegetable oil, and amaretto until fully combined.
In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients in three additions, mixing until just combined.
Fold in remaining four ounces of white chocolate chips.
Fill cupcake liners 2/3 full.
Bake for twenty minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Amaretto whipped cream directions:
In a medium-sized mixing bowl, whip heavy whipped cream until thick enough to hold its shape.
Mix in sugar until just combined.
Mix in amaretto.
Pipe on cooled cupcakes.
Optionally top with a piece of white chocolate.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at

Read More From Bake Sale.

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Leave a Comment

Reader Comments:


Okay - I commented too soon. I made the batter, thinking it was too soupy, put them in the oven, and came to read the reviews. I was pretty sure I would find a mess when I went back to the oven, but to my surprise - they looked great! They were golden and a little crusty on top, so I put them on racks and waited for them to fall! They didn't! The texture and taste were really good. I made an amaretto buttercream and topped them with toasted almond slices and more white chocolate chips. I will make them again. I make the larger size cupcakes and this recipe made 10.

By Marilyn T on October 05, 2013


Something is definitely wrong with this recipe. I should have known better and done something before I "poured" the batter into the cups. I dusted the chips with flour because there is no way they won't sink to the bottom. Going back "in the day" to make cupcakes and add the amaretto.

By Marilyn T on October 04, 2013


Every time I have tried these, the center of the cupcakes has caved in. I followed the recipe exactly. Very disappointing.

By Dawn on June 20, 2013


I tried these twice, they fell both times. The second time I doubled the baking powder and added extra flour. I am going to try again this time cutting the oil completely. There is way too much liquid and with the butter the oil shouldn't be needed...

By Very Disappointed on March 06, 2013


Recipe did not work at all. I´m an experienced baker and followed the recipe to the T but the cupcakes were a mess: the tins itself were almost empty, everything was overflown and the wrecks didn´t even taste good: way to greasy, overly sweet, not the expected amaretto flavor and a strange texture. I don´t know why, Stef´s recipes have always been a success so far. The only explanation I can think of is that white chocolate in the US is something entirely different than in Germany (although I doubt that).

By Disappointed on March 01, 2013


Tried this twice and both times they fell. I made sure I followed the recipe to the tee the second time bit had the same result. Any thing wrong with the recipe? measurements?

By Confussed on February 10, 2013


There isn't any white chocolate listed in the cupcake recipe; only white chocolate chips. How much white chocolate does the recipe call for?

By Anonymous on February 08, 2013


Could you remove the amaretto without changing the consistancy of the cupcake? Could I replace it with a tiny bit of almond extract?

By Jessica on February 08, 2013

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