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White Chocolate Cherry Cupcakes Recipe

White Chocolate Cherry Cupcakes

Recipe courtesy of Casey's Cupcakes, Cupcake Wars, 2010

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on June 28, 2012

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    I ended up baking mine longer than the suggested time also due to sogginess. The recipe for the frosting needs scaled back tremendously!!! If you make the recommended quantities of ingredients, you have enough frosting for a minimum of 3 batches.

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  • on May 23, 2012

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    I LOVE these...with a few slight changes due to past posts and a friend already having made them. I did not use any 1/2 & 1/2...just added a bit more milk. Cut the mayo & sour cream in 1/2. I also used one large box of the instant vanilla pudding mix which was about 6 or so tablespoons. I also baked them at 325 for about 22 minutes. These are sweet enough on their own and I did not use frosting. Yum!

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  • on May 17, 2012

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    I followed the recipe as directed and the cupcakes were really soggy. I too thought the oven temp was too low. I added a little flour and thickened the batter and cooked the cupcakes 325 for 25 minutes and they turned out much better considering the revised original batter. I will make these again, but will use more flour and bake them at my time and temp. The flavor was good and I too will eliminate the white choco chips.

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  • on February 03, 2012

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    These cakes were very moist and yummy! I looked at the reviews and decided not to add the chips in the batter. Instead I made white chocolate buttercream frosting. I didn't realize the cakes wouldnt rise much so I could have added a little more batter to the liners. And I the baking time was 22 mins for my cakes instead of 17mins.

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  • on September 05, 2011

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    I too made them as directed here and found them to be soggy. The oven temp seems to be too low. The chips sank to the bottom. I will try, as others here have, removing the chips next time. And even trying some different flavors too.

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  • on August 24, 2011

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    I made these and the white chocolate chips were a disaster. They melted and sat at the bottom of the cupcakes, making them soggy. I would recommend making them without the chips-the cake itself wasn't bad.

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  • on August 04, 2011

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    I made these cupcakes and they tasted pretty good...but i would not add the chocolate chips cause they sunk to the bottom of the cupcake and also didnt fluff up as much..

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  • on August 01, 2011

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    I made this recipe with the cherries and without the chocolate chips. I added almond paste pieces instead and it was great. i also used this recipe as the base for some other cupcakes....minus the cherries and chocolate, you can add any flavors or fruit to the cupcakes and they will be moist due to the sour cream, mayo and pudding. I made these many different ways....with peanut butter, Nutella, lime zest, blueberries, and they were all really great. I will make them again

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  • on June 15, 2011

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    The recipe says to use 1-3/4 cups of the buttercream frosting for the cupcakes. It is not uncommon to have a secondary recipe, like for this frosting, to be written for a larger than needed amount. I've seen many professional recipes that are adapted for home use only scale back the primary recipe.

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  • on June 11, 2011

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    I am giving this one star as I had planned to make it and then realized the frosting for 28 cupcakes calls for FOUR POUNDS OF BUTTER PLUS the 3/4 in the cupcakes. Could this be right????? I may still try the cupcake and use my own cream cheese frosting. I will be anxious to see what anyone else thinks about this.

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