White Chocolate Spelt Cupcakes

These white chocolate spelt cupcakes are light and fluffy, and topped with white chocolate frosting and Easter decorations. The cakes can be made with either all-purpose or spelt flour.

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Making cupcakes doesn’t come any simpler than these, even if melting a little white chocolate is required.

Can I use all-purpose flour to make these?

Yes! You would never know these white chocolate spelt cupcakes were made with anything other than regular flour. Sometimes, spelt flour can add a nuttiness, which is certainly true with wholegrain spelt flour but in cakes, it produces something just as light and fluffy as any other cake you might eat. However, we don’t all have access to spelt flour, so if you fancy whipping up a batch of these cakes, then just do a simple, straight swap.

Could I use any other decoration?

These white chocolate spelt cupcakes have a light, sweet, sponge and are topped with a rich, white chocolate, cream cheese buttercream frosting. If you are looking for something simple, you can completely omit the frosting and go for a light sprinkling of powdered / icing sugar, instead.

I made them at Easter (hence the eggs on top), but to be honest, adding Easter decorations was rather a last minute thing. You could easily use sprinkles, chocolate chips or Maltesers. That being said, the cupcakes and sweet frosting need absolutely no additional adornment, so just eat them as they are.

Other simple Easter recipes

If you are on the (Easter egg) hunt for holiday favourites, check out these fun recipes:

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White Chocolate Spelt Cupcakes with White Chocolate Frosting

These white chocolate spelt cupcakes are light and fluffy and you'd never guess they were a spelt flour recipe. Topped off with white chocolate frosting.

Course Cupcake

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings 6 large cupcakes

Ingredients

Cupcakes:

70g (2½ oz) white chocolate
85g (⅜ cup) butter (softened)
150g (¾ cup) sugar
2 eggs (medium)
1 teaspoon vanilla extract
200g (1⅔ cups) spelt flour (see note 1)
2 teaspoons baking powder
175ml (¾ cup) milk

Frosting:

50g (1¾ oz) white chocolate
50g (3 tbs + 1 tsp) butter
100g (3½ oz) cream cheese
250g (2 cups) icing / confectioners' / powdered sugar

Toppings:

Mini Easter eggs (or whatever you fancy)

Instructions

Cupcakes:

Melt the chocolate and set to one side for a moment.
Pre-heat the oven to 175°C (350°F) and prepare a cupcake/muffin tin by greasing or using cupcake cases.
Using a mixer or electric whisk, beat the sugar and butter together until light and fluffy.
Add in the eggs one at a time followed by the melted chocolate and vanilla.
In a separate bowl, mix the flour and baking powder together.
Then, alternating the dry ingredients with the milk, mix together until the batter is nice and smooth.
Pour into the cupcake cases and bake for around 18 minutes in the lower part of the oven, until an inserted skewer or toothpick comes out clean.
Leave to cool in the cupcake tin for a while then remove and allow to cool completely.

Frosting:

Melt the chocolate.
Beat the cream cheese and butter together, then add in the melted chocolate.
Add as much icing sugar as necessary to make a thick, spreadable frosting.
Spread over the cupcakes and top with anything Easter-like. Enjoy!

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.