White Chocolate Spelt Cupcakes with White Chocolate Frosting








White Chocolate Spelt Cupcakes with White Chocolate Frosting


These white chocolate spelt cupcakes are topped with rich white chocolate frosting.

It often surprises me how easy it is just to swap out regular flour for spelt flour. 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.


White Chocolate Spelt Cupcakes with White Chocolate Frosting


These white chocolate spelt cupcakes have a light, sweet, sponge and are topped with a rich, white chocolate, cream cheese buttercream frosting. I made them at Easter (hence the eggs on top) but they could be enjoyed any time. 

Making cupcakes doesn’t come any simpler than these, even if melting a little white chocolate is required. You don’t need the frosting, either – they taste amazing on their own, perhaps with a sprinkling of icing sugar.


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


Easter saffron wreath bread

Easter hot cross bun spelt rolls

No bake chocolate puffed rice

Spelt carrot cake

Mini simnel cakes



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
Keyword White Chocolate Spelt Cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes



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


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


  • Mini Easter eggs



  • 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 essence.
  • In a separate bowl, mix the flour and baking powder together. Then, alternating the dry ingredients with the milk, add to the wet ingredients until the batter is nice and smooth.
  • Pour into the cupcake cases and bake for around 18 minutes 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.


  • 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!


  1. You can use spelt or regular flour for this recipe (just use the same amount.
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 the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 





White Chocolate Spelt Cupcakes with White Chocolate FrostingWhite Chocolate Spelt Cupcakes with White Chocolate Frosting

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