White Chocolate Spelt Cupcakes with White Chocolate Frosting

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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.

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.

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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

Keyword White Chocolate Spelt Cupcakes

Prep Time 15

Cook Time 18

Total Time 33

Ingredients

Cupcakes:

70g white chocolate
85g butter (softened)
150g sugar
2 eggs
1 teaspoon vanilla sugar
200g spelt flour
2 teaspoons baking powder
175ml milk

Frosting:

50g white chocolate
50g butter
100g cream cheese
250g icing sugar

Toppings:

Anything you fancy I used eggs because I made them at Easter

Instructions

For the cakes: Pre-heat the oven to 175°C (350°F) and prepare a cupcake/muffin tin by greasing or using cupcake cases.
Melt the chocolate and then set to one side. 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.
In a separate bowl, mix the dry ingredients 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
For the 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 (I used 250g). Spread over the cupcakes and top with whatever you fancy.

Notes

I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.