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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.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Cupcake
Cuisine: American
Keyword: White Chocolate Spelt Cupcakes



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


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


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


  • 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.


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.