White Chocolate Cupcakes with White Chocolate Frosting

First of all, thank you for being so kind after Tuesday's post. It pretty much wrote itself, and when words spill out of me like that it's usually a sign that somebody needs to read them, even if I'm not sure I want to share them. I'm so grateful for this little space where I can write what is in my heart and know that so much love will come back to me. Y'all are the bestest.

Second of all, who could use some cupcakes? Surely I'm not the only one in need of something sweet and comforting.

I'm not usually big on cupcakes--I prefer my cakes large and layered--but these turned out pretty nicely, if I do say so myself.

There's a reason I typically use an angled spatula to spread on frosting rather than a piping bag. My technique leaves a lot to be desired. But this frosting is pretty great, so we'll ignore my less-than-stellar application.

Plus: sprinkles.

White Chocolate Cupcakes with White Chocolate Frosting
adapted very slightly from this recipe

Cupcakes

Ingredients:
3/4 cups unsalted butter
2/3 cup water
1/2 cup white chocolate chips
3/4 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoons baking soda 

Preheat oven to 350F. Line cupcake pans with paper liners. (FYI, I ended up with 18 cupcakes.)

In a medium sized pot melt butter. Add water and bring to boil. When boiling, remove from heat, add white chocolate, and stir till smooth. Allow to cool slightly--so the eggs don't get cooked--then add the buttermilk, eggs, and vanilla. Stir till smooth and well combined.

In a separate bowl whisk together flour, sugar, and baking soda. Pour the white chocolate mixture over the dry ingredients and still till well combined.

Pour into prepared cupcake pans and bake for 15-18 minutes, or until an inserted toothpick comes out clean. Let cool completely on a wire rack.

Frosting

Ingredients:
1/2 cup white chocolate chips
3/4 cups cream cheese, softened
1/4 cup butter at room temperature
3/4 cups powdered sugar
1 teaspoon vanilla extract
 
Place white chocolate chips in a microwave safe bowl and microwave until melted, stirring every ten seconds. Watch it closely, because white chocolate will scorch quickly. Allow to cool slightly.

Beat cream cheese and butter until smooth. Add melted chocolate to mixture and beat until well combined. Add sugar and vanilla, and beat until smooth.

Assembly: We're putting together cupcakes, people, not rebuilding an engine. Don't overthink it. Cupcake, frosting, sprinkles, done. Eat. Be happy.