Mini Chip White Cupcakes

Mini Chip White Cupcakes

Ghirardelli(R) 0

"New Ghirardelli Mini Chips are the perfect topping to these luscious white cupcakes!"

Ingredients {{adjustedServings}} servings 272 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat the oven to 325 degrees F. Paper line or grease 24 mini cupcake molds. Sift together the flour, baking powder, and salt. On medium speed, beat the butter and sugar in large bowl until light. Add the eggs, one at a time, beating well after each addition. Stir together the milk, lemon juice and the vanilla. On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner. Add 1 cup mini chocolate chips to the batter and stir. Fill each cavity to the top.
  2. Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes comes out clean. Cool cupcakes in their pans for 10 minutes. Then unmold and cool on a wire rack.
  3. Frost the top of each cupcake and sprinkle them with the remaining 1/4 cup mini chocolate chips.
Tips & Tricks
Lemon Kissed Brownie Bites

See how to make delectable brownie bites with just a hint of lemon.

Individual Chocolate-Amaretto Lava Cakes

See how to make individual chocolate cakes with an amaretto center.

Rate recipe

Your rating


Reviews 10

  1. 16 Ratings


While these turned out very cute, the flavor and texture are lacking. When I removed these from the cupcake pan, there were little puddles of grease in the bottoms, and that should have been my first clue. These are not fluffy, soft cupcakes. They have a hard outer crust and the flavor that comes through the most is that of butter. I would reduce the butter and increase the vanilla in these. My kids were so excited after seeing them, but after tasting them, they didn't have more than one (which is unusual). I topped these with a homemade butter cream, which did help a little. I am not sure what size pan was used, but with mine, I yielded 40 mini cupcakes.


Almost THE perfect cupcake. Four stars rather than five because I'm not sure the cake would have had as fine, even crumb and as much flavor had I not: doubled both the baking powder and the salt, left out the lemon juice and used four times the vanilla. This just may now be my go-to yellow cupcake recipe. (Note: I scaled this down to 17 servings for 12 standard-size cupcakes, omitting the minuscule measures of some of the ingredients. For example, where 1 cup and 1 T. sugar was indicated, I just used one cup)


These were ABSOLUTELY delicious and were a fantastic hit at our large family gathering. The only change I made was 1) 1/2 cup butter (instead of 3/4 c.) and 2) 1 tsp vanilla (instead of 1/2 tsp). I didn't follow the steps of mixing the ingredients together: I simply just mixed the dry ingredients and liquid ones separately before combining everything together. Thanks for a wonderful recipe!!