Mini Chip White Cupcakes

Servings: 24 cupcakes


  • 1 1/4 cups Ghirardelli Mini Semi-Sweet Chocolate Chips
  • 1 3/4 cups + 2 tbsp. all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated white sugar
  • 3 large eggs
  • 3/4 cup whole milk
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract


  • Preheat the oven to 325°F.
  • Paper line or grease 2 x 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.
  • 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.
  • Frost the top of each cupcake and sprinkle them with the remaining 1/4 cup mini chocolate chips.

Customer Reviews

Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account