White Chocolate Style Cupcakes

For The Cupcakes: reheat oven to 350F.

Use a double boiler to melt white chocolate. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. Set aside once melted.

In a small bowl, whisk together eggs, sour cream, and vanilla until smooth.

In the bowl of a stand mixer, mix cake flour, baking powder, baking soda, salt, sugar, and butter on high speed until fully combined.

Mix wet ingredients into dry ingredients a little bit at a time until just combined.

Mix in the melted white chocolate (it should be cool enough to touch) until just combined.

Mix in milk until just combined.

Stir in white chocolate chips and macadamia nuts by hand.

Grease cupcake liners using cooking spray and fill halfway full with batter.

Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Remove cupcakes from cupcake tin immediately and set on the counter to cool.

For The Buttercream: Use a double boiler to melt white chocolate. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. Set aside once melted.

Beat butter on high speed with an electric mixer for about three minutes until light and airy.

Mix in powdered sugar a little bit at a time.

Once white chocolate is safe to touch, add it to the frosting. Continue to beat for another minute.

Mix in salt.

Spread or pipe on cooled cupcakes.