roasted garlic white chocolate cupcakes


This was an idea I had for a while and after seeing an Iron Chef episode presenting a roasted garlic creme brulee, I was determined to create a roasted garlic dessert.

roasted garlic cupcakes  
  • 1 1/2 cups cake flour 
  • 1 cup of sugar 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon salt 
  • 3 cloves of roasted garlic 
  • 6 ounces of white chocolate, melted  
  • 1/2 cup (1 stick) butter, softened 
  • 2 eggs 
  • 1/2 cup buttermilk 
  • 1/2 teaspoon vanilla extract  
  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners. Mix butter with sugar. Mash the garlic to a paste. Add eggs, milk, white chocolate, garlic and vanilla to mixture. Sift flour, baking powder, and salt.
  2. Mix wet mixture with dry mixture.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake until cake tester comes out clean. 15 to 17 minutes.
  4. Once the cupcakes have cooled, decorate with white chocolate frosting in a pastry bag.
white chocolate frosting  
from cupcake bakeshop

  • 7 ounces white chocolate, chopped 
  • 1 stick (1/2 cup) unsalted butter, room temperature 
  • 8 ounces cream cheese 
  • 1 teaspoon vanilla 
  • 2 cups powdered sugar  
  1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 10 minutes or so.
  2. Using an electric mixer, beat the butter at medium speed until creamy. Add the cream cheese and beat until combined.
  3. Beat in the melted white chocolate.
  4. Add the vanilla and 2 cups of powdered sugar and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.


  1. How were they? Would you make them again?

  2. They were good. I would definitely make it again!

  3. can you make sweet basil cupcakes?

  4. Yum! I just made these for a garlic pot luck this weekend. They were delicious! Great and creative recipe.

  5. eeg, thanks for stopping by my blog. i'm so glad that you enjoyed the recipe! bon appetit!

  6. I've made this recipe twice now and they are so good. I even entered some in our local fair and they won 2nd place!

    1. That's great! Wow I never would have thought this would be a prize winning recipe. Congrats!

  7. I made these a few months ago and forgot to post a comment, but they were absolutely delicious. I recall that they were just a touch sweet for me, so I think I'd back off a little on the sugar. I also added extra roasted garlic (I think I used the whole clove), and it was still fantastic. What a great recipe! Thanks so much!

  8. I have tried these twice, followed the directions exactly and they are falling flat. What happened?

  9. I followed the directions twice and both times they fell flat. What happened?

  10. Hi Morgan,

    there are a few factors:

    1. leave all the ingredients out to room temperature before proceeding. It helps the ingredients incorporate better, which holds the cake together after baking.

    2. check to see if your baking powder has expired.

    3. make sure the butter is not melted to a liquid, you just want it to be room temperature.

    4. do not overbeat the dry ingredients with the wet. too much air in the batter makes the cake rise to quickly, then collapse.

    5. check your oven temperature with an oven thermometer. ovens all vary. if the temperature is too hot, the batter rises too quickly, which then collapses when you take it out.

    6. also don't open the oven until the allotted time is up. doing so will lower the temperature which will collapse the cake if not done

    hope that helps.

  11. So when I made these I got 18 cupcakes out of the batch, although they did all overflow and sink in the middle so maybe realistically this recipe should make 24. I had the same problem as another reviewer. My cupcakes totally sunk in the middle. Additionally, I didn't have violate any of the aforementioned factors that could cause cupcakes to collapse. I did use soured milk instead of buttermilk and I used Green and Black's Organic White chocolate. Something I noted about the recipe though was that it contained baking powder and buttermilk. Buttermilk=Acid; Baking powder= Acid + Base. When buttermilk is being used, it is more customary to use baking soda which is a base, or a combination of baking soda and baking powder. Flavor wise the cupcakes were very delicious and I was pleasantly surprised you were able to pull off that flavor combination.


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