Love and Olive Oil

White Chocolate Macadamia Nut Cupcakes

Vegan White Chocolate Macadamia Nut Cupcakes

Is it weird to crave white chocolate? Like, seriously crave?

I knew I had to bake, and I had to bake immediately. And even the thought of the delicious almond cupcakes weren’t hitting the spot.

So I adapted a basic vanilla (vegan!) cupcake recipe and loaded it with white chocolate. Add some chopped macadamia nuts and you have one decadent cupcake.

Wedding cupcake contender? I think so!

White Chocolate Macadamia Nut Cupcakes

Makes 12-14 cupcakes.

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For cupcakes:
1 cup milk or soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
4 ounces white chocolate
1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
1/2 cup macadamia nuts, chopped

For Frosting:
1/2 cup butter or margarine, room temperature
2-3 cups confectioner’s sugar
2 tablespoons milk or soymilk
1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
6 ounces white chocolate


Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.

Stir the soy milk and vinegar in a measuring cup and set aside a few minutes until curdled.

In a large bowl, sift or mix together the flour, baking powder, baking soda, salt, and sugar. Add oil and soymilk mixture and stir until just combined.

Meanwhile, gently melt the white chocolate in a double boiler or VERY CAREFULLY in the microwave. When melted, stir in the vanilla bean seeds or extract and stir until dispersed. Slowly add chocolate to batter and stir until incorporated. Gently fold in nuts.

Fill each cupcake with 1/4 cup of batter. Bake for 18-20 minutes or until tops are lightly golden and a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and let cool completely before frosting.

To make frosting, beat butter or margarine until fluffly. Slowly add confectioner’s sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla seeds or extract. Add to frosting and mix well. Add extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture). Generously pipe or spread onto cooled cupcakes.

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  1. I know this is an old post but I finally made these today as a mini bundt cake. I used charm school white chocolate and soy milk; 100% vegan, 100% delicious! Can this recipe be doubled? I didn’t have the nuts but I’ll try them next time!

  2. Can anyone tell me the purpose of curdling the milk in this recipe? I used almond milk instead of soy and it didn’t really curdle, but the cupcakes turned out lovely anyways… I also used coconut oil instead of canola and vanilla bean seeds taste SO much better than extract- worth the extra expense for a special occasion:)
    thanks for a great recipe!

  3. yummie! i tried them and i loved them!
    my frosting looked a bit different, but anyways it tasted great!
    you can also vary this recipe a bit, adding bunch of cranberries! i once tried a recipe for white chocolate, macadamia and cranberry brownies and it works really good!
    thanks for your website, i really like your recipes!

  4. Um… YUM! Sounds fantastic! The photography on your site is beautiful as well! I also am a huge fan of Pattern & Paw. I will check back often for more recipes. I think I must make the arugala and corn fritter salad!!!

  5. Two of my favorite flavors in one yummy cupcake! Fabulous!

  6. I don’t think it’s weird to crave it at all! Thank you for the recipe. I can’t wait to try it, once I get my hands on some vegan white chocolate (or make some!)

  7. if it’s weird to crave white chocolate, then i’m a major weirdo. i can accept that. :)
    these cupcakes sound fantastic, and i’m loving the specks of vanilla bean in the marvelous frosting–nicely done! :)

  8. how can you possibly go wrong here? the little black vanilla bean specks i love!

  9. These look beautiful! I think they would make a great wedding cupcake!

    We’d like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, [email protected], if you’re interested. Feel free to check out our blog for more details:

    Thanks :),
    KI Blogger

  10. oooh these are lovely. i’ve been wanting to do pistachio cupcakes with chocolate ganache. any nut + any chocolate = heaven!

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