Go Back
+ servings
Did you know you can make frosting flavors with coffee creamers?! White Chocolate Macadamia Nut Cupcakes!

White Chocolate Macadamia Nut Cupcakes

Your favorite cookie, turned into the most delicious cupcake!
Course Dessert
Cuisine American
Keyword cupcakes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 cupcakes


  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 6 Tbs. 3/4 stick unsalted butter, at room temperature
  • 2 eggs
  • 1 cup white chocolate chips
  • 1/2 cup International Delight's White Chocolate Macadamia

For the Frosting:

  • 8 Tbs 1 stick unsalted butter, at room temperature
  • 4-5 cups confectioner's sugar
  • 1/3 cup International Delight's White Chocolate Macadamia
  • white chocolate curls + macadamia nuts for garnish optional


  • Preheat oven to 350 degrees F. Line cupcake pan with wrappers or baking cups.
  • In an electric mixer, cream together sugar and butter until light and fluffy.
  • Reduce speed and add eggs one at a time.
  • Combine flour, baking powder, and salt in separate bowl. Add to wet ingredients 1/2 a cup at a time.
  • Beat until just combined. Pour into baking cups.
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean

Frosting Instructions:

  • In an electric mixer with paddle attachment, cream butter until fluffy.
  • Slowly add powdered sugar until well combined.
  • Add International Delight White Chocolate Macadamia creamer
  • Add more powdered sugar for a thicker frosting and more creamer for a looser frosting.
  • Pipe cupcakes and garnish with white chocolate curls and macadamia nuts!