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HERSHEY'S CHIPITS Vanilla Cupcakes Recipe


2 hours 48 minutes
Skill Level
16 cupcakes

Classic vanilla cupcakes made with HERSHEY’S CHIPITS White Creme chips. Try it today!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
18 minutes
Chill Time
2 hours


  • Cupcakes:
  • 1 1/2 cups
    all-purpose flour (375 mL)
  • 1 1/2 tsps
    baking powder (7 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1/2 cup
    unsalted butter (125 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 4
    egg whites
  • 2 tsps
    vanilla extract (10 mL)
  • 3/4 cup
    2% milk (175 mL)
  • Frosting:
  • 1 1/2 cups
  • 1 cup
    35% whipping cream (250 mL)
  • 3 tbsps
    unsalted butter, melted (45 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
muffin tin Muffin Tin
paper baking cups Paper Baking Cups
mixing bowls Mixing Bowls
mixer Mixer
wire rack Wire Rack
heatproof bowl Heatproof Bowl
saucepan Saucepan

Cupcakes: Preheat oven to 350°F (180°C). Line 16 muffin cups with paper liners.


Whisk together flour, baking powder and salt; set aside. Beat butter with sugar until light and fluffy in large bowl using electric mixer. Beat in egg whites, one at a time, incorporating each one fully before adding the next one; beat in vanilla.


Use leftover egg yolks to make custard desserts, such as pudding, pastry cream or lemon curd.


Beat in flour mixture alternately with milk on low speed, making 3 additions of flour mixture and 2 additions of milk, starting and ending with flour mixture. Scrape down bowl as needed between additions.


Spoon batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.


Frosting: Measure 1/4 cup (50 mL) white creme chips; reserve and set aside. Place remaining white creme chips in heatproof bowl; set aside.


Heat cream in small saucepan set over medium-high heat for 3 to 5 minutes or until steaming and just starting to bubble around edges. Pour over white creme chips in bowl; let stand for 1 minute. Whisk until smooth and melted. Whisk in melted butter. Cool completely; refrigerate for 2 to 3 hours or until well chilled.


Beat frosting until stiff peaks start to form. Add frosting to piping bag fitted with medium star tip; pipe onto cupcakes. Sprinkle with reserved white creme chips.


Use a plain tip if preferred for piping.

For festive birthday cupcakes, garnish with funfetti sprinkles or elegant pearl dragées.