I do have white chocolate cupcake recipes up, however, if you’d prefer to not do experiments, LOL… just go back to the home page and search for it in the search box or click the ‘white chocolate’ category (on the home page it’ll be over there —-> )

I had a question though – if I wanted to make a white chocolate cupcake, would it be ok to just omit the POM juice? I am assuming it would be but I just wanted to get your opinion on it before I tried it, lol!

My cupcakes came out just fine, were not greasy and as you can see from the photos they didn’t sink in the middle at all. There are many reasons why that happened, from your oven running too high a temperature to the mixture being acidic and causing a reaction with the leavening agent. Perhaps if you wait 5-10 minutes before putting them in the oven next time, it won’t happen. I tend to fill all of my muffin tins at once, then put them in the oven in shifts, so I don’t encounter this problem.

As far as the greasiness, maybe you were using butter that wasn’t a good brand. Store brand butters sometimes have a greasier texture and taste than “real” brands like Breakstones, Land O Lakes, etc. Either that or you used a plastic mixing bowl or silicone/rubber spatula. Plastic like that absorbs oils and fats and they leak into whatever you mix in them. There are many reasons for it, I’m not Cupcake Jesus and I can’t tell you because I’m not all knowing and I wasn’t with you when you made them.

That said, I won’t rule out something being wrong with the recipe. Of course, I didn’t write the recipe as I clearly state in the post, I just altered it slightly. Unfortunately, you had a problem where many others, including myself, did not. That doesn’t necessarily mean there’s a recipe problem.