White Chocolate Strawberry Cupcakes are a delightful blend of creamy white chocolate and fresh strawberry flavors. Perfect for any occasion, these cupcakes are as beautiful as they are delicious. The moist, fluffy cake is topped with a luscious frosting thatโs sure to impress your family and friends.
Why Youโll Love This Recipe
- Combines the luxurious flavor of white chocolate with the fresh, fruity taste of strawberries.
- Easy to prepare with ingredients readily available in most kitchens.
- Perfect for birthdays, holidays, or casual get-togethers.
- Can be customized with different frostings or decorations.
- A great recipe for beginner bakers and experts alike.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- White chocolate chips or baking chocolate
- Fresh strawberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk
- Unsalted butter
- Vanilla extract
- Cream cheese (optional, for frosting)
- Powdered sugar (optional, for frosting)
Directions
- Preheat the oven:ย Set your oven to 350ยฐF (175ยฐC) and line a cupcake pan with liners.
- Melt the white chocolate:ย In a microwave-safe bowl, melt the white chocolate chips in 15-second increments, stirring until smooth. Let cool slightly.
- Prepare the batter:ย In a large bowl, mix flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the melted white chocolate.
- Fill the cupcake liners:ย Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake:ย Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Prepare the frosting:ย Blend softened cream cheese, powdered sugar, and a touch of vanilla extract. Add fresh strawberry puree for flavor and color.
- Decorate:ย Frost the cupcakes with the prepared frosting and garnish with sliced strawberries or a drizzle of white chocolate.
Servings and Timing
- Servings:ย 12 cupcakes
- Prep Time:ย 20 minutes
- Cook Time:ย 20 minutes
- Total Time:ย 40 minutes
Variations
- Chocolate Substitute:ย Use milk or dark chocolate for a different flavor profile.
- Berry Options:ย Swap strawberries for raspberries or blueberries.
- Vegan Version:ย Use plant-based milk, vegan butter, and a flaxseed egg substitute.
- Gluten-Free:ย Replace all-purpose flour with a gluten-free baking blend.
- Decoration Ideas:ย Top with edible glitter, sprinkles, or candied fruit for a festive touch.
Storage/Reheating
- Storage:ย Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing:ย Unfrosted cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap and store in a freezer-safe bag.
- Reheating:ย Allow frozen cupcakes to thaw at room temperature before decorating.
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture.
2. Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day in advance and frost them just before serving.
3. What frosting pairs best with these cupcakes?
Cream cheese frosting with strawberry puree is a popular choice, but buttercream also works well.
4. How do I prevent my cupcakes from being dense?
Ensure your ingredients are at room temperature and avoid overmixing the batter.
5. Can I use white chocolate chips instead of baking chocolate?
Yes, but make sure to melt them gently to avoid burning.
6. How do I know when the cupcakes are done baking?
Insert a toothpick into the center. If it comes out clean, the cupcakes are ready.
7. Can I double this recipe?
Yes, simply double the ingredients, but bake in separate batches for even cooking.
8. Are these cupcakes suitable for kids?
Yes, they are sweet and mild, perfect for childrenโs taste buds.
9. Whatโs the best way to puree strawberries for the frosting?
Blend fresh strawberries in a blender or food processor until smooth.
10. Can I add food coloring to the frosting?
Yes, a few drops of pink or red food coloring can enhance the visual appeal.
Conclusion
White Chocolate Strawberry Cupcakes are a delightful treat thatโs perfect for any occasion. With their elegant appearance and irresistible flavor, theyโre sure to become a favorite. Whether youโre a seasoned baker or just starting, this recipe is straightforward and adaptable, making it a joy to prepare. Enjoy these cupcakes fresh or share them with loved ones for a truly memorable dessert experience!
Print
White Chocolate Strawberry Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cupcakes feature a moist vanilla base studded with fresh strawberry pieces, topped with a creamy white chocolate strawberry frosting.
Ingredients
For the Cupcakes:
- 1 and 3/4 cups (207g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/3 cup (80ml) whole milk, at room temperature
- 1 cup (150g) fresh strawberries, diced
For the Frosting:
- 1 cup (175g) white chocolate chips, melted and slightly cooled
- 1 cup (226g) unsalted butter, softened to room temperature
- 2 and 1/2 cups (300g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/4 cup (60ml) heavy cream, at room temperature
- 1/3 cup (50g) freeze-dried strawberries, processed into a fine powder
Instructions
- Prepare the Cupcakes:
- Preheat the oven to 350ยฐF (177ยฐC). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
- Add the egg whites and beat on high speed until combined, about 2 minutes. Then, add the sour cream and vanilla extract, beating until fully incorporated.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix each addition just until incorporated.
- Gently fold in the diced fresh strawberries.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting:
- Melt the white chocolate chips in a microwave-safe bowl in 20-second increments, stirring after each, until completely smooth. Allow to cool slightly.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 1-2 minutes.
- Add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until fully combined and creamy.
- Pour in the melted white chocolate and beat on high speed until combined.
- Add the heavy cream and continue beating on high speed for 1-2 minutes until the frosting is light and fluffy.
- Finally, fold in the freeze-dried strawberry powder until fully incorporated.
- Assemble the Cupcakes:
- Once the cupcakes are completely cool, frost them using a piping bag fitted with your preferred tip or simply spread the frosting on with a knife.
- For an extra touch, garnish each cupcake with a fresh strawberry or white chocolate shavings.
Notes
- Ensure all refrigerated ingredients are at room temperature before beginning to ensure proper mixing and texture.
- If you donโt have cake flour, you can make a substitute by measuring 1 and 3/4 cups of all-purpose flour, removing 3 and 1/2 tablespoons, and replacing it with 3 and 1/2 tablespoons of cornstarch. Sift together before using.
- Freeze-dried strawberries can be found in most grocery stores and provide intense strawberry flavor without adding extra moisture to the frosting.
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