Description
These cupcakes feature a moist vanilla base studded with fresh strawberry pieces, topped with a creamy white chocolate strawberry frosting.
Ingredients
Units
Scale
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 350°F (177°C). 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 don’t 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.