If you’re on the lookout for a cupcake that feels like a warm hug and a burst of summer all in one bite, you need to try this White Chocolate Strawberry Cupcakes Recipe. These delightful treats combine the luscious sweetness of creamy white chocolate with the bright, fresh pop of ripe strawberries, creating a flavor duo that’s nothing short of magical. Soft, moist, and topped with a dreamy strawberry buttercream, these cupcakes are perfect for celebrations or simply treating yourself to something special. Trust me, once you make this White Chocolate Strawberry Cupcakes Recipe, it’ll become your go-to dessert for every occasion!
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and quality ingredients. Each element plays a crucial role in delivering the perfect texture, flavor, and appearance for these cupcakes. From the tender crumb of the all-purpose flour to the berry sweetness of fresh strawberries and the rich creaminess of white chocolate, everything comes together beautifully.
- 1½ cups all-purpose flour: The base that gives your cupcakes structure and tenderness.
- 1½ teaspoons baking powder: Helps your cupcakes rise and stay fluffy.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- ½ cup unsalted butter, softened: Adds richness and makes the cupcakes tender.
- ¾ cup granulated sugar: Sweetens while contributing to a soft crumb.
- 2 large eggs: Bind the ingredients and provide moisture.
- 1 teaspoon vanilla extract: Injects warm, aromatic flavor.
- ½ cup whole milk: Keeps the batter moist and rich.
- ½ cup finely chopped fresh strawberries: Delivers natural fruit sweetness and slight tartness.
- ½ cup white chocolate chips, melted and slightly cooled: Infuses the batter with luscious creamy sweetness.
- For the Strawberry Buttercream: ½ cup unsalted butter, softened, 2 cups powdered sugar, ¼ cup freeze-dried strawberries (finely ground), 1–2 tablespoons milk or heavy cream, ½ teaspoon vanilla extract – essential for that perfectly fluffy and fruity frosting.
How to Make White Chocolate Strawberry Cupcakes Recipe
Step 1: Prep and Mix the Dry Ingredients
Start by preheating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures your cupcakes rise evenly and have a great texture.
Step 2: Cream Butter and Sugar
Next, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This process is key for an airy cupcake. The sugar crystals help to incorporate air, which makes every bite tender and light.
Step 3: Add Eggs, Vanilla, and White Chocolate
Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract and melted white chocolate. This infuses the batter with sweetness and a smooth, creamy flavor that’s unique to white chocolate.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and the milk to your wet ingredients, beginning and ending with the dry mixture. This careful folding technique ensures your batter stays airy and well mixed, perfect for a tender cupcake crumb.
Step 5: Fold in Fresh Strawberries
Gently fold in the finely chopped strawberries. If they’re extra juicy, be sure to pat them dry to avoid soggy cupcakes. This step adds the fresh burst of strawberry flavor that complements the white chocolate beautifully.
Step 6: Bake
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden and fragrant.
Step 7: Cool and Frost
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. While they cool, whip up the strawberry buttercream frosting by beating the softened butter, powdered sugar, ground freeze-dried strawberries, vanilla extract, and milk until fluffy. Frost your cooled cupcakes generously and decorate as you please!
How to Serve White Chocolate Strawberry Cupcakes Recipe
Garnishes
To make your White Chocolate Strawberry Cupcakes Recipe shine, try garnishing with thin slices of fresh strawberries or delicate white chocolate shavings. These not only look stunning but also add a nice texture contrast and extra flavor bursts.
Side Dishes
When serving these cupcakes, pair them with a light, refreshing beverage like a sparkling rosé or a fresh lemonade. A scoop of vanilla ice cream or a dollop of whipped cream can also complement the cupcakes beautifully for a more decadent dessert experience.
Creative Ways to Present
Make your cupcakes the star of the show by presenting them on a pretty tiered stand or atop doilies for an elegant touch. You can pipe the buttercream in swirl or rosette shapes, and even sprinkle freeze-dried strawberry bits on top for a pop of color and tang.
Make Ahead and Storage
Storing Leftovers
Your white chocolate strawberry cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Keeping them covered ensures they stay moist and the frosting doesn’t dry out.
Freezing
If you want to save some for later, these cupcakes freeze wonderfully. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They will keep well for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
To refresh the flavor and softness of refrigerated or thawed cupcakes, let them come to room temperature for about 30 minutes. If desired, warm slightly in a microwave for 10-15 seconds, but avoid overheating to preserve the frosting texture and taste.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries provide the best texture and flavor, you can use frozen ones if necessary. Just be sure to thoroughly drain and pat them dry to avoid excess moisture in the batter.
What type of white chocolate is best for this recipe?
Use high-quality white chocolate chips or bars that melt smoothly. Avoid cheaper brands that may be waxy or overly sweet, as they can affect the taste and texture of the cupcakes.
How do I make the strawberry buttercream less sweet?
Adjust the sweetness by reducing powdered sugar a bit or adding a splash more vanilla extract to balance the flavor. You can also increase the amount of freeze-dried strawberries for natural tartness.
Can I substitute milk with a dairy-free option?
Absolutely! Use your favorite plant-based milk such as almond, oat, or coconut milk. Just keep in mind it might slightly alter the flavor and richness, but the cupcakes will still be delicious.
Is it possible to make this recipe vegan?
This particular recipe relies on eggs and butter, so it isn’t vegan as written. However, with suitable vegan substitutions for butter, eggs, and milk, you could experiment and create a vegan-friendly version.
Final Thoughts
There’s something truly special about the harmony of sweet white chocolate and juicy strawberries baked into a cupcake. This White Chocolate Strawberry Cupcakes Recipe captures that magic perfectly, delivering a treat that’s as beautiful as it is delicious. Whether you’re baking for a party or just because, these cupcakes will bring joy to every bite. I can’t wait for you to make them and share the love!
Print
White Chocolate Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful White Chocolate Strawberry Cupcakes, perfect for summer gatherings and special occasions. Featuring a tender crumb studded with fresh strawberries and melted white chocolate, topped with a luscious strawberry buttercream frosting made from freeze-dried strawberries for an intense fruity flavor.
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup finely chopped fresh strawberries
- ½ cup white chocolate chips, melted and slightly cooled
Strawberry Buttercream
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup freeze-dried strawberries, finely ground
- 1–2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air to give a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the melted white chocolate, blending until smooth.
- Incorporate Dry and Wet Ingredients: Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Fold in Strawberries: Carefully fold in the finely chopped fresh strawberries until just combined to avoid breaking them up too much, which could make the batter soggy.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full to allow room for rising without spilling over.
- Bake Cupcakes: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cupcakes are fully cooked but remain moist.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Strawberry Buttercream: Beat the softened butter until creamy. Add powdered sugar, finely ground freeze-dried strawberries, vanilla extract, and 1 tablespoon milk. Beat until smooth and fluffy. Add additional milk a little at a time if needed to reach a piping consistency.
- Frost Cupcakes: Once cooled, pipe or spread the strawberry buttercream onto each cupcake. Optionally, decorate with fresh strawberry slices or white chocolate shavings for an elegant finish.
Notes
- Use high-quality white chocolate for a richer and more luxurious flavor.
- If your fresh strawberries are very juicy, pat them dry with paper towels before folding into the batter to prevent sogginess and maintain cupcake texture.
- Freeze-dried strawberries give an intense strawberry flavor to the buttercream without adding moisture.
- Ensure the melted white chocolate is slightly cooled before adding to avoid cooking the eggs in the batter.
