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
Scale
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.
