White Chocolate Strawberry Cupcakes

White Chocolate Strawberry Cupcakes are a delightful treat that combines the sweetness of white chocolate with the freshness of strawberries. These cupcakes are perfect for any occasion, whether it’s a birthday, a summer picnic, or just a sweet indulgence at home. The fluffy texture and creamy frosting make each bite a delightful experience.

Why Make This Recipe

Making White Chocolate Strawberry Cupcakes is a great way to impress family and friends. They are easy to prepare, and the combination of flavors is simply irresistible. Plus, the cheerful pink color of the strawberries and the creamy white frosting make these cupcakes visually appealing. They are sure to bring smiles to everyone who tries them!

How to Make White Chocolate Strawberry Cupcakes

Ingredients :

1 3⁄4 cups all-purpose flour
1⁄2 cup granulated sugar
1⁄4 cup packed light brown sugar
1⁄2 cup unsalted butter, melted and slightly cooled
1⁄2 cup whole milk, room temperature
1⁄4 cup sour cream, room temperature
2 large eggs, room temperature
2 tsp vanilla extract
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
3⁄4 cup white chocolate chips
1 cup chopped fresh strawberries
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1⁄4 cup heavy cream (for frosting)
2 tsp vanilla extract (for frosting)
A pinch of salt (for frosting)
Additional chopped strawberries and white chocolate chips for garnish

Directions :

Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the melted butter, milk, sour cream, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in white chocolate chips and chopped strawberries.
Divide batter among the cupcake liners, filling each about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and a pinch of salt. Beat on low speed to combine, then whip on high for 2 minutes until fluffy.
Frost the cooled cupcakes with buttercream. Garnish with chopped strawberries and white chocolate chips.

How to Serve White Chocolate Strawberry Cupcakes

Serve these cupcakes fresh out of the oven, or refrigerate them for a cool dessert. They are best enjoyed at room temperature, and they make a lovely addition to any dessert table. You can enjoy them on their own or with a scoop of vanilla ice cream for an extra treat.

How to Store White Chocolate Strawberry Cupcakes

Store the cupcakes in an airtight container at room temperature for up to three days. If you need to keep them for longer, you can place them in the refrigerator for up to a week. Just make sure to bring them back to room temperature before serving to enjoy the best flavor and texture.

Tips to Make White Chocolate Strawberry Cupcakes

Make sure all your ingredients are at room temperature for the best mixing results.
Don’t overmix the batter; mix just until combined for fluffy cupcakes.
You can substitute other fruits for strawberries, such as raspberries or blueberries, if desired.
For extra flavor, try adding a teaspoon of almond extract to the batter.

Variation

You can turn these into a layered cake by baking the batter in larger cake pans instead of cupcakes and layering with frosting in between. You can also add a hint of lemon zest to the batter for a refreshing twist.

FAQs

1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the batter.

2. How can I make the frosting lighter?
If you want a lighter frosting, you can reduce the amount of powdered sugar and add more heavy cream until you reach your desired consistency.

3. Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes and store them without frosting in an airtight container for a couple of days. Frost them right before serving for the best taste.