Name: White Chocolate Strawberry Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
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

Description

Delightful cupcakes combining white chocolate and fresh strawberries, perfect for any occasion.

Ingredients

Scale

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

Instructions

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.

Notes

Serve fresh or chilled; best enjoyed at room temperature.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: cupcakes, dessert, white chocolate, strawberries