Dreamy White Chocolate Strawberry Cupcakes Recipe

Creamy white chocolate strawberry cupcakes bring pure magic to your dessert table.

Sweet strawberries dance perfectly with rich chocolate notes.

Delicate flavors mingle in each soft, dreamy bite.

Soft swirls of frosting create irresistible peaks that beckon you closer.

Elegant yet simple, these cupcakes promise happiness in every single crumb.

Fresh ingredients blend seamlessly for an unforgettable treat.

Bake these and watch smiles bloom around your kitchen.

White Chocolate Strawberry Cupcakes Ingredients

• All-Purpose Flour: The base for creating a tender and soft cupcake texture.
• Baking Powder, Baking Soda: Essential leavening agents that help the cupcakes rise and become light.
• Salt: Enhances the overall flavor of the cupcakes.

• Butter: Provides richness and moisture to the cupcake batter.
• Sugar: Adds sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients together and add structure to the cupcakes.
• Milk: Contributes to the moist and soft texture of the cupcakes.
• Vanilla Extract: Adds a classic and warm flavor to the dessert.

• White Chocolate, Strawberries: Delightful mix-ins that bring a sweet and fruity character to the cupcakes.
• Powdered Sugar: Creates a smooth and creamy frosting base.
• Strawberry Puree: Adds intense strawberry flavor to the frosting.

How to Make White Chocolate Strawberry Cupcakes

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F and grab your muffin pan.

Slip cupcake liners into each cavity, creating cozy homes for your delicious treats.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these together until they’re perfectly blended.

Step 3: Cream Butter and Sugar

In a separate bowl, beat butter and sugar until they transform into a light, fluffy cloud.

Add eggs one at a time, mixing thoroughly after each addition.

Step 4: Combine Wet and Dry Ingredients

Slowly incorporate the dry ingredients into the butter mixture.

Alternate between adding dry ingredients and milk to keep the batter smooth.

• Vanilla extract
• Chopped white chocolate
• Diced fresh strawberries

Step 5: Bake the Cupcakes

Carefully spoon the batter into the prepared cupcake liners.

Slide the pan into the preheated oven and bake for 18-20 minutes.

The cupcakes are done when a toothpick comes out clean.

Transfer to a wire rack and let them cool completely.

Step 6: Whip Up the Frosting

Beat butter and powdered sugar until they become silky smooth.

Stir in melted white chocolate and strawberry puree to create a dreamy, pink-tinted frosting.

Step 7: Decorate and Serve

Once cupcakes are completely cool, generously spread the frosting on top.

Add a few fresh strawberry pieces for extra pizzazz if you’d like.

Serve and watch everyone’s eyes light up!

Tips for Perfect White Chocolate Strawberry Cupcakes

• Mix strawberries and white chocolate delicately to prevent crushing fruit and maintain texture in cupcake batter.
• Ensure butter and eggs are at room temperature for smoother, more even mixing and better cupcake consistency.
• Choose ripe, firm strawberries without bruises to guarantee the best flavor and prevent excess moisture in the batter.
• Check cupcakes at 18 minutes with a toothpick; if it comes out clean, they're perfectly baked and won't dry out.
• Let white chocolate cool slightly before adding to buttercream to prevent separation and achieve smooth, glossy texture.

White Chocolate Strawberry Cupcakes Variations

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder to ensure complete dietary compatibility.
• Vegan Transformation: Swap butter with coconut oil, eggs with flax eggs, and milk with almond milk. Use dairy-free white chocolate chips for a plant-based alternative.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener. Reduce overall sugar content while maintaining the cupcake's sweet strawberry essence.
• Dairy-Free Remix: Use coconut cream instead of milk, margarine instead of butter, and dairy-free white chocolate. Maintain the original recipe's texture and flavor profile.

Serving White Chocolate Strawberry Cupcakes

• Sweet Strawberry Swirl: Top each cupcake with a fresh strawberry slice and a sprinkle of white chocolate shavings for a gorgeous presentation.
• Berry Lover's Dream: Garnish with fresh whole strawberries on the side of the plate, creating a delightful color contrast and additional fruity flavor.
• Chocolate Drizzle Delight: Create elegant white chocolate drizzle patterns over the frosted cupcakes using a piping bag or fork for a professional bakery-style finish.
• Party Perfect Plating: Arrange cupcakes on a tiered dessert stand, alternating with fresh strawberries and mint leaves for a stunning dessert centerpiece.

Storing White Chocolate Strawberry Cupcakes

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Wrap each cupcake individually in plastic wrap to prevent drying out.
• Wrap unfrosted cupcakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. Alternatively, let them sit at room temperature for 15-20 minutes to soften naturally.
• Keep unfrosted cupcakes in a sealed container at room temperature for 1-2 days, away from direct sunlight and heat sources.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely before adding to the batter to prevent excess moisture.

• How do I prevent my strawberries from sinking to the bottom of the cupcakes?

Toss the chopped strawberries in a little flour before folding them into the batter. This helps them stay suspended throughout the cupcakes.

• Is it possible to make these cupcakes gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best texture and rise.

Why White Chocolate Strawberry Cupcakes Shine

• Craft Easy Delights: These cupcakes require minimal baking skills, perfect for beginners wanting to create something spectacular without complex techniques.
• Burst with Seasonal Charm: Strawberries bring a fresh, vibrant touch that makes these cupcakes ideal for spring and summer gatherings, from bridal showers to casual family picnics.
• Quick Sweet Indulgence: With straightforward steps and simple ingredients, you can whip up these cupcakes in under an hour, satisfying sudden dessert cravings without extensive preparation.
• Customize Your Treat: The recipe allows personal creativity by adjusting strawberry chunks or white chocolate intensity, making each batch uniquely yours and keeping baking exciting.

White Chocolate Strawberry Cupcakes Recipe

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4.7 from 18 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Sweet white chocolate strawberry cupcakes blend delicate flavors with irresistible charm. Creamy frosting and fresh strawberries create a delightful dessert that will transport you to pure culinary bliss.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup fresh strawberries, diced
• 1/2 cup chopped white chocolate

Wet Ingredients:

• 1/2 cup whole milk
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

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Instructions

1. Prepare the oven at 350F (175C) and arrange cupcake liners in a muffin pan.
2. Combine flour, baking powder, baking soda, and salt in a mixing bowl, ensuring even distribution of dry ingredients.
3. In a separate large bowl, whip butter and sugar until light and airy, creating a creamy texture.
4. Incorporate eggs individually into the butter mixture, blending thoroughly after each addition.
5. Gradually introduce dry ingredients to the wet mixture, alternating with milk to maintain a smooth consistency.
6. Gently fold in vanilla extract, melted white chocolate, and chopped strawberries, distributing ingredients evenly throughout the batter.
7. Carefully portion the batter into prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes until a toothpick inserted comes out clean, indicating perfect doneness.
9. Transfer cupcakes to a wire rack and allow to cool completely to room temperature.
10. Prepare frosting by beating butter and powdered sugar until silky and well-combined.
11. Stir in melted white chocolate and strawberry puree, creating a luscious, pale pink frosting.
12. Once cupcakes are fully cooled, generously frost each cupcake with the white chocolate strawberry cream.
13. Garnish with additional fresh strawberry pieces or white chocolate shavings if desired, and serve.

Notes

• Use room temperature ingredients to ensure smooth batter and even mixing.
• Gently fold strawberries to prevent color bleeding and maintain fruit integrity.
• Choose fresh, ripe strawberries for the most vibrant flavor and natural sweetness.
• For gluten-free option, substitute all-purpose flour with almond or gluten-free blend.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 196 kcal
• Sugar: 14 g
• Sodium: 134 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 38 mg