If you are craving a dessert that bursts with the luscious flavors of fresh strawberries and the creamy sweetness of white chocolate, you are in for a treat with this White Chocolate Strawberry Cupcakes Recipe. These cupcakes are more than just pretty to look at; they’re soft, irresistibly moist, and topped with a smooth, dreamy frosting that perfectly complements the fruity and chocolatey notes inside. Every bite offers a delightful balance of natural sweetness and rich indulgence, making these cupcakes an unforgettable dessert that’s perfect for any occasion or just a comforting treat to brighten your day.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this White Chocolate Strawberry Cupcakes Recipe. Each component plays an important role—flour forms the perfect tender crumb, while fresh strawberries bring vibrant color and juicy flavor, and white chocolate chips add bursts of creamy sweetness throughout.
- All-purpose flour (1 ¾ cups / 220g): The base that gives our cupcakes a soft yet sturdy structure.
- Granulated sugar (½ cup / 100g): Sweetens the batter evenly for balanced flavor.
- Light brown sugar, packed (¼ cup / 50g): Adds a subtle depth of caramel-like richness.
- Unsalted butter, melted and slightly cooled (½ cup / 115g): Keeps cupcakes moist with a tender crumb.
- Whole milk, room temperature (½ cup / 120ml): Hydrates the batter for softness and helps dissolve sugars.
- Sour cream, room temperature (¼ cup / 60ml): Brings a slight tang and extra moisture for a fluffy texture.
- Large eggs (2): Bind everything together and offer structure while enriching the flavor.
- Vanilla extract (2 teaspoons): Enhances sweetness and adds a lovely aroma.
- Baking powder (1 ½ teaspoons): Leavens the batter for lightness and rise.
- Baking soda (½ teaspoon): Works with sour cream to tenderize and lift the cupcakes.
- Salt (½ teaspoon): Balances sweetness and sharpens all the flavors.
- White chocolate chips (¾ cup / 130g): Delivers melty pockets of creamy sweetness in every bite.
- Chopped fresh strawberries (1 cup / 150g): Fresh fruit that adds juicy bursts and natural sweetness.
- Unsalted butter, softened (1 cup / 230g): For the frosting, creating a rich, creamy texture.
- Powdered sugar (4 cups / 480g): Sweetens and thickens the frosting to a fluffy perfection.
- Heavy cream (¼ cup / 60ml): Keeps the frosting silky and spreadable.
- Vanilla extract (2 teaspoons): Adds a warm, fragrant note to the frosting.
- Pinch of salt: Balances the sweetness in the frosting.
- Additional chopped strawberries and white chocolate chips: Perfect for decorating to make each cupcake shine.
How to Make White Chocolate Strawberry Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lining a muffin tin with cupcake liners. This sets the stage for perfectly baked cupcakes that come out easily and stay intact.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. This dry mix ensures that your leavening and seasonings are well-distributed for even tasting cupcakes.
Step 3: Combine the Wet Ingredients
In a separate bowl, combine the melted butter, whole milk, sour cream, eggs, and vanilla extract. Whisk these until smooth and homogenous so they blend seamlessly into the dry ingredients.
Step 4: Blend Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, gently mixing until just combined. This step is crucial—overmixing can make cupcakes tough, so stop when the batter is uniform but still light.
Step 5: Fold in the White Chocolate and Strawberries
Carefully fold in the white chocolate chips and chopped fresh strawberries to the batter. This ensures every cupcake gets pockets of melty white chocolate and juicy strawberry bites without breaking apart the fruit too much.
Step 6: Bake the Cupcakes
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room to rise. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Then allow cupcakes to cool completely on a wire rack before frosting.
Step 7: Make the Frosting
Beat softened butter in a bowl until creamy and smooth. Gradually add powdered sugar, alternating with heavy cream. Once fully incorporated, mix in vanilla extract and a pinch of salt. Beat everything until the frosting becomes light, fluffy, and easy to spread.
Step 8: Frost and Garnish
Spread or pipe the frosting on the cooled cupcakes, then decorate with extra chopped strawberries and white chocolate chips for that beautiful finishing touch that will wow anyone lucky enough to try one.
How to Serve White Chocolate Strawberry Cupcakes Recipe
Garnishes
Adding a sprinkle of freshly chopped strawberries and a few white chocolate chips elevates the look and taste of these cupcakes. The gazes are drawn to the vibrant red bits contrasted with creamy white chocolate, making every cupcake look irresistible and inviting.
Side Dishes
Pair these cupcakes with a light fruit salad, a scoop of vanilla ice cream, or even a cup of afternoon tea to complement their rich yet fresh flavors. A chilled glass of sparkling rosé can also be a lovely adult-friendly accompaniment for special celebrations.
Creative Ways to Present
Try piping swirls of frosting using a star tip for a professional appearance or stack mini cupcakes on a tiered stand for eye-catching dessert displays. You can even add edible flowers on top for a whimsical garden party vibe that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Keep the cupcakes separated by layers or wrapped individually to prevent the frosting from sticking or smudging.
Freezing
To freeze these cupcakes, place them unfrosted on a tray and flash freeze for a couple of hours before transferring to a sealed freezer-safe container or bag. For frosted cupcakes, freeze in a single layer and cover lightly with plastic wrap and foil to protect the frosting. They freeze well for up to three months.
Reheating
Bring frozen cupcakes to room temperature before serving. If you’d like them slightly warm, microwave each cupcake for about 10 seconds, but avoid overheating to keep the frosting intact and the cake moist.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are preferable for their texture and flavor, you can use frozen strawberries if drained properly. Pat them dry to avoid excess moisture in the batter which could affect the cupcake’s texture.
Is it possible to substitute white chocolate chips for another type of chocolate?
Absolutely! Milk or dark chocolate chips can be used for a different flavor profile, though it will change the sweetness and richness slightly. White chocolate pairs best with strawberries for that classic combo.
Can I make this recipe dairy-free?
Yes, by substituting dairy ingredients like milk, butter, and sour cream with plant-based alternatives such as almond milk, vegan butter, and coconut yogurt, you can create a dairy-free version. Just ensure the white chocolate chips are dairy-free too.
What’s the best way to chop strawberries for the cupcakes?
Use fresh, firm strawberries and chop them into small, even pieces. This helps distribute the fruit evenly throughout the cupcakes without making the batter too wet or heavy in certain spots.
How long do these cupcakes last once frosted?
Once decorated, these cupcakes are best enjoyed within two to three days if stored in an airtight container in the refrigerator to keep the frosting fresh and the cupcakes moist.
Final Thoughts
This White Chocolate Strawberry Cupcakes Recipe is truly one of those cherished baking treasures that bring joy with every bite. Whether it’s for a special occasion or simply because you deserve a little sweetness, these cupcakes never disappoint. Take your time with the steps, embrace the delicious smells wafting through your kitchen, and get ready to savor a dessert that feels like a warm hug from a close friend.
Print
White Chocolate Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and fluffy White Chocolate Strawberry Cupcakes, featuring tender vanilla-infused cake loaded with sweet white chocolate chips and fresh strawberries. Topped with a rich, creamy buttercream frosting and garnished with extra strawberries and white chocolate, these cupcakes are perfect for any special occasion or a lovely treat.
Ingredients
For the Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ½ cup (120ml) whole milk, at room temperature
- ¼ cup (60ml) sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (130g) white chocolate chips
- 1 cup (150g) chopped fresh strawberries
For the Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ¼ cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
- Additional chopped strawberries and white chocolate chips for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure cupcakes bake evenly and do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined and aerated.
- Combine Wet Ingredients: In another bowl, mix the melted butter, whole milk, sour cream, eggs, and vanilla extract thoroughly until smooth and uniform in texture.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined to avoid overmixing which can toughen the cupcakes.
- Fold in Mix-ins: Carefully fold in the white chocolate chips and chopped fresh strawberries to distribute them evenly without crushing the fruit.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove and place cupcakes on a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, alternating with the heavy cream, to achieve a creamy, light frosting. Mix in the vanilla extract and a pinch of salt, beating until the frosting is light and fluffy.
- Frost and Garnish: Once the cupcakes are fully cooled, spread or pipe the frosting evenly on top. Garnish with additional chopped fresh strawberries and white chocolate chips for an appealing finish.
Notes
- Ensure all wet ingredients are at room temperature for better mixing.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Fresh strawberries add moisture; do not puree to maintain texture.
- You can substitute white chocolate chips with chunks for larger bites.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor.
