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
Scale
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.
