Looking for a delicious dessert that perfectly combines the rich creaminess of white chocolate with the bright, tangy flavor of fresh strawberries? Look no further! This White Chocolate Strawberry Cupcakes recipe is bound to become your new go-to sweet treat. Whether you're preparing for a special occasion, a holiday gathering, or simply want to indulge in something decadent, these cupcakes are sure to impress. Read on to discover how to create this delightful recipe, tips for making it your own, and common mistakes to avoid for a flawless result.
What Are White Chocolate Strawberry Cupcakes?
White Chocolate Strawberry Cupcakes are a luxurious twist on traditional cupcakes, featuring the delicate balance of smooth white chocolate and the fresh, slightly tart flavor of strawberries. These cupcakes are not only light and fluffy but also bursting with flavor. They are made using a moist vanilla cupcake base that’s enhanced with melted white chocolate and topped with strawberry frosting or fresh strawberry pieces for a fruity punch. Perfect for summer picnics, birthdays, or even a simple dessert after dinner, these cupcakes are an elegant and delicious way to impress your friends and family.
Ingredients List for White Chocolate Cupcakes
Before diving into the baking process, it’s essential to gather all the ingredients you’ll need to create your White Chocolate Strawberry Cupcakes. Below is a comprehensive list for the white chocolate cupcakes:
For the Cupcake Batter:
- 1 ½ cups all-purpose flour – The foundation of your cupcakes, providing structure and stability.
- 1 teaspoon baking powder – Helps the cupcakes rise and become light and fluffy.
- ½ teaspoon baking soda – Ensures your cupcakes have an airy texture.
- ¼ teaspoon salt – Enhances the flavors of the other ingredients.
- ½ cup unsalted butter, softened – Adds richness and helps with the creamy texture of the cupcakes.
- ¾ cup granulated sugar – Sweetens the cupcakes without overpowering them.
- 2 large eggs, room temperature – Contributes to the moisture and structure.
- 1 teaspoon vanilla extract – Infuses the cupcakes with a warm, aromatic flavor.
- ½ cup sour cream – Keeps the cupcakes moist and adds a slight tang.
- ½ cup whole milk – Adds moisture to the batter, creating a tender crumb.
- 4 oz white chocolate, melted and cooled – Gives the cupcakes their distinctive white chocolate flavor.
For the Strawberry Frosting:
- ½ cup unsalted butter, softened – Provides a creamy base for the frosting.
- 2 ½ cups powdered sugar – Sweetens and thickens the frosting.
- ¼ cup pureed fresh strawberries – Adds natural strawberry flavor and color.
- ½ teaspoon vanilla extract – Complements the strawberry flavor.
- 1–2 tablespoon heavy cream – Helps achieve the perfect frosting consistency.
Ingredients List for Strawberry Topping
To take these cupcakes to the next level, you'll want to garnish them with fresh strawberries. Here's what you'll need:
For the Strawberry Garnish:
- 6–8 fresh strawberries, sliced – Adds a fresh and juicy element to each cupcake.
- Optional: White chocolate shavings – For extra elegance and flavor.
Substitutions and Variations
While this recipe is delicious as-is, you can make a few changes to suit your dietary needs or preferences.
Substitutions:
- Dairy-free version: Swap out the butter for a dairy-free margarine, and use almond milk or any plant-based milk in place of whole milk. Ensure that your white chocolate is dairy-free too.
- Egg-free version: Use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
- Gluten-free option: Simply substitute the all-purpose flour with a gluten-free flour blend.
Variations:
- Dark chocolate twist: Replace the white chocolate with dark chocolate for a richer flavor, while keeping the strawberry element intact.
- Lemon-strawberry cupcakes: Add 1 tablespoon of lemon zest to the batter for a zesty, citrus kick that pairs beautifully with strawberries.
- Strawberry filling: Core the cupcakes and fill them with strawberry preserves for an extra burst of strawberry flavor in every bite.
Step-by-Step Cooking Instructions

Now that we’ve got our ingredients, it’s time to get baking! Follow these simple steps to create your White Chocolate Strawberry Cupcakes.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2–3 minutes with an electric mixer on medium speed.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
Step 5: Mix in the Sour Cream and Milk
Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Pour in the milk and mix until the batter is smooth.
Step 6: Fold in the White Chocolate
Gently fold the melted and cooled white chocolate into the batter. Be careful not to overmix.
Step 7: Fill the Cupcake Liners
Spoon the batter evenly into the prepared cupcake liners, filling each one about ⅔ full.
Step 8: Bake the Cupcakes
Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Cook White Chocolate Strawberry Cupcakes: A Step-by-Step Guide
- Melt the White Chocolate: Make sure to melt your white chocolate slowly to avoid burning. You can do this by using a double boiler or the microwave in 30-second intervals, stirring in between.
- Mix Wet and Dry Ingredients Separately: Mixing the dry and wet ingredients separately before combining ensures even distribution of ingredients.
- Folding Technique: When folding in the white chocolate, use a spatula and move it in a figure-eight motion to avoid deflating the batter.
- Cooling Time: Allow your cupcakes to cool completely before frosting to avoid the buttercream melting and sliding off.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to dense, tough cupcakes. Mix only until the ingredients are combined.
- Not cooling the cupcakes fully before frosting: Frosting warm cupcakes will cause the buttercream to melt and lose its shape.
- Using cold ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smooth, even batter.
- Underbaking: Always check your cupcakes with a toothpick to ensure they're fully cooked before removing them from the oven.
Serving and Presentation Tips
Once your cupcakes are baked, it’s time to think about how you’ll serve and present them. Presentation is key when making cupcakes, especially if you're showcasing them for a special event.
How to Serve White Chocolate Strawberry Cupcakes
- Serve them on a beautiful cupcake stand to create a stunning centerpiece.
- Pair with a hot cup of tea, coffee, or even a glass of champagne for a luxurious treat.
- If serving for a party, you can display them in individual cupcake boxes for a sweet takeaway gift.
Presentation Ideas for White Chocolate Strawberry Cupcakes
- Top each cupcake with a swirl of strawberry buttercream using a piping bag fitted with a star or round tip for an elegant look.
- Garnish each cupcake with a fresh strawberry slice or white chocolate shavings for added flair.
- For a whimsical touch, add small edible flowers or sprinkles that complement the flavors.
White Chocolate Strawberry Cupcake Recipe Tips
- Room Temperature Ingredients: Ensure that all your ingredients, especially the butter and eggs, are at room temperature to achieve a smooth batter.
- Strawberry Frosting Consistency: If your frosting becomes too runny after adding the strawberry puree, simply add more powdered sugar to thicken it up.
- Storage: These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze without frosting for up to 2 months.
Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries in the frosting or as a filling. Be sure to thaw and drain them before use to avoid extra moisture in your frosting.
2. Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes ahead of time and freeze them without frosting. When you're ready to serve, simply thaw and frost them on the day of your event.
3. How do I store leftovers?
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them (unfrosted) for up to 2 months.
Conclusion
White Chocolate Strawberry Cupcakes are a delightful combination of creamy white chocolate and fresh strawberries that will tantalize your taste buds. Perfect for any occasion, these cupcakes are easy to make, visually stunning, and bursting with flavor. Whether you're a novice baker or an experienced chef, this recipe is a must-try. So gather your ingredients, follow the steps, and enjoy the delicious outcome!
PrintWhite Chocolate Strawberry Cupcakes Recipe
Indulge in the delightful combination of sweet white chocolate and fresh strawberries with these fluffy and moist cupcakes. Perfect for dessert or celebrations, these cupcakes are a treat for white chocolate lovers. Enjoy a balance of sweetness from strawberries and richness from white chocolate, ideal for any season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 4 oz white chocolate, melted
- 1 cup fresh strawberries, diced
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients alternating with milk, mixing until combined.
- Stir in the melted white chocolate and fold in the diced strawberries.
- Pour the batter into cupcake liners, filling each ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool before frosting as desired.
Notes
- For extra flavor, garnish with white chocolate shavings or a strawberry slice on top.
- Store cupcakes in an airtight container for up to 3 days.
- Substitute strawberries with raspberries for a variation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 150mg
Leave a Reply