White Chocolate Strawberry Cupcakes Recipe
These white chocolate strawberry cupcakes are an indulgent treat, combining moist vanilla cake, chunks of sweet white chocolate, and fresh strawberries. Topped with a smooth white chocolate buttercream frosting, these cupcakes are perfect for special occasions, summer gatherings, or whenever you crave a deliciously fruity and decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: 40-45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup white chocolate chips, chopped
- ½ cup fresh strawberries, diced
- For the white chocolate buttercream frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup white chocolate, melted and cooled
- 1 tsp vanilla extract
- 2-3 tbsp milk (if needed)
- Fresh strawberries for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Add Dry Ingredients and Milk: Gradually mix the dry ingredients into the wet mixture, alternating with milk until smooth.
- Fold in White Chocolate and Strawberries: Gently fold in the chopped white chocolate and diced strawberries.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Prepare Frosting: Beat butter until smooth, then gradually add powdered sugar. Mix in melted white chocolate and vanilla extract. Add milk as needed to reach a creamy consistency.
- Frost and Decorate: Frost the cooled cupcakes with white chocolate buttercream and garnish with fresh strawberries.
Notes
- Be sure to let the melted white chocolate cool slightly before adding it to the frosting to avoid melting the butter.
- For extra strawberry flavor, add a few tablespoons of strawberry puree to the frosting.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 35g
- Sodium: 150mg