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White Chocolate Strawberry Cupcakes

White Chocolate Strawberry Cupcakes combine creamy sweetness of white chocolate with fresh strawberries for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour Provides body and structure for the cupcakes.
  • 1 teaspoon baking powder Essential for that perfect rise.
  • 0.25 teaspoon salt Balances flavors.
  • 0.5 cups unsalted butter, softened Adds richness and moisture.
  • 1 cup granulated sugar Sweetens the batter beautifully.
  • 2 large eggs Bind the ingredients together.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 0.5 cups buttermilk Introduces moisture and a slight tang.
  • 0.5 cups fresh strawberries, pureed Infuses a natural fruit flavor into the cake.
  • 0.5 cups white chocolate chips, melted Adds creamy sweetness to the batter.
Frosting
  • 2 cups powdered sugar For the frosting.
  • 2-3 tablespoons milk Adjusts the frosting’s consistency.
  • 1 teaspoon vanilla extract Enhances the flavor in the frosting.
Garnish
  • Fresh strawberries For garnish.
  • White chocolate shavings Elevates presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Incorporate the vanilla extract and pureed strawberries until fully combined.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
  7. Evenly divide the batter among the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack.
Frosting
  1. In a medium bowl, beat together the melted white chocolate and softened butter until smooth.
  2. Gradually add powdered sugar, alternating with milk, until desired consistency is reached.
  3. Mix in the vanilla extract.
Assembly
  1. Once the cupcakes are completely cool, frost them generously with the white chocolate frosting.
  2. Garnish with fresh strawberries and white chocolate shavings.

Notes

For an extra flavor boost, try adding a splash of lemon zest to the batter. You can also mix in chopped nuts or sprinkle crushed freeze-dried strawberries on top for texture.