White Chocolate Strawberry Cupcakes are the perfect treat for anyone craving a sweet, fruity dessert with a rich and creamy twist. These cupcakes combine the smooth flavor of white chocolate with fresh, juicy strawberries, making them an irresistible addition to any celebration. Whether you’re preparing for a special occasion or simply want a treat to enjoy with loved ones, these cupcakes are sure to impress with their tender texture and beautiful presentation.
Why You Will Love Making This Recipe
These White Chocolate Strawberry Cupcakes are a true crowd-pleaser. The light, fluffy cupcake base offers a subtle sweetness that pairs perfectly with the richness of white chocolate. When combined with the tangy and fresh flavor of strawberries, each bite is a burst of joy. The white chocolate chips add extra creamy goodness, while the buttercream frosting brings everything together with its velvety texture.
What makes this recipe even more appealing is how simple it is to prepare. You don’t need any special baking skills to make these cupcakes—they come together quickly and easily. Plus, you can customize the frosting by adding extra strawberry puree or white chocolate shavings to elevate the flavor. These cupcakes are also visually stunning, making them perfect for birthday parties, showers, or any event where you want to impress your guests.
The combination of flavors and textures in these cupcakes creates an unforgettable dessert experience that everyone will love.
Ingredients
- All-purpose flour
- Baking powder
- Butter
- Sugar
- Eggs
- Vanilla extract
- White chocolate chips
- Fresh strawberries
- Milk
- Heavy cream
- Powdered sugar
Equipment Used
- Mixing bowls
- Muffin tin
- Cupcake liners
- Electric mixer
- Piping bag (optional)
Directions & Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Cream together the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- In a separate bowl, mix the dry ingredients (flour and baking powder). Gradually add them to the wet mixture, alternating with milk.
- Fold in the white chocolate chips and diced fresh strawberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
- Whip heavy cream with powdered sugar until stiff peaks form, then frost the cooled cupcakes.
Nutritional Information
Each cupcake contains roughly:
- Calories: 300
- Fat: 18g
- Carbs: 35g
- Protein: 2g
- Sugar: 28g
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Vegan Version: Substitute dairy products with plant-based alternatives like coconut cream and almond milk.
- Chocolate Version: Add a touch of cocoa powder to the batter for a chocolatey twist.
- Frozen Cupcakes: Freeze these cupcakes for a cool treat on a hot day, or enjoy them as a make-ahead dessert.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, frozen strawberries work well—just make sure to thaw and drain them before adding them to the batter.
How do I store leftovers?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I use other berries?
Yes! These cupcakes are also great with raspberries, blueberries, or blackberries for a different fruity twist.
Pro Tips by Lyndy
- Don’t Overmix the Batter: Gently fold the ingredients to keep your cupcakes light and airy.
- Chill the Frosting: If your frosting is too runny, chill it in the fridge for 15 minutes before piping it onto the cupcakes.
- Extra Strawberry Flavor: For an intense strawberry flavor, mix a bit of strawberry puree into the frosting.
Serving Suggestions
Serve these cupcakes as a stand-alone dessert or pair them with a cup of coffee or tea for a delightful afternoon treat. They also go wonderfully with a fruit salad or a light yogurt parfait for a refreshing pairing.
White Chocolate Strawberry Cupcakes: A Sweet Symphony of Flavors
White Chocolate Strawberry Cupcakes are the perfect treat for anyone craving a sweet, fruity dessert with a rich and creamy twist.
- Mixing bowls
- Muffin tin
- Cupcake liners
- Electric mixer
- Piping bag (optional)
- All-purpose flour
- Baking powder
- Butter
- Sugar
- Eggs
- Vanilla extract
- White chocolate chips
- Fresh strawberries
- Milk
- Heavy cream
- Powdered sugar
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Cream together the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- In a separate bowl, mix the dry ingredients (flour and baking powder). Gradually add them to the wet mixture, alternating with milk.
- Fold in the white chocolate chips and diced fresh strawberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
- Whip heavy cream with powdered sugar until stiff peaks form, then frost the cooled cupcakes.
Don’t Overmix the Batter: Gently fold the ingredients to keep your cupcakes light and airy.
Chill the Frosting: If your frosting is too runny, chill it in the fridge for 15 minutes before piping it onto the cupcakes.
Extra Strawberry Flavor: For an intense strawberry flavor, mix a bit of strawberry puree into the frosting.
