White Chocolate Strawberry Cupcakes

Indulge in the perfect marriage of creamy white chocolate and luscious strawberries with these delectable White Chocolate Strawberry Cupcakes. Baked to perfection, these cupcakes are a delightful treat that will bring joy to any dessert lover’s heart. Whether you’re celebrating a special occasion or simply satisfying your sweet cravings, these cupcakes are sure to impress with their irresistible flavor and heavenly texture.

Ingredients: For the Cupcakes:

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup chopped fresh strawberries

For the White Chocolate Ganache:

  • 8 ounces white chocolate, chopped
  • 1/2 cup heavy cream

For the Strawberry Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup chopped fresh strawberries
  • 1 teaspoon vanilla extract


  1. Preparation:
    • Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Prepare the Cupcake Batter:
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
    • Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
    • Gently fold in the chopped strawberries until evenly distributed throughout the batter.
  3. Bake the Cupcakes:
    • Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and allow the cupcakes to cool completely on a wire rack.
  4. Prepare the White Chocolate Ganache:
    • Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
    • Place the chopped white chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
    • Allow the ganache to cool slightly before using.
  5. Make the Strawberry Buttercream Frosting:
    • In a blender or food processor, puree the chopped strawberries until smooth.
    • In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth and fluffy.
    • Mix in the strawberry puree and vanilla extract until well combined.
  6. Assemble the Cupcakes:
    • Once the cupcakes are cooled, spoon or pipe the white chocolate ganache onto the tops of each cupcake.
    • Next, pipe or spread the strawberry buttercream frosting over the ganache.
    • Garnish each cupcake with a slice of fresh strawberry for a decorative touch.
  7. Serve and Enjoy:
    • Serve these delightful White Chocolate Strawberry Cupcakes immediately and watch as they disappear within moments! Perfect for any occasion or as a sweet treat to brighten your day.
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Conclusion: With their irresistible combination of creamy white chocolate, juicy strawberries, and fluffy cake, these White Chocolate Strawberry Cupcakes are a true delight for the senses. Whether you’re a baking enthusiast or simply looking to satisfy your sweet tooth, these cupcakes are sure to become a favorite in your recipe collection. Enjoy the indulgent flavors and share the joy with friends and family!

Serving and Storage Tips:

  1. Serving Suggestions:
  • Serve these White Chocolate Strawberry Cupcakes at room temperature for the best flavor and texture.
  • Pair with a cup of hot coffee or a glass of cold milk to enhance the indulgent experience.
  • For special occasions, arrange cupcakes on a decorative serving platter and garnish with fresh strawberries for an elegant touch.
  1. Storage Instructions:
  • Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days.
  • To prolong freshness, store cupcakes in the refrigerator for up to 5-7 days. Place them in a single layer to prevent the frosting from getting smudged.
  • If storing frosted cupcakes, cover them loosely with plastic wrap or aluminum foil to protect the frosting from drying out.
  1. Freezing Tips:
  • If you need to store cupcakes for longer periods, consider freezing them. Place unfrosted cupcakes in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or airtight container.
  • To thaw frozen cupcakes, place them in the refrigerator overnight. Allow them to come to room temperature before serving.
  1. Refreshing Stale Cupcakes:
  • If cupcakes become slightly dry or stale, revive them by lightly brushing the tops with a simple syrup made from equal parts sugar and water. This will add moisture and freshness to the cupcakes.
  1. Customization Ideas:
  • Experiment with different frosting flavors by incorporating other fruits such as raspberries or blueberries for a twist on the classic recipe.
  • Add a sprinkle of white chocolate shavings or edible glitter on top of the frosting for a decorative finish.
  • Consider filling the cupcakes with a dollop of strawberry jam or white chocolate ganache for an extra burst of flavor.
See also  Fresh Strawberry Pie

By following these serving and storage tips, you can ensure that your White Chocolate Strawberry Cupcakes remain fresh and delicious, whether enjoyed as a delightful dessert or shared with loved ones on special occasions.

Frequently Asked Questions (FAQs):

  1. Can I use frozen strawberries instead of fresh ones for the cupcakes?
  • Yes, you can use frozen strawberries in this recipe. Thaw them before chopping, and be sure to drain any excess liquid to prevent the cupcakes from becoming too moist. However, fresh strawberries will yield the best flavor and texture.
  1. How can I prevent the cupcakes from becoming soggy if I add chopped strawberries to the batter?
  • To prevent the cupcakes from becoming soggy, make sure to gently fold the chopped strawberries into the batter until just combined. Avoid overmixing, as this can release excess moisture from the strawberries and affect the texture of the cupcakes.
  1. Can I make the cupcakes and frosting ahead of time and assemble them later?
  • Yes, you can make the cupcakes and frosting ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature for up to 2-3 days, or freeze them for longer storage. Similarly, prepare the frosting and store it in the refrigerator in an airtight container. When ready to serve, allow the cupcakes to come to room temperature and then frost them.
  1. How can I achieve a smooth and creamy texture for the strawberry buttercream frosting?
  • To achieve a smooth and creamy texture for the frosting, make sure the butter is softened to room temperature before beating. Gradually add the powdered sugar while beating the butter, and scrape down the sides of the bowl as needed to ensure even mixing. For the strawberry puree, make sure it is smooth and free of lumps before adding it to the frosting, and adjust the consistency with additional powdered sugar or a splash of milk if needed.

These FAQs aim to address common questions and concerns regarding the ingredients, preparation, and storage of White Chocolate Strawberry Cupcakes, helping you achieve perfect results every time you bake this delightful treat.

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