If you are craving a sweet treat that feels like a hug in cupcake form, this White Chocolate Strawberry Cupcakes Recipe will become your new best friend in the kitchen. Imagine tender, moist cupcakes bursting with fresh strawberries and pockets of creamy white chocolate, all topped with a luscious buttercream that’s perfectly balanced and oh-so-fluffy. These cupcakes are bright, tender, and lightly sweetened, making them an irresistible way to celebrate any day or impress loved ones effortlessly. Trust me, once you try this White Chocolate Strawberry Cupcakes Recipe, you’ll want to bake them again and again!
Ingredients You’ll Need
These ingredients are delightfully simple but each plays an essential role in crafting this show-stopping dessert. From the melt-in-your-mouth white chocolate chips to the fresh strawberries that add juiciness and color, every element works in harmony to create magic.
- All-purpose flour: The foundation of the cupcakes, giving just the right structure and tenderness.
- Granulated sugar: Adds sweetness and helps create a light crumb.
- Light brown sugar: Contributes moisture and a subtle caramel note for depth.
- Unsalted butter: Melted and cooled for richness without overpowering other flavors.
- Whole milk: Keeps the batter moist and tender with the perfect consistency.
- Sour cream: Adds a slight tang and extra moisture, enhancing the cupcake’s softness.
- Eggs: Act as a natural binder and provide structure.
- Vanilla extract: Elevates the overall flavor with a warm, mellow sweetness.
- Baking powder and baking soda: The duo that ensures your cupcakes rise light and fluffy.
- Salt: Balances the sweetness and enhances all flavors.
- White chocolate chips: Melt into pockets of creamy sweetness throughout the cupcakes.
- Chopped fresh strawberries: Freshness and fruity tartness, the star partners to the white chocolate.
- For the frosting: Unsalted butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt craft the smooth, luscious topping.
- Additional chopped strawberries and white chocolate chips: For garnishing that adds a beautiful finishing touch and texture variety.
How to Make White Chocolate Strawberry Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This early step ensures your oven is perfectly heated so your cupcakes will rise and bake evenly for that flawless texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Combining these dry ingredients evenly allows your batter to have the right rise and sweetness in every bite.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the melted butter, whole milk, sour cream, eggs, and vanilla extract until smooth. This mixture brings moisture and richness, making every cupcake tender and flavorful.
Step 4: Merge Wet and Dry Ingredients
Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Overmixing at this stage can make cupcakes dense, so a gentle touch keeps them light and airy.
Step 5: Fold in the White Chocolate Chips and Strawberries
Here’s the moment your cupcake batter starts to shine. Gently fold in the white chocolate chips and chopped fresh strawberries, distributing these delightful bursts of flavor evenly without crushing the fruit.
Step 6: Fill the Liners and Bake
Divide the batter evenly into your cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cupcakes to cool completely on a wire rack—this step is key before frosting to prevent melting.
Step 7: Prepare the Frosting
Beat the softened unsalted butter until creamy. Gradually add powdered sugar, alternating with heavy cream, then mix in vanilla extract and a pinch of salt. Beat the frosting until it’s light, fluffy, and spreadable, the perfect partner to your cupcakes.
Step 8: Frost and Garnish
Once your cupcakes have cooled, frost them generously. Sprinkle additional chopped strawberries and white chocolate chips on top for an eye-catching and delicious finishing touch that invites you to dive right in.
How to Serve White Chocolate Strawberry Cupcakes Recipe
Garnishes
After frosting, adding a few extra fresh strawberries and white chocolate chips is both beautiful and tasty. You can also dust a little powdered sugar or drizzle melted white chocolate for an extra-special look that tempts the eyes as much as the taste buds.
Side Dishes
These cupcakes are sweet enough to stand on their own but also pair wonderfully with a fresh fruit salad for a vibrant contrast or a cup of herbal tea or a light coffee to balance the creaminess and sweetness.
Creative Ways to Present
For gatherings, arrange the cupcakes on a tiered stand or individual plates with fresh strawberry halves fanned out beside each cupcake. For a fun twist, try mini cupcake wrappers in pretty colors or edible flower petals to elevate the presentation even more.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is best but bring them to room temperature before serving to enjoy that soft, moist texture.
Freezing
You can freeze unfrosted cupcakes in a sealed container or freezer bag for up to three months. Thaw them overnight at room temperature before frosting. Frosted cupcakes freeze well too, but it’s best to freeze them individually wrapped to prevent damage.
Reheating
To refresh frozen or refrigerated cupcakes, warm them gently in the microwave for 10-15 seconds. This lightly warms the white chocolate bits inside and softens the cake, bringing back that freshly-baked feel.
FAQs
Can I use frozen strawberries instead of fresh in this White Chocolate Strawberry Cupcakes Recipe?
It’s best to use fresh strawberries because frozen ones release extra moisture, which can alter the batter’s consistency and cupcake texture. If you must use frozen, thaw and drain them well before folding in.
What if I don’t have sour cream? Can I substitute it?
You can substitute sour cream with the same amount of Greek yogurt or buttermilk. These alternatives provide the acidity and moisture that keep the cupcakes tender and slightly tangy.
Is it necessary to melt the butter for the batter?
Melting the butter helps it blend smoothly with the wet ingredients, creating a moist and tender crumb. Using softened butter instead may work but the texture could be slightly denser.
Can I make this recipe dairy-free or vegan?
Absolutely! Substitute the butter with a plant-based margarine, use dairy-free milk such as almond or oat milk, and replace eggs with flax eggs or other vegan egg alternatives. Just keep in mind the white chocolate chips should be vegan-friendly as well.
How long do these cupcakes stay fresh once frosted?
Frosted cupcakes are best enjoyed within 2-3 days if kept covered at room temperature or refrigerated. The frosting stays creamy and the cupcakes remain moist during that time.
Final Thoughts
There’s something truly special about baking a batch of these White Chocolate Strawberry Cupcakes Recipe treats—they’re a little bit elegant, a little bit nostalgic, and entirely irresistible. Whether it’s for a celebration or just a sweet pick-me-up, these cupcakes bring joy with every bite. I can’t wait for you to try this recipe and make it your own new favorite dessert delight!
Print
White Chocolate Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and tender White Chocolate Strawberry Cupcakes, featuring a perfect balance of sweet white chocolate chips and fresh strawberry pieces baked into every bite. Finished with a creamy vanilla buttercream frosting and garnished with extra strawberries and white chocolate, these cupcakes make a wonderful treat for any occasion.
Ingredients
For the Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ½ cup (120ml) whole milk, at room temperature
- ¼ cup (60ml) sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (130g) white chocolate chips
- 1 cup (150g) chopped fresh strawberries
For the Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ¼ cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
- Additional chopped strawberries and white chocolate chips for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, combine the melted butter, whole milk, sour cream, eggs, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing to keep the cupcakes tender.
- Fold in add-ins: Gently fold in the white chocolate chips and chopped strawberries to distribute them evenly throughout the batter.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- Prepare the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, alternating with the heavy cream. Mix in the vanilla extract and pinch of salt. Beat until the frosting is light and fluffy.
- Frost and garnish: Frost the cooled cupcakes with the prepared vanilla buttercream. Garnish with additional chopped strawberries and white chocolate chips for an attractive finish.
Notes
- Be careful not to overmix the batter to prevent dense cupcakes.
- Use room temperature ingredients to ensure even mixing and a tender crumb.
- Fresh strawberries add moisture and sweetness, avoid using overly ripe or watery berries.
- Store cupcakes in an airtight container in the refrigerator if not consumed within a day.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
