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
Scale
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.
