Oh, get ready to fall in love with this White Chocolate Strawberry Cupcakes Recipe! These cupcakes are a delightful celebration of spring’s sweetest flavors, combining luscious white chocolate and juicy strawberries into a moist, fluffy treat topped with creamy frosting. Every bite offers a perfect balance of sweetness and a touch of tang, making them an irresistible showstopper for any gathering or a special personal treat. If you adore the idea of bright, fruity cupcakes bursting with soft white chocolate goodness, this recipe is exactly what you’ve been waiting for.
Ingredients You’ll Need
Simple yet essential, each ingredient in this White Chocolate Strawberry Cupcakes Recipe plays a vital role in crafting cupcakes that are wonderfully tender, flavorful, and visually appealing. From the all-purpose flour providing structure to the fresh strawberries adding bursts of natural sweetness, here’s what you’ll need:
- All-purpose flour (1 ¾ cups, 220g): The foundation for light and fluffy cupcakes with just the right crumb.
- Granulated sugar (½ cup, 100g): Adds sweetness and helps create a tender texture.
- Light brown sugar (¼ cup, 50g, packed): Offers a subtle caramel note that deepens the overall flavor.
- Unsalted butter (½ cup, 115g, melted and slightly cooled): Brings richness and moisture to the batter.
- Whole milk (½ cup, 120ml, room temperature): Keeps the cupcakes moist and soft.
- Sour cream (¼ cup, 60ml, room temperature): Adds tenderness and a faint tang that complements the strawberries perfectly.
- Eggs (2 large, room temperature): Provide structure and help bind the ingredients.
- Vanilla extract (2 teaspoons): Enhances the sweetness and rounds out the flavor.
- Baking powder (1 ½ teaspoons): Leavens the cupcakes for a light, airy texture.
- Baking soda (½ teaspoon): Works alongside baking powder to improve rise and browning.
- Salt (½ teaspoon): Balances the sweetness and intensifies flavors.
- White chocolate chips (¾ cup, 130g): Melt into pockets of creamy sweetness throughout the cupcakes.
- Fresh strawberries (1 cup, chopped, 150g): Adds juicy bursts of flavor and vivid color to each bite.
- For the frosting: Unsalted butter (1 cup, 230g, softened), powdered sugar (4 cups, 480g), heavy cream (¼ cup, 60ml), vanilla extract (2 teaspoons), and a pinch of salt for the perfect fluffy topping.
- Additional chopped strawberries and white chocolate chips for garnish: Because a little extra sparkle on top never hurts!
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). Line a muffin tin with cupcake liners to ensure your cupcakes bake evenly and come out easily. This first step sets the foundation for perfectly baked cupcakes without sticking or crumbling.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Combining these dry ingredients first allows you to distribute the leavening agents evenly for a consistent rise, and the salt enhances all the flavors waiting to shine.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the melted butter, whole milk, sour cream, eggs, and vanilla extract thoroughly until smooth. It’s important the wet ingredients are at room temperature to mix seamlessly, preventing a lumpy batter and ensuring even baking.
Step 4: Bring Wet and Dry Ingredients Together
Slowly add the wet mixture into the dry, stirring gently until just combined. Overmixing can develop gluten, making your cupcakes dense instead of the light, fluffy treats we’re after. Aim for a batter that looks slightly lumpy but with no large flour pockets.
Step 5: Fold in Chocolate Chips and Strawberries
Carefully fold in the white chocolate chips and chopped strawberries. This step requires a gentle touch to keep the fruit pieces intact while ensuring the chips are evenly distributed for sweet bursts in every bite.
Step 6: Bake to Perfection
Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before you move on to the frosting—patience here means frosting won’t melt and slide off.
Step 7: Make the Frosting
Beat the softened butter until creamy and pale. Gradually add the powdered sugar, alternating with heavy cream, until the frosting is silky smooth. Stir in vanilla extract and just a pinch of salt to cut through the sweetness and bring everything together beautifully. Beat until light and fluffy for that perfect frosting texture.
Step 8: Frost and Garnish
Spread or pipe the frosting generously over each cooled cupcake. Finish them off by sprinkling additional chopped strawberries and white chocolate chips on top. This not only looks stunning but adds a fresh, juicy finish that makes these cupcakes truly unforgettable.
How to Serve White Chocolate Strawberry Cupcakes Recipe
Garnishes
Fresh, finely chopped strawberries and white chocolate chips are classic garnishes that enhance the flavor and add a vibrant, tempting look. You can also dust a little powdered sugar or add edible flowers for an elegant touch if you’re feeling fancy.
Side Dishes
Pair these cupcakes with a light, refreshing beverage like iced tea, sparkling water with a splash of lemon, or even a cup of fragrant herbal tea. If you want to create a full dessert spread, serve with fresh fruit salad or a small bowl of whipped cream to elevate the indulgence.
Creative Ways to Present
Present these cupcakes on a tiered cake stand for a stunning display at parties. Try wrapping each cupcake in decorative cupcake wrappers or topping the frosting with a drizzle of white chocolate ganache for added glam. Mini fondant strawberries or edible glitter also work wonders for special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to two days. Keep them cool but not refrigerated unless your kitchen is very warm; refrigeration can dry them out.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to three months. For frosted cupcakes, freeze them uncovered on a tray first, then wrap individually once frozen to keep the frosting intact. Thaw overnight in the fridge before serving.
Reheating
To bring cupcakes back to their fresh-out-of-the-oven warmth, microwave for 10 to 15 seconds, but skip the frosting if you want it intact. For a soft bakery-like texture, warm them in the oven at 300°F (150°C) for about 5 minutes wrapped in foil.
FAQs
Can I use frozen strawberries instead of fresh ones in this White Chocolate Strawberry Cupcakes Recipe?
Fresh strawberries give the best texture and flavor, but if you only have frozen, thaw and drain them well before adding to the batter. Excess moisture can affect cupcake texture, so pat them dry gently.
What if I don’t have sour cream? Can I substitute it?
You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts. Both will provide the moisture and tanginess that sour cream adds to the cupcakes.
How do I prevent the white chocolate chips from sinking to the bottom?
Lightly dust the white chocolate chips in a bit of flour before folding them into the batter; this helps suspend them evenly throughout the cupcakes.
Can I make these cupcakes dairy-free?
Yes! Use dairy-free butter alternatives, a plant-based milk like almond or oat milk, and a dairy-free sour cream substitute. Choose dairy-free white chocolate chips to keep the flavors intact.
What’s the best way to pipe the frosting onto these cupcakes?
Use a large star tip for a classic swirl look or a round tip for a smooth dome. Chill the frosting slightly if too soft, then pipe from the outside edge inward in a circular motion for beautiful results.
Final Thoughts
If you’re looking for a cupcake that strikes the perfect balance between sweet, fresh, and super creamy, this White Chocolate Strawberry Cupcakes Recipe will quickly become your new favorite. It’s a crowd-pleaser that’s approachable for bakers of all levels and a wonderful way to celebrate the best flavors strawberries and white chocolate have to offer. Trust me, once you taste one, you’ll be planning your next batch in no time!
Print
White Chocolate Strawberry Cupcakes Recipe
- Total Time: 42 minutes
- Yield: 12 servings 1x
Description
Delight in these moist and fluffy White Chocolate Strawberry Cupcakes, featuring a tender crumb studded with fresh strawberries and creamy white chocolate chips. Topped with a luscious homemade buttercream frosting and garnished with extra strawberries and white chocolate for a perfect balance of sweetness and freshness.
Ingredients
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
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 and prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners, ensuring an even bake and easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt to combine all leavening agents and dry components evenly.
- Combine wet ingredients: In another bowl, mix the melted butter, whole milk, sour cream, eggs, and vanilla extract. Whisk these together until the mixture is smooth and uniform.
- Combine wet and dry: 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 fresh strawberries, distributing them evenly without breaking up the strawberries too much.
- Fill 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 in the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Mix in vanilla extract and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Frost and garnish: Spread or pipe the frosting onto the cooled cupcakes. Garnish with additional chopped strawberries and white chocolate chips to enhance flavor and appearance.
Notes
- Room temperature ingredients help achieve a smoother batter and better rise.
- Do not overmix the batter to prevent dense cupcakes.
- Fresh strawberries add moisture; ensure they are well drained and chopped evenly.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
