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
Scale
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
