Dreamy White Chocolate Strawberry Cupcakes Recipe

Sweet aromas of white chocolate strawberry cupcakes waft through my kitchen, promising pure delight.

Soft pink frosting peaks like delicate mountain tops tempt every dessert enthusiast.

Strawberries burst with vibrant color against creamy white chocolate backgrounds.

Delicate crumbs promise melt-in-your-mouth textures that dance across taste bupcakes.

Baking these treats feels like crafting edible art with simple ingredients.

Each cupcake carries memories of summer picnics and joyful celebrations.

Whip up this magical recipe and watch smiles bloom around your table.

White Chocolate Strawberry Cupcakes Guide

• Combine the richness of white chocolate with the freshness of strawberries for a mouthwatering taste experience that'll make your taste buds dance.
• Perfect for family gatherings, birthday parties, or a sweet weekend treat that will impress both kids and adults with its beautiful presentation and irresistible flavor combination.
• Easily personalize the cupcakes by adjusting toppings or adding extra strawberry pieces, making it a versatile dessert that adapts to your creative whims.

Ingredients for White Chocolate Strawberry Cupcakes

• All-Purpose Flour: The base that provides structure and texture to the cupcakes.
• Baking Powder, Baking Soda: Leavening agents that help the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcake batter.

• Butter: Adds richness and creates a smooth, tender crumb in the cupcakes.
• Sugar: Provides sweetness and helps to create a soft texture.
• Eggs: Bind the ingredients together and add moisture to the cupcakes.
• Vanilla Extract: Offers a classic, warm flavor that complements the white chocolate and strawberries.
• Milk: Adds moisture and helps to create a smooth batter consistency.

• White Chocolate: Melted chocolate that adds a creamy, sweet flavor to the cupcake batter.
• Fresh Strawberries: Chopped fruit that provides bursts of natural sweetness and fruity flavor.
• White Chocolate Frosting: A rich, creamy topping that complements the cupcake base.
• Chocolate Shavings, Extra Strawberries: Optional garnishes that add visual appeal and extra flavor.

How to Bake White Chocolate Strawberry Cupcakes

Step 1: Prepare Oven and Baking Setup

Crank up the oven to 350°F (175°C).

Line a muffin tin with adorable cupcake liners, creating the perfect cozy home for your delightful treats.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Ensure everything is perfectly combined with no lumpy surprises.

Step 3: Whip Up Butter and Sugar

Using an electric mixer, cream softened butter and sugar until the mixture becomes light, fluffy, and looks like clouds of deliciousness.

The texture should be smooth and pale.

Step 4: Incorporate Eggs and Flavor

Add eggs one at a time, mixing thoroughly after each addition.

Pour in vanilla extract and blend until the mixture becomes silky and consistent.

Step 5: Merge Wet and Dry Ingredients

Slowly introduce dry ingredients to the wet mixture, alternating with milk.

• Melted white chocolate
• Chopped fresh strawberries

Mix until just combined, avoiding overmixing to keep the batter tender.

Step 6: Bake to Perfection

Distribute batter evenly among cupcake liners.

Slide the tin into the preheated oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.

Step 7: Final Touches and Decoration

Allow cupcakes to cool completely on a wire rack.

Top with luscious white chocolate frosting.

Garnish with fresh strawberry slices or delicate white chocolate shavings for an extra touch of elegance.

Tips for White Chocolate Strawberry Cupcakes

• Choose ripe, vibrant strawberries with deep red color and no bruising for maximum flavor intensity in your cupcakes.
• Ensure butter, eggs, and milk are at room temperature to create a smoother, more evenly mixed batter that rises perfectly.
• Use a double boiler or microwave in short bursts, stirring frequently to prevent burning and maintain a silky smooth texture.
• Toss chopped strawberries in a light dusting of flour before adding to batter, which helps distribute them evenly throughout the cupcakes.
• Allow cupcakes to cool completely before frosting to prevent melting and ensure a clean, professional-looking decoration that holds its shape.

Storing and Reheating Strawberry Cupcakes

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Place parchment paper between layers to prevent frosting from sticking.
• Keep unfrosted cupcakes at room temperature in a sealed container for 1-2 days, away from direct sunlight and heat sources.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. For frozen cupcakes, let them thaw completely before gently reheating or enjoying at room temperature.

Pairing Suggestions for Strawberry Cupcakes

• Pair Decadent Dessert Wine: Select a sweet Moscato d'Asti from Italy, its light bubbles and fruity notes perfectly complement the white chocolate and strawberry flavors.
• Enhance Flavor Profile: Serve alongside fresh strawberry sorbet to intensify the fruit essence and provide a refreshing contrast to the rich cupcake.
• Create Textural Contrast: Add crispy almond biscotti on the side, offering a crunchy texture that balances the soft, creamy cupcake and provides a delightful palate cleanser.
• Elevate Beverage Experience: Brew a light chamomile tea with a touch of honey, its delicate floral notes will harmonize with the strawberry and white chocolate while cutting through the sweetness.

Variations for White Chocolate Strawberry Cupcakes

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture and binding.
• Vegan Alternative: Substitute butter with coconut oil, eggs with flax eggs, and milk with almond milk. Use dairy-free white chocolate for frosting and filling.
• Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia. Use fresh strawberries for natural sweetness and reduce overall sugar content in the recipe.
• Dairy-Free Adaptation: Use coconut cream instead of milk, plant-based butter substitute, and dairy-free white chocolate chips for a lactose-free version of the cupcakes.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Just make sure to thaw and drain them completely before adding to the batter to prevent excess moisture.

• How do I prevent my strawberries from sinking to the bottom of the cupcakes?

Toss the chopped strawberries in a little flour before folding them into the batter. This helps them stay suspended throughout the cupcake while baking.

• What type of white chocolate works best for this recipe?

Use high-quality white chocolate bars or baking chips with a good cocoa butter content. Avoid using white chocolate candy coating, as it won’t melt and incorporate as smoothly.

• Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to use a blend that includes xanthan gum for better texture.

Delicious White Chocolate Strawberry Cupcakes Recipe

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4.8 from 16 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Irresistible white chocolate strawberry cupcakes blend sweet romance with delicate summer flavors. Silky frosting and fresh strawberries create a perfect dessert that delights and satisfies you with each heavenly bite.

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Ingredients

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Cupcake Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Main Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3/4 cup fresh strawberries, chopped
• 1/2 cup white chocolate chips, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract

Frosting Ingredients:

• 1 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1/2 cup white chocolate chips, melted
• 1 teaspoon vanilla extract
• 2/3 tablespoons milk

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Instructions

1. Prepare the oven to 350F (175C) and arrange cupcake liners in a muffin tin, ensuring even spacing.
2. In a mixing bowl, thoroughly combine flour, baking powder, baking soda, and salt using a whisk to eliminate potential lumps.
3. Using an electric mixer, cream butter and sugar until the mixture becomes pale, fluffy, and significantly increased in volume.
4. Incorporate eggs individually into the butter mixture, mixing well after each addition, then blend in vanilla extract for enhanced flavor.
5. Gradually fold dry ingredients into the wet mixture, alternating with milk to maintain a smooth, consistent batter texture.
6. Gently fold melted white chocolate and finely chopped strawberries into the batter, distributing ingredients evenly without overmixing.
7. Carefully portion batter into prepared cupcake liners, filling each approximately two-thirds full to allow room for rising.
8. Bake for 18-20 minutes, rotating the pan midway through to ensure uniform cooking, and test doneness by inserting a toothpick that comes out clean.
9. Remove cupcakes from oven and allow them to cool completely on a wire rack to prevent soggy bottoms.
10. Decorate with white chocolate frosting, using a piping bag for elegant presentation, and optionally garnish with fresh strawberry slices or delicate chocolate shavings.

Notes

• Adjust the sweetness by selecting ripe, naturally sweet strawberries to balance the white chocolate’s richness.
• Prevent strawberry sinking by lightly coating chopped pieces in flour before folding into the batter, ensuring even distribution.
• Enhance moisture by using room temperature ingredients, which blend more smoothly and create a softer cupcake texture.
• For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend, maintaining the same measurement proportions.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg