There’s something utterly enchanting about baking a batch of cupcakes that not only fills the kitchen with mouthwatering scents but also brings a smile to everyone’s face. Picture this: the sweet aroma of strawberries mingling with the creamy decadence of white chocolate wafting through your home, instantly lifting your spirits. That’s exactly what these White Chocolate Strawberry Cupcakes deliver—pure dessert bliss!
I stumbled upon this delightful recipe during one of my weekend baking adventures when I wanted to impress some friends without spending all day in the kitchen. These cupcakes are a stunning combination of light, fluffy cake and an irresistible, creamy frosting. Whether you’re hosting a backyard barbecue or simply craving a sweet treat to elevate your afternoon, you’ll find that these cupcakes are effortless yet elegant—perfect for any occasion.
Join me on this sweet journey as we create cupcakes that are not just a feast for the eyes but also a celebration of flavor, bringing joy to every bite!
Why are White Chocolate Strawberry Cupcakes a must-try?
Indulgent flavor: The luscious blend of rich white chocolate and fresh strawberries creates a flavor explosion that delights the senses.
Simple steps: With easy-to-follow directions, you won’t need to be a pastry chef to achieve bakery-quality treats at home.
Perfect for sharing: These cupcakes are a showstopper at any gathering, inviting smiles and compliments from friends and family.
Versatile base: Enjoy them as is or jazz them up with festive toppings, like fresh strawberries dipped in chocolate!
Quick bake time: Ready in just 20-22 minutes, you can satisfy your sweet cravings without spending hours in the kitchen.
White Chocolate Strawberry Cupcake Ingredients
Discover the delightful goodness that goes into these irresistible cupcakes!
For the Cupcake Batter
- Cake flour – 1 and 3/4 cups (207g) for a light and fluffy texture.
- Baking powder – 1 teaspoon to help your cupcakes rise beautifully.
- Baking soda – 1/4 teaspoon enhances the leavening for a tender crumb.
- Salt – 1/4 teaspoon to balance the sweetness of the cupcakes.
- Unsalted butter – 1/2 cup (8 Tbsp; 113g), softened to room temperature for easy mixing.
- Granulated sugar – 1 cup (200g) gives the cupcakes their sweetness and structure.
- Egg whites – 3 large, at room temperature for a lighter, airy texture.
- Sour cream or plain yogurt – 1/4 cup (60g), which adds moisture and richness.
- Vanilla extract – 1 and 1/2 teaspoons for that lovely aroma and flavor.
- Whole milk – 1/3 cup (80ml), at room temperature for smooth batter consistency.
- Reduced strawberry puree – 1/4 cup to infuse your cupcakes with delightful strawberry flavor.
- Freeze-dried strawberries – 1 cup (about 25g), add a crisp texture and burst of real strawberry taste.
For the Frosting
- Unsalted butter – 1 cup (16 Tbsp; 226g), softened to ensure a creamy, rich frosting.
- Confectioners’ sugar – 2 cups (240g), providing the right sweetness and smoothness.
- White chocolate – 6 ounces (170g), melted and slightly cooled for luxurious creaminess.
- Heavy cream, half-and-half, or milk – 1/4 cup (60ml), at room temperature to achieve perfect frosting consistency.
- Vanilla extract – 1 teaspoon enhances the overall flavor profile of the frosting.
- Salt – 1/8 teaspoon to complement the sweetness of the frosting.
- Optional: Fresh strawberries – for decorating, coated with 2 ounces of melted white chocolate for an extra indulgent touch.
These White Chocolate Strawberry Cupcakes will surely become a favorite in your baking repertoire! Enjoy crafting these delightful treats!
How to Make White Chocolate Strawberry Cupcakes
-
Prepare the Strawberry Puree: Start by making your reduced strawberry puree and let it cool completely. This fruity goodness is the secret to rich flavor in your cupcakes!
-
Preheat and Line: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and prepare a second pan for 2 or 3 liners—this recipe yields about 14–15 cupcakes.
-
Mix the Dry Ingredients: In a mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. This will ensure an even rise and perfect texture in your cupcakes!
-
Cream Butter and Sugar: In a stand mixer, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Remember to scrape down the sides and bottom of the bowl to incorporate all the ingredients.
-
Incorporate Egg Whites and Flavor: Beat in the egg whites on high speed until fully combined, approximately 2 minutes. Add in the sour cream and vanilla extract, mixing well and scraping as needed.
-
Combine Dry and Wet Ingredients: Switch the mixer to low speed and gradually add the dry mixture until just incorporated. Slowly pour in the milk, mixing until combined. Then, fold in the 1/4 cup of reduced strawberry puree until smooth.
-
Fill and Bake: Pour the batter into the lined cupcake cups, filling only about 2/3 full. Bake for 20–22 minutes, or until a toothpick inserted comes out clean. For mini cupcakes, reduce baking time to 11–13 minutes.
-
Cool Completely: Once baked, allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This ensures a perfect frosting application!
-
Melt White Chocolate: While your cupcakes cool, melt the white chocolate in a microwave-safe bowl, microwaving in 20-second increments until completely smooth. Let it cool at room temperature for 20 minutes.
-
Make the Frosting: Process the freeze-dried strawberries into a crumb. In a medium bowl, beat the softened butter on medium speed for 1 minute. Gradually add the confectioners’ sugar and strawberry powder, mixing until combined. Then add the cooled white chocolate and beat on medium speed for 2 minutes until creamy.
-
Finish the Frosting: Add in the cream, vanilla extract, and salt. Beat for an additional minute until well combined. Adjust with more cream to achieve your desired consistency.
-
Frost and Serve: Once your cupcakes are fully cooled, generously frost each one with the creamy white chocolate strawberry frosting. Enjoy the deliciousness!
Optional: Top with fresh strawberries coated in melted white chocolate for an extra indulgent treat.
Exact quantities are listed in the recipe card below.
How to Store and Freeze White Chocolate Strawberry Cupcakes
Room Temperature: Keep frosted cupcakes in an airtight container for up to 2 days. They are best enjoyed fresh!
Fridge: If you prefer them chilled, store the cupcakes in the fridge for up to 5 days. Just make sure to cover them well to avoid drying out.
Freezer: For longer storage, freeze unfrosted cupcakes in an airtight container for up to 3 months. Wrap them individually in plastic wrap to preserve freshness.
Reheating: Let frozen cupcakes thaw in the fridge overnight, then frost and enjoy! If they’re already frosted, simply let them come to room temperature before serving.
Make Ahead Options
These White Chocolate Strawberry Cupcakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing all your ingredients and storing it in the refrigerator. To maintain quality, remember to cover it tightly to prevent any drying. The reduced strawberry puree can also be made and refrigerated for up to 3 days ahead. Just before baking, fill your cupcake liners and pop them in the oven; they’ll come out just as delicious! For the frosting, prepare it a day in advance and keep it refrigerated as well—simply whip it again before frosting your cooled cupcakes. Enjoy the time-saving benefits and impress your friends and family with these delightful treats!
White Chocolate Strawberry Cupcake Variations
Feel free to explore your creativity and give these cupcakes your personal touch—there’s no limit to how you can make them your own!
- Gluten-Free: Swap out cake flour for a 1:1 gluten-free baking blend to keep the texture light and fluffy.
- Fruitful Surprise: Add a layer of fresh strawberry slices in the center of each cupcake for a delightful surprise!
- Chocolate Lovers: Incorporate mini chocolate chips into the batter for added richness, creating a deliciously indulgent treat.
- Nutty Twist: Fold in finely chopped almonds or walnuts into the batter for a crunchy texture that complements the softness of the cupcakes.
- Vanilla Cream Cheese Frosting: Replace the white chocolate with cream cheese for a tangy twist that perfectly balances the sweetness.
- Dairy-Free: Substitute the butter and milk with plant-based versions like coconut oil and almond milk for a dairy-free delight.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the batter for a warm flavor twist that enhances the strawberry essence.
- Stir in Citrus: A teaspoon of lemon or orange zest in the batter brings a refreshing brightness and elevates the overall flavor.
With these variations, your White Chocolate Strawberry Cupcakes will not only be unique to your taste but also the perfect treat for any occasion!
What to Serve with White Chocolate Strawberry Cupcakes?
There’s something truly special about creating a delightful spread to accompany these sweet, creamy cupcakes that evoke smiles at any gathering.
-
Sparkling Lemonade: The zesty, refreshing taste of sparkling lemonade cuts through the sweetness of the cupcakes, enhancing every bite with a bright, citrusy twist. Perfect for a sunny day!
-
Berry Salad: A vibrant medley of fresh berries brings a burst of natural sweetness and a contrasting texture, elevating the fruity notes of your cupcakes. Toss in a drizzle of honey for extra indulgence!
-
Vanilla Ice Cream: Imagine a scoop of creamy vanilla ice cream melting ever so slightly into the cupcake frosting—a match made in dessert heaven that adds an exquisite creaminess.
-
Chocolate-Covered Strawberries: Indulge even further by pairing your cupcakes with chocolate-covered strawberries. This combo is not just a refreshing treat but also enhances the delightful berry flavors.
-
Mint Iced Tea: The cool, minty aroma from a chilled glass of iced tea balances the sweetness of the cupcakes while complementing the strawberry notes.
-
Whipped Cream: A dollop of freshly whipped cream next to your cupcake can add an airy, tactile contrast that underscores the luscious white chocolate frosting, making each bite unforgettable.
-
Fresh Fruit Platter: A platter of assorted fresh fruits provides a clean, light contrast that harmonizes beautifully with the richness of the cupcakes, pleasing to both the eye and palate.
Serving these White Chocolate Strawberry Cupcakes with any of these delightful options will turn your dessert into a memorable experience that guests will adore!
Tips for the Best White Chocolate Strawberry Cupcakes
-
Don’t Overmix: Mixing too vigorously after adding the dry ingredients can lead to tough cupcakes. Mix gently until just combined for that perfect fluffy texture.
-
Room Temperature Ingredients: Ensure your butter, milk, and eggs are at room temperature before starting. This ensures even mixing and better rise in your white chocolate strawberry cupcakes.
-
Check Doneness: Always use a toothpick to check for doneness—if it comes out clean, your cupcakes are ready! Avoid overbaking to keep them moist and tender.
-
Cooling Time: Allow your cupcakes to cool completely before frosting. This prevents melting and ensures a beautifully layered frosting finish.
-
Adjust Frosting Consistency: If your frosting is too thick, add more cream gradually to reach the perfect spreadable consistency for your cupcakes!
White Chocolate Strawberry Cupcakes Recipe FAQs
What kind of strawberries should I use for the reduced strawberry puree?
When making the reduced strawberry puree, I recommend using ripe, fragrant strawberries without any dark spots. Look for vibrant red berries that feel firm and are free from blemishes since these will give you the best flavor!
How should I store leftover cupcakes?
Once you’ve frosted your cupcakes, store them in an airtight container at room temperature for up to 2 days. If you prefer chilled cupcakes, transfer them to the fridge where they can last for up to 5 days. Just remember to cover them well to prevent them from drying out!
Can I freeze the White Chocolate Strawberry Cupcakes?
Absolutely! For freezing, I suggest wrapping each unfrosted cupcake individually in plastic wrap to maintain their moisture. They can be kept in an airtight container for up to 3 months. When you’re ready to enjoy them, let them thaw overnight in the fridge and frost before serving.
What should I do if my frosting is too thick?
If your frosting is too thick for spreading, don’t worry! Gradually add a tablespoon of cream or milk at room temperature, mixing until you achieve the desired consistency. This little adjustment can make all the difference for a beautifully smooth finish.
Can I replace the egg whites with something else?
Yes! If you’re looking for a substitute, you can use aquafaba (the liquid from canned chickpeas) as a vegan option. Use 3 tablespoons of aquafaba to replace one egg white. Just whip it until frothy before adding it to the mixture for a similar airy texture.
Are these cupcakes suitable for kids or those with allergies?
Certainly! However, keep in mind that these cupcakes contain dairy and egg products. If you’re accommodating allergy concerns, consider using dairy-free butter, a milk alternative, and egg substitutes as mentioned earlier! Always check labels to ensure the ingredients meet dietary needs.
Deliciously Decadent White Chocolate Strawberry Cupcakes
Ingredients
Equipment
Method
- Prepare the reduced strawberry puree and let it cool completely.
- Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a stand mixer, beat the softened butter and granulated sugar until smooth and creamy.
- Beat in the egg whites, sour cream, and vanilla extract until fully combined.
- Gradually add the dry mixture, then fold in the milk and reduced strawberry puree until smooth.
- Pour the batter into the lined cupcake cups, filling about 2/3 full, and bake for 20–22 minutes.
- Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate in a microwave-safe bowl until smooth and let cool at room temperature.
- In a medium bowl, beat the softened butter and gradually add confectioners' sugar and strawberry powder until combined.
- Add the cooled white chocolate and beat until creamy, then mix in cream, vanilla extract, and salt.
- Frost each cooled cupcake generously with the white chocolate strawberry frosting.