These White Chocolate Strawberry Cupcakes are the perfect combination of creamy white chocolate, sweet strawberries, and soft, moist vanilla cake. Topped with a luscious white chocolate strawberry buttercream, these cupcakes are elegant, flavorful, and perfect for any special occasion. Whether you’re baking for a birthday, a bridal shower, or just treating yourself, these cupcakes will impress every time!
Ingredients (Makes 12 Cupcakes)
For the Cupcakes:
- All-purpose flour – 150g (1 ¼ cups)
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Unsalted butter – 115g (½ cup), softened
- Granulated sugar – 150g (¾ cup)
- Eggs – 2 large
- Vanilla extract – 1 tsp
- Whole milk – 120ml (½ cup)
- White chocolate – 100g (3.5 oz), melted
- Fresh strawberries – 75g (½ cup), finely chopped
For the White Chocolate Strawberry Buttercream:
- Unsalted butter – 115g (½ cup), softened
- Powdered sugar – 200g (1 ¾ cups)
- White chocolate – 100g (3.5 oz), melted and cooled
- Strawberry puree – 3 tbsp (blend fresh or frozen strawberries)
- Vanilla extract – ½ tsp
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 175°C (350°F).
- Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Cupcake Batter
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each. Stir in vanilla extract.
- Mix in the melted white chocolate until smooth.
- Alternately add the dry ingredients and milk, beginning and ending with flour.
- Gently fold in the chopped strawberries.
Step 3: Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Buttercream Frosting
- Beat butter until creamy and smooth.
- Add powdered sugar gradually, beating until fluffy.
- Mix in the melted white chocolate, then add the strawberry puree and vanilla extract.
- Beat until the frosting is light, smooth, and pipeable.
Step 5: Decorate & Serve
- Pipe the frosting onto cooled cupcakes using a piping bag and star tip.
- Garnish with fresh strawberry slices or white chocolate shavings.
- Enjoy immediately or store in an airtight container.
Nutritional Information (Per Cupcake)
- Calories: 320 kcal
- Carbohydrates: 42g
- Protein: 3g
- Fat: 16g
- Sugar: 32g
(Nutritional values are approximate.)
Baking Tips & Variations
???? Use Fresh or Frozen Strawberries – If using frozen, thaw and drain excess liquid.
???? Make Them Extra Chocolatey – Add white chocolate chips to the batter for extra richness.
???? Try a Strawberry Filling – Core the cupcakes and add strawberry jam for a surprise center.
???? Turn This Into a Cake – Double the recipe for an 8-inch layer cake!
Storage & Freezing
???? Storage: Store cupcakes in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days.
❄ Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
???? Reheating: Let chilled cupcakes sit at room temperature for 15 minutes before eating.
Why You’ll Love These Cupcakes
✅ Soft & Moist Texture – Light, fluffy, and buttery!
✅ Perfect Flavor Balance – White chocolate and strawberries complement each other beautifully.
✅ Easy to Make – Simple ingredients and a foolproof method.
✅ Great for Any Occasion – Birthdays, parties, or just because!
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