Sweet White Chocolate Strawberry Cupcakes Recipe: A Dreamy Treat

Sweet dreams come alive when white chocolate strawberry cupcakes dance across your kitchen counter.

Delicate strawberry notes weave through rich, creamy frosting that promises pure indulgence.

Soft, tender crumb meets luscious chocolate in a magical dessert experience.

Passionate bakers understand how simple ingredients can create extraordinary moments of joy.

Each bite whispers elegance and comfort, blending classic flavors with modern flair.

chocolate and fruit lovers will absolutely adore this irresistible treat that feels like a warm hug.

You cannot resist diving into this delightful cupcake adventure.

Storage Tips for White Chocolate Strawberry Cupcakes

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Cover carefully to prevent frosting from getting smudged or damaged.
• Wrap plain 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 frosting.
• Place cupcakes in a single layer in a freezer-safe container with a tight lid. Freeze for up to 1 month. Defrost in the refrigerator overnight, then let sit at room temperature for 30 minutes before serving.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely to prevent excess moisture in the cupcakes.

• Is white chocolate necessary for this recipe?

White chocolate adds richness and flavor, but you can substitute with vanilla or use less if you prefer a milder taste.

• How do I prevent strawberries from sinking in the batter?

Toss chopped strawberries in a little flour before folding into the batter to help them stay suspended while baking.

• Can I make these cupcakes gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend that has a 1:1 baking ratio for best results.

White Chocolate Strawberry Cupcakes: Sweet and Elegant

• Craft Sweet Delights: Perfectly balance white chocolate and strawberry for a luxurious flavor combination that delights taste buds.
• Beginner-Friendly Baking: Simple step-by-step instructions make this recipe accessible for home bakers of all skill levels, ensuring success even for novice dessert makers.
• Versatile Crowd-Pleaser: Great for celebrations like birthdays, bridal showers, or weekend gatherings where everyone craves a beautiful, delicious treat that looks impressive and tastes amazing.
• Quick Weekend Treat: Minimal preparation and straightforward ingredients mean you can whip up these stunning cupcakes in under an hour, perfect for spontaneous baking adventures.

Ingredients for White Chocolate Strawberry Cupcakes

• All-Purpose Flour: A fundamental base that provides structure to the cupcake's tender crumb.
• Baking Powder: A leavening agent that helps the cupcakes rise and become light and fluffy.
• Salt: A flavor enhancer that balances the sweetness of the cupcakes.

• Butter: Adds richness and creates a smooth, creamy texture in the cupcake batter.
• Sugar: Provides sweetness and helps to create a soft, moist cake.
• Eggs: Bind the ingredients together and contribute to the cupcake's structure.
• Vanilla Extract: Offers a warm, aromatic flavor that complements the white chocolate and strawberries.
• Milk: Adds moisture and helps to create a smooth, consistent batter.

• White Chocolate: Brings a creamy, sweet flavor and adds richness to both the cupcake and frosting.
• Fresh Strawberries: Provide a burst of fruity flavor and natural sweetness to the cupcakes.
• Powdered Sugar: Creates a smooth, sweet frosting with a perfect spreading consistency.
• Heavy Cream: Helps to adjust the frosting's texture and adds a luxurious creaminess.

How to Make White Chocolate Strawberry Cupcakes

Step 1: Warm Up the Oven

Crank the oven to 350F and line a cupcake pan with 12-14 pretty paper liners.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt until well combined.

Step 3: Cream Butter and Sugar

Use an electric mixer to cream butter and sugar until the mixture becomes light, fluffy, and pale.

Add eggs and vanilla extract, beating until smooth.

Step 4: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with milk.

Mix until the batter becomes silky and smooth.

Step 5: Fold in Decadent Additions

• Melted white chocolate
• Chopped fresh strawberries

Ensure ingredients are evenly distributed throughout the batter.

Step 6: Bake the Cupcakes

Fill cupcake liners about 3/4 full with batter.

Bake for 18-20 minutes until a toothpick inserted comes out clean.

Allow cupcakes to cool completely.

Step 7: Whip Up the Frosting

Beat butter until creamy and smooth.

• Powdered sugar
• Vanilla extract
• Melted white chocolate

Step 8: Perfect the Frosting Consistency

If needed, adjust frosting thickness by adding heavy cream, creating a spreadable texture.

Step 9: Decorate and Serve

Frost the cooled cupcakes generously.

Top with fresh strawberry slices for an extra beautiful touch.

Pro Tips for White Chocolate Strawberry Cupcakes

• Toss chopped strawberries in a little flour before folding into batter to stop them from dropping to the bottom of the cupcakes.
• Use low heat or double boiler method when melting white chocolate to avoid burning and ensure smooth incorporation.
• Don't overmix the batter – stir just until ingredients are combined to keep cupcakes light and tender.
• Add heavy cream gradually to frosting, checking thickness to create smooth, spreadable texture that pipes beautifully.
• Use fresh, ripe strawberries and high-quality white chocolate for maximum taste and richness in your cupcakes.

Variations on White Chocolate Strawberry Cupcakes

• Gluten-Free Delight: Replace wheat flour with almond or gluten-free flour blend, maintaining the same measurements for a celiac-friendly treat.
• Vegan Version: Substitute butter with coconut oil, eggs with flax eggs, milk with almond milk, and white chocolate with dairy-free white chocolate chips.
• Low-Sugar Option: Use monk fruit sweetener instead of sugar, and reduce the amount of white chocolate in both cake and frosting for a lighter dessert.
• Dairy-Free Alternative: Swap butter and milk with coconut-based products, use coconut cream in frosting, and select dairy-free white chocolate for a lactose-intolerant friendly cupcake.

Serving Suggestions for White Chocolate Strawberry Cupcakes

• Sweet Tea Party Pairing: Serve these delightful cupcakes alongside a chilled raspberry or strawberry-infused tea for a refreshing summer afternoon gathering.
• Romantic Dessert Platter: Create an elegant dessert board with these cupcakes, adding fresh strawberry slices, white chocolate shavings, and edible rose petals for a sophisticated presentation.
• Bridal Shower Centerpiece: Arrange cupcakes on a tiered stand with coordinating white and pink decorations, perfect for wedding-related celebrations or bridal events.
• Date Night Dessert: Present the cupcakes on individual small plates with a drizzle of strawberry coulis and a small scoop of vanilla bean ice cream for an intimate, romantic touch.

White Chocolate Strawberry Cupcakes Recipe

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4.6 from 8 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Delectable white chocolate strawberry cupcakes combine rich flavors from classic French baking techniques. Sweet strawberry frosting and delicate white chocolate cake create an irresistible dessert you’ll crave again and again.

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Ingredients

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Primary Ingredients:

• 1.5 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 large eggs
• 0.5 cup unsalted butter, softened
• 0.5 cup white chocolate, melted

Liquid Ingredients:

• 0.5 cup whole milk
• 1 teaspoon vanilla extract

Flavor and Seasoning Ingredients:

• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 0.5 cup fresh strawberries, finely chopped

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Instructions

1. Prepare the oven at 350°F and arrange cupcake liners in a standard muffin tin.
2. Combine dry ingredients – flour, baking powder, and salt – in a mixing bowl, whisking thoroughly.
3. Using an electric mixer, cream butter and sugar until achieving a light, airy texture, then incorporate eggs and vanilla extract.
4. Alternately add the flour mixture and milk to the butter blend, mixing until achieving a smooth, homogeneous batter.
5. Gently fold melted white chocolate and finely chopped strawberries into the cupcake mixture.
6. Distribute batter evenly, filling each liner approximately 3/4 full, ensuring consistent volume.
7. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely on a wire rack before frosting.
9. Prepare frosting by beating butter until creamy and smooth.
10. Gradually incorporate powdered sugar, vanilla extract, and melted white chocolate into the butter base.
11. Adjust frosting consistency by adding heavy cream, creating a spreadable texture.
12. Pipe or spread frosting generously over cooled cupcakes.
13. Optional: Decorate with fresh strawberry slices or whole berries for an elegant finish.

Notes

• Ensure butter and eggs are at room temperature for smoother batter mixing and better texture.
• Dice strawberries small to prevent sinking and distribute evenly throughout cupcakes.
• For gluten-free version, swap all-purpose flour with a reliable gluten-free blend and add xanthan gum for structure.
• Reduce sugar slightly and use fresh, ripe strawberries for a more balanced sweetness and natural fruit flavor.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 224 kcal
• Sugar: 16 g
• Sodium: 115 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg