If you’re craving a delightful treat that’s as charming to look at as it is to eat, then this White Chocolate Strawberry Cupcakes Recipe is exactly what you need. Picture soft, fluffy cupcakes bursting with fresh strawberries and pockets of melted white chocolate, topped with a luxuriously creamy vanilla frosting. Every bite offers the perfect balance of sweet and fruity notes, making these cupcakes an irresistible crowd-pleaser. Whether it’s a special occasion or just a cozy day at home, these cupcakes never fail to brighten the moment and bring a smile to everyone around.
Ingredients You’ll Need
The beauty of this White Chocolate Strawberry Cupcakes Recipe lies in its simple yet essential ingredients. Each component plays a crucial role, from the flour providing structure, to the fresh strawberries adding a juicy pop of natural sweetness, and the white chocolate chips introducing that melt-in-your-mouth creaminess.
- All-purpose flour (1 ¾ cups / 220g): The foundation that gives the cupcakes their soft and tender crumb.
- Granulated sugar (½ cup / 100g): Adds sweetness and helps with cupcake rise and texture.
- Light brown sugar (¼ cup / 50g): Brings a subtle caramel note for depth and moisture.
- Unsalted butter, melted and slightly cooled (½ cup / 115g): Ensures a rich, moist texture with a silky crumb.
- Whole milk, at room temperature (½ cup / 120ml): Keeps the batter smooth and tender.
- Sour cream, at room temperature (¼ cup / 60ml): Adds lovely tang and extra moisture.
- Large eggs (2): Provide structure and richness to the cupcakes.
- Vanilla extract (2 teaspoons): Enhances flavors with its warm, sweet aroma.
- Baking powder (1 ½ teaspoons): Helps the cupcakes rise beautifully.
- Baking soda (½ teaspoon): Works alongside baking powder for perfect lift.
- Salt (½ teaspoon): Balances sweetness and deepens overall flavor.
- White chocolate chips (¾ cup / 130g): Melt into pockets of creamy sweetness inside the cupcakes.
- Chopped fresh strawberries (1 cup / 150g): Offer bursts of juicy freshness in every bite.
- For the frosting: Unsalted butter (1 cup / 230g) softened, powdered sugar (4 cups / 480g), heavy cream (¼ cup / 60ml), vanilla extract (2 teaspoons), and a pinch of salt.
- Additional chopped strawberries and white chocolate chips: For a pretty, tasty garnish that ties the whole cupcake together.
How to Make White Chocolate Strawberry Cupcakes Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This sets the stage for your cupcakes to bake evenly and prevents sticking, making clean-up a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. This ensures your leavening agents are evenly dispersed and your cupcakes bake up with a consistent texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the melted butter, whole milk, sour cream, eggs, and vanilla extract until smooth. The combination of sour cream and melted butter will keep your cupcakes incredibly moist and tender.
Step 4: Bring Wet and Dry Together
Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix here—the batter may look slightly lumpy, and that’s perfectly okay. Overmixing could lead to dense cupcakes, and we want light and fluffy ones instead.
Step 5: Fold in White Chocolate and Strawberries
Now for the fun part! Gently fold in the white chocolate chips and chopped strawberries, distributing them evenly without breaking up the berries too much. This ensures every cupcake is filled with delightful pockets of gooey chocolate and juicy fruit.
Step 6: Bake to Perfection
Divide the batter among your lined muffin cups, filling them about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack—this step is crucial so your frosting doesn’t melt away.
Step 7: Whip Up the Frosting
Beat the softened butter until creamy and fluffy. Gradually add the powdered sugar alternated with heavy cream, then beat in the vanilla and a pinch of salt. The result is a luscious vanilla frosting that’s smooth, sweet, and just the right consistency for piping or spreading.
Step 8: Frost and Garnish
Once your cupcakes are fully cooled, generously frost each one and finish with a sprinkle of chopped strawberries and white chocolate chips. Not only does this add a lovely visual touch, but the extra flavors make these cupcakes irresistible.
How to Serve White Chocolate Strawberry Cupcakes Recipe
Garnishes
Fresh strawberries and white chocolate chips are classic garnishes that echo the flavors inside the cupcake perfectly. For a special touch, try adding edible flowers, a dusting of powdered sugar, or even a few tiny mint leaves to elevate the presentation.
Side Dishes
These cupcakes shine on their own but pair wonderfully with a hot cup of tea, a creamy latte, or even fresh fruit salad. Serving them alongside a light dessert wine or sparkling water with a splash of lemon adds refreshing balance to the sweetness.
Creative Ways to Present
For parties, consider arranging these cupcakes on a tiered cake stand topped with fresh strawberries to create an eye-catching centerpiece. You could also serve them in clear cupcake wrappers to showcase the vibrant strawberry bits and white chocolate chips inside. Mini cupcake versions are perfect for bite-sized indulgence at gatherings.
Make Ahead and Storage
Storing Leftovers
Place leftover cupcakes in an airtight container and store them at room temperature for up to 2 days. If your kitchen is warm or humid, refrigerate them for up to 4 days. Let refrigerated cupcakes come to room temperature before serving for the best texture and flavor.
Freezing
To freeze, wrap each unfrosted cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. For frosted cupcakes, flash freeze them on a baking sheet first, then wrap and store. Thaw overnight in the fridge before serving.
Reheating
Warm cupcakes slightly in the microwave for about 10-15 seconds to revive that freshly baked softness. Avoid heating frosted cupcakes directly, as this can cause the frosting to melt. Instead, warm just the cupcake base and add frosting fresh if desired.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for this White Chocolate Strawberry Cupcakes Recipe due to their firm texture and bright flavor, you can use frozen strawberries if drained well and gently folded into the batter. Keep in mind frozen berries may release extra moisture and affect the final texture slightly.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a fantastic swap that adds similar tang and moisture. You can also mix ¼ cup milk with 1 teaspoon lemon juice or vinegar as a quick homemade buttermilk alternative.
How do I prevent strawberries from sinking to the bottom?
To stop the chopped strawberries from sinking, toss them lightly in a tablespoon of flour before folding them into the batter. This gives them a coating that helps suspend them evenly throughout the cupcakes.
Can I make these cupcakes dairy-free?
Yes, you can adapt the recipe by using dairy-free butter and milk substitutes like almond or oat milk. For the frosting, use a dairy-free butter alternative and a plant-based cream or milk. The flavor will be slightly different but still delicious.
How should I store leftovers with frosting?
For frosted cupcakes, store them in an airtight container in the refrigerator to keep the frosting fresh. Let them come to room temperature before eating so the texture and flavors shine through beautifully.
Final Thoughts
This White Chocolate Strawberry Cupcakes Recipe is a total winner when you want to impress without fuss. The harmony of fresh strawberries and creamy white chocolate inside a tender cupcake, topped with dreamy vanilla frosting, truly makes every bite a celebration. I hope you’ll bake a batch soon and share them with loved ones—these cupcakes have a special way of making moments sweeter and memories brighter.
Print
White Chocolate Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and fluffy White Chocolate Strawberry Cupcakes, bursting with fresh strawberries and sweet white chocolate chips. Topped with a creamy, vanilla-infused buttercream frosting and garnished with extra strawberries and white chocolate chips, these cupcakes are perfect for any celebration or a sweet treat to brighten your day.
Ingredients
For the 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
For the 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 the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, whole milk, sour cream, eggs, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, gently mixing until just combined. Avoid overmixing to maintain a tender crumb.
- Fold in Add-ins: Carefully fold in the white chocolate chips and chopped fresh strawberries to distribute evenly without crushing the fruit.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, then mix in the 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 and garnish with additional chopped strawberries and white chocolate chips for an elegant finish.
Notes
- Ensure all wet ingredients are at room temperature to create a smooth batter.
- Do not overmix the batter to keep cupcakes soft and tender.
- Fresh strawberries add moisture and bursts of flavor; avoid frozen strawberries as they may release too much liquid.
- Let cupcakes cool completely before frosting to prevent melting and sliding of the frosting.
- The frosting can be made a day ahead; store it covered in the refrigerator and beat again before using.
- For an extra touch, dust cupcakes with powdered sugar or add white chocolate shavings on top.
