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
Scale
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.
