Name: White Chocolate Strawberry Cupcakes Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 4 h 52 min
Cuisine: American
Ingredients: 1 and 3/4 cups (207g) cake flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 3 large egg whites, at room temperature; 1/4 cup (60g) sour cream or plain yogurt, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 1/3 cup (80ml) whole milk, at room temperature; 1/4 cup reduced strawberry puree (see note); 1 cup (about 25g) freeze-dried strawberries; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 2 cups (240g) confectioners’ sugar; 6 ounces (170g) white chocolate, melted and slightly cooled; 1/4 cup (60ml) heavy cream, half-and-half, or milk, at room temperature; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; Fresh strawberries coated with 2 ounces melted white chocolate

Jump to Recipe· 3.9 from 87 reviews

If you are searching for an irresistible treat to brighten your day, this White Chocolate Strawberry Cupcakes Recipe is an absolute dream come true. Imagine tender, fluffy cupcakes infused with the luscious flavor of reduced strawberry puree, crowned with a silky, white chocolate frosting speckled with freeze-dried strawberry powder for that perfect pop of fruity brightness. Every bite delivers a harmonious blend of sweet, creamy, and fresh strawberry notes that feel both indulgent and refreshingly light. Whether for a special occasion or a cozy afternoon pick-me-up, these cupcakes are destined to become your new favorite dessert to share with family and friends.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick, chunky red sauce that has a slightly uneven texture with visible soft pieces. Around the bowl, there are three ripe strawberries with green leaves, adding a natural touch of red and green shades. The red sauce stands out vividly against the clean white background, creating a fresh and simple look. photo taken with an iphone --ar 4:5 --v 7

This White Chocolate Strawberry Cupcakes Recipe calls for simple, accessible ingredients that each play a crucial role in crafting the perfect texture, flavor, and appearance. Every element, from the soft butter to the tangy strawberry puree, contributes to an unforgettable cupcake experience.

Cake flour (1 and 3/4 cups): Provides a tender crumb and light texture ideal for delicate cupcakes.
Baking powder (1 teaspoon): Gives the cupcakes their lift and fluffiness.
Baking soda (1/4 teaspoon): Enhances rise and browning, working with acidic ingredients.
Salt (1/4 teaspoon): Balances sweetness and enhances the other flavors.
Unsalted butter (1/2 cup, softened): Adds richness and moisture to the cupcake base.
Granulated sugar (1 cup): Sweetens the batter while aiding in structure and tenderness.
Egg whites (3 large, room temperature): Provide structure without heaviness, resulting in a light crumb.
Sour cream or plain yogurt (1/4 cup): Adds tenderness and subtle tang to elevate the flavor complexity.
Pure vanilla extract (1 and 1/2 teaspoons): Brings warmth and depth to the batter’s flavor.
Whole milk (1/3 cup): Keeps the batter moist and smooth.
Reduced strawberry puree (1/4 cup): Infuses fresh strawberry flavor and adds natural sweetness and color.
Freeze-dried strawberries (1 cup): Ground into powder to intensify strawberry flavor in the frosting.
Unsalted butter for frosting (1 cup, softened): The creamy base of the luscious white chocolate frosting.
Confectioners’ sugar (2 cups): Sweetens and stabilizes the frosting for perfect spreading.
White chocolate (6 ounces, melted and cooled): The star ingredient in the frosting, bringing a smooth, sweet, and creamy profile.
Heavy cream or milk (1/4 cup): Adds silkiness and adjusts the frosting’s texture.
Pure vanilla extract (1 teaspoon): Enhances and rounds out the frosting’s flavor.
Salt (1/8 teaspoon): Balances the sweetness and brings all the flavors to life in the frosting.
Optional fresh strawberries coated with melted white chocolate: For a stunning garnish that amps up the elegance and fun.

How to Make White Chocolate Strawberry Cupcakes Recipe

Step 1: Prepare the Reduced Strawberry Puree

Begin by making the reduced strawberry puree. Gently simmer fresh strawberries to concentrate their natural sweetness and vibrant flavor, then let the puree cool completely. This step deepens the strawberry essence that will permeate your cupcakes, adding both color and zest.

Step 2: Mix Dry Ingredients

Whisk the cake flour, baking powder, baking soda, and salt together in a bowl. This ensures even distribution of leavening agents and seasoning, which is essential for uniform rise and taste throughout the cupcakes.

Step 3: Cream Butter and Sugar

Using a mixer fitted with a whisk attachment, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy, about two minutes. This aeration helps your cupcakes stay light and fluffy.

Step 4: Incorporate Egg Whites

Add the egg whites to the creamed mixture and beat on high until fully combined. Egg whites bring structure minus the heaviness that whole eggs might add, resulting in an airy crumb.

Step 5: Blend in Sour Cream and Vanilla

Mix in the sour cream and vanilla extract, ensuring each scoop adds moisture and subtle tanginess to your batter, elevating the overall flavor complexity.

Step 6: Combine Dry Ingredients and Milk

With the mixer on low, add the dry ingredients to the wet mixture gradually. Next, pour in the milk slowly, mixing just until combined to avoid overdeveloping gluten, which can lead to toughness.

Step 7: Add Strawberry Puree

Fold in the cooled reduced strawberry puree, ensuring it’s lump-free. This infuses your batter with fruity sweetness and a hint of gorgeous pink color.

Step 8: Bake the Cupcakes

Divide the batter evenly into liners, filling each about two-thirds full to prevent spillovers. Bake at 350°F (177°C) for 20-22 minutes, or until a toothpick inserted into the center emerges clean. Let cupcakes cool completely before frosting, which is vital for smooth application.

Step 9: Prepare the White Chocolate

While the cupcakes cool, melt the white chocolate in short bursts, stirring frequently to avoid overheating. Once melted, allow it to cool for about 20 minutes so it remains fluid but won’t melt the butter in the frosting.

Step 10: Make the Strawberry White Chocolate Frosting

Pulse freeze-dried strawberries in a food processor until finely powdered. Beat softened butter on medium for one minute, then gradually add confectioners’ sugar and the strawberry powder. Stir in the cooled white chocolate, then beat until creamy. Finally, add cream, vanilla, and a pinch of salt, adjusting texture and taste as needed for perfection.

Step 11: Frost and Garnish

Pipe or spread the frosting onto the cooled cupcakes. For an extra special touch, top each with a white chocolate-covered fresh strawberry, adding elegance and an irresistible welcome bite.

How to Serve White Chocolate Strawberry Cupcakes Recipe

A wooden cake stand holds a group of pink cupcakes, each with a pink paper liner at the bottom. Each cupcake has one layer of smooth, swirled light pink frosting on top, topped with a half-dipped strawberry that is red with bright green leaves and coated halfway with white chocolate. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the cupcakes look stunning with just frosting, adding a white chocolate-coated fresh strawberry creates a dramatic and inviting presentation. You can also sprinkle a few freeze-dried strawberry crumbs or edible flower petals to elevate the aesthetic and bring extra layers of texture and color.

Side Dishes

These cupcakes pair beautifully with light accompaniments like a fresh fruit salad, a scoop of vanilla bean ice cream, or a cup of hot tea or coffee. Their balanced sweetness means they won’t overpower other elements, making them perfect for a dessert plate alongside other spring or summer treats.

Creative Ways to Present

For a fun twist, serve mini versions on decorative cupcake stands for parties, or lay fresh sliced strawberries and sprigs of mint artistically on the platter with your cupcakes. You could also create a vertical display with alternating layers of cupcakes and white chocolate-dipped berries for a stunning centerpiece at your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftover cupcakes can be stored in an airtight container in the refrigerator for up to five days. Chilling helps maintain the frosting’s structure and preserves the fresh strawberry flavor. Allow cupcakes to come to room temperature before serving for the best taste.

Freezing

To enjoy these cupcakes later, freeze unfrosted cupcakes in a sealed container or freezer bag for up to three months. Once ready to serve, thaw overnight in the refrigerator, then frost as usual. You can also freeze frosted cupcakes, but be mindful that frosting texture and appearance may change slightly upon thawing.

Reheating

If you’d like a slightly warm cupcake, gently microwave at 10-second intervals just until slightly warmed through, careful not to melt the frosting. This will bring out the fresh-from-the-oven ambiance without sacrificing texture or flavor.

FAQs

Can I use fresh strawberries instead of freeze-dried for the frosting?

Freeze-dried strawberries are recommended for the frosting because they provide concentrated flavor without adding moisture, which could cause your frosting to become runny. However, you can gently puree fresh strawberries and reduce the amount of cream to balance the texture, though it may alter the frosting consistency.

Is it possible to make these cupcakes vegan or dairy-free?

Adapting this White Chocolate Strawberry Cupcakes Recipe to vegan or dairy-free diets requires substitutions like plant-based butter, non-dairy milk, and egg replacers. Additionally, find white chocolate alternatives that are vegan-friendly. Keep in mind this will affect texture and flavor, so some experimentation might be necessary.

How do I make the reduced strawberry puree mentioned in the recipe?

Simply simmer fresh strawberries over low heat with a little sugar until they break down and the mixture thickens into a concentrated syrup-like puree. Strain out seeds if desired and cool completely before adding to your batter for the best results.

What causes cupcakes to be dense instead of light and fluffy?

Overmixing the batter, using too much flour, or not properly measuring ingredients can lead to dense cupcakes. Also, room temperature ingredients and properly beating the butter and sugar mixture are key to creating light, airy cupcakes like in this recipe.

Can I substitute sour cream with yogurt? Will it affect the cupcakes?

Yes, plain yogurt works wonderfully as a substitute for sour cream in this recipe and will produce similar tenderness and moisture. Use full-fat yogurt for the closest texture match, as lower-fat versions can slightly change the crumb and flavor.

Final Thoughts

There is something truly special about the way this White Chocolate Strawberry Cupcakes Recipe combines classic flavors with a fresh, fruity twist. From the moist, strawberry-laced cake to the luxurious white chocolate frosting infused with strawberry powder, these cupcakes feel like a celebration in every bite. Don’t hesitate to give this recipe a try—you’ll find it’s just the kind of treat you’ll want to make again and again, whether for everyday joy or memorable gatherings with loved ones.