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White Chocolate Strawberry Cupcakes Recipe

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3.9 from 87 reviews

  • Author: Ava
  • Total Time: 4 hours 52 minutes
  • Yield: 14-15 cupcakes
  • Diet: Vegetarian

Description

Delight in these luscious White Chocolate Strawberry Cupcakes, featuring moist cake infused with strawberry puree, topped with a creamy white chocolate strawberry frosting. Perfectly balanced with a hint of vanilla and a subtle strawberry crunch from freeze-dried berries, these cupcakes are perfect for special occasions or an indulgent treat.

Ingredients

Cake

  • 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)

Frosting

  • 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

Optional Garnish

  • Fresh strawberries coated with 2 ounces melted white chocolate

Instructions

  1. Make the reduced strawberry puree: Prepare the reduced strawberry puree by simmering fresh strawberries until thickened (recipe notes not included here). Allow it to cool completely before use.
  2. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set aside a second pan with 2 or 3 liners for the extra cupcakes, as this recipe yields 14-15 cupcakes.
  3. Mix dry ingredients: In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar: Using a mixer, beat the softened butter and granulated sugar together on high speed for about 2 minutes until smooth and creamy. Scrape down the bowl as needed.
  5. Add egg whites and wet ingredients: Beat in the egg whites on high speed until combined (about 2 minutes). Add sour cream and vanilla extract, mixing well. On low speed, gradually incorporate the dry ingredients just until combined.
  6. Add liquids and strawberry puree: With the mixer on low, slowly pour in the milk and mix until just combined. Whisk in the cooled reduced strawberry puree thoroughly to avoid lumps. The batter should be slightly thick.
  7. Fill pans and bake: Spoon batter into cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean. For mini cupcakes, bake 11-13 minutes.
  8. Cool cupcakes: Remove cupcakes from the oven and let them cool completely before frosting.
  9. Melt white chocolate: Chop white chocolate and melt it in 20-second increments in the microwave, stirring between intervals until smooth. Let it cool at room temperature for 20 minutes so it remains melted but not hot.
  10. Prepare strawberry powder: In a blender or food processor, pulverize the freeze-dried strawberries into a fine powder, yielding about 1/2 cup. Set aside.
  11. Make frosting: Beat the softened butter on medium speed for 1 minute. Lower speed and gradually add confectioners’ sugar and strawberry powder, mixing thoroughly. Stir in the cooled melted white chocolate until smooth. On medium speed, beat for 2 minutes until creamy. Add heavy cream (or alternative), vanilla, and salt, and beat for an additional minute. Adjust thickness or sweetness by adding more cream or a pinch of salt if needed.
  12. Frost cupcakes and serve: Pipe or spread the frosting onto cooled cupcakes. Optionally, garnish each with a white chocolate-covered fresh strawberry using Wilton 8B piping tip for a decorative touch.
  13. Store leftovers: Cover and refrigerate any leftover cupcakes for up to 5 days to maintain freshness.

Notes

  • The reduced strawberry puree is made by simmering fresh strawberries until the mixture thickens, intensifying the flavor and removing excess liquid.
  • Freeze-dried strawberries add a concentrated fruity flavor and textured crumb to the frosting.
  • White chocolate must cool to avoid melting the butter in the frosting, ensuring a smooth, creamy consistency.
  • For thinner frosting, add an extra tablespoon of heavy cream or milk as needed.
  • Storing cupcakes in the refrigerator keeps the frosting firm and extends their freshness up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert, Baked Goods
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/white-chocolate-strawberry-cupcakes-recipe/