Description
Delight in these Sweet White Chocolate Strawberry Cupcakes that boast a moist strawberry-infused batter complemented by a luscious white chocolate cream cheese frosting. Perfect for any occasion, these cupcakes blend the natural sweetness of strawberries with creamy richness, making each bite irresistibly delightful.
Ingredients
Scale
Cupcake Batter
- 1 cup strawberries (fresh or frozen, hulled and chopped)
- 1 and 2/3 cups (210g) all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/4 cup (60g) sour cream
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
Frosting
- 6 oz (170g) white chocolate, melted and slightly cooled
- 1/2 cup (115g) unsalted butter, room temperature
- 8 oz (225g) cream cheese, softened
- 2 to 2 and 1/2 cups (250–310g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Strawberry Puree: In a saucepan over medium heat, cook the hulled and chopped strawberries until they’ve reduced into a thick puree, about 8 to 10 minutes. Once done, set aside and allow to cool completely.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and a light texture.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together until the mixture becomes fluffy and pale, approximately 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition. Then mix in the vanilla extract for flavor.
- Add Strawberry Puree and Dairy: Gently mix in the cooled strawberry puree with the sour cream and milk until combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently to combine without overmixing to maintain a tender crumb.
- Fill and Bake: Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a cupcake — it should come out clean.
- Cool Completely: Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely prior to frosting.
- Make the Frosting: Beat together the butter and cream cheese until fluffy. Add the slightly cooled melted white chocolate and vanilla extract. Gradually incorporate the powdered sugar until the frosting is smooth, creamy, and spreadable.
- Frost and Decorate: Once the cupcakes have fully cooled, pipe or spread the white chocolate cream cheese frosting on top. Garnish with extra strawberry pieces or white chocolate shavings as desired for an elegant finish.
Notes
- Use fresh strawberries for the best flavor, but frozen strawberries work well too; just be sure to thaw and drain excess liquid.
- Do not overmix the batter after adding dry ingredients to avoid dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- For a stronger strawberry flavor, consider folding in a few small diced strawberries into the batter before baking.
- White chocolate should be melted gently over a double boiler or in short bursts in the microwave to prevent burning.
