Description
Delight in these luscious White Chocolate Strawberry Cupcakes, featuring moist vanilla cupcakes studded with white chocolate chips and fresh strawberries, topped with a rich and creamy vanilla buttercream frosting. Perfect for celebrations or a sweet treat any time of year.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and neat cupcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt to evenly distribute all the leavening agents and sugars.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, whole milk, sour cream, eggs, and vanilla extract until the mixture is smooth and uniform in texture.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the cupcakes tender.
- Add Flavorings: Carefully fold in the white chocolate chips and chopped fresh strawberries to the batter, evenly incorporating these delicious add-ins.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar alternating with heavy cream. Once combined, mix in vanilla extract and a pinch of salt, and beat until the frosting is light and fluffy.
- Frost and Garnish: Apply the frosting generously onto the cooled cupcakes and decorate with additional chopped strawberries and white chocolate chips for an appealing finish.
Notes
- Ensure ingredients like eggs, milk, and sour cream are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cupcakes light and tender.
- Chopped strawberries add moisture; gently fold them in to avoid crushing.
- Cool cupcakes completely before frosting to prevent melting or sliding of the frosting.
- For extra stability in warm climates, refrigerate frosted cupcakes before serving.
