Name: White Chocolate Strawberry Cupcakes Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 4 h
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 notes); 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

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If you have a soft spot for tender cakes bursting with fruity freshness and luscious creaminess, then this White Chocolate Strawberry Cupcakes Recipe is about to become your new obsession. These cupcakes combine the delicate sweetness of white chocolate with the vibrant tang of fresh strawberries for a flavor that feels like summer in every bite. Perfect for celebrations, teatime treats, or just because, these cupcakes are as beautiful as they are delicious—fluffy, moist, and topped with a dreamy strawberry-infused frosting that’s sure to impress friends and family alike.

Ingredients You’ll Need

The image shows a top view of baking ingredients arranged neatly on a white marbled surface. On the left, there is a large gray bowl filled with white flour with a small pile in the center. Next to it, in a small clear glass bowl, is a white creamy substance that looks like sour cream or yogurt. Below that, two small bowls hold white sugar and baking powder. A stick of butter, still in its wrapper, lies near the sugar bowl. To the right, there are two whole brown eggs placed side by side. Next to the eggs, two bars of white chocolate with a red berry cheesecake image on the packaging are placed. A small jar with a swing-top lid contains dark vanilla extract. In the bottom right, a clear plastic container holds large, bright red strawberries with green leaves. Finally, a glass measuring cup contains granulated sugar. All items are evenly spaced on the white marbled background, creating a clean and organized look. Photo taken with an iphone --ar 4:5 --v 7

Nothing fancy here—just simple, wholesome ingredients that come together to create incredible texture and taste. Each component plays a key role in balancing flavor and ensuring that perfect crumb and smooth frosting that melts in your mouth.

Cake flour (1 and 3/4 cups / 207g): Provides a tender crumb with just the right amount of softness for cupcakes.
Baking powder (1 teaspoon): Adds lift so your cupcakes rise beautifully.
Baking soda (1/4 teaspoon): Helps with even rising and gives a lighter texture.
Salt (1/4 teaspoon): Enhances all the flavors without being salty.
Unsalted butter (1/2 cup for batter, 1 cup for frosting): Adds richness and moisture, key for that melt-in-your-mouth feel.
Granulated sugar (1 cup): Sweetens the batter just right, balancing strawberry tartness.
Egg whites (3 large): Provide structure while keeping the cupcakes light and fluffy.
Sour cream or plain yogurt (1/4 cup): Adds subtle tang and keeps cupcakes moist.
Pure vanilla extract (1 and 1/2 teaspoons plus 1 teaspoon for frosting): Deepens flavor complexity with warm vanilla notes.
Whole milk (1/3 cup): Contributes to a tender crumb and smooth texture.
Reduced strawberry puree (1/4 cup): Intensifies natural strawberry flavor throughout the cupcake.
Freeze-dried strawberries (1 cup): Ground to powder, they boost strawberry flavor and add a pretty pink tint to the frosting.
Confectioners’ sugar (2 cups): Creates a silky, sweet frosting that holds its shape perfectly.
White chocolate (6 ounces): Melted and gently cooled, it’s folded into the frosting for creamy decadence.
Heavy cream (1/4 cup): Provides frosting a luscious, spreadable consistency.
Salt (1/8 teaspoon in frosting): Balances the sweetness of the frosting beautifully.
Optional fresh strawberries coated with melted white chocolate: For an elegant and delicious garnish.

How to Make White Chocolate Strawberry Cupcakes Recipe

Step 1: Make the Reduced Strawberry Puree

Begin by gently simmering fresh strawberries until their juices concentrate and thicken into a rich, velvety puree. This reduction is the secret weapon that packs an intense strawberry punch into both batter and frosting. Allow the puree to cool completely before adding it to your cupcake mix.

Step 2: Prepare Your Oven and Dry Ingredients

Preheat your oven to 350°F (177°C) and line your muffin pans with cupcake liners so they’re ready and waiting. Sift together the cake flour, baking powder, baking soda, and salt in a bowl—this ensures even distribution and a nice fluffy texture.

Step 3: Cream Butter and Sugar, Then Add Egg Whites

Using a mixer, beat the softened butter and granulated sugar on high speed until you get a smooth, creamy mixture—around two minutes. This step is where your cupcakes get their tender crumb. Add the egg whites one at a time, continuing to beat until fully combined and the batter looks glossy.

Step 4: Incorporate Sour Cream, Vanilla, and Dry Ingredients

Next, mix in the sour cream and vanilla extract for a subtle tang and sweet aroma. Slowly add the dry ingredients on low speed until just combined to avoid overmixing, which could make your cupcakes dense.

Step 5: Add Milk and Strawberry Puree

Still on low speed, gradually pour in the milk for moisture and tenderness. Finally, whisk in your cooled reduced strawberry puree gently, making sure you don’t leave any lumps—this is what gives your cupcakes that irresistible fruity flavor and gorgeous pink hue.

Step 6: Bake to Perfection

Fill the cupcake liners about two-thirds full to prevent overflow. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely—this step is crucial before frosting.

Step 7: Make the White Chocolate Frosting

While cupcakes cool, melt your white chocolate using short bursts in the microwave, stirring frequently to prevent scorching. Let it cool for about 20 minutes until it’s still pourable but not hot. In a mixer, beat softened butter until creamy, then slowly add confectioners’ sugar and the powder made from your freeze-dried strawberries. Mix in the cooled white chocolate, cream, vanilla, and a pinch of salt, whipping until the frosting is smooth, fluffy, and perfectly spreadable.

Step 8: Frost and Decorate

Pipe your luscious frosting on each cupcake using a preferred tip for a professional touch. For an extra special finishing touch, nestle a white chocolate-dipped strawberry right on top for that stunning wow factor.

How to Serve White Chocolate Strawberry Cupcakes Recipe

A group of pink cupcakes sits on a round wooden stand with dark rough edges, each cupcake wrapped in a pink liner. Each cupcake has a swirl of light pink frosting with a soft, creamy texture on top. Sitting at the peak of each frosting swirl is a strawberry dipped halfway in white coating, the red of the strawberries contrasting with the pale pink of the frosting. The cupcakes are arranged closely together against a white marbled surface, with a clean, light background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh white chocolate-coated strawberries are the classic garnish, combining the crispness of fruit and the creamy sweetness of chocolate. Alternatively, a light dusting of freeze-dried strawberry powder or a few finely chopped nuts adds texture and visual contrast.

Side Dishes

These cupcakes pair beautifully with a cup of fragrant Earl Grey tea or a refreshing glass of lemonade to balance the sweetness. For an indulgent party spread, add a bowl of fresh berries and whipped cream to complement the strawberry theme.

Creative Ways to Present

Serve your White Chocolate Strawberry Cupcakes Recipe on a tiered stand at parties for an eye-catching centerpiece. Wrap individual cupcakes with delicate parchment paper or place them in mini gift boxes for favors that everyone will remember. For kids’ parties, add edible flower petals or sprinkle rainbow sugar crystals for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the refrigerator to keep the frosting fresh and prevent drying out. They will stay moist and delicious for up to five days, making them great for prepping ahead of time.

Freezing

If you want to prepare in advance, these cupcakes freeze beautifully. Wrap each one tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before serving for best results.

Reheating

To enjoy cupcakes at room temperature, remove them from the refrigerator and let them sit out for 30 minutes. Avoid microwaving, as this can melt the frosting. If you prefer a warm cupcake, gently warm just the cake portion by removing the frosting carefully before heating.

FAQs

Can I use frozen strawberries for the reduced strawberry puree?

Absolutely! Frozen strawberries work well if fresh aren’t available. Just thaw and drain excess liquid before reducing to concentrate the flavor.

What’s the best way to melt white chocolate without burning it?

Microwaving in short 20-second bursts at medium power, stirring between each session, prevents burning and ensures a smooth melt.

Can I make this recipe dairy-free?

Yes, you can substitute dairy butter with vegan butter and use plant-based milk and cream alternatives. The texture will be slightly different but still delightful.

How do freeze-dried strawberries differ from regular ones in the frosting?

Freeze-dried strawberries add an intense, concentrated flavor and a lovely pink color without adding extra moisture, which helps your frosting maintain the perfect consistency.

Is it okay to use whole eggs instead of egg whites?

Using whole eggs will change the texture and richness slightly, making cupcakes denser. For best results, stick with egg whites as called for in this recipe.

Final Thoughts

I truly hope you give this White Chocolate Strawberry Cupcakes Recipe a whirl—you’re in for a treat! With its perfect balance of creamy white chocolate and fresh strawberry sparkle, these cupcakes feel like a hug in dessert form. Plus, they’re just as fun to make as they are to eat. Happy baking and even happier tasting!