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White Chocolate Strawberry Cupcakes Recipe

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4 from 241 reviews

  • Author: Amina
  • Total Time: 4 hours (including cooling and reducing strawberry puree)
  • Yield: 14-15 standard cupcakes or 35 mini cupcakes
  • Diet: Vegetarian

Description

Delight in these White Chocolate Strawberry Cupcakes, featuring moist cake infused with reduced strawberry puree and topped with a luscious white chocolate strawberry frosting. Perfect for celebrations or a sweet treat, these cupcakes balance fruity freshness with creamy sweetness, finished elegantly with optional white chocolate-coated fresh strawberries.

Ingredients

Cupcake Batter

  • 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)

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 Reduced Strawberry Puree: Reduce fresh or frozen strawberries over medium heat until thickened into a concentrated puree, then cool completely before use. (Details in notes.)
  2. Prepare Oven and Pans: Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and prepare a second pan with 2-3 liners for the additional cupcakes, as this recipe makes 14-15.
  3. Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: Using a mixer with a whisk attachment, beat softened butter and granulated sugar on high speed for about 2 minutes until smooth and creamy, scraping the bowl as needed.
  5. Add Egg Whites and Wet Ingredients: Beat in egg whites on high speed until combined, about 2 minutes. Then mix in sour cream and vanilla extract. With mixer on low, gradually add dry ingredients just until incorporated.
  6. Incorporate Milk and Strawberry Puree: Slowly pour in milk while mixer runs on low, mixing until combined without overmixing. Whisk in 1/4 cup reduced strawberry puree ensuring no lumps remain. Batter will be slightly thick.
  7. Fill and Bake Cupcakes: Spoon batter into liners, filling about 2/3 full. Bake for 20-22 minutes or until a toothpick inserted comes out clean. For mini cupcakes (about 35), bake for 11-13 minutes at the same temperature.
  8. Cool Cupcakes: Remove cupcakes and allow to cool completely before frosting.
  9. Melt White Chocolate: Chop white chocolate and microwave in 20-second increments, stirring after each, until smooth. Let cool at room temperature for 20 minutes, ensuring it remains melted but not hot.
  10. Prepare Frosting: Process freeze-dried strawberries into a fine powder (about 1/2 cup) using a blender or food processor. In a mixer with paddle attachment, beat butter on medium speed for 1 minute. With mixer on low, gradually add confectioners’ sugar and strawberry powder.
  11. Add White Chocolate and Flavorings: Stir cooled white chocolate to smooth it, then add to butter-sugar mixture. Beat on medium speed for 2 minutes until creamy. Add cream, vanilla, and salt; beat for 1 minute. Adjust consistency with extra cream if needed, and adjust salt or sweetness to taste.
  12. Frost Cupcakes and Garnish: Pipe or spread frosting onto cooled cupcakes. Optionally, top with fresh strawberries dipped in melted white chocolate, placed in the center using a Wilton 8B piping tip for decoration.
  13. Storage: Cover and refrigerate leftover cupcakes for up to 5 days to maintain freshness.

Notes

  • To make reduced strawberry puree: Simmer fresh or frozen strawberries over medium heat until most of the liquid evaporates and the mixture thickens, about 20-30 minutes. Strain if desired to remove seeds, then cool completely before measuring 1/4 cup for batter.
  • Freeze-dried strawberries provide intense strawberry flavor and help create vibrant pink frosting without adding moisture that could affect texture.
  • Allow melted white chocolate to cool for 20 minutes so it is still fluid but not hot, preventing frosting from melting.
  • Frosting consistency can be adjusted by adding a tablespoon more cream or milk if too thick.
  • The recipe yields about 14-15 standard cupcakes or 35 mini cupcakes depending on pan size.
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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