Description
These White Chocolate Strawberry Cupcakes are the perfect blend of sweet and tangy, rich and light. Every bite offers a burst of fresh strawberry flavor with a hint of creamy white chocolate, all wrapped in a tender cupcake topped with luscious buttercream.
Ingredients
- For the Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 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
- A pinch of salt
- Additional chopped strawberries and white chocolate chips, for garnish
Instructions
1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the melted butter, milk, sour cream, eggs, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
5. Fold in the white chocolate chips and chopped strawberries.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. In a large bowl, beat the softened butter until creamy.
10. Gradually add powdered sugar, heavy cream, vanilla, and a pinch of salt.
11. Beat on low speed to combine, then increase speed to high and whip for 2 minutes until fluffy.
12. Frost the cooled cupcakes with buttercream.
13. Garnish with additional chopped strawberries and white chocolate chips.
Notes
Use room temperature ingredients for a smoother batter.
Do not overmix the batter to keep the cupcakes tender.
Make sure cupcakes are completely cool before frosting.
Store in an airtight container in the fridge for up to 3 days.
Bring to room temperature before serving for best flavor and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 38g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg