Delicious White Chocolate Strawberry Cupcakes Recipe

Delightfully sweet and irresistibly pretty, white chocolate strawberry cupcakes are the perfect blend of creamy richness and fruity freshness. Whether you’re planning a spring picnic or just craving something deliciously different, these cupcakes are sure to steal the spotlight. Ready to discover how to make the ultimate crowd-pleaser? Keep reading — your next favorite dessert awaits.

Description

Imagine biting into a tender, buttery cupcake that melts in your mouth—sweet with white chocolate and bursting with the juicy flavor of fresh strawberries. These white chocolate strawberry cupcakes are like a summer afternoon tucked into a paper liner. They balance the richness of creamy white chocolate with the natural tart sweetness of ripe strawberries for a dessert that feels both indulgent and refreshing.

Delicate yet decadent, these cupcakes are perfect for bridal showers, birthday parties, or just as a sweet treat when you want to celebrate life’s little moments. The aroma of warm vanilla and berries fills the kitchen as they bake, wrapping the space in memories of strawberry shortcake picnics and white chocolate truffles. Topped with a swirl of silky strawberry cream cheese frosting, each bite is both elegant and satisfyingly homey.

Why You’ll Love This Recipe

These cupcakes are a dream come true for dessert lovers and home bakers alike. They use everyday ingredients and simple techniques to deliver bakery-quality flavor with minimal fuss. The batter comes together quickly, and the result is a moist and tender crumb thanks to the combination of melted white chocolate and fresh strawberries baked right in.

This recipe is also incredibly versatile. Whether you are baking for a special occasion or making them in advance for weekend enjoyment, these cupcakes hold up beautifully. You can frost them fresh or make the components ahead and assemble later—there’s flexibility for any schedule.

Serving and Storage Tips

Serve these cupcakes at room temperature for the richest flavor and softest texture. If you have leftovers, store them in an airtight container in the refrigerator for up to four days. Let them sit at room temperature for 20 minutes before serving to bring out their full flavor.

Frosted or unfrosted cupcakes can be frozen for up to two months. Place them in a single layer in an airtight container and thaw overnight in the refrigerator. For best results, add the frosting just before serving if freezing in advance. You can also bake the cupcakes a day ahead and frost them the next morning for quick party prep.

Ingredients

• 1 and 1 half cups all-purpose flour
• 1 teaspoon baking powder
• 1 fourth teaspoon salt
• 6 tablespoons unsalted butter softened
• 3 fourths cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 ounces white chocolate melted and cooled
• 1 third cup whole milk
• 1 cup chopped fresh strawberries

For the frosting:

• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 2 cups powdered sugar
• 1 half cup strawberry puree
• 1 teaspoon vanilla extract

Equipment

• 12-cup muffin tin
• Paper cupcake liners
• Mixing bowls
• Electric mixer
• Rubber spatula
• Measuring cups and spoons
• Microwave-safe bowl
• Cooling rack
• Piping bag with star tip optional

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set this aside—you will come back to it shortly.
3. Step 3: In a large mixing bowl, beat the softened butter and sugar until the texture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer on medium.
4. Step 4: Add the eggs, one at a time, beating well after each. Stir in the vanilla extract. Your batter should look silky at this stage.
5. Step 5: Melt the white chocolate in a microwave-safe bowl in 15-second bursts. Stir well between intervals. Once melted, let it cool for 5 minutes so it does not seize when added to the batter.
6. Step 6: Slowly incorporate the cooled melted white chocolate into the butter and sugar mix. Blend well until no streaks remain.
7. Step 7: Add the dry ingredients to the wet ingredients in two portions, alternating with the milk. Begin and end with dry ingredients. Mix gently until just combined—do not overmix or you could lose that soft crumb.
8. Step 8: Fold in the chopped strawberries using a rubber spatula. The goal is to distribute the berries without bruising or breaking them down too much.
9. Step 9: Spoon the batter into your cupcake liners, filling each about two-thirds full. This ensures a domed cupcake without spilling over.
10. Step 10: Bake in the preheated oven for 20 to 22 minutes. The tops will spring back lightly when touched and a toothpick should come out clean.
11. Step 11: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
12. Step 12: For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, scraping the sides between additions.
13. Step 13: Stir in the strawberry puree and vanilla extract. Don’t worry if the mixture loosens a bit—the cream cheese will stabilize it as it chills slightly before piping.
14. Step 14: Frost cooled cupcakes with a piping bag or offset spatula. Add sliced strawberries or white chocolate curls on top for a pretty finish.

Nutrition per serving

For the best flavor, make sure to let the white chocolate cool slightly before adding it to the batter. Also, using fresh local strawberries in peak season will take these cupcakes to the next level.

FAQ

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