Delve into the world of mouthwatering flavors with this white chocolate strawberry cupcakes recipe. Sweet strawberries combine with creamy white chocolate to create a delicate, moist cupcake that's perfect for any occasion. The rich texture of the white chocolate gives the cupcake a unique twist, while the strawberry puree adds a refreshing taste. Highlighted by a homemade frosting, these cupcakes are sure to be a hit at your next gathering.
The ingredients for this recipe are generally accessible; however, there are a couple you might need to add to your shopping list. You may need to purchase cake flour, which has a lower protein content than all-purpose flour, creating a softer, lighter texture. Also, white chocolate is essential for the frosting, which might not be a staple in your pantry. Lastly, if you don't regularly bake, you may need to pick up some unsalted butter and confectioners’ sugar.
Ingredients for White Chocolate Strawberry Cupcakes
Cake flour: Lighter than all-purpose flour, it gives the cupcakes a soft, delicate texture.
Baking powder and baking soda: These are leavening agents that make the cupcakes rise.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Provides moisture and flavor, and aids in leavening.
Granulated sugar: Adds sweetness to the cupcakes.
Egg whites: Gives the cupcakes structure and stability.
Sour cream or plain yogurt: Adds moisture and helps create a tender cupcake crumb.
Vanilla extract: Adds depth of flavor.
Whole milk: Adds moisture and richness.
Strawberry puree: Gives the cupcakes a natural strawberry flavor.
White chocolate: Adds a rich, creamy flavor to the frosting.
Heavy cream: Gives the frosting a creamy, smooth texture.
Confectioners’ sugar: Sweetens and thickens the frosting.
Fresh strawberries: Used as garnish and adds a refreshing flavor.
One reader, Bebe Melton says:
These white chocolate strawberry cupcakes are a delightful treat! The combination of white chocolate and fresh strawberries creates a heavenly flavor. The cupcakes are moist and the frosting is simply divine. I highly recommend this recipe for anyone with a sweet tooth!
Techniques Required for Making White Chocolate Strawberry Cupcakes
How to make reduced strawberry puree: Simmer fresh strawberries in a saucepan until they break down and the liquid reduces by half. Strain the mixture to remove any seeds and allow it to cool completely before using in the cupcake batter.
How to make white chocolate strawberry frosting: Melt white chocolate and allow it to cool. In a large bowl, beat butter until smooth, then add confectioners’ sugar, strawberry powder, melted white chocolate, heavy cream, vanilla extract, and salt. Beat until creamy, adjusting the consistency with additional cream if needed.
How To Make White Chocolate Strawberry Cupcakes
Paired with a creamy white chocolate frosting, these strawberry cupcakes are soft and moist treats made with real, fresh strawberries.
Serves:
Ingredients
- 1¾cupscake flour,spoon & leveled
- 1tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- ½cupunsalted butter,softened to room temperature
- 1cupgranulated sugar
- 3egg whites,at room temperature
- ¼cupsour cream or plain yogurt,at room temperature
- 1½tsppure vanilla extract
- ⅓cupwhole milk,at room temperature
- ¼cupreduced strawberry puree
For the White Chocolate Strawberry Frosting:
- 1cupstrawberries,freeze-dried
- 1cupunsalted butter,softened to room temperature
- 2cupsconfectioners’ sugar
- 6ozwhite chocolate,melted and slightly cooled
- ¼cupheavy cream,or half and half or milk
- 1tsppure vanilla extract
- ⅛tspsalt
- fresh strawberries,coated with 2 ounces melted white chocolate, optional
Instructions
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Make the reduced strawberry puree and allow it to cool completely.
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Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 to 3 liners. This recipe makes 14 to 15 cupcakes. Set aside.
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Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
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Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamed.
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Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed for about 2 minutes until combined. Beat in the sour cream and vanilla extract.
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Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated.
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With the mixer still running on low, slowly pour and mix in the milk just until combined. Do not overmix.
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Whisk in ¼ cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
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Pour/spoon the batter into the liners. Fill only ⅔ full to avoid baking over the sides.
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Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature.
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Allow the cupcakes to cool completely before frosting*.
Frosting:
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Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb to get around ½ cup. Set aside.
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In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the butter for 1 minute on high speed until completely smooth and creamy.
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Add the confectioners’ sugar, strawberry powder, melted and cooled white chocolate, 2 tablespoons heavy cream, vanilla extract, and salt, and beat on medium-high speed until combined and creamy.
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Add 2 more Tablespoons of heavy cream to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
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Frost cooled cupcakes and serve.
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Cover and store leftovers in the refrigerator for up to 5 days.
Recipe Notes
Time-saving Tip: When the cupcakes are almost finished cooling, melt the white chocolate used for the frosting. Melt it in a double boiler or use the microwave. Melt it in the microwave in 20-second increments, stopping and stirring after each. Let it cool down for 15 minutes before using the frosting in the next step.
Nutrition
- Calories: 428.94kcal
- Fat: 24.64g
- Saturated Fat: 15.34g
- Trans Fat: 0.74g
- Monounsaturated Fat: 6.48g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 50.15g
- Fiber: 0.55g
- Sugar: 36.95g
- Protein: 3.16g
- Cholesterol: 59.16mg
- Sodium: 131.39mg
- Calcium: 68.56mg
- Potassium: 99.84mg
- Iron: 1.32mg
- Vitamin A: 181.96µg
- Vitamin C: 7.56mg
Crucial Technique Tip for Perfect White Chocolate Strawberry Cupcakes
When making the white chocolate strawberry frosting, ensure that the white chocolate is melted and cooled before adding it to the mixture. If the chocolate is too hot, it can melt the butter and create a runny frosting. Similarly, make sure your butter is at room temperature, not melted, for a smooth and creamy frosting.
Time-Saving Tips for Making White Chocolate Strawberry Cupcakes
Prepare the ingredients: Gather and measure all the ingredients before starting to save time and ensure you have everything you need.
Use a food processor: Consider using a food processor to quickly puree the strawberries for the cupcake batter and frosting.
Multi-task: While the cupcakes are baking, prepare the frosting to maximize efficiency in the kitchen.
Organize your workspace: Keep your kitchen organized and clean as you work to avoid wasting time looking for tools or ingredients.
Pre-make the strawberry puree: Prepare the reduced strawberry puree in advance to save time during the cupcake assembly process.
Chill the frosting: If the frosting is too soft, chill it in the refrigerator for a short time to make it easier to pipe onto the cupcakes.
Use a piping bag: Utilize a piping bag to quickly and neatly frost the cupcakes with the white chocolate strawberry frosting.
Bake in batches: If you have multiple muffin pans, bake the cupcakes in batches to save time.
Substitute Ingredients For White Chocolate Strawberry Cupcakes Recipe
cake flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for cake flour by removing two tablespoons of all-purpose flour for every 1 cup of cake flour to achieve a similar texture in the cupcakes.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for unsalted butter to add a hint of coconut flavor to the cupcakes.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener alternative to granulated sugar, adding a unique flavor to the cupcakes.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to stiff peaks and used as a vegan alternative to egg whites in the cupcake batter.
sour cream or plain yogurt - Substitute with buttermilk: Buttermilk can be used as a substitute for sour cream or plain yogurt to add moisture and a tangy flavor to the cupcakes.
white chocolate - Substitute with vegan white chocolate: Vegan white chocolate can be used as a dairy-free alternative to white chocolate for those with dietary restrictions.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream for the white chocolate strawberry frosting, adding a subtle coconut flavor.
whole milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to whole milk, adding a nutty flavor to the cupcakes.
confectioners’ sugar - Substitute with maple sugar: Maple sugar can be used as a natural alternative to confectioners’ sugar, adding a hint of maple flavor to the frosting.
strawberries - Substitute with raspberries: Raspberries can be used as a substitute for strawberries to add a different fruity flavor to the cupcakes and frosting.
How to Beautifully Present White Chocolate Strawberry Cupcakes
Elevate the plating: When presenting the white chocolate strawberry cupcakes, focus on creating an elegant and visually appealing display. Use a clean, white plate to provide a stunning backdrop for the vibrant colors of the cupcakes and frosting.
Garnish with fresh strawberries: Add a touch of sophistication by garnishing the plate with fresh strawberries. This not only enhances the visual appeal but also complements the flavors of the cupcakes, creating a cohesive and enticing presentation.
Incorporate artistic drizzling: Utilize a delicate drizzle of white chocolate on the plate to add a touch of artistry. This not only enhances the overall aesthetic but also hints at the delightful white chocolate flavor within the cupcakes.
Utilize negative space: Embrace the concept of negative space on the plate to allow the cupcakes to stand out. By strategically placing the cupcakes and garnishes, create a visually striking presentation that captures attention and highlights the beauty of the dessert.
Consider geometric arrangement: Arrange the cupcakes and garnishes in a geometrically pleasing manner, such as a triangular or circular formation, to create a visually captivating presentation that exudes precision and attention to detail.
Incorporate edible flowers: Introduce a touch of elegance by incorporating delicate edible flowers into the presentation. The vibrant colors and intricate shapes of the flowers will add a sophisticated and luxurious touch to the overall plating.
Highlight the frosting texture: Showcase the luscious texture of the white chocolate strawberry frosting by using a piping bag to create elegant swirls or peaks on top of the cupcakes. This draws attention to the luxurious frosting and adds a professional touch to the presentation.
Emphasize symmetry: Aim for symmetrical placement of the cupcakes and garnishes on the plate to create a sense of balance and harmony. This attention to detail enhances the overall presentation and demonstrates precision in plating.
Use elegant serving utensils: Select refined and polished serving utensils to complement the presentation. This attention to detail ensures that every aspect of the dessert, including the serving process, reflects a high standard of culinary excellence.
Create a focal point: Designate a focal point on the plate, such as a central cupcake adorned with a standout garnish, to draw the eye and create a visually captivating centerpiece for the presentation.
Essential Tools for Making White Chocolate Strawberry Cupcakes
- Handheld or stand mixer: A handheld or stand mixer is used to beat the butter and sugar together until smooth and creamed, as well as to mix the frosting ingredients until combined and creamy.
- Whisk attachment: The whisk attachment is used with a handheld or stand mixer to beat the butter and sugar together until smooth and creamed.
- Rubber spatula: A rubber spatula is used to scrape down the sides and bottom of the bowl when mixing the batter to ensure all ingredients are well incorporated.
- Muffin pan: A muffin pan is used to bake the cupcakes. It should be lined with cupcake liners before use.
- Cupcake liners: Cupcake liners are used to line the muffin pan and prevent the cupcakes from sticking.
- Blender or food processor: A blender or food processor is used to process the freeze-dried strawberries into a powdery crumb for the frosting.
- Mixing bowl: A mixing bowl is used to whisk together the dry ingredients and to prepare the frosting.
- Spoon: A spoon is used to pour or spoon the cupcake batter into the liners, filling them only 2/3 full.
- Blender or food processor: A blender or food processor is used to process the freeze-dried strawberries into a powdery crumb for the frosting.
- Paddle or whisk attachment: A paddle or whisk attachment is used with a handheld or stand mixer to beat the butter for the frosting until completely smooth and creamy.
Storing and Freezing White Chocolate Strawberry Cupcakes
- Allow the cupcakes to cool completely before storing or freezing.
- Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- If storing in the refrigerator, bring the cupcakes to room temperature before serving for the best texture and flavor.
- To freeze unfrosted cupcakes:
- Place the cooled cupcakes on a baking sheet and freeze until solid, about 2 hours.
- Once frozen, transfer the cupcakes to a freezer-safe container or zip-top bag, separating layers with parchment paper to prevent sticking.
- Freeze for up to 2-3 months.
- To thaw, remove the cupcakes from the freezer and let them come to room temperature on the counter for about an hour before frosting and serving.
- To freeze frosted cupcakes:
- Place the frosted cupcakes on a baking sheet and freeze until the frosting is firm, about 2 hours.
- Once the frosting is firm, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or zip-top bag.
- Freeze for up to 1 month.
- To thaw, remove the cupcakes from the freezer and let them come to room temperature on the counter for about 2-3 hours before serving.
- When freezing cupcakes, make sure to use airtight, freezer-safe containers to prevent freezer burn and maintain the quality of the cupcakes.
Interesting Fact About White Chocolate Strawberry Cupcakes
White chocolate has a lower melting point than dark chocolate, making it a bit more challenging to work with in baking. However, its creamy and sweet flavor pairs perfectly with the tartness of strawberries in this cupcake recipe.
Is Making White Chocolate Strawberry Cupcakes at Home Cost-Effective?
The cost-effectiveness of this white chocolate strawberry cupcakes recipe largely depends on the availability and cost of ingredients in your area. While some items like strawberries and white chocolate can be pricier, the recipe yields a generous batch of cupcakes, making it suitable for a household. The approximate cost for a household of 4 people would be around $20-$25, considering the purchase of all ingredients. Overall Verdict: 8/10. The delightful combination of strawberries and white chocolate creates a decadent treat that's worth the investment for special occasions.
Are White Chocolate Strawberry Cupcakes Healthy or Unhealthy?
The white chocolate strawberry cupcakes recipe, while delicious, is not particularly healthy. Here's why:
- The recipe uses refined ingredients like cake flour, granulated sugar, and confectioners' sugar, which are high in calories and low in nutrients.
- Butter and heavy cream are used in both the cupcakes and frosting, contributing to high levels of saturated fat.
- White chocolate is also high in sugar and fat, with minimal nutritional value.
However, the recipe does include some healthier ingredients:
- Strawberries provide vitamin C, fiber, and antioxidants.
- Egg whites are a good source of protein and are lower in cholesterol than whole eggs.
- Yogurt or sour cream can contribute to a tender crumb while adding some protein and calcium.
To make this recipe healthier, consider the following suggestions:
- Replace some of the cake flour with whole wheat pastry flour to increase fiber content.
- Reduce the amount of sugar in both the cupcakes and frosting, or use a natural sweetener like honey or maple syrup.
- Swap out some of the butter for healthier fats like olive oil or mashed avocado.
- Use dark chocolate instead of white chocolate for added antioxidants and less sugar.
- Top the cupcakes with fresh strawberries instead of frosting for a lighter option.
- Experiment with using Greek yogurt in place of sour cream for added protein.
By making these adjustments, you can create a more balanced treat that still satisfies your sweet tooth. Remember, moderation is key, and it's okay to indulge in a decadent dessert occasionally as part of a well-rounded diet.
Editor's Opinion on This Delightful Cupcake Recipe
The combination of white chocolate and strawberry in these cupcakes creates a delightful balance of flavors. The use of reduced strawberry puree adds a natural sweetness and a beautiful pink hue to the cupcakes, while the white chocolate strawberry frosting provides a creamy and indulgent finish. The recipe's clear instructions and detailed steps make it accessible for both novice and experienced bakers. Overall, these white chocolate strawberry cupcakes are a delightful treat that is sure to impress and satisfy anyone with a sweet tooth.
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Why trust this White Chocolate Strawberry Cupcakes Recipe:
This recipe guarantees a delightful experience with its combination of fresh strawberries and creamy white chocolate. The use of reduced strawberry puree adds a burst of natural flavor, while the addition of sour cream ensures a moist and tender crumb. The frosting, made with real strawberries and luscious white chocolate, promises a rich and indulgent finish. With a perfect balance of flavors and textures, this recipe is a testament to the expertise and passion of its creator. Trust in the quality of the ingredients and the meticulous attention to detail, and you'll be rewarded with exquisite cupcakes that will leave you craving for more.
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