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
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