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White Chocolate Strawberry Cupcakes

Delightful cupcakes that combine the creamy sweetness of white chocolate with vibrant strawberries, topped with rich white chocolate frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 0.5 cup fresh strawberries, pureed
  • 0.5 cup white chocolate chips, melted
Frosting Ingredients
  • 2 cups powdered sugar
  • 2-3 tablespoons milk Use more or less to achieve desired consistency.
  • 1 teaspoon vanilla extract
  • Fresh strawberries (for garnish) Optional
  • White chocolate shavings (for garnish) Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract and pureed strawberries until well combined.
  6. Gradually incorporate dry ingredients and buttermilk, mixing until just combined.
  7. Divide batter among cupcake liners, filling each about two-thirds full.
Baking
  1. Bake in preheated oven for 18-20 minutes or until a toothpick comes out clean.
  2. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Garnishing
  1. Beat melted white chocolate and softened butter together until smooth.
  2. Gradually add powdered sugar, alternating with milk, until desired consistency is reached.
  3. Once cooled, generously frost the cupcakes with white chocolate frosting.
  4. Garnish with fresh strawberries and white chocolate shavings, if desired.

Notes

For better flavor, add lemon juice to the puree. Substitute Greek yogurt for buttermilk for a healthier version. Store leftovers in an airtight container at room temperature for up to 2 days.