If you’re in the mood for something sweet, delicate, and totally irresistible, these White Chocolate Strawberry Cupcakes are the answer. Imagine biting into a soft, fluffy cupcake with bursts of strawberry flavor and the creamy richness of white chocolate. It’s like enjoying the best of both worlds in every bite. These cupcakes are perfect for birthdays, special occasions, or just because you deserve something delicious today. Trust me, once you try them, you’ll never look at cupcakes the same way again.
Why You’ll Love White Chocolate Strawberry Cupcakes
These cupcakes are the perfect treat for anyone who loves the combination of fruit and chocolate—here’s why they’re a must-try:
Light & Fluffy:
The cupcakes themselves are soft, moist, and airy. It’s like biting into a cloud, but with flavor-packed surprises in every bite!
Sweet & Fruity:
The juicy, sweet strawberries bring that irresistible fruity kick, while the white chocolate adds a smooth, creamy richness. It’s the perfect pairing that feels both indulgent and refreshing.
Gorgeous & Elegant:
With their delicate pink hue and the swirl of white chocolate frosting on top, these cupcakes are a showstopper. They look just as beautiful as they taste, making them perfect for any occasion.
Easy to Make:
Don’t let the fancy look fool you—these cupcakes are simple to make. You can whip them up in no time, and they’ll impress everyone at the table.
Customizable:
You can get creative with toppings! Maybe sprinkle some extra crushed strawberries, add a few white chocolate shavings, or even throw on a few sprinkles. The possibilities are endless!
![](https://recipestasteful.com/wp-content/uploads/2025/01/khaoula0921_httpss.mj_.runiYQhScCv3Hw_An_ultra-close-up_A_high_5224d2f2-8909-4f53-a94b-252c746899c8_0-819x1024.png)
Ingredients
Here’s everything you’ll need to make these dreamy white chocolate strawberry cupcakes:
- All-purpose flour: This forms the base of your cupcake batter, giving it structure and softness.
- Sugar: To sweeten the cupcakes just right.
- Baking powder: The secret to making them light and fluffy.
- Salt: A pinch of salt enhances the sweetness and balances the flavors.
- Eggs: For richness and structure in the cupcakes.
- Milk: Adds moisture and helps the batter come together smoothly.
- Vanilla extract: A classic flavor that complements the strawberries and white chocolate beautifully.
- Fresh strawberries: These bring that delicious, fruity burst in every bite.
- White chocolate chips: To give your cupcakes that creamy, indulgent flavor.
- Butter: For richness and to help make the cupcakes moist and tender.
- Heavy cream: For a creamy, smooth frosting consistency.
- Powdered sugar: To sweeten the frosting and give it that perfect texture.
- Strawberry jam (optional): For an extra touch of strawberry flavor in the frosting.
(Note: Full ingredient measurements are provided in the recipe card above!)
Instructions
Ready to make these show-stopping cupcakes? Here’s how you’ll bring them to life:
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Set it aside.
Step 2: Make the Cupcake Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Melt the butter and white chocolate together (you can do this in a microwave or over low heat on the stovetop). Once it’s melted and smooth, let it cool slightly. Then, pour the butter and chocolate mixture into the wet ingredients and stir to combine. Gradually add the dry ingredients to the wet, mixing just until incorporated.
Step 3: Add the Strawberries
Fold in the fresh strawberries, making sure they’re evenly distributed throughout the batter. The berries will release their juices, giving the cupcakes a beautiful pink color and extra flavor.
Step 4: Bake
Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before frosting.
Step 5: Make the Frosting
While the cupcakes cool, make the white chocolate frosting. Melt the white chocolate chips with heavy cream, stirring until smooth. Allow it to cool slightly. In a large bowl, beat together the softened butter and powdered sugar until light and fluffy. Gradually add in the melted white chocolate mixture and beat until well combined. For a little extra strawberry flavor, fold in a tablespoon of strawberry jam.
Step 6: Frost the Cupcakes
Once your cupcakes are fully cooled, pipe the white chocolate frosting onto each one. You can swirl it beautifully, or spread it on with a knife for a more rustic look.
Step 7: Decorate & Serve
For an extra touch, garnish the cupcakes with some crushed strawberries, white chocolate shavings, or sprinkles. Serve and enjoy!
Nutrition Facts
Servings: 12 cupcakes
Calories per serving: [Calories per serving]
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
How to Serve White Chocolate Strawberry Cupcakes
These cupcakes are great for so many occasions! Here are a few ideas on how to serve them:
As a Party Treat:
Serve these cupcakes as part of a dessert table at a birthday party, bridal shower, or baby shower. They’ll definitely be a showstopper!
With Tea or Coffee:
For a more relaxed vibe, enjoy these cupcakes with a hot cup of tea or coffee. The sweetness of the cupcake pairs beautifully with a warm beverage.
As a Special Breakfast or Brunch Item:
Why not treat yourself to one of these cupcakes for a decadent brunch? They’re the perfect balance of sweetness without being too over-the-top.
As a Gift:
Package these cupcakes in a cute box and gift them to a friend or loved one. They’ll definitely appreciate the sweet gesture!
Additional Tips
Here are some pro tips for making these cupcakes even more amazing:
Use Fresh Strawberries:
Fresh strawberries are key for that burst of fruity flavor. Frozen strawberries can make the batter too wet, so stick with fresh ones when possible.
Don’t Overmix the Batter:
When adding the dry ingredients to the wet, mix until just combined. Overmixing can result in dense cupcakes instead of light, fluffy ones.
Let the Frosting Cool Slightly:
If your frosting is too warm, it might melt on the cupcakes. Let it cool slightly to ensure it holds its shape when piped.
Experiment with Toppings:
Feel free to get creative with the toppings! You can add white chocolate chips, a strawberry on top, or even a drizzle of chocolate sauce for extra decadence.
Make a Strawberry Compote:
For an extra fruity kick, you could make a strawberry compote and layer it inside the cupcake before frosting. Just cook down some strawberries with sugar until they form a thick sauce, then spoon it into the center of each cupcake.
FAQ Section
Q1: Can I use frozen strawberries instead of fresh?
A1: It’s best to use fresh strawberries, as frozen ones can make the batter too watery. But if you do use frozen strawberries, make sure to thaw and drain them first.
Q2: Can I make the frosting ahead of time?
A2: Yes! You can make the frosting ahead of time and store it in the fridge for up to 2 days. Just let it come to room temperature before frosting the cupcakes.
Q3: Can I use dark chocolate instead of white chocolate?
A3: While dark chocolate has a stronger flavor, it would still work in the frosting. However, it’ll change the overall flavor of the cupcakes. For the best match, stick with white chocolate!
Q4: How do I store leftovers?
A4: Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days. You can also refrigerate them to extend freshness, but let them come to room temperature before serving.
Q5: Can I add a little extra strawberry flavor to the cupcakes?
A5: Yes! You can add a tablespoon of strawberry jam or puree to the cupcake batter to enhance the strawberry flavor.
Q6: Can I make these cupcakes gluten-free?
A6: Yes, you can swap out the all-purpose flour for a gluten-free flour blend. Just make sure it’s a blend that’s suitable for baking.
Q7: Can I make mini versions of these cupcakes?
A7: Absolutely! Just bake them for about 12-15 minutes, and you’ll have adorable mini strawberry cupcakes.
Q8: What can I use if I don’t have piping bags?
A8: No piping bags? No problem! You can use a Ziploc bag with the tip cut off or simply spread the frosting on with a spatula for a rustic look.
Q9: How do I make these cupcakes more visually stunning?
A9: Top them with fresh strawberry slices, edible flowers, or a dusting of powdered sugar for an elegant touch.
Q10: Can I freeze these cupcakes?
A10: Yes! You can freeze the cupcakes without frosting for up to 2 months. Just wrap them tightly in plastic wrap and store in an airtight container. Thaw before frosting and serving.
Conclusion
These White Chocolate Strawberry Cupcakes are everything you could want in a dessert—light, fluffy, fruity, and sweet with that smooth, creamy white chocolate goodness. Whether you’re celebrating a special event or just treating yourself (because, hey, you deserve it!), these cupcakes are sure to be a hit. They’re easy to make, full of flavor, and visually stunning—what’s not to love? So go ahead, bake up a batch, and enjoy the deliciousness. You’re going to want to savor every bite!
Print![](https://recipestasteful.com/wp-content/uploads/2025/01/Copie-de-Sans-titre-2025-01-26T112434.919-150x150.png)
White Chocolate Strawberry Cupcakes
- Total Time: 0 hours
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in rich flavors from white chocolate and fresh strawberries, topped with creamy frosting. These cupcakes are perfect for any occasion!
Ingredients
- For the Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 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
- Pinch of salt
- Additional chopped strawberries and white chocolate chips for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, whole milk, sour cream, eggs, and vanilla extract. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the white chocolate chips and chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, then mix in the vanilla extract and pinch of salt. Beat until light and fluffy.
- Frost the cooled cupcakes and garnish with additional chopped strawberries and white chocolate chips.
Notes
- Let the cupcakes cool fully before frosting.
- Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg