White Chocolate Strawberry Cupcakes

White Chocolate Strawberry Cupcakes are a divine treat that perfectly marries the sweetness of white chocolate with the fresh, tangy flavor of strawberries. These cupcakes are not just a delight to the taste buds but also a feast for the eyes, making them an ideal choice for special occasions, from Valentine's Day to summer picnics. The combination of moist, fluffy cake with creamy frosting and the fresh burst of strawberries ensures these cupcakes will be a hit at any gathering.

Ingredients

For the Cupcakes:

• 1 and ¾ cups (220g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• 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 and 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 to room temperature
• 4 cups (480g) powdered sugar
• ¼ cup (60ml) heavy cream
• 2 teaspoons vanilla extract
• A pinch of salt
• Additional chopped strawberries and white chocolate chips for garnish

 

Preparation

 

Step 1: Start by preheating your oven to 350°F (177°C) and prepare a 12-cup muffin pan by lining it with cupcake liners. This ensures easy removal and serving of the cupcakes.

Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This dry mix will form the base of your cupcakes, providing the right structure and sweetness.

Step 3: In a separate bowl, blend the melted butter, milk, sour cream, eggs, and vanilla extract until thoroughly combined. The addition of sour cream ensures extra moisture and a tender crumb in your cupcakes.

Step 4: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined to avoid overmixing, which can lead to dense cupcakes. Gently fold in the white chocolate chips and chopped strawberries, distributing them evenly throughout the batter.

Step 5: Divide the batter among the 12 cupcake liners, filling each about ⅔ full to allow space for the cupcakes to rise without overflowing.

Step 6: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the cupcakes are baked through but remain moist.

Step 7: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting to prevent the frosting from melting.

Step 8: For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Start on low speed to incorporate the sugar and then beat on high for 2 minutes until fluffy and spreadable.

Step 9: Frost the cooled cupcakes with the prepared frosting and garnish with additional chopped strawberries and white chocolate chips for a beautiful and tasty finish.

 

Cooking Note

Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting. If the frosting is too thick, add a little more heavy cream to reach the desired consistency.

Serving Suggestions

These cupcakes are best served the day they are made but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and bring to room temperature before serving.

Tips

• Use high-quality white chocolate for the best flavor and texture in both the cupcakes and frosting.
• To ensure even baking, fill the cupcake liners uniformly and consider rotating the pan halfway through the baking time.
• For an extra glossy and smooth frosting, sift the powdered sugar before adding it to the butter.

Prep Time

• 20 minutes

Cooking Time

• 20-22 minutes

Total Time

• 40-42 minutes, plus cooling

Nutritional Information

• Calories: Approximately 350-400 per cupcake.
• Protein: Around 3-4 grams per cupcake.
• Sodium: Approximately 150-200 mg per cupcake.

White Chocolate Strawberry Cupcakes offer a delightful combination of flavors that are sure to please any crowd. With their moist crumb, creamy frosting, and the fresh pop of strawberries, these cupcakes are a perfect way to celebrate any occasion or simply to enjoy as a special treat. The balance of sweet and creamy, with the tartness of fresh strawberries, makes these cupcakes a memorable dessert that your friends and family will request time and time again.