Packed with the creamy richness of white chocolate and the fresh, tangy sweetness of strawberries, these cupcakes are a dream come true for anyone with a sweet tooth. Perfect for summer picnics, birthday parties, or just because, they’re sure to impress.
Why This Recipe Works
- The combination of white chocolate and strawberries creates a perfect balance of sweetness and tartness.
- Using fresh strawberries in the batter adds moisture and a burst of fresh flavor.
- The white chocolate frosting is velvety smooth, making each bite irresistible.
- Simple ingredients come together to create a gourmet-tasting dessert.
- These cupcakes are as beautiful as they are delicious, making them perfect for special occasions.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick to the pan. Tip: For extra non-stick insurance, lightly spray the liners with cooking spray.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is crucial for evenly distributing the leavening agents throughout the batter, ensuring your cupcakes rise beautifully.
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. This incorporates air into the batter, making your cupcakes light and airy. Tip: Make sure your butter is at room temperature for the best results.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. This builds the structure of your cupcakes and adds depth of flavor.
Alternate Adding Dry Ingredients and Milk
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. This method prevents the batter from becoming too dense. Fold in the diced strawberries and white chocolate chips last for pockets of flavor in every bite.
Bake to Perfection
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
Cool and Frost
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. This prevents the frosting from melting and sliding off.
Tips and Tricks
For the best flavor, use high-quality white chocolate and the freshest strawberries you can find. If strawberries aren’t in season, frozen strawberries (thawed and drained) can be a good substitute. To make your cupcakes extra moist, you can substitute buttermilk for the regular milk. For a professional look, use a piping bag to frost your cupcakes. And remember, the key to perfect cupcakes is not to overmix the batter; mix just until the ingredients are combined.
Recipe Variations
- Try using dark chocolate chips instead of white chocolate for a richer flavor.
- Add a teaspoon of lemon zest to the batter for a citrusy twist.
- For a nutty flavor, fold in 1/2 cup of chopped almonds or pecans.
- Swap out the strawberries for raspberries or blueberries for a different berry flavor.
- Make it gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding to the batter to prevent excess moisture.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Can I make these cupcakes without eggs?
Yes, you can substitute each egg with 1/4 cup of applesauce or a commercial egg replacer for a vegan version.
Summary
These White Chocolate Strawberry Cupcakes are a delightful treat that combines the creamy sweetness of white chocolate with the fresh tang of strawberries. Perfect for any occasion, they’re sure to be a hit with everyone who tries them.