Description
Delight in these Sweet White Chocolate Strawberry Cupcakes featuring moist strawberry-infused cake layers baked to perfection and topped with a luscious white chocolate cream cheese frosting. A perfect treat for celebrations or any occasion calling for a berry-rich, creamy dessert.
Ingredients
Scale
Cake Ingredients
- 1 cup strawberries (fresh or frozen, hulled and chopped)
- 1 and 2/3 cups (210g) all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/4 cup (60g) sour cream
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 6 oz (170g) white chocolate, melted and slightly cooled
Frosting Ingredients
- 1/2 cup (115g) unsalted butter, room temperature
- 8 oz (225g) cream cheese, softened
- 2 to 2 and 1/2 cups (250–310g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Strawberry Puree: In a saucepan, cook strawberries over medium heat until they reduce to a thick puree, about 8 to 10 minutes. Remove from heat and let cool completely before using in the batter.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the room temperature butter and granulated sugar together until the mixture is fluffy and light in color, approximately 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Add Strawberry Puree and Dairy: Mix in the cooled strawberry puree along with the sour cream and milk until the batter is smooth and even in texture.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing to keep the cupcakes tender.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing frosting melt.
- Make the Frosting: In a mixing bowl, beat together the butter and softened cream cheese until fluffy. Add the melted white chocolate and vanilla extract, then gradually incorporate the powdered sugar until the frosting is smooth and creamy.
- Frost and Decorate: Once cupcakes are fully cooled, pipe or spread the white chocolate cream cheese frosting over each cupcake. Garnish as desired and serve.
Notes
- Ensure the strawberry puree is fully cooled before adding to the batter to prevent curdling of dairy ingredients.
- Do not overmix the batter after adding dry ingredients to keep the cupcakes tender and fluffy.
- Use room temperature butter, eggs, and cream cheese for best texture and mixing results.
- The frosting can be adjusted for sweetness by adding more or less powdered sugar based on preference.
- For extra decoration, consider fresh strawberries or white chocolate shavings on top of the frosting.
