I combined white chocolate and strawberries in my Chocolate Strawberry Cupcakes and tucked in a clever secret that reimagines the classic.

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I’ve been chasing the perfect balance of bright and sweet with my White Chocolate Strawberry Cupcakes, and I finally landed something that makes me pause. I love that melted white chocolate folds into the batter and that finely chopped fresh strawberries peek through like little surprises in each bite.

These Chocolate Strawberry Cupcakes started as an experiment and got dangerously good, I kept tasting and tweaking until I couldnt stop. If you like Easy Baking Recipes that feel a bit fancy but are actually simple, you’ll want to try these, they look elegant but dont require a pastry degree.

Ingredients

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All purpose flour: Provides carbs and structure, mild flavor, adds light crumb and holds cupcake shape.
White chocolate: Very sweet, adds creamy vanilla notes, mostly sugar and fat, little cocoa solids.
Fresh strawberries: Bright, slightly tart, give fiber vitamins and a fruity burst, keeps it fresh.
Unsalted butter: Rich in fat, gives tenderness and flavor, helps carry the white chocolate taste.
Eggs: Add protein, moisture and structure, make cupcakes rise and stay tender.
Powdered sugar: Sweetens and smooths the buttercream, mostly sugar so use moderately.
Whole milk or cream: Adds richness and moisture, balances sweetness, helps smooth frosting texture.
Freeze dried strawberry powder optional: For color and intense strawberry flavor without extra moisture, use sparingly.

Ingredient Quantities

Cupcakes:

1 1/4 cups (160 g) all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/2 cup (120 ml) whole milk

4 ounces (115 g) white chocolate, chopped or chips, melted and cooled

3/4 cup (120 g) finely chopped fresh strawberries

White chocolate buttercream:

1 cup (227 g) unsalted butter, softened

8 ounces (225 g) white chocolate, melted and cooled

3 to 4 cups (360 to 480 g) powdered sugar, sifted

2 to 3 tablespoons heavy cream or whole milk

1 teaspoon vanilla extract

Pinch of fine salt

Optional toppings:

Fresh strawberries, halved, for garnish

White chocolate shavings or extra chips for sprinkle

2 to 3 tablespoons freeze dried strawberry powder or finely crushed freeze dried strawberries for color, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners; let the butter and eggs come to room temp while you work.

2. Whisk together 1 1/4 cups (160 g) all purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon fine sea salt in a bowl and set aside.

3. In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and slightly fluffy, about 2 to 3 minutes, then beat in 2 large eggs one at a time and 1 teaspoon vanilla extract.

4. Gently melt 4 ounces (115 g) white chocolate in short microwave bursts or over a double boiler, cool until just warm, then whisk it into 1/2 cup (120 ml) whole milk.

5. Add the dry mix to the butter mixture in 2 additions, alternating with the white chocolate milk mixture, beginning and ending with the dry ingredients; mix until just combined, do not overmix.

6. Toss 3/4 cup (120 g) finely chopped fresh strawberries with about 1 teaspoon flour (this little trick helps stop them from sinking) and fold them gently into the batter.

7. Divide batter among liners, filling each about two thirds full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, let cupcakes cool in the pan 5 minutes then transfer to a rack to cool completely.

8. For the white chocolate buttercream, make sure 8 ounces (225 g) white chocolate is melted and cooled. Beat 1 cup (227 g) softened unsalted butter until pale, add the cooled white chocolate and 1 teaspoon vanilla extract and a pinch of fine salt, then gradually beat in 3 to 4 cups (360 to 480 g) sifted powdered sugar; add 2 to 3 tablespoons heavy cream or whole milk to reach piping consistency. If it feels too soft chill 10 to 15 minutes then rebeat.

9. Frost cooled cupcakes with a piping bag or offset spatula, garnish with halved fresh strawberries, white chocolate shavings or extra chips and sprinkle 2 to 3 tablespoons freeze dried strawberry powder or crushed freeze dried strawberries for color if you like. Store in an airtight container in the fridge up to 3 days, bring to room temp before serving.

Equipment Needed

1. 12-cup muffin tin with paper liners
2. Large mixing bowl and a medium bowl
3. Electric hand mixer or stand mixer (for creaming)
4. Measuring cups, measuring spoons and a kitchen scale for grams
5. Whisk and rubber spatula
6. Microwave-safe bowl or small saucepan + heatproof bowl for a double boiler
7. Cooling rack
8. Piping bag with a round tip or an offset spatula for frosting
9. Cutting board and chef’s knife for chopping strawberries
10. Toothpick or cake tester for doneness checks

FAQ

Can I use white chocolate chips instead of chopped white chocolate for both the cupcakes and frosting?

Yes, you can use chips, but chips often have stabilizers so they may not melt as silky as real bar chocolate. Melt them gently in short bursts in the microwave or use a double boiler, and let them cool a bit before adding to batter or buttercream.

My strawberries keep sinking to the bottom. How do I stop that?

Pat the strawberries very dry, chop them small, and toss with a tablespoon of the flour from the recipe. That helps them suspend in the batter. Or fold them in at the very end, dont overmix the batter.

How do I melt white chocolate without it seizing or burning?

Use a double boiler or microwave in 20 second bursts, stirring between each. Stop when mostly melted and stir until smooth. Let it cool to just warm before adding to eggs or butter so it does not scramble anything.

Can I make the cupcakes or frosting ahead of time and how should I store them?

Yes. Cupcakes (unfrosted) keep in an airtight container for 2 days at room temp, or freeze for up to 2 months. Frosting keeps in the fridge for up to 5 days, bring to room temp and rewhip before using. Assembled cupcakes store in the fridge for 2 to 3 days, let them come to room temp before serving.

My buttercream is too soft or too stiff, what can I do?

Too soft add more sifted powdered sugar a little at a time, or chill the bowl briefly and then rewhip. Too stiff add 1 teaspoon at a time of cream or milk and beat till smooth. If it looks grainy, beat longer or warm slightly and rewhip.

How do I get a pink tint in the frosting without changing the flavor?

Use 2 to 3 tablespoons of finely crushed freeze dried strawberries or the powder from them. It adds color and a light strawberry taste. If you dont have them, a drop of gel food color will work but fresh flavor wont be there.

White Chocolate Strawberry Cupcakes – A Sweet Symphony Of Flavors Recipe Substitutions and Variations

All purpose flour: swap with a cup for cup gluten free all purpose blend that contains xanthan gum, or try whole wheat pastry flour for a nuttier, slightly denser crumb. If you use whole wheat pastry, expect a darker color and a bit more chew, no change to amounts needed.
Unsalted butter (cupcakes and buttercream): substitute with solid coconut oil or vegetable shortening measured cup for cup. Coconut oil can add a faint coconut taste and may make the frosting softer at room temp, so chill briefly before piping; shortening gives a sturdier, less rich finish.
White chocolate: replace with white chocolate chips or a white chocolate compound if you cant find couverture. For a less sweet buttercream, swap the melted white chocolate in the frosting for about 4 ounces cream cheese and cut the powdered sugar by roughly half a cup to keep the balance.
Fresh strawberries: use frozen chopped strawberries, thawed and well drained, or use freeze dried strawberry powder or finely crushed freeze dried strawberries for extra color and concentrated flavor. If using frozen, pat them dry so the batter dont get soggy.

Pro Tips

1) Melt the white chocolate slowly and stir often, microwave in short bursts or use a double boiler. Let it cool until just warm to the touch not hot, or it will soften or break your butter and wreck the texture. If it looks grainy after cooling, whisk it over gently warmed water until smooth then cool again.

2) Prep your strawberries so they behave, pat them dry and toss with a little flour before folding them in. That helps stop them from sinking and keeps the batter from getting soggy. And don’t chop them too fine or the flavor will disappear, bigger bits give better fruit bursts.

3) Be gentle when mixing, stop as soon as the flour streaks are gone, overmixing makes cupcakes dense. Use a light hand folding the fruit in, and if your batter seems too loose don’t keep beating thinking that will fix it.

4) Fixing buttercream problems is easier than you think, if it is too soft chill the bowl 10 to 15 minutes then rebeat, if it’s too stiff add cream a little at a time. To tame extreme sweetness add a pinch of salt or a few drops of lemon juice and taste as you go. Store frosted cupcakes chilled and bring them back to room temp before serving so the texture and flavor come alive.

White Chocolate Strawberry Cupcakes – A Sweet Symphony Of Flavors Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I combined white chocolate and strawberries in my Chocolate Strawberry Cupcakes and tucked in a clever secret that reimagines the classic.

Servings

servings

Calories

485

kcal

Equipment: 1. 12-cup muffin tin with paper liners
2. Large mixing bowl and a medium bowl
3. Electric hand mixer or stand mixer (for creaming)
4. Measuring cups, measuring spoons and a kitchen scale for grams
5. Whisk and rubber spatula
6. Microwave-safe bowl or small saucepan + heatproof bowl for a double boiler
7. Cooling rack
8. Piping bag with a round tip or an offset spatula for frosting
9. Cutting board and chef’s knife for chopping strawberries
10. Toothpick or cake tester for doneness checks

Ingredients

Cupcakes:
1 1/4 cups (160 g) all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup (120 ml) whole milk
4 ounces (115 g) white chocolate, chopped or chips, melted and cooled
3/4 cup (120 g) finely chopped fresh strawberries
White chocolate buttercream:
1 cup (227 g) unsalted butter, softened
8 ounces (225 g) white chocolate, melted and cooled
3 to 4 cups (360 to 480 g) powdered sugar, sifted
2 to 3 tablespoons heavy cream or whole milk
1 teaspoon vanilla extract
Pinch of fine salt
Optional toppings:
Fresh strawberries, halved, for garnish
White chocolate shavings or extra chips for sprinkle
2 to 3 tablespoons freeze dried strawberry powder or finely crushed freeze dried strawberries for color, optional

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners; let the butter and eggs come to room temp while you work.
Whisk together 1 1/4 cups (160 g) all purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon fine sea salt in a bowl and set aside.
In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and slightly fluffy, about 2 to 3 minutes, then beat in 2 large eggs one at a time and 1 teaspoon vanilla extract.
Gently melt 4 ounces (115 g) white chocolate in short microwave bursts or over a double boiler, cool until just warm, then whisk it into 1/2 cup (120 ml) whole milk.
Add the dry mix to the butter mixture in 2 additions, alternating with the white chocolate milk mixture, beginning and ending with the dry ingredients; mix until just combined, do not overmix.
Toss 3/4 cup (120 g) finely chopped fresh strawberries with about 1 teaspoon flour (this little trick helps stop them from sinking) and fold them gently into the batter.
Divide batter among liners, filling each about two thirds full, bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs, let cupcakes cool in the pan 5 minutes then transfer to a rack to cool completely.
For the white chocolate buttercream, make sure 8 ounces (225 g) white chocolate is melted and cooled. Beat 1 cup (227 g) softened unsalted butter until pale, add the cooled white chocolate and 1 teaspoon vanilla extract and a pinch of fine salt, then gradually beat in 3 to 4 cups (360 to 480 g) sifted powdered sugar; add 2 to 3 tablespoons heavy cream or whole milk to reach piping consistency. If it feels too soft chill 10 to 15 minutes then rebeat.
Frost cooled cupcakes with a piping bag or offset spatula, garnish with halved fresh strawberries, white chocolate shavings or extra chips and sprinkle 2 to 3 tablespoons freeze dried strawberry powder or crushed freeze dried strawberries for color if you like. Store in an airtight container in the fridge up to 3 days, bring to room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.