Indulge in the perfect combination of sweet and creamy with these White Chocolate Strawberry Cupcakes. Moist, fluffy, and topped with a fresh strawberry buttercream, these cupcakes are an irresistible treat for any celebration or simply as a delightful snack.
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
4 oz white chocolate, melted
For the Strawberry Buttercream:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
¼ cup strawberry puree
1 teaspoon vanilla extract
Fresh strawberries for garnish (optional)
Directions:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until just combined. Stir in the melted white chocolate until fully incorporated.
Bake the Cupcakes: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Make the Strawberry Buttercream: Beat the butter until smooth. Gradually add the powdered sugar, followed by the strawberry puree and vanilla extract, beating until fluffy.
Frost and Garnish: Frost the cooled cupcakes with the strawberry buttercream and garnish with fresh strawberries if desired.
Serving Tips:
Perfect Presentation:
Garnish each cupcake with a fresh strawberry on top to add a touch of elegance and extra flavor.
For a festive touch, sprinkle some edible glitter or powdered sugar on the frosting.
Ideal Temperature:
Serve the cupcakes at room temperature for the best flavor and texture. If they have been stored in the fridge, let them sit out for about 15-20 minutes before serving.
Portion Control:
Use a cupcake liner or decorative wrapper to make serving easy and to keep your cupcakes looking attractive.
Storage Tips:
Room Temperature:
Short-Term Storage: Store cupcakes in an airtight container at room temperature for up to 2-3 days. This will keep them fresh and prevent them from drying out.
Refrigeration:
Longer Storage: If you need to keep them for more than a few days, store the cupcakes in an airtight container in the refrigerator. They will stay fresh for up to a week. Be sure to let them come to room temperature before serving for the best taste and texture.
Freezing:
Make-Ahead Option: To freeze cupcakes, place them in an airtight container or freezer bag, and freeze for up to 3 months. For best results, freeze the cupcakes before frosting them. When ready to enjoy, thaw them at room temperature and frost them just before serving.
Avoid Frosting Issues:
Prevent Frosting Sogginess: If storing cupcakes with frosting, ensure they are in a container where the frosting won’t get smudged or squished. You might place a piece of wax paper between the frosting and the lid of the container.
Related Recipes:
FAQs:
Can I use a different type of chocolate in these cupcakes?
Yes, you can substitute the white chocolate with milk chocolate or dark chocolate if you prefer. Keep in mind that this will alter the flavor profile of the cupcakes. If using a different type of chocolate, adjust the sweetness accordingly, as white chocolate is sweeter than milk or dark chocolate.
Can I make the strawberry buttercream ahead of time?
Absolutely! You can prepare the strawberry buttercream up to a week in advance. Store it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature and rewhip it to restore its fluffy texture before frosting your cupcakes.
How can I make these cupcakes gluten-free?
To make gluten-free White Chocolate Strawberry Cupcakes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients, such as baking powder and powdered sugar, are also gluten-free. This will help maintain the texture and flavor of the cupcakes.
What’s the best way to prevent the cupcakes from sticking to the liners?
To prevent sticking, make sure the cupcake liners are well placed in the tin before adding the batter. Additionally, lightly spray the liners with non-stick baking spray or use parchment liners, which can help ensure the cupcakes come out easily. Allow the cupcakes to cool completely before removing them from the liners to reduce the chance of sticking.
Conclusion:
These White Chocolate Strawberry Cupcakes offer a sweet escape with each bite, featuring a rich white chocolate flavor and a luscious strawberry frosting. Whether you’re celebrating a special occasion or just in need of a sweet treat, these cupcakes are sure to impress. Enjoy the perfect blend of creamy and fruity flavors with every bite!
📖 Recipe:
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White Chocolate Strawberry Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Delight in the perfect blend of sweet and creamy with these White Chocolate Strawberry Cupcakes. These moist and fluffy cupcakes are infused with rich white chocolate and topped with a luscious strawberry buttercream. Ideal for special occasions or a sweet treat, these cupcakes are sure to impress with their elegant presentation and delicious flavor.
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
4 oz white chocolate, melted
For the Strawberry Buttercream:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
¼ cup strawberry puree
1 teaspoon vanilla extract
Fresh strawberries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk, until just combined. Stir in melted white chocolate.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat butter until smooth. Gradually add powdered sugar, then strawberry puree and vanilla extract, beating until fluffy.
- Frost the cooled cupcakes and garnish with fresh strawberries if desired.
Notes
Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
For best results, use room temperature ingredients.
If storing, keep in an airtight container. Frosted cupcakes should be refrigerated if stored longer than a couple of days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 350 kcal
