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These white chocolate strawberry cupcakes bring together two perfectly matched flavors in a deliciously moist treat that's sure to impress. The rich creaminess of white chocolate complements the bright, fruity notes of fresh strawberries, creating a balanced dessert that's both indulgent and refreshing.
I first made these cupcakes for my daughter's birthday party, and they were such a hit that they've become our go-to dessert for every special occasion. Even my husband, who typically avoids sweets, can't resist having one... or two!
Ingredients
- All-purpose flour: creates the perfect tender crumb structure
- Granulated sugar: provides just the right sweetness without overpowering
- Baking powder and baking soda: work together for the ideal rise
- Unsalted butter: gives rich flavor while letting you control the salt content
- Fresh strawberries: add natural sweetness and gorgeous pink flecks
- White chocolate chips: melt smoothly into the batter for creamy richness
- Whole milk: adds moisture and creates a velvety texture
- Heavy cream: makes the frosting luxuriously smooth and pipeable
Step-by-Step Instructions
- Preheat and Prepare:
- Heat your oven to exactly 350°F and line your muffin tin with paper liners. This temperature is crucial for proper rising without burning the edges of your cupcakes.
- Mix Dry Ingredients:
- Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl until completely combined. Proper mixing at this stage prevents flour pockets in your finished cupcakes.
- Cream the Butter:
- Beat the softened butter for a full 2 minutes until it becomes noticeably lighter in color and fluffy in texture. This incorporates air which helps create a tender crumb structure.
- Add Eggs and Flavor:
- Add each egg individually, beating for at least 30 seconds after each addition. This ensures proper emulsification for a smooth batter. Mix in the vanilla until just incorporated.
- Incorporate White Chocolate:
- Stir in the melted white chocolate using a folding motion to maintain the air you've worked into the butter. The chocolate should be completely cooled but still pourable.
- Combine Wet and Dry:
- Add the dry ingredients in three parts, alternating with milk in two parts. This gradual incorporation prevents overmixing which would develop gluten and make tough cupcakes.
- Fold in Strawberries:
- Use a gentle hand to fold in the chopped strawberries with a rubber spatula, taking no more than 5-6 strokes to preserve the airiness of your batter.
- Bake to Perfection:
- Fill liners two-thirds full and bake until a toothpick comes out with just a few moist crumbs. Cool them in the pan for exactly 5 minutes before transferring to a wire rack.
- Create Luscious Frosting:
- Beat butter until extremely light and fluffy before gradually incorporating powdered sugar. Fold in slightly cooled white chocolate and adjust consistency with heavy cream.
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The strawberries are truly the star ingredient in this recipe. I discovered that finely dicing them rather than pureeing creates little bursts of flavor throughout each bite. My mother-in-law always comments on how these remind her of the strawberry fields she grew up near, which makes sharing these cupcakes even more special.
Storing Your Cupcakes
Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 3 days without losing their moisture. If you've already applied the frosting, they should be refrigerated but brought back to room temperature before serving for the best flavor and texture. For longer storage, you can freeze unfrosted cupcakes for up to 2 months. Wrap each one individually in plastic wrap, then place in a freezer bag. Thaw completely before frosting.
Perfect Substitutions
If fresh strawberries aren't available, you can use freeze-dried strawberries pulverized into powder for intense flavor without adding excess moisture. For dairy-free options, substitute the butter with plant-based butter and the milk with almond or oat milk. The white chocolate can be replaced with dairy-free white chocolate chips for a completely vegan-friendly version. If you prefer a stronger strawberry flavor, replace half the milk with strawberry puree reduced on the stovetop to concentrate the flavor.
Serving Suggestions
These cupcakes pair beautifully with a glass of champagne for celebrations or a cup of earl grey tea for afternoon gatherings. For an extra special presentation, slice additional fresh strawberries and arrange them in a flower pattern on top of each frosted cupcake. You can also drizzle white chocolate over the frosting just before serving for an elegant finishing touch. These cupcakes make a stunning centerpiece when arranged on a tiered cake stand with fresh flowers or strawberry leaves tucked between them.
Frequently Asked Questions
- → Can I use frozen strawberries for these cupcakes?
Yes, you can use frozen strawberries. Thaw them first and pat dry to remove excess moisture to avoid making the batter too wet.
- → How can I make the frosting thicker?
Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency. Be sure to mix thoroughly after each addition.
- → Can I substitute white chocolate chips with a white chocolate bar?
Yes, you can use a white chocolate bar instead of chips. Chop the bar into small pieces to ensure easy melting.
- → How should I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
- → Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes ahead and store them unfrosted. Frost them on the day of serving for the best texture and presentation.