White Chocolate Strawberry Cupcakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
1 1/2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1/2 cup unsalted butter, softened
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup whole milk
10 -
1/2 cup white chocolate chips, melted
11 -
1/2 cup finely chopped fresh strawberries or strawberry puree
→ Frosting
12 -
1/2 cup unsalted butter, softened
13 -
1 1/2 cups powdered sugar (confectioners' sugar)
14 -
4 oz white chocolate, melted
15 -
1/2 teaspoon vanilla extract
16 -
2 tablespoons heavy cream, adjusted for desired frosting consistency
17 -
Fresh strawberries for garnish (optional)
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, use an electric mixer to beat the softened butter for 1-2 minutes, until creamy.
04 -
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
05 -
Mix in the melted white chocolate until fully combined.
06 -
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, ensuring not to overmix.
07 -
Gently fold in the finely chopped fresh strawberries or strawberry puree.
08 -
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
09 -
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
10 -
Melt the white chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 20-second intervals, stirring in between. Allow to cool slightly.
11 -
In a large mixing bowl, beat the softened butter with an electric mixer for 2-3 minutes until light and fluffy.
12 -
Gradually add the powdered sugar, 1/4 cup at a time, beating well after each addition.
13 -
Mix in the melted white chocolate and vanilla extract.
14 -
Add heavy cream, one tablespoon at a time, until the desired frosting consistency is achieved. For a thicker frosting, add a little more powdered sugar.
15 -
Spread or pipe the white chocolate frosting onto fully cooled cupcakes. Optionally, top each cupcake with a fresh strawberry.
# Notes:
01 -
If using fresh strawberries, ensure they are finely chopped or pureed for a smoother texture.
02 -
For a stronger white chocolate flavor, increase the white chocolate chips in the cupcake batter to 3/4 cup.