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–+ servings
white chocolate strawberry cupcakes topped with fresh strawberries and white chocolate drizzle

White Chocolate Strawberry Cupcakes

Delicately sweet and stunningly elegant, white chocolate strawberry cupcakes feature fluffy vanilla-strawberry cake studded with white chocolate chips and topped with a swirl of rich white chocolate buttercream. These bakery-style treats are perfect for occasions or lazy weekends, offering an irresistible combination of juicy berries and creamy decadence.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 395 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 1/4 cup whole milk
  • 1 cup finely chopped fresh strawberries
  • 1/2 cup white chocolate chips
  • For the white chocolate buttercream:
  • 1 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 6 oz white chocolate melted and cooled
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons heavy cream

Instructions
 

  • Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  • Stir in sour cream and milk until smooth. The batter may look slightly curdled but that is normal.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  • Fold in the chopped strawberries and white chocolate chips using a rubber spatula.
  • Divide batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar and beat until light and fluffy.
  • Mix in the melted white chocolate and vanilla extract. Add heavy cream as needed to reach desired frosting consistency.
  • Once cupcakes are completely cool, frost them using a piping bag fitted with your favorite tip.

Nutrition

Calories: 395kcalCarbohydrates: 45gProtein: 3gFat: 23gSodium: 130mgFiber: 1gSugar: 32g
Keyword cupcakes, strawberry cupcakes, white chocolate, spring desserts, party treats
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