White Chocolate Strawberry Cupcakes Recipe

Cupcakes are a delightful treat, beloved for their moist texture, rich flavor, and individual serving size. White chocolate and strawberry are an undeniably classic pairing, combining the creamy sweetness of white chocolate with the fresh, fruity tang of strawberries. When incorporated into a cupcake, they create a dessert that is indulgent yet balanced, perfect for any occasion, from birthdays to afternoon teas, or even just a treat for yourself.

Instructions

Step 1: Prepare the Strawberry Puree

The fresh strawberry flavor is a key component of these cupcakes, so we’ll start by making a strawberry puree that will be used in both the cupcake batter and the frosting.

1. Puree the Strawberries: Start by blending 4-5 fresh or frozen strawberries in a blender or food processor until smooth. You’ll need about ½ cup of puree for the cupcake batter and 2-3 tablespoons for the frosting. If the puree is too runny, strain it through a fine-mesh sieve to remove excess liquid and seeds.

2. Set Aside: Place the puree into separate bowls for the cupcakes and frosting. Set aside.

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Step 2: Prepare the Cupcakes

These cupcakes are a breeze to make and require just a few simple steps.

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.

3. Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, if using.

5. Incorporate Wet and Dry Ingredients: Add the dry ingredients in two parts, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.

6. Add Strawberry Puree and White Chocolate: Gently fold in the strawberry puree and the white chocolate chips (or chopped white chocolate). The strawberry puree will give the batter a beautiful pink hue, while the white chocolate chips will melt slightly during baking, creating pockets of creamy sweetness.

7. Fill Cupcake Liners: Spoon the cupcake batter into the prepared muffin pan, filling each liner about 2/3 of the way full. This will give them room to rise without overflowing.

8. Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after 18 minutes, as baking times may vary depending on your oven.

9. Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them maintain their structure.

Step 3: Prepare the Strawberry Buttercream Frosting

Now, let’s make the strawberry buttercream that will top these cupcakes with even more fruity goodness.

1. Cream the Butter: In a large mixing bowl, beat the softened butter using an electric mixer on medium speed until it’s smooth and creamy, about 3 minutes.

2. Add Powdered Sugar: Gradually add in the powdered sugar, one cup at a time, mixing on low speed. Once all the sugar has been incorporated, increase the speed to medium and continue beating for another 2-3 minutes until the buttercream is fluffy.

3. Add Strawberry Puree and Vanilla: Add the strawberry puree and vanilla extract to the buttercream. Mix until the frosting is smooth. If the frosting is too thick, add 2-3 tablespoons of heavy cream or milk to reach the desired consistency.

4. Adjust Consistency: Taste the frosting and adjust the sweetness by adding a pinch of salt, if needed. If the frosting is too runny, add more powdered sugar until it thickens to a pipeable consistency.

5. Chill the Frosting: If the frosting is too soft to pipe, refrigerate it for 15-20 minutes to firm it up.

Step 4: Prepare the White Chocolate Drizzle

To finish off the cupcakes, we’ll drizzle them with a rich white chocolate ganache. This will not only add flavor but also a beautiful glossy finish.

1. Melt the White Chocolate: In a small heatproof bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and the white chocolate has completely melted.

2. Cool the Ganache: Let the white chocolate ganache cool for about 10-15 minutes. The ganache should thicken slightly before you drizzle it over the cupcakes.

Step 5: Assemble the Cupcakes

Once your cupcakes have cooled, it’s time to assemble this beautiful dessert!

1. Frost the Cupcakes: Using a piping bag fitted with a star tip or a simple round tip, pipe the strawberry buttercream onto the cooled cupcakes. Start in the center and work your way out, creating a swirl.

2. Drizzle with White Chocolate: Using a spoon or a piping bag, drizzle the cooled white chocolate ganache over the frosted cupcakes in a criss-cross pattern for a beautiful effect.

3. Garnish: Optional: Garnish the cupcakes with fresh strawberries, freeze-dried strawberry pieces, or white chocolate shavings for an extra touch of elegance.

Step 6: Serve and Enjoy!

Your White Chocolate Strawberry Cupcakes are now ready to be served! These cupcakes are perfect for any special occasion or as a sweet indulgence with a cup of tea or coffee. The combination of moist, fruity cupcakes with creamy strawberry frosting and a touch of white chocolate drizzle creates an irresistible treat that everyone will love.

Tips for Success

1. Strawberry Puree: Make sure to use fresh or high-quality frozen strawberries for the puree to achieve the best flavor. If the strawberries are too watery, strain the puree to remove excess liquid so the cupcakes don’t turn out too dense.

2. White Chocolate: For a smoother and creamier texture, use high-quality white chocolate for both the cupcake batter and the drizzle. Avoid using white chocolate chips for the drizzle as they tend to seize up when melted.

3. Storage: These cupcakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them, but be sure to bring them back to room temperature before serving for the best flavor.

4. Freezing: You can freeze the cupcakes without the frosting for up to 3 months. Once fully cooled, place them in an airtight container or freezer-safe bag. Thaw at room temperature before frosting and serving.

5. Customization: If you want to add a bit more texture, you can mix in some chopped strawberries into the batter along with the white chocolate chips. This will give the cupcakes even more fruity flavor and a bit of extra moisture.

Conclusion

These White Chocolate Strawberry Cupcakes are a luxurious and delicious treat that combine the sweet, creamy richness of white chocolate with the fresh, fruity burst of strawberries. Whether you’re making them for a birthday, a bridal shower, or just because, they are sure to impress. The combination of moist cupcakes, smooth buttercream, and a decadent white chocolate drizzle makes this recipe a crowd-pleaser.