White Chocolate Strawberry Cupcakes – This Strawberry White Chocolate Buttercream Tops These All-Natural Strawberry Cupcakes. These Pretty Pink Cupcakes Are Ideal For Special Events Or Summer Celebrations! Soft, sweet, and bursting with fresh strawberries, these are a quick treat that the whole family will enjoy! I decided to bake some Cupcakes to take advantage of the luscious, delicious strawberries that are now flooding store shelves. The mix of the delicious berries with the smooth, sweet white chocolate chips is wonderful. These cupcakes are out-of-this-world delicious! These cupcakes may appear simple on the surface, but as you bite into them, you will fall in love! The white chocolate buttercream is the icing on the cake for these delectable cupcakes! It’s silky smooth and really light and fluffy. I confess that the cupcakes don’t have a very strong strawberry flavor– you’ll notice it, but it’s really brought out when coupled with our strawberry frosting.
The key ingredient is reduced strawberry puree:
To cram true strawberry flavor into cake batter without adding too much liquid, decrease the strawberries. This small technique is a game changer, significantly improving the flavor and texture of strawberry cake. We’re doing the same thing today, but in cupcake form.
Grab some fresh strawberries, blend them into a liquid, and then simmer the mixture for around 20 minutes. Do you recognize the image above? That’s a quarter cup of reduced strawberry puree with a high concentration of pure strawberry taste. Readers have suggested that after preparing the strawberry cake, make the reduced strawberry puree the night before so it can chill down.
To refresh your memory, if we added the strawberry puree without first decreasing it, the texture of the cupcake would be severely ruined, and the strawberry taste would be practically non-existent. The key is to reduce it.
White Chocolate Strawberry Cupcakes:
Strawberry was one of my favorite cake flavors as a youngster. Remember that bright pink boxed mix? That’s right, that’s the one. It’s still one of my favorites. I wanted to make an all-natural homemade version of those strawberry cupcakes. These are light, sweet, and strawberry-flavored!
The secret to light, fluffy cupcakes with a strong strawberry taste is to use freeze dried fruit. Yep. Those cardboard chips are mashed into a bright pink powder with a powerful kick. They not only flavor the dough, but they also flavor the icing.
These lovely pink cupcakes were topped with a luscious strawberry and a square of Ghirardelli’s fresh strawberry bark. They not only looked like they had just come from the case of an upmarket bakery, but they also tasted like a million bucks! P.S. If you haven’t tasted that bark yet, you should! It’s rich, silky, and flecked with genuine strawberry pieces. So delicious!!
How To Make White Chocolate Strawberry Cupcakes?
Strawberry cake, vanilla cupcakes, and fresh strawberry cupcakes inspired this recipe. The components have been meticulously prepared, and each one performs a critical function. Cake flour, for example, makes airy cupcakes, egg whites give structure without weighting down the crumb, and sour cream adds moisture. The batter is thinned with milk, the foundation is buttery and cake-y thanks to creamed butter and sugar, and the decreased strawberry puree provides taste.
Using a mixer, combine the strawberry cupcake batter. The recipe for the cupcakes is smooth, creamy, and somewhat thick. The decreased strawberry puree gives it a light pastel pink hue.
I recommend adding a drop or two of pink or red food coloring for a more bright hue. 1 drop of “dusty rose” gel food coloring was added.
To avoid overflowing, fill the cupcake liners just approximately 2/3 full.
The Strawberry Icing:
I wanted the frosting to have a white chocolate coating similar to the white chocolate top of the bark, so I added some melted white chocolate to it. Exceptionally delicious. This frosting was so delicious that I couldn’t quit “tasting” it! When you read the icing directions, don’t freak out. It’s time-consuming, but I guarantee it’s worthwhile. Of course, if you’re short on time or ingredients, cream cheese frosting or vanilla bean buttercream are both options.
- BEAT. To prepare the frosting, cream the butter in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing basin using a hand mixer with the whisk attachment) for about 1 minute.
- MIX. Turn the mixer to low speed and add the powdered strawberries. Add the powdered sugar, raspberry puree, white chocolate, whole milk, vanilla extract, and salt gradually. Increase the mixer speed to high and beat for 3 minutes, or until the mixture is frothy.
- CHILL. Chill for 15 minutes in the refrigerator before using.
- DECORATE & FROST. Pipe the frosting onto the cooled cupcakes with a pastry bag equipped with a big piping tip. If preferred, garnish with a fresh strawberry and a chocolate square.
It’s quite OK if you don’t have a piping bag on hand. Simply place the items in a Ziploc bag. Fill the container with frosting and cut a tiny corner to serve as a “piping tip.” This will not produce a gorgeous design, but it will allow you to get icing on your cupcakes. If everything else fails, take a knife and spin it around as much as you can.
Let’s add pure white chocolate to make an indulgently creamy and silky strawberry buttercream. Pick up a white chocolate baking bar from the baking section. Actually, there are two. Most bars are 4 ounces, but you’ll need 6 ounces for the icing. (Save the additional 2 ounces for garnish.) Chop it up and melt it down. Allow it to cool for a few minutes before mixing it into the strawberry frosting.
Remember the 2 ounces of white chocolate you had left over? Melt it and use it to coat fresh strawberries for the ideal finishing touch to our white chocolate strawberry cupcakes. So lovely, so straightforward, and so strawberry!
Is it possible to use frozen strawberries?
When using frozen strawberries, you run the danger of a lot of “bleeding,” which means that additional strawberry juice/moisture leaks out of the frozen strawberries.
- Cupcakes should be stored at room temperature in a Tupperware container with a cover. This covers the cupcakes, keeps them from drying out, and allows them to breathe so they don’t develop sticky tops.
- Cupcakes should not be stored in the refrigerator since the cold air can dry them out. If your kitchen is too hot and humid and you need to put the cupcakes in the fridge, bring them to room temperature before serving; cold cupcakes taste dreadfully dry.
The same approach yields the same results when storing frosted cupcakes at room temperature.
- Freeze: To freeze leftover unfrosted cupcakes, allow them to cool fully before wrapping them securely in plastic wrap and placing them in sealed Ziploc bags. They will last approximately 3-4 months. When you’re ready to eat them, thaw them at room temperature, remove the plastic wrap, and let the cupcakes to come to room temperature before icing and serving.
I hope you enjoy these strawberry cupcakes topped with strawberry white chocolate buttercream as much as we did! They’re very cute and beautiful in pink!
MORE DELICIOIUS RECIPES HERE:
- 1 3/4 cup cake flour (spoon & leveled)
- 1 tsp. baking powder
- a quarter teaspoon baking soda
- a quarter teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 egg whites at room temperature
- 1/4 cup sour cream or plain yogurt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup whole milk
- 1/4 cup strawberry puree (reduced)
- Frosting: White Chocolate Strawberry
- 1 cup freeze-dried strawberries
- 1 cup softened unsalted butter
- 2 cups icing sugar
- 6 ounces melted and slightly cooled white chocolate
- 1/4 cup heavy cream, half-and-half, or milk
- 1 tsp vanilla extract
- a quarter teaspoon of salt
- fresh strawberries dipped in 2 ounces melted white chocolate
Allow the reduced strawberry puree to cool fully.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Cupcake liners should be used to line a 12-cup muffin tray. Line a second baking sheet with 2-3 cupcake liners — this recipe yields 14-15 cupcakes. Place aside.
Combine the cake flour, baking powder, baking soda, and salt in a mixing bowl. Place aside.
Beat the butter and sugar together on high speed for 2 minutes, or until smooth and creamy, using a handheld or stand mixer fitted with a whisk attachment. As required, use a rubber spatula to scrape along the sides and up the bottom of the bowl. On high speed, beat in the egg whites until mixed, about 2 minutes. Incorporate the sour cream and vanilla essence. As required, scrape along the sides and up the bottom of the basin. Add the dry ingredients to the mixer on low speed until barely combined. While the mixer is still on low, carefully pour in the milk and mix it in *just* until incorporated. Avoid overmixing. Make sure there are no lumps at the bottom of the bowl by whisking in 1/4 cup of reduced strawberry puree. The batter will be a little thick.
Pour or spoon the batter into the cupcake liners. Fill only two-thirds of the way to avoid baking over the sides. 20-22 minutes, or until a toothpick inserted into the middle comes out clean. Bake for 11-13 minutes at the same oven temperature for approximately 35 tiny cupcakes.
Allow the cupcakes to completely cool before icing them. Time-saving tip: Melt the white chocolate used for the icing when the cupcakes are almost done cooling. It may be melted in a double boiler or in the microwave. I microwave it in 20-second intervals, stopping and stirring after each. Allow it to cool for 15 minutes before using it in the following step's icing.
To make the frosting, follow these steps:
Process the freeze-dried strawberries into a powdery crumb in a blender or food processor. You should have around half a cup. Place aside. In a large mixing basin, beat the butter for 1 minute on high speed with a hand-held or stand mixer fitted with a paddle or whisk attachment, until fully smooth and creamy. Combine the confectioners' sugar, strawberry powder, melted and cooled white chocolate, 2 tablespoons heavy cream, vanilla extract, and salt in a mixing bowl and beat on medium-high speed until blended and creamy. If needed, add 2 additional Tablespoons heavy cream to gently thin down. If desired, season with another pinch of salt.
After the cupcakes have cooled, frost them and serve. I piped a white chocolate coated strawberry in the center with a piping tip.
Refrigerate leftovers for up to 5 days, wrapped in plastic wrap.
I don't typically use margarine in recipes, but with vanilla-based cupcakes, I prefer it to butter. I believe it produces a more delicate cake, but you may use either!
Nutrition InformationYield 14 Serving Size 1
Amount Per Serving Calories 493Total Fat 27gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 9gCholesterol 62mgSodium 187mgCarbohydrates 59gFiber 1gSugar 43gProtein 5g