White Chocolate Strawberry Cupcakes Recipe

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour (180g)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter (softened, 115g)

• 1 cup granulated sugar (200g)

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup whole milk (or buttermilk for extra flavor)

• ½ cup sour cream (for moisture)

• 1 cup fresh strawberries (diced, about 140g)

• 1/3 cup white chocolate chips (about 60g)

For the White Chocolate Frosting:

• 6 oz white chocolate (about 170g)

• 1 cup unsalted butter (softened, 230g)

• 3-4 cups powdered sugar (depending on desired frosting consistency)

• 1 teaspoon vanilla extract

• 2 tablespoons heavy cream or milk (for adjusting consistency)

• Pinch of salt

For the Garnish:

• Fresh strawberries (sliced)

• White chocolate shavings or extra white chocolate chips (optional)

Instructions:

1. Prepare the Oven and Cupcake Tin:

   • Preheat your oven to 350°F (175°C).

   • Line a 12-cup muffin tin with cupcake liners and set aside.

2. Mix the Dry Ingredients:

   • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

   • In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-4 minutes).

4. Add the Wet Ingredients:

   • Add the eggs one at a time, mixing well after each addition.

   • Stir in the vanilla extract.

   • Alternate adding the dry ingredients and wet ingredients (milk and sour cream). Start by adding half of the dry ingredients, then half of the milk mixture, mixing well after each addition. Repeat until everything is fully combined.

5. Fold in the Strawberries and White Chocolate:

   • Gently fold in the diced fresh strawberries and white chocolate chips using a spatula. Be careful not to overmix, as this can cause the batter to deflate.

6. Fill the Cupcake Liners:

   • Spoon the batter into the cupcake liners, filling each about 2/3 of the way full to allow room for rising.

   • Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

7. Cool the Cupcakes:

   • Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes.

   • Transfer the cupcakes to a wire rack to cool completely before frosting.

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White Chocolate Frosting:

1. Melt the White Chocolate:

   • Break the white chocolate into small pieces and melt it using a double boiler or microwave in 20-second intervals, stirring after each interval until fully melted and smooth. Let the melted chocolate cool to room temperature.

2. Prepare the Buttercream:

   • Beat the softened butter in a large bowl with a mixer until smooth and creamy (about 2 minutes).

   • Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. After each addition, increase the speed to medium-high and mix until fluffy.

   • Add the melted white chocolate and vanilla extract, and mix until fully incorporated.

3. Adjust the Consistency:

   • If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until it reaches the desired consistency.

   • Add a pinch of salt to balance the sweetness.

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Assemble the Cupcakes:

1. Frost the Cupcakes:

   • Once the cupcakes have cooled completely, frost them generously with the white chocolate buttercream using a spatula or piping bag.

2. Garnish:

   • Top each cupcake with a slice of fresh strawberry.

   • If desired, sprinkle with white chocolate shavings or extra white chocolate chips for added decoration.

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Nutritional Information (Approximate per cupcake):

• Calories: 350-400 kcal (depending on frosting and ingredients)

• Fat: 20-25g (from butter and white chocolate)

• Carbs: 40-45g (mainly from sugar and flour)

• Protein: 3-4g (mainly from eggs and milk)

• Sugar: 25-30g (from frosting and cake)

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Tips for Success:

• Use ripe strawberries for the best flavor, and try to dice them small enough to avoid the cupcakes becoming too wet.

• Don’t overmix the batter once the strawberries and white chocolate chips are added to keep the cupcakes light and fluffy.

• Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but allow them to come to room temperature before serving.

Enjoy these sweet, decadent White Chocolate Strawberry Cupcakes! 🧁💕