Indulge in the exquisite flavors of White Chocolate Strawberry Cupcakes, where the sweet richness of white chocolate meets the fresh and juicy essence of strawberries. Perfect for celebrations or a delightful treat at home, these cupcakes are as pleasing to the eye as they are to the palate.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 4 ounces white chocolate, melted and slightly cooled
- 1 cup fresh strawberries, finely chopped
For the White Chocolate Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 4 ounces white chocolate, melted and slightly cooled
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions:
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
2. Incorporate White Chocolate and Strawberries:
Gently fold in the melted white chocolate until fully incorporated. Carefully fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
3. Bake the Cupcakes:
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
4. Prepare the White Chocolate Frosting:
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Pour in the melted white chocolate, heavy cream, and vanilla extract. Continue to beat until the frosting is smooth and fluffy.
5. Frost the Cupcakes:
Once the cupcakes are completely cooled, use a piping bag fitted with your favorite tip to swirl the frosting onto each cupcake. Garnish with a fresh strawberry slice or a small whole strawberry for a beautiful finishing touch.
Serving and Storage Tips:
Serving Tips
- Presentation: These cupcakes look stunning when arranged on a tiered dessert stand. Their bright, fresh strawberries and creamy frosting make them an eye-catching centerpiece for any gathering.
- Pairing: Serve these cupcakes with a glass of chilled champagne or a hot cup of coffee. The sweetness of the white chocolate pairs beautifully with both.
- Temperature: For the best taste, serve these cupcakes at room temperature, allowing the flavors to meld perfectly.
Storage Tips
- Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- Freezing: If you plan to freeze the cupcakes, do so without the frosting. Place the cooled cupcakes in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature and frost before serving.
- Frosting Storage: The frosting can be made ahead of time and stored in the refrigerator for up to 5 days. Bring it to room temperature and re-whip before using.
Variations:
1. Dark Chocolate Strawberry Cupcakes
- Substitution: Replace the white chocolate with dark chocolate for a richer, more intense flavor.
- Additions: Add a teaspoon of espresso powder to the batter for a mocha twist.
- Serving Suggestion: Top with chocolate curls and serve with a drizzle of chocolate sauce.
2. White Chocolate Raspberry Cupcakes
- Substitution: Swap the strawberries for fresh raspberries to create a tart and sweet combination.
- Additions: Add a teaspoon of lemon zest to the batter for a citrusy kick.
- Serving Suggestion: Garnish with a fresh raspberry and a sprinkle of powdered sugar.
3. Coconut White Chocolate Cupcakes
- Addition: Mix ½ cup of shredded coconut into the batter for a tropical twist.
- Topping: Sprinkle toasted coconut flakes over the frosting for added texture and flavor.
- Serving Suggestion: Serve with a piña colada or a tropical fruit salad.
Frequently Asked Questions (FAQs):
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if fresh ones are not available. Make sure to thaw and drain them well before adding them to the batter to prevent excess moisture.
Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and white chocolate are also gluten-free.
How can I make the frosting less sweet?
To reduce the sweetness of the frosting, add a pinch of salt or use unsweetened white chocolate. You can also increase the amount of butter slightly to balance the flavors.
White Chocolate Strawberry Cupcakes are a delightful treat that’s sure to impress. Whether you’re baking for a special occasion or just because, these cupcakes offer the perfect blend of sweetness and freshness. Try the variations to keep things interesting, and don’t forget to share with friends and family. Enjoy!