White Chocolate Strawberry Cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
½ cup (90g) white chocolate chips, chopped
½ cup (75g) diced fresh strawberries
For the Strawberry Cream Filling:
½ cup (120ml) heavy whipping cream
¼ cup (30g) powdered sugar
½ cup (75g) diced fresh strawberries
2 tbsp cream cheese, softened
For the White Chocolate Buttercream:
½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
4 oz (115g) melted white chocolate
1 tsp vanilla extract
2 tbsp heavy cream
For Garnish:
Fresh strawberry slices
White chocolate shavings
Instructions:
Step 1: Make the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
Alternately mix in the flour mixture and milk until just combined.
Fold in chopped white chocolate and diced strawberries.
Divide the batter evenly into cupcake liners (about ¾ full).
Bake for 18-22 minutes until a toothpick inserted comes out clean.
Let cool completely.
Step 2: Prepare the Strawberry Cream Filling
Beat heavy cream and powdered sugar until soft peaks form.
Fold in softened cream cheese and diced strawberries.
Chill until ready to use.
Step 3: Fill the Cupcakes
Using a small knife or cupcake corer, remove the center of each cupcake.
Fill each hole with the strawberry cream mixture.
Step 4: Make the White Chocolate Buttercream
Beat butter until creamy.
Gradually add powdered sugar while mixing.
Pour in melted white chocolate and vanilla extract.
Add heavy cream and beat until smooth and fluffy.
Step 5: Decorate
Pipe the buttercream on top of the filled cupcakes.
Garnish with fresh strawberry slices and white chocolate shavings.