White Chocolate Strawberry Cupcakes
Ingredients:
For the Cupcakes:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
½ cup whole milk (room temperature)
½ cup sour cream (room temperature)
½ cup white chocolate chips (melted and cooled)
1 cup fresh strawberries (pureed)
For the White Chocolate Buttercream Frosting:
1 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup white chocolate chips (melted and cooled)
2-3 tablespoons heavy cream or milk (to reach desired consistency)
For Decoration:
Fresh strawberries (sliced)
Optional: Extra white chocolate chips or curls
Directions:
For the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
Add eggs and vanilla: Beat in the eggs one at a time, making sure to fully incorporate each before adding the next. Add the vanilla extract and mix until smooth.
Add the melted white chocolate: Stir in the melted and cooled white chocolate chips until combined.
Alternate dry ingredients and wet ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined (do not overmix).
Add strawberry puree: Gently fold in the strawberry puree, mixing until just combined. Be careful not to deflate the batter.
Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake the cupcakes: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
For the White Chocolate Buttercream Frosting:
Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring in between until smooth. Let the white chocolate cool slightly.
Beat the butter: In a large bowl, beat the softened butter with an electric mixer until creamy and smooth (about 2-3 minutes).
Add powdered sugar: Gradually add the powdered sugar, ½ cup at a time, mixing on low speed until incorporated.
Add melted white chocolate and vanilla: Add the melted white chocolate and vanilla extract, and beat for another 2 minutes until smooth and fluffy.
Adjust consistency: If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the frosting reaches your desired consistency.
Assembling the Cupcakes:
Frost the cupcakes: Once the cupcakes have cooled completely, spread or pipe the white chocolate buttercream frosting onto each cupcake.
Decorate: Top each cupcake with a fresh strawberry slice or a few small strawberries. Optionally, you can sprinkle extra white chocolate chips or curls on top for added decoration.
Serve and enjoy! These White Chocolate Strawberry Cupcakes are the perfect treat for any occasion, with a delightful combination of rich white chocolate and fresh strawberries.
Enjoy the luscious sweetness of these light, fluffy cupcakes!