Fresh Strawberry Cupcakes with White Chocolate Buttercream Frost
Indulge in the heavenly blend of ripe, juicy strawberries and rich, velvety white chocolate with these Fresh Strawberry Cupcakes with White Chocolate Buttercream Frosting. Each moist cupcake is infused with the natural sweetness of fresh strawberry purée, creating a delicate and fruity base that’s perfectly balanced by the luxurious creaminess of white chocolate buttercream. The frosting, made with melted white chocolate and whipped to airy perfection, adds a decadent finish that will have you savoring every bite. Ready in under 45 minutes and made from simple pantry staples, these elegant cupcakes are perfect for celebrations, afternoon tea, or anytime you crave a bakery-style treat at home. Garnish with a fresh strawberry slice for a stunning presentation that tastes as good as it looks!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
- 0.75 cups fresh strawberries, pureed
- 0.75 cups white chocolate chips
- 1 cups unsalted butter (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using an electric mixer, cream the butter and granulated sugar in a larger bowl until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until incorporated. Mix in the vanilla extract.
Gradually add the dry ingredients in three additions, alternating with the milk and strawberry puree, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among 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 the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth. Let it cool slightly.
In a large bowl, beat the butter with an electric mixer until creamy. Gradually add the powdered sugar, one cup at a time, mixing well between additions.
Beat in the melted white chocolate, heavy cream, and vanilla extract, and continue beating until the frosting is smooth and fluffy.
Once the cupcakes are completely cooled, pipe or spread the white chocolate buttercream frosting onto each cupcake.
Garnish with a small slice of fresh strawberry on top, if desired, and serve.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 56.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
