Description
These White Chocolate Strawberry Cupcakes are a deliciously indulgent treat, combining the creamy sweetness of white chocolate with the fruity freshness of strawberries. Perfect for any occasion, they are easy to make and sure to impress!
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup white chocolate chips, melted
- ¾ cup fresh strawberries, chopped
- For the Frosting:
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ½ cup white chocolate chips, melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: Beat the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Mix in the eggs one at a time and then add vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients, alternating with the milk. Fold in melted white chocolate and chopped strawberries.
- Fill liners and bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool and frost: Let cupcakes cool completely, then frost with white chocolate frosting. Garnish with extra strawberries or chocolate shavings if desired.
Notes
- Be sure to allow the cupcakes to cool fully before frosting to prevent the frosting from melting.
- For extra flavor, you can drizzle a bit of strawberry syrup over the frosting before serving.
- If you prefer a stronger strawberry flavor, consider adding a few tablespoons of strawberry puree to the batter or frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Protein: 3g