why make this recipe

This recipe feels like spring in cupcake form. The cake is tender and sweet. Fresh strawberries add brightness. White chocolate gives a soft, creamy kiss in every bite. These cupcakes are simple to make. They also make a great treat for a casual get-together or a cozy afternoon tea. If you love a soft, buttery treat, try them alongside my best chocolate chip cookies for a fun dessert spread.

how to make White Chocolate Strawberry Cupcakes

Ingredients:
1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup milk, ½ cup white chocolate chips, 1 cup fresh strawberries, chopped, ½ cup unsalted butter, softened (for frosting), 2 cups powdered sugar, 2 tablespoons milk (for frosting), 1 teaspoon vanilla extract (for frosting), Additional strawberries for decoration

White Chocolate Strawberry Cupcakes

Directions:

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, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla.
Gradually add the dry ingredients and milk, mixing until just combined.
Fold in those delicious white chocolate chips and chopped strawberries.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let them cool completely before frosting.
For the frosting, beat together the softened butter, powdered sugar, milk, and vanilla until smooth.
Frost your cupcakes and top with extra strawberry halves. Enjoy every bite!

A quick note as you bake: treat the batter gently. Fold, don’t overmix. That keeps the cupcakes soft, much like the gentle mixing in my sourdough chocolate chip cookies recipe.

how to serve White Chocolate Strawberry Cupcakes

Serve these at room temperature. They taste best the day you make them. Arrange them on a simple cake stand. Add fresh strawberry halves on top for a pretty finish. They pair nicely with a cup of tea or a glass of milk.

how to store White Chocolate Strawberry Cupcakes

Store cooled cupcakes in an airtight container. Keep them in the fridge if your kitchen is warm. They stay fresh for 2–3 days. For longer storage, freeze unfrosted cupcakes in a single layer for up to 2 months. Thaw in the fridge, then frost before serving.

tips to make White Chocolate Strawberry Cupcakes

Use ripe strawberries for the best flavor. Chop them small so they distribute evenly. Pat the strawberries dry with a paper towel to prevent extra moisture in the batter. Gently fold in the chips and fruit. For a cleaner frosting look, chill the cupcakes for 15 minutes before piping. If you want a sturdier crumb, chill the batter for 10 minutes before scooping. For a sweet brunch board, I like to serve these with a slice of Amish Friendship Chocolate Bread and a pot of coffee.

variation (if any)

Swap white chocolate chips for milk chocolate if you want a richer flavor. Try lemon zest in the batter for a bright twist. You can also fold in frozen strawberries, but don’t thaw them first. They will add color and flavor, though they may make the crumb slightly denser.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Use them frozen and chop while still solid. Do not thaw. Thawing adds extra moisture and can make the batter wet.

Q: Can I make the cupcakes dairy-free?
A: Yes. Swap the butter for a dairy-free stick butter and use your favorite plant milk. Use dairy-free white chocolate chips for the same flavor.

Q: How do I prevent the strawberries from sinking?
A: Toss the chopped berries in a teaspoon of flour before folding them into the batter. This helps suspend them evenly through the cupcakes.

White Chocolate Strawberry Cupcakes

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