Go Back
+ servings
Strawberry and White Chocolate Cupcakes
Print Recipe
3.24 from 13 votes

Strawberry & White Chocolate Cupcakes Recipe

Strawberry & white chocolate cupcakes soft, sweet and packed with fresh strawberries.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: fruit, party
Servings: 12 cupcakes
Calories: 557kcal

Ingredients

Cupcakes

  • 8 tbsp margarine or unsalted butter at room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup strawberries diced
  • ¾ cup white chocolate chips
  • 1.5 cups all purpose flour
  • 2 tsp baking powder
  • Pinch salt ONLY if using unsalted butter
  • ½ cup milk

Frosting

  • 1 cup white chocolate chips
  • 12 tbsp unsalted butter
  • 2.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • Pinch salt
  • 3/4 tbsp milk if required
  • 12 strawberries for garnish optional

Instructions

  • Preheat the oven to 350F/180C and line a 12 hole cupcake tin with liners.
  • Place butter/margarine and sugar into a large bowl, or the bowl of your stand mixer, and beat until light and fluffy. 2-3 minutes on medium-high speed.
  • Add in the eggs and vanilla, scraping down the sides of the bowl as necessary, and mix on medium-high speed until well combined, around 1 minute.
  • Place strawberries, white chocolate chips, flour, baking powder and salt (if using), and stir until the strawberries are coated in flour.
  • Add the flour mixture into your butter mixture and mix on low until it starts to combine, then stop the mixer and add in the milk. Continue mixing on low until there are no lumps of flour and everything is smooth and combined.
  • Divide the batter between cupcake liners, filling each one ¾ full.
  • Place in the oven for 18-22 minutes, until risen, lightly golden and an inserted skewer into the centre comes out clean.
  • Transfer the cupcakes to a wire rack to cool immediately. (I know they are hot, but I find if you leave them in the pan they get greasy and peel away from the liners!)
  • Leave the cupcakes to cool completely before making the frosting.
  • Place white chocolate chips into a heat proof bowl and microwave, in 20 second increments, stirring in between each one, until the chocolate is melted. Leave to one side to cool slightly.
  • Place butter and powdered sugar into a large bowl, or the bowl of your stand mixer and mix on low until the sugar starts to combine with the butter, then turn up to high and beat until light and fluffy, around 2 minutes. Add in the vanilla and salt and mix briefly to combine.
  • Pour in the cooled melted chocolate and beat on high until well combined and smooth.
  • Add milk, ½ tbsp. at a time (if required) until you have a firm, but smooth frosting; able to be piped.
  • Fit a piping bag with an open star nozzle and then half fill the bag with frosting. Pipe a swirl onto each cooled cupcake and then top with half of a fresh strawberry, if desired.
  • Strawberry and White Chocolate Cupcakes will keep in an airtight container, in the fridge for 3 days.

Notes

I don't normally use margarine in recipes, but I prefer it over butter in vanilla based cupcakes. I think it results in a more tender cake, but you can use either!

Nutrition

Serving: 1cupcake | Calories: 557kcal | Carbohydrates: 72g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 130mg | Potassium: 244mg | Fiber: 1g | Sugar: 58g | Vitamin A: 749IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 1mg