White Chocolate Strawberry Cupcakes


Satisfy your sweet cravings with a delightful twist on a classic treat – White Chocolate Strawberry Cupcakes. These heavenly cupcakes combine the rich sweetness of white chocolate with the refreshing flavor of strawberries, resulting in a delectable dessert that’s perfect for any occasion. Whether you’re hosting a party, celebrating a special milestone, or simply treating yourself to a sweet indulgence, these cupcakes are sure to impress. In this article, we’ll explore the irresistible allure of White Chocolate Strawberry Cupcakes and provide you with a mouthwatering recipe to recreate them in your own kitchen.


For the Cupcakes:

  • 1 and 3/4 cups 220g all-purpose flour
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g packed light brown sugar
  • 1/2 cup 115g unsalted butter, melted and slightly cooled
  • 1/2 cup 120ml whole milk, at room temperature
  • 1/4 cup 60ml sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 130g white chocolate chips
  • 1 cup 150g chopped fresh strawberries

For the Frosting:

  • 1 cup 230g unsalted butter, softened to room temperature
  • 4 cups 480g powdered sugar
  • 1/4 cup 60ml heavy cream
  • 2 teaspoons vanilla extract
  • A pinch of salt
  • Additional chopped strawberries and white chocolate chips for garnish



  1. Step 1: Start by preheating your oven to 350F 177C and prepare a 12-cup muffin pan by lining it with cupcake liners. This ensures easy removal and serving of the cupcakes.
  2. Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This dry mix will form the base of your cupcakes, providing the right structure and sweetness.
  3. Step 3: In a separate bowl, blend the melted butter, milk, sour cream, eggs, and vanilla extract until thoroughly combined. The addition of sour cream ensures extra moisture and a tender crumb in your cupcakes.
  4. Step 4: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined to avoid overmixing, which can lead to dense cupcakes. Gently fold in the white chocolate chips and chopped strawberries, distributing them evenly throughout the batter.
  5. Step 5: Divide the batter among the 12 cupcake liners, filling each about 2/3 full to allow space for the cupcakes to rise without overflowing.
  6. Step 6: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the cupcakes are baked through but remain moist.
  7. Step 7: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting to prevent the frosting from melting.
  8. Step 8: For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Start on low speed to incorporate the sugar and then beat on high for 2 minutes until fluffy and spreadable.
  9. Step 9: Frost the cooled cupcakes with the prepared frosting and garnish with additional chopped strawberries and white chocolate chips for a beautiful and tasty finish.

Serving Tips:

  1. Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
  2. For an elegant presentation, pipe the frosting onto the cupcakes using a pastry bag fitted with a decorative tip.
  3. Garnish each cupcake with a fresh strawberry slice or a drizzle of melted white chocolate for an extra touch of flavor and visual appeal.
  4. Arrange the cupcakes on a decorative platter or cake stand for a stunning display at parties or gatherings.
  5. Serve the cupcakes alongside a hot cup of coffee or tea for a delightful dessert experience.

Storage Tips:

  1. If you have leftover cupcakes, store them in an airtight container at room temperature for up to 2-3 days.
  2. To prolong the freshness of the cupcakes, you can store them in the refrigerator. Place them in an airtight container or cover them tightly with plastic wrap to prevent them from drying out.
  3. Before serving refrigerated cupcakes, allow them to come to room temperature for about 15-20 minutes to regain their soft texture and enhance their flavor.
  4. If you need to store the cupcakes for a longer period, you can freeze them. Place the unfrosted cupcakes in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag and store them in the freezer for up to 2-3 months.
  5. To thaw frozen cupcakes, remove them from the freezer and let them sit at room temperature for about 1-2 hours, or until completely thawed. Once thawed, you can frost and serve the cupcakes as usual.


  1. Can I use frozen strawberries instead of fresh ones in the cupcake batter?
    • Yes, you can use frozen strawberries if fresh ones are not available. Thaw the frozen strawberries and drain any excess liquid before incorporating them into the batter to prevent the cupcakes from becoming too watery.
  2. Can I use milk chocolate or dark chocolate instead of white chocolate in the cupcake batter?
    • While white chocolate complements the flavor of strawberries beautifully, you can certainly experiment with milk chocolate or dark chocolate if you prefer. Keep in mind that the flavor profile and sweetness level of the cupcakes may vary depending on the type of chocolate used.
  3. How do I prevent the cupcakes from becoming dry or overbaked?
    • To prevent dryness or overbaking, be sure to monitor the cupcakes closely towards the end of the baking time. Insert a toothpick into the center of a cupcake – if it comes out clean or with a few moist crumbs clinging to it, the cupcakes are done. Avoid leaving them in the oven for too long, as this can result in dryness.
  4. Can I make the cupcakes ahead of time and frost them later?
    • Yes, you can bake the cupcakes ahead of time and store them unfrosted in an airtight container at room temperature for up to a day. Frost them with the prepared frosting just before serving to maintain their freshness and appearance.
  5. How do I store leftover frosted cupcakes?
    • Store leftover frosted cupcakes in an airtight container at room temperature for up to 2-3 days. If the weather is warm or if the frosting contains perishable ingredients like cream cheese, it’s best to refrigerate the cupcakes to prevent the frosting from melting or spoiling. Allow refrigerated cupcakes to come to room temperature before serving for the best taste and texture.


In conclusion, White Chocolate Strawberry Cupcakes are a delightful indulgence that’s sure to please dessert lovers of all ages. With their irresistible flavor combination, moist texture, and elegant presentation, these cupcakes are perfect for any occasion. Whether you’re celebrating a special milestone or simply satisfying a sweet craving, these treats are guaranteed to impress. So gather your ingredients, preheat your oven, and get ready to indulge in the divine delight of White Chocolate Strawberry Cupcakes!