Strawberry Cupcakes with White Chocolate Frosting

Strawberry Cupcake with White Chocolate Frosting

Despite the rumblings that cupcake excitement is dwindling, I am still a believer. I don’t make them all that often, but you can believe that they are the first things I peruse at a bakery.

These cupcakes are just about perfect for summer. A whole bunch of strawberries live happily inside a tender, moist cake. The white chocolate frosting is a delicious complement to all that berry goodness.

Strawberry Cupcakes with White Chocolate Frosting are a sweet summer treat! - Bake or Break

We love eating these straight out of the refrigerator. What’s better than a cool, sweet treat in the summer? If you prefer serving them at room temperature, take them out of the refrigerator for about an hour before serving them.

Find more strawberry recipes in the Recipe Index!

Strawberry Cupcakes with White Chocolate Frosting

Yield: 18 cupcakes

Prep Time:40 minutes

Cook Time:20 minutes

These cupcakes are packed with sweet strawberries. And they’re made even better with a lovely white chocolate frosting!


For the cupcakes:

  • 2 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 6 ounces strawberries, chopped

For the frosting:

  • 4 ounces white chocolate
  • 1 tablespoon milk
  • 1/2 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon corn starch


To make the cupcakes:

  1. Preheat oven to 350°F. Grease 18 standard-sized muffin cups.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the sour cream. Stir in the strawberries.
  5. Transfer the batter to prepared pans, filling each cup about 2/3 full (about 1/4 cup batter). Bake 18-20 minutes, or until a pick inserted into the center comes out clean.
  6. Cool completely in pans on wire racks.

To make the frosting:

  1. Place the white chocolate and 1 tablespoon milk in a microwave safe bowl. Heat in the microwave at half power in 30-second increments until chocolate melts when stirred. Do not overheat. Allow to cool.
  2. Using an electric mixer on medium speed, beat the butter and confectioners’ sugar until light and fluffy. Mix in the vanilla and corn starch. Add the melted white chocolate and mix well. Refrigerate, if necessary, for 15-20 minutes or until frosting is spreadable.
  3. Frost the cooled cupcakes. Keep the frosted cupcakes refrigerated if not serving immediately.

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