Get the Recipe:
Strawberry Cupcakes with White Chocolate Frosting
These cupcakes are packed with sweet strawberries, then topped with a lovely white chocolate frosting!
Ingredients
For the cupcakes:
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (113 g) sour cream
- 6 ounces (170 g) strawberries, chopped, about 1 cup
For the frosting:
- 4 ounces (113 g) white chocolate
- 1 tablespoon (15 ml) milk
- 1 cup (226 g) unsalted butter, softened
- 1 ½ to 2 cups (165 to 220 g) confectioners' sugar, depending on how sweet you want your frosting
- ½ teaspoon vanilla extract
- 1 teaspoon corn starch
Instructions
To make the cupcakes:
- Preheat oven to 350°F (175°C). Grease 18 standard-sized muffin cups.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the sour cream. Stir in the strawberries.
- 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.
- Cool completely in pans on wire racks.
To make the frosting:
- 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.
- 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.
- Frost the cooled cupcakes. Keep the frosted cupcakes refrigerated if not serving immediately.
Notes
- To store: Refrigerate these cupcakes for 3 to 4 days in an airtight container, or freeze for up to 3 months.
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