White Chocolate Strawberry Cupcakes are soft, sweet, and full of flavor, with creamy white chocolate folded into a fluffy cupcake base and juicy strawberries baked right in. I top them with a luscious strawberry or white chocolate frosting for a beautiful and delicious treat that’s perfect for spring, Valentine’s Day, or any time I want something fruity and a little indulgent.
Why You’ll Love This Recipe
I love these cupcakes because they’re rich without being heavy, and the combination of white chocolate and strawberries is always a win. The white chocolate gives a sweet, creamy depth to the batter, while the strawberries add bursts of tart, fresh flavor. Whether I’m making them for a party or just to treat myself, they feel special without being fussy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
-
All-purpose flour
-
Baking powder
-
Salt
-
Unsalted butter, softened
-
Granulated sugar
-
Eggs
-
Vanilla extract
-
Whole milk or buttermilk
-
White chocolate, melted and cooled slightly
-
Fresh strawberries, finely chopped
For the frosting (choose one or combine):
-
Cream cheese or butter (for base)
-
Powdered sugar
-
Strawberry puree or extract
-
White chocolate, melted (optional for a double-flavor swirl)
-
A pinch of salt
-
Optional toppings: sliced strawberries, white chocolate shavings, or sprinkles
Directions
-
I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
In one bowl, I whisk together the flour, baking powder, and salt.
-
In another bowl, I cream the butter and sugar until light and fluffy.
-
I add the eggs one at a time, then stir in the vanilla and cooled melted white chocolate.
-
I alternate adding the dry ingredients and milk to the batter, mixing just until combined.
-
I gently fold in the chopped strawberries.
-
I scoop the batter into the cupcake liners, filling each about 2/3 full.
-
I bake for 18–22 minutes, or until a toothpick comes out clean. Then I let them cool completely before frosting.
For the frosting:
-
I beat the butter or cream cheese until smooth, then gradually add powdered sugar.
-
I mix in the strawberry puree or extract, and melted white chocolate if using, until smooth and fluffy.
-
I frost the cooled cupcakes and decorate as desired.
Servings and timing
This recipe makes about 12 cupcakes. It takes around 20 minutes to prep and 20 minutes to bake, plus cooling and frosting time—so I usually plan for about an hour total.
Variations
Sometimes I fill the cupcakes with strawberry jam or whipped ganache for a surprise center. I’ve also swapped the strawberries for raspberries or added lemon zest to brighten things up. For a simpler version, I skip the frosting and just dust the tops with powdered sugar.
Storage/Reheating
I store the cupcakes in an airtight container in the fridge for up to 3 days. I let them come to room temperature before serving so the frosting softens. These can also be frozen (unfrosted) for up to a month—just thaw and frost fresh.
FAQs
Can I use frozen strawberries?
Yes, I’ve used frozen berries—just make sure to thaw and drain them well so the batter doesn’t get watery.
How do I keep the strawberries from sinking?
I toss them lightly in flour before folding them into the batter. This helps suspend them throughout the cupcake.
Can I make these ahead of time?
Absolutely. I bake the cupcakes a day ahead and store them unfrosted. I frost them just before serving for the freshest taste and texture.
What kind of white chocolate works best?
I use high-quality white chocolate bars or chips, not baking chocolate or candy melts, for the best flavor and smooth melting.
Can I make these gluten-free?
Yes, I’ve had success with a 1:1 gluten-free flour blend. The texture stays soft and moist.
Conclusion
White Chocolate Strawberry Cupcakes are a dreamy combination of rich white chocolate and bright berries, wrapped up in a soft, tender cake. They’re beautiful to serve and even better to eat—perfect for celebrations or whenever I want to make something that feels extra special.
Print
White Chocolate Strawberry Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
White Chocolate Strawberry Cupcakes are soft, fruity treats featuring creamy white chocolate and fresh strawberries in a tender vanilla cupcake base, topped with luscious strawberry or white chocolate frosting. Perfect for springtime, celebrations, or indulgent everyday baking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk or buttermilk
- 1/2 cup white chocolate, melted and slightly cooled
- 1 cup fresh strawberries, finely chopped
- For the frosting:
- 1/2 cup unsalted butter or cream cheese, softened
- 2–2 1/2 cups powdered sugar
- 2–3 tbsp strawberry puree or 1 tsp strawberry extract
- 1/4 cup white chocolate, melted (optional)
- Pinch of salt
- Optional toppings: sliced strawberries, white chocolate shavings, sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well, then mix in vanilla and melted white chocolate.
- Alternately add the dry ingredients and milk to the wet mixture, mixing just until combined.
- Toss chopped strawberries in a bit of flour, then fold into the batter.
- Divide batter among cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For frosting: Beat butter or cream cheese until smooth. Gradually add powdered sugar and strawberry puree (and white chocolate, if using), beating until light and fluffy.
- Frost cooled cupcakes and top with strawberries, white chocolate shavings, or sprinkles if desired.
Notes
- Toss strawberries in flour to prevent sinking during baking.
- Use high-quality white chocolate for best flavor and melting.
- Store unfrosted cupcakes in the freezer and frost fresh for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
