White Chocolate Strawberry Cupcakes are soft, fluffy treats bursting with fresh strawberry flavor and topped with a rich white chocolate frosting. These beautiful cupcakes are perfect for birthdays, holidays, or anytime I want a sweet, fruity dessert that looks as good as it tastes. With real strawberries and creamy white chocolate in every bite, they’re always a favorite.
Why You’ll Love This Recipe
I love how these cupcakes combine the fresh, slightly tart flavor of strawberries with the sweetness of white chocolate. The cupcake base is moist and tender, and the frosting is silky smooth with a melt-in-your-mouth finish. They’re easy to make but look impressive—perfect for sharing, gifting, or keeping all to myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the strawberry cupcakes:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Milk or buttermilk
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Fresh strawberries, finely chopped or puréed
For the white chocolate frosting:
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White chocolate chips or chopped white chocolate
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Unsalted butter, softened
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Powdered sugar
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Vanilla extract
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Heavy cream or milk (for consistency)
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A pinch of salt
Optional garnish:
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Fresh strawberry slices
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White chocolate shavings
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Sprinkles
Directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In one bowl, I whisk together the flour, baking powder, and salt.
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In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla.
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I alternate adding the dry ingredients and milk to the wet mixture, mixing just until combined.
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I gently fold in the strawberries, being careful not to overmix.
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I divide the batter evenly into the liners and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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While the cupcakes cool, I melt the white chocolate and let it cool slightly.
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For the frosting, I beat the butter until creamy, then add the cooled white chocolate, powdered sugar, vanilla, and a splash of cream as needed until smooth and spreadable.
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Once the cupcakes are completely cool, I frost and decorate them with strawberry slices or white chocolate curls.
Servings and timing
This recipe makes about 12 cupcakes. Prep takes around 20 minutes, baking takes 20 minutes, and cooling/frosting adds another 30 minutes. Total time is around 1 hour and 10 minutes.
Variations
Sometimes I add a bit of strawberry jam in the center for a surprise filling. For a lighter version, I use whipped cream frosting instead of buttercream. If I’m feeling fancy, I top them with white chocolate-dipped strawberries. I’ve also made mini versions for parties—they’re just as cute and tasty.
Storage/Reheating
I store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Before serving from the fridge, I let them come to room temperature for the best texture. I don’t recommend reheating them—just enjoy them as they are!
FAQs
Can I use frozen strawberries?
Yes, but I thaw and drain them well before using. Too much moisture can make the batter soggy.
Can I make the cupcakes ahead of time?
Absolutely. I often bake them a day in advance and frost them the next day for the freshest flavor.
Is the frosting very sweet?
It’s sweet but balanced by the richness of the white chocolate and butter. I adjust the sugar to my taste if needed.
Can I use white chocolate chips?
Yes, I melt white chocolate chips for the frosting, but I stir slowly and let it cool before adding it to the butter to prevent clumping.
How do I make the frosting smoother?
If it’s too thick, I add a little more cream or milk. If it’s too soft, I chill it briefly or add a bit more powdered sugar.
Conclusion
White Chocolate Strawberry Cupcakes are one of my go-to desserts when I want something pretty, fruity, and irresistibly sweet. With soft strawberry cake and creamy white chocolate frosting, they always steal the show—whether I’m baking for a celebration or just because.
