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White Chocolate Strawberry Cupcakes

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White Chocolate Strawberry Cupcakes are moist and fluffy treats made with real strawberries and topped with a rich, creamy white chocolate frosting. Perfect for any celebration or sweet craving.

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 milk or buttermilk
  • 3/4 cup fresh strawberries, finely chopped or puréed
  • 1 cup white chocolate chips or chopped white chocolate
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2–2 1/2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1–2 tbsp heavy cream or milk (for consistency)
  • Pinch of salt (for frosting)
  • Optional: fresh strawberry slices, white chocolate shavings, sprinkles for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add vanilla extract.
  5. Alternate adding the dry ingredients and milk to the wet mixture, mixing just until combined.
  6. Fold in the chopped or puréed strawberries gently.
  7. Divide the batter evenly among the cupcake liners.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool completely on a wire rack.
  10. Melt the white chocolate and let it cool slightly.
  11. For the frosting, beat the butter until creamy, then add the melted white chocolate, powdered sugar, vanilla extract, and cream as needed to reach desired consistency. Add a pinch of salt.
  12. Frost the cooled cupcakes and garnish with strawberry slices, white chocolate shavings, or sprinkles as desired.

Notes

  • Make sure strawberries are finely chopped or puréed for even texture.
  • Let melted white chocolate cool slightly before mixing into the frosting to avoid clumping.
  • Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
  • Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.

Nutrition

Find it online: http://recipesbyliza.com/white-chocolate-strawberry-cupcakes/