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If you have ever dreamed of a cupcake that captures the charm of a classic strawberry shortcake aesthetic while delivering rich, bakery-worthy flavor, these White Chocolate Strawberry Cupcakes are exactly what you need. Soft, tender cake layers made with real strawberry puree are topped with a dreamy white chocolate strawberry frosting that is as beautiful as it is delicious. Whether you are baking for a birthday, a summer gathering, or simply treating yourself, this recipe is guaranteed to impress everyone at the table.
The secret to these cupcakes lies in two key elements: a reduced strawberry puree folded directly into the batter, and a frosting made from powdered freeze-dried strawberries blended with melted white chocolate. The result is a vivid, natural strawberry flavor in every single bite no artificial coloring or extract required. Think of it as your favorite vintage strawberry shortcake moment, reimagined as a stunning cupcake.
Table of Contents
Why You Will Love This Recipe
- Made with real strawberries no artificial flavors
- Incredibly moist and tender crumb thanks to cake flour and sour cream
- The white chocolate strawberry frosting is rich, creamy, and not overly sweet
- Stunning enough for special occasions but simple enough for weeknights
- Topped with an optional white chocolate-dipped fresh strawberry for a showstopping finish
Equipment You Will Need
Having the right tools makes baking these cupcakes much easier. Here is everything you will need:
- Electric mixer for creaming the butter and beating the frosting to perfection
- Food processor or blender to process freeze-dried strawberries into a fine powder
- Mixing bowls for combining dry and wet ingredients separately
- Measuring cups and spoons set for accurate measurements throughout
- Oven preheated to 350°F for even, consistent baking
- Pot for reducing the strawberry puree on the stovetop
- Kitchen utensils including rubber spatulas for scraping the bowl
- Cutting board for slicing fresh strawberries for garnish
- Chef’s knife for chopping the white chocolate bar cleanly
- Kitchen scale highly recommended for precise gram measurements
Ingredients
For the Cupcakes
| Ingredient | Amount |
|---|---|
| Cake flour (spooned and leveled) | 1 and 3/4 cups (207g) |
| Baking powder | 1 teaspoon |
| Baking soda | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter, softened to room temperature | 1/2 cup (113g) |
| Granulated sugar | 1 cup (200g) |
| Large egg whites, at room temperature | 3 |
| Sour cream or plain yogurt, at room temperature | 1/4 cup (60g) |
| Pure vanilla extract | 1 and 1/2 teaspoons |
| Whole milk, at room temperature | 1/3 cup (80ml) |
| Reduced strawberry puree (cooled) | 1/4 cup |
For the White Chocolate Strawberry Frosting
| Ingredient | Amount |
|---|---|
| Freeze-dried strawberries | 1 cup (about 25g) |
| Unsalted butter, softened to room temperature | 1 cup (226g) |
| Confectioners’ sugar | 2 cups (240g) |
| White chocolate, melted and slightly cooled | 6 ounces (170g) |
| Heavy cream, half-and-half, or milk, at room temperature | 1/4 cup (60ml) |
| Pure vanilla extract | 1 teaspoon |
| Salt | 1/8 teaspoon |
| Fresh strawberries coated with melted white chocolate (optional) | 2 ounces melted white chocolate |
Step-by-Step Instructions
Step 1: Make the Reduced Strawberry Puree
Before you begin the batter, prepare and reduce your strawberry puree and allow it to cool completely. To do this, blend fresh strawberries until smooth, then simmer the puree in a small pot over medium heat, stirring frequently, until it has reduced to about 1/4 cup. This concentrates the strawberry flavor dramatically. Set it aside to cool before adding it to the batter.
Step 2: Prepare the Oven and Pans
Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and line a second pan with 2 or 3 additional liners. This recipe yields 14 to 15 standard cupcakes. Set both pans aside.
Step 3: Mix the Dry Ingredients
In one of your mixing bowls, whisk together the cake flour, baking powder, baking soda, and salt. Using your measuring cups and spoons set ensures accuracy here, which matters greatly in baking. Set the dry mixture aside.
Step 4: Cream the Butter and Sugar
Using your electric mixer fitted with a whisk attachment, beat the softened butter and granulated sugar together on high speed for about 2 minutes, until smooth and creamed. Scrape down the sides of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed for another 2 minutes until fully combined.
Step 5: Add the Wet Ingredients
Beat in the sour cream and vanilla extract until incorporated. With the mixer on low speed, add the dry ingredients and mix until just incorporated. Then, with the mixer still running on low, slowly pour in the milk just until combined. Do not overmix. Finally, whisk in the 1/4 cup of cooled reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Step 6: Fill and Bake
Spoon the batter into the prepared cupcake liners, filling each only 2/3 full to prevent overflow. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. If making mini cupcakes, bake for 11 to 13 minutes at the same temperature. Allow the cupcakes to cool completely on a wire rack before frosting.
Step 7: Melt the White Chocolate
While the cupcakes are cooling, melt your chopped white chocolate in a microwave-safe bowl in 20-second increments, stirring after each interval until completely smooth. Set it aside at room temperature for 20 minutes. It should still be melted but no longer scorching hot before adding it to the frosting this protects the butter from melting prematurely.
Step 8: Make the Frosting
Using your blender or food processor, process the freeze-dried strawberries into a fine powdery crumb you should get about 1/2 cup. In a medium bowl, beat the softened butter with your electric mixer on medium speed for 1 minute. Switch to low speed and add the confectioners’ sugar and strawberry powder gradually. Stir the cooled white chocolate until smooth, then add it to the butter and sugar mixture. Beat on medium speed for 2 minutes until creamy. Add the heavy cream, vanilla extract, and salt, and beat for 1 more minute. Taste and adjust add a tablespoon of cream to thin if needed, or a pinch of salt if it is too sweet.
Step 9: Frost and Serve
Once the cupcakes are completely cool, frost them generously with the white chocolate strawberry frosting. For a beautiful swirl, use a piping bag fitted with a large star tip. Optionally, nestle a white chocolate-coated fresh strawberry in the center of each cupcake for a stunning finish. Use your cutting board and chef’s knife to prep the fresh strawberries cleanly. Cover and store any leftovers in the refrigerator for up to 5 days.
Tips for Perfect Cupcakes
- Use cake flour, not all-purpose flour it produces a noticeably lighter, more tender crumb
- All refrigerated ingredients (butter, eggs, sour cream, milk) must be at room temperature to ensure a smooth, even batter
- Do not skip reducing the strawberry puree this step concentrates the flavor and prevents the batter from becoming too wet
- Allow the melted white chocolate to cool for the full 20 minutes before adding it to the frosting to avoid a greasy or broken texture
- Freeze-dried strawberries (not fresh or frozen) are essential for the frosting fresh strawberries introduce too much moisture
- A kitchen scale is your best friend for accurate measurements, especially for flour and butter
Frequently Asked Questions
Can I make White Chocolate Strawberry Cupcakes ahead of time?
Yes. You can bake the cupcakes one day in advance and store them (unfrosted) at room temperature, tightly covered. The frosting can also be made ahead and stored in the refrigerator. Let the frosting come to room temperature and re-beat it briefly before piping.
Can I use fresh strawberries instead of freeze-dried in the frosting?
Fresh strawberries are not recommended for the frosting because they introduce too much moisture and can break the buttercream. Freeze-dried strawberries give you concentrated flavor and a stable, pipeable frosting without the added liquid.
What is the best white chocolate to use?
Use a high-quality white chocolate bar, not white chocolate chips. Chips contain stabilizers that prevent them from melting as smoothly, which can affect the texture of your frosting. A good baking bar or couverture white chocolate works best.
Can I make these as mini cupcakes?
Absolutely. Fill the mini liners 2/3 full and bake at the same 350°F temperature for 11 to 13 minutes. This recipe yields approximately 35 mini cupcakes.
How do I store White Chocolate Strawberry Cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to sit at room temperature for about 20 minutes before serving for the best texture and flavor.
Can I freeze these cupcakes?
Yes. Freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, then frost and serve. It is not recommended to freeze already-frosted cupcakes with fresh strawberry garnish.
Make This Recipe Your Own
These White Chocolate Strawberry Cupcakes are versatile. You can swap the sour cream for full-fat plain Greek yogurt with identical results. For an even more intense strawberry shortcake aesthetic, scatter a few extra freeze-dried strawberry pieces on top of the frosting before serving. You can also drizzle additional melted white chocolate over the finished cupcakes for a more indulgent look and flavor profile.
Now that you have everything you need, it is time to get baking. Pull out your electric mixer, gather your ingredients, and treat yourself to one of the most satisfying strawberry cupcake recipes you will ever make. Share your results in the comments below we would love to see your creations!
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PrintWhite Chocolate Strawberry Cupcakes : Fluffy, Frosted & Irresistible
These White Chocolate Strawberry Cupcakes are soft, fluffy, and loaded with real strawberry flavor from a reduced strawberry puree. Topped with a creamy white chocolate strawberry frosting made from freeze-dried strawberries and melted white chocolate, they are perfect for birthdays, parties, or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 30 minutes
- Yield: 14-15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 and 3/4 cups (207g) cake flour, spooned and leveled 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (113g) unsalted butter, softened to room temperature 1 cup (200g) granulated sugar 3 large egg whites, at room temperature 1/4 cup (60g) sour cream or plain yogurt, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1/3 cup (80ml) whole milk, at room temperature 1/4 cup reduced strawberry puree, cooled 1 cup (25g) freeze-dried strawberries 1 cup (226g) unsalted butter, softened to room temperature 2 cups (240g) confectioners sugar 6 ounces (170g) white chocolate, melted and slightly cooled 1/4 cup (60ml) heavy cream or milk, at room temperature 1 teaspoon pure vanilla extract 1/8 teaspoon salt Optional: fresh strawberries coated with 2 ounces melted white chocolate
Instructions
Prepare the reduced strawberry puree and allow it to cool completely before using. Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 or 3 liners. This recipe makes 14 to 15 cupcakes. Whisk the cake flour, baking powder, baking soda, and salt together in a bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamed, about 2 minutes. Beat in the egg whites on high speed for 2 minutes. Beat in the sour cream and vanilla extract. With the mixer on low speed, add the dry ingredients until just incorporated. Slowly pour in the milk and mix until just combined. Do not overmix. Whisk in the reduced strawberry puree. Batter will be slightly thick. Fill the cupcake liners 2/3 full. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting. Melt the white chocolate in a microwave-safe bowl in 20-second increments, stirring after each interval until smooth. Set aside to cool for 20 minutes. Process the freeze-dried strawberries in a blender or food processor into a fine powder, about 1/2 cup. Beat the butter on medium speed for 1 minute. On low speed, add the confectioners sugar and strawberry powder. Add the cooled melted white chocolate. Beat on medium for 2 minutes until creamy. Add heavy cream, vanilla extract, and salt. Beat 1 minute more. Adjust consistency as needed. Frost the cooled cupcakes. Top each with an optional white chocolate-covered strawberry. Store leftovers covered in the refrigerator for up to 5 days.
Notes
Reduced Strawberry Puree: Blend fresh strawberries until smooth. Simmer in a small pot over medium heat, stirring frequently, until reduced to 1/4 cup. Cool completely before using. White Chocolate: Use a good-quality white chocolate baking bar, not chips. Chips do not melt as smoothly. Freeze-Dried Strawberries: Do not substitute fresh or frozen strawberries in the frosting. Only freeze-dried strawberries provide concentrated flavor without adding moisture. Mini Cupcakes: Fill liners 2/3 full and bake at 350 degrees F for 11 to 13 minutes. Yields approximately 35 mini cupcakes. Make Ahead: Cupcakes can be baked one day in advance and stored unfrosted at room temperature. Frosting can be refrigerated and re-beaten before use.