Description
Deliciously fluffy cupcakes featuring the sweetness of white chocolate paired with fresh strawberries, topped with creamy frosting and freeze-dried strawberry sprinkles.
Ingredients
Scale
- 1 and 3/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large egg whites, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/3 cup whole milk, at room temperature
- 1/4 cup reduced strawberry puree
- 1 cup freeze-dried strawberries
- 2 cups confectioners sugar
- 6 ounces white chocolate, melted and slightly cooled
- 1/4 cup heavy cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Optional: fresh strawberries, coated with 2 ounces melted white chocolate for garnish
Instructions
- Prepare the reduced strawberry puree by blending fresh strawberries and cooking until thickened. Cool completely.
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk together cake flour, baking powder, baking soda, and salt in a mixing bowl.
- Beat softened butter and granulated sugar until smooth and creamy.
- Add egg whites one at a time, incorporating each fully before adding the next. Mix in sour cream and vanilla extract.
- Gradually stir in dry ingredients, mixing gently. Slowly add room-temperature whole milk until smooth.
- Fold in cooled reduced strawberry puree until evenly distributed.
- Fill cupcake liners two-thirds full with batter.
- Bake for 20-22 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, melt white chocolate and cool slightly. Blend freeze-dried strawberries to a powder.
- Beat butter, then gradually add confectioners’ sugar and strawberry powder until combined. Mix in cooled white chocolate until light and fluffy.
- Add heavy cream, vanilla extract, and salt, beating on high until creamy.
- Frost cooled cupcakes and garnish with fresh strawberries, if desired.
Notes
For a gluten-free version, substitute cake flour with gluten-free flour blend. For a vegan option, replace egg whites with aquafaba and use non-dairy alternatives for butter and milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cupcakes, white chocolate, strawberries, dessert, baking