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White Chocolate Covered Strawberry Cupcakes

Delightful cupcakes that combine the rich sweetness of white chocolate with fresh strawberries, topped with fluffy frosting and a white chocolate-dipped strawberry.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert, Sweet Treat
Cuisine American
Servings 15 cupcakes
Calories 350 kcal

Ingredients
  

For the Cupcakes

  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature Can use vegan butter for a dairy-free option.
  • 1 cups granulated sugar
  • 2 tablespoons sour cream, room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 large egg whites, room temperature
  • 0.75 cups buttermilk, room temperature
  • 0.75 cups fresh diced strawberries

For the Sauce

  • 1 cup fresh or frozen strawberries, stems removed and diced If frozen, thawed.
  • 2-3 tablespoons granulated sugar Adjust to taste.
  • 3 tablespoons water
  • 0.5 teaspoon lemon juice

For the Frosting

  • 0.75 cups unsalted butter, softened to room temperature
  • 0.75 cups hi-ratio shortening Regular vegetable shortening can be substituted.
  • 0.25 teaspoon salt
  • 6 cups powdered sugar, sifted
  • 4 tablespoons strawberry sauce, chilled Recipe above.
  • 0.5 cups white chocolate chips, melted and cooled
  • Pink gel food coloring (optional)

To Serve

  • 15 strawberries, rinsed and pat dry
  • 1 bag bright white candy melts Or 8 oz. white chocolate, chopped.
  • 1 tablespoon vegetable shortening
  • 1 jar white non-pareils
  • 0.33 cups heavy cream
  • 1 cup white chocolate chips
  • Few drops of white gel food coloring (like Wilton icing whitener)

Instructions
 

Prepare the Strawberry Sauce

  • Combine the strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil.
  • Once boiling, lower the heat and let the strawberries cook, breaking them up while stirring occasionally for about 8-10 minutes.
  • Pour the sauce into a blender, blend until smooth, and strain through a fine mesh sieve to remove seeds.
  • Allow the sauce to cool completely, cover, and refrigerate until needed.

Preheat the Oven and Prepare Cupcake Pans

  • Preheat the oven to 350°F (177°C) and line a standard 12-cup muffin pan with paper liners.
  • Line a second pan with 3 liners as this recipe makes about 12-15 cupcakes.

Mix Dry Ingredients

  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.

Create the Cupcake Batter

  • Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the softened butter, granulated sugar, sour cream, vegetable oil, and vanilla on medium-high speed until light and fluffy, about 4 minutes.
  • Scrape the sides of the bowl. Add the egg whites one at a time, mixing until just combined.
  • Gradually mix in 1/3 of the dry mixture, half of the buttermilk, and repeat, mixing until just combined.
  • Finally, fold in the diced strawberries.

Bake the Cupcakes

  • Scoop the batter into the cupcake liners, filling them halfway.
  • Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pan for about 5 minutes, then transfer to wire racks to cool completely.

Make White Chocolate Covered Strawberries

  • Wash and dry fresh strawberries thoroughly.
  • Prepare a baking sheet lined with wax paper.
  • Melt the candy melts or chopped white chocolate with the shortening in the microwave in 30-second intervals, stirring after each until fully melted.
  • Dip the strawberries into the chocolate, let the excess drip off, and place them on the prepared sheet.
  • Sprinkle with white non-pareils and let them set in the refrigerator for about 5-10 minutes.

Prepare Ganache and Frosting

  • In a microwave-safe bowl, combine white chocolate chips and heavy cream, melting in 30-second intervals, stirring until smooth.
  • For the frosting, beat the butter and shortening until light and fluffy.
  • Gradually add half of the powdered sugar and mix until combined, then add 4 tablespoons of chilled strawberry sauce and cooled melted white chocolate, mixing until well combined.
  • Add remaining powdered sugar and beat until fluffy, adding pink food coloring if desired.

Assemble the Cupcakes

  • Spoon the ganache over each cooled cupcake.
  • Fit a piping bag with a large star tip and pipe a generous swirl of frosting on top of each cupcake.
  • Top with a white chocolate-covered strawberry and serve immediately.

Notes

Cupcakes are best enjoyed fresh, but they can also be stored gently covered at room temperature for a day.
Keyword Baking, Cupcakes, Dessert, strawberry, White Chocolate