Description
Delightful cupcakes combining creamy white chocolate with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 cup chopped strawberries
- ½ cup white chocolate chips
- 1 cup powdered sugar
- ¼ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk, mixing until just combined. Fold in strawberries and white chocolate chips.
- Divide the batter among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat together powdered sugar, heavy cream, and vanilla until smooth. Frost the cooled cupcakes and decorate with strawberries if desired.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 25
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg