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Delicious white chocolate covered strawberry cupcakes on a plate

White Chocolate Covered Strawberry Cupcakes

Delicious cupcakes made with fresh strawberries and creamy white chocolate, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings: 15 cupcakes
Course: Brunch, Dessert
Cuisine: American, Spring
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups 1 and ½ cups all-purpose flour
  • 2 teaspoons 2 teaspoons baking powder
  • 0.25 teaspoons ¼ teaspoon baking soda
  • 0.25 teaspoons ¼ teaspoon salt
  • 0.75 cups ¾ cup unsalted butter, softened to room temperature Helps control salt.
  • 1 cups 1 cup granulated sugar
  • 2 tablespoons 2 tablespoons sour cream, room temperature
  • 2 tablespoons 2 tablespoons vegetable oil
  • 2 teaspoons 2 teaspoons pure vanilla extract
  • 3 large 3 large egg whites, room temperature
  • 0.75 cups ¾ cup buttermilk, room temperature
  • 0.75 cups ¾ cup fresh diced strawberries
  • 1 cups 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
  • 2-3 tablespoons 2-3 tablespoons granulated sugar (or to taste)
  • 3 tablespoons 3 tablespoons water
  • 0.5 teaspoons ½ teaspoon lemon juice
For the Strawberry Sauce
  • 4 tablespoons 4 tablespoons Strawberry Sauce, chilled See Cooking Instructions
For the Frosting and Decoration
  • 0.75 cups ¾ cups unsalted Butter, softened to room temperature Helps control salt.
  • 0.75 cups ¾ cup Hi-ratio Shortening (or regular vegetable shortening)
  • 0.25 teaspoon ¼ teaspoon salt
  • 6 cups 6 cups Powdered Sugar, sifted
  • 0.5 cups ½ cup white chocolate chips, melted and cooled
  • 1 cups 1 cup white chocolate chips
  • 1 bag 1 bag bright white candy melts (or 8 oz. white chocolate, chopped)
  • 1 tablespoon 1 tablespoon vegetable shortening
  • 1 jar 1 jar of White non-pareils
  • Pink gel Pink gel food coloring (optional)
  • Few drops Few drops of white gel food coloring (like Wilton icing whitener)
  • 15 pieces 15 strawberries, rinsed and pat dry

Method
 

Prepare Strawberry Sauce
  1. Combine strawberries, sugar, water, and lemon juice in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer while gently mashing the berries for about 8-10 minutes. Mix until smooth and strain to remove seeds. Refrigerate until completely cool.
Bake Cupcakes
  1. Preheat your oven to 350°F (177°C). Line a standard 12-cup cupcake pan with paper liners, and prepare a second pan with 3 additional liners.
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer, beat the softened butter, sugar, sour cream, vegetable oil, and vanilla on medium-high speed until light and fluffy, about 4 minutes. Scrape the bowl as needed.
  4. Lower the speed and add egg whites one at a time until just combined. Gradually mix in the dry ingredients and buttermilk in parts, finishing with the dry. Gently fold in the diced strawberries.
  5. Scoop the batter into the liners, filling them halfway. Bake for 15-18 minutes, until a toothpick comes out clean. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Prepare White Chocolate Strawberries
  1. Wash and dry strawberries. Melt the candy melts or white chocolate with shortening in the microwave. Dip each strawberry, letting the excess chocolate drip off, and place on wax paper. Sprinkle with non-pareils and chill to set.
Make the Ganache
  1. Microwave white chocolate chips and heavy cream until melted. Stir in a few drops of white icing whitener for a pure white glaze.
Frosting Prep
  1. In a clean mixer bowl, combine unsalted butter, shortening, and salt. Beat until fluffy, add half the powdered sugar, strawberry sauce, and cooled melted chocolate. Gradually add the remaining powdered sugar until smooth and fluffy. Optional: Add pink gel food coloring for a touch of color.
Decorate and Serve
  1. Pipe the frosting generously onto each cupcake. Drizzle with ganache and top with a white chocolate-covered strawberry.
  2. Revel in the bliss of your White Chocolate Covered Strawberry Cupcakes!

Notes

Time-saver: Make the strawberry sauce a day ahead. Common mistake: Overmixing the batter can make it dense—mix just until combined. Variation idea: Add a hint of lemon zest for extra zing.