Adapted from vanilla cupcakes and strawberry cake, these white chocolate strawberry cupcakes combine creamy white chocolate, real strawberries, and fluffy cupcakes. Reduced strawberry puree and freeze-dried strawberries are the secrets to real strawberry flavor in this pretty pink dessert.
From-scratch strawberry cake has left me defeated for 2 main reasons:
Strawberry cakes typically rely on artificial flavors. My goal was to produce a soft and moist strawberry cake made from real strawberries. I finally accomplished my baking goal with my strawberry cake. You tried the recipe and loved it too. After baking it in your own kitchen, you told me the cake is “unbelievable” and “phenomenal” and “as if someone had taken Breyers strawberry ice cream and put it into a cake.” 🙂
It’s one of the best cakes I’ve ever made and now it’s time to transform the recipe into cupcakes.
To make the strawberry cupcakes extra special, top them with white chocolate strawberry frosting made from pure white chocolate and freeze-dried strawberries. Combination of white chocolate and strawberry is so yummy. I admit that the cupcakes don’t have a super strong strawberry flavor—you’ll taste it, but it’s truly brought out when paired with our strawberry frosting.
But before we get to the frosting, let’s walk through the cupcakes.
The secret to packing real strawberry flavor into cake batter without adding too much liquid is to reduce the strawberries down. This little trick is a complete game changer and vastly improves both the flavor and texture of strawberry cake. Today we’re doing the same exact thing, but in cupcake form.
Grab fresh strawberries, puree them into a liquid, then reduce the puree down on the stove for about 20 minutes.. After making the strawberry cake, readers have said it’s helpful to make the reduced strawberry puree the night before so it has time to cool down.
As a refresher: If we added the strawberry puree without reducing it down first, it would completely ruin the texture of the cupcake and the strawberry flavor would be almost absent. Reducing it is the secret.
This recipe is adapted from my strawberry cake, vanilla cupcakes, and fresh strawberry cupcakes. The ingredients are carefully formulated; each serves a crucial purpose. For example, cake flour produces fluffy cupcakes, egg whites provide structure without weighing the crumb down, and sour cream adds moisture. Milk thins the batter, creamed butter and sugar create a buttery and cake-y base, and the reduced strawberry puree adds flavor.
Beat the strawberry cupcake batter together with a mixer. The cupcake batter is smooth, creamy, and moderately thick. The reduced strawberry puree tints it pale pastel pink. For a more vibrant color, I suggest adding a drop or 2 of pink or red food coloring. I added 1 drop of “dusty rose” gel food coloring.
Fill the cupcake liners only about 2/3 full to avoid overflowing.
White chocolate strawberry cupcakes require the best frosting! And if that frosting is as bubble gum pink as Barbie’s corvette… well, that’s even better! This white chocolate strawberry frosting is adapted from my plain strawberry frosting and white chocolate buttercream frosting. It’s creamy, lush, and completely packed with real strawberry flavor. We’re using two special ingredients:
Remember the extra 2 ounces of white chocolate? Melt it down and coat some fresh strawberries for the perfect finishing touch to our white chocolate strawberry cupcakes. So beautiful, so simple, so strawberry!
I used piping tip Wilton 8B for the frosting. Start in the center of the cupcake and swirl upward. Love this piping tip! Do you follow the Canadian bakery Jenna Rae Cakes on Instagram? I got the cupcake decoration inspiration from them!
This cupcake recipe definitely requires some effort, but the good news is that you can get started on almost everything ahead of time. And the great news is that the result of your hard work is pretty pink cupcakes!
Strawberry cupcakes made with real strawberries and zero artificial flavor topped with white chocolate strawberry buttercream!
