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Fresh Strawberry and White Chocolate Cupcakes

Delight in these luscious cupcakes featuring fresh strawberries and creamy white chocolate, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 4 cups fresh strawberries about 1 lb or 454g
  • ⅓ cup granulated sugar to accentuate strawberries' sweetness
  • ¼ teaspoon sea salt balances sweetness
  • 1 tablespoon lemon juice adds brightness to the strawberries
For the cupcake batter
  • ¾ cup granulated sugar ensures cupcakes are sweet and delicious
  • ¼ cup softened butter adds richness and moisture
  • ¼ cup olive oil keeps the cupcakes moist
  • 2 large eggs room temperature for structure
  • ½ cup buttermilk makes the cupcakes tender and fluffy
  • 1 tablespoon pure vanilla extract adds warmth and depth of flavor
  • ¼ teaspoon sea salt enhances flavor balance
  • 1 ½ cups all-purpose flour forms the base of the cupcakes
  • 1 ½ teaspoon baking powder provides rise
For the white chocolate frosting
  • 1 ¼ cups heavy whipping cream cold, essential for fluffiness
  • 225 g white chocolate melts to create frosting
  • 1 tablespoon vanilla bean paste adds aroma and flavor
  • ⅛ teaspoon sea salt elevates the chocolate flavor

Method
 

Prepare Strawberries
  1. Remove the tops from the strawberries and cut them into small chunks. Place them in a bowl or container with a lid.
  2. Add the sugar, salt, and lemon juice to the strawberries. Mix together, cover, and refrigerate.
Make the Cupcake Batter
  1. Line a muffin or cupcake tin with liners and preheat the oven to 355°F (180°C).
  2. In a large bowl or stand mixer, combine ¾ cup of granulated sugar, softened butter, and olive oil. Beat until light and fluffy.
  3. Add the eggs one by one, beating well between each addition.
  4. Add the buttermilk, vanilla extract, and salt to the wet ingredients and mix until combined.
  5. Sift in the flour and baking powder, mixing gently just until a thick batter forms.
Bake the Cupcakes
  1. Scoop the batter into the muffin tin evenly. Bake for 16-18 minutes or until a toothpick inserted comes out mostly clean.
  2. Allow the cupcakes to cool completely before filling and frosting.
Prepare the White Chocolate Frosting
  1. In a small saucepan over low heat, combine heavy cream, pieces of white chocolate, vanilla bean paste, and salt. Stir until chocolate melts completely. Pour into a bowl and chill in the fridge.
Frost the Cupcakes
  1. Once the frosting is chilled, whip it to stiff peaks.
  2. Cut out the centers of the cooled cupcakes halfway with a small sharp knife and remove the cake.
  3. Fill the centers with macerated strawberries and drizzle 1 teaspoon of syrup over each.
  4. Pipe or spread the whipped white chocolate mousse on top of the cupcakes, creating an indent to hold more strawberries.
  5. Top with remaining macerated strawberries before serving, being careful not to overflow with syrup.

Notes

Allow strawberries to macerate for at least 30 minutes. Use a serrated knife for clean cuts. If frosting is runny, chill and re-whip.