Step-by-step instructions
- Start by preheating the oven to 350°F (175°C) and lining a cupcake pan with liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract next.
- Gradually add the flour mixture and milk, alternating between the two, and mix until just combined.
- Carefully fold in the chopped strawberries and white chocolate chips to the batter.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These White Chocolate Strawberry Cupcakes shine when served fresh out of the oven, maybe with a dollop of whipped cream or a sprinkle of powdered sugar on top. Consider pairing them with a side of vanilla ice cream or a light fruit salad for a refreshing dessert experience. They also make beautiful centerpieces at a brunch table; just add a garnish of mint leaves for that extra flair!
How to store
To keep your cupcakes fresh for later enjoyment, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they can be frozen for up to three months. Just make sure they’re cooled completely before wrapping them tightly in plastic wrap and placing them in an airtight freezer-safe container. For best results, allow them to thaw overnight in the refrigerator before enjoying.
Pro chef tips
To ensure your cupcakes come out perfect every time, here are a few handy tips:
- Make sure your butter is softened to room temperature for easy creaming with the sugar.
- Don’t overmix the batter once you’ve added the flour; it’s okay if there are minor lumps—this keeps your cupcakes light and fluffy.
- Using fresh strawberries yields the best flavor, but make sure to chop them into small pieces to avoid a soggy batter.
Creative twists
Looking to switch things up? Try adding different extracts like almond or coconut for a unique flavor. You could also incorporate other fruits like blueberries or even add a splash of lemon zest for a refreshing citrus kick. For a decadent touch, top these cupcakes with a cream cheese frosting instead of the classic buttercream, allowing that tanginess to balance the sweetness.
Your questions answered
How long does it take to make these cupcakes?
The total preparation and baking time is approximately 40-45 minutes, with about 20 minutes dedicated to baking.
Can I use frozen strawberries?
Absolutely! Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture.
What if I have leftovers?
Store leftovers in an airtight container at room temperature for 2-3 days. You can also freeze them for longer preservation.
Make these White Chocolate Strawberry Cupcakes today and indulge in a little slice of heaven! Whether it’s for a celebration or just an afternoon pick-me-up, they’re bound to put a smile on your face.
