Strawberry  White Chocolate Cupcakes

The Delicious Spoon

These Strawberry White Chocolate Cupcakes are light and moist with just the right amount of crumble.  The strawberry buttercream frosting made with fresh strawberry purreé is bursting with flavor!

- The Delicious Spoon


Key Ingredient


– all purpose flour – baking powder – salt – unsalted butter – sugar – vegetable oil – vanilla extract – white chocolate – large eggs room temp – whole milk Strawberry Buttercream Frosting – sliced strawberries fresh or frozen (thawed) – unsalted butter – powdered sugar – vanilla extract

For the Cupcakes: 1. Heat oven to 350° F.  Line 12 muffin tins with cupcake liners.


2. In a medium bowl add flour, baking powder and salt.  Mix well and set aside.


3. In a large bowl add butter, sugar, oil, and vanilla.  Mix with a hand mixer on medium-high for 3-4 minutes until well combined.  Mixing until the butter mixture becomes light and fluffy.


4. Add in eggs one at a time and keep mixing.  Scrape sides of bowl if necessary to ensure all ingredients are mixed well.


5. Heat a skillet of water on high until it just starts to simmer.  Remove from heat.  Add chocolate to a heat proof bowl and place bowl with chocolate into pan being careful not to get any water near the chocolate or the chocolate will seize and get lumpy.  Gently stir the chocolate until it is melted, remove from pan and set aside.


6. Add in the melted white chocolate and mix well.


7. Mix in 1/3 of the flour mixture and mix until combined. Add 1/2 of milk and mix until combined.  Continue to alternate flour and milk and mix JUST until blended.

Mix In

8. Evenly scoop the batter into the lined cupcake liners. Fill each cup about 2/3 of the way full.  Any higher and the cupcakes will go flat and not get that rounded look that is preferred.


9. Bake for 25-30 minutes.  Test at 25 minutes with a tooth pick.  Cupcakes are done when toothpick that is inserted in the centre of a cupcake comes out clean.


10. Remove and cool completely before frosting.


1. Puree two cups of fresh or thawed frozen strawberries.  You should end up with about 1/2 cup + 2 tbsp of strawberry puree.

Strawberry Buttercream Frosting

2. Add strawberries to a small saucepan and heat over medium-low heat.  Simmer and continue to stir occasionally until strawberries are reduced to 3 tbsp.  Takes about 10-15 minutes.


3.  Remove from stove and transfer to small cup.  Cover and store in fridge until completely cooled.  To cool quickly you can also put in the freezer for a short bit.  Strawberry reduction just be completely cooled before adding to frosting or frosting will melt.


4. In a large bowl whip butter on high with electric or hand mixer until it become pale and fluffy scraping bowl occasionally to ensure all butter is whipped.


5. Add 1 cup of icing sugar, vanilla and the strawberry reduction.  Continue to mix on high until well combined.  Ad in remaining 1 1/2 cups icing sugar and continue to mix until frosting is fluffy.  Add in and extra 1/4 cup of icing sugar if needed to reach desired consistency.


6. Frost and decorate cupcakes as you wish!



Visit The Delicious Spoon for more notes and tips for making the BEST Strawberry White Chocolate Cupcakes!


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