Indulge in these white chocolate strawberry cupcakes, as delicious as my white chocolate raspberry cupcakes. With moist vanilla cupcakes with strawberry chunks, and a white chocolate and strawberry whipped ganache.
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Make these delicious white chocolate strawberry cupcakes on a vanilla cupcake base with chunks of fresh strawberries and a whipped white chocolate ganache flavored with fresh strawberries.
Featuring my recipe for soft and moist vanilla cupcakes infused with strawberry chunks and a vanilla white chocolate ganache flavored with homemade strawberry puree.
They are very easy to make at home, perfect for enjoying the strawberry season, to give as a gift, or for special occasions like a birthday, wedding, Mother's day or Valentine's day.
Why you'll love these cupcakes
Ingredients you need
You need these ingredients to make these strawberry ganache cupcakes:
- Strawberry Cupcakes: My vanilla cupcake base with chunks of strawberries made from unsalted butter, granulated sugar, room-temperature eggs, cake flour, baking powder, buttermilk, vanilla extract and salt. For a butter-free version, you can try these cupcakes without butter using oil.
- Strawberry Ganache: A whipped vanilla ganache made with white chocolate, heavy cream, vanilla extract and my homemade strawberry puree.
How To Make Strawberry White Chocolate Cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Strawberry vanilla cupcakes
Step 1: Place the butter and sugar in a large bowl with a hand mixer or in a large mixing bowl of a stand mixer fitted with the whisk attachment and mix, then add the eggs and vanilla and whisk again to incorporate.
Step 2: Gradually add the dry ingredients mixture - flour, baking powder, salt - and milk alternately and in several times, gently incorporating them with a flexible spatula.
Step 3: Add the strawberry pieces and mix gently to incorporate them into the dough.
Step 4: Pour the batter into a cupcakes pan lined with cupcake liners, filling it ¾ full.
Step 5: Bake in a preheated oven at 350°F/180°C for about 20 minutes, until golden and cooked in the center. Let the cupcakes rest a little in the cupcake tin before unmolding and placing on a wire rack.
Strawberry white chocolate ganache
- In a heat proof bowl, place finely chopped white chocolate and homemade strawberry puree.
- Bring the heavy cream to a boil and pour it over the white chocolate all at once, let it sit before stirring to obtain a liquid ganache.
- Add the cold cream and red food coloring, incorporating until you have a homogeneous mixture.
- Use an immersion blender or a food processor, then cover it and let it cool in the refrigerator for 3-4 hours.
- Whisk the strawberry ganache with an electric mixer until you get a thick and firm whipped ganache.
- Place the whipped strawberry ganache in a large piping bag fitted with a decorative tip.
- Pipe swirls onto the cooled cupcakes, top each with a whole strawberry, and drizzle with melted white chocolate.
- Refrigerate for 1 hour before serving with homemade strawberry coulis.
Tips for this recipe
Storage instructions
In the fridge: Store your cupcakes in the fridge in an airtight container or cupcake box for about 3 days.
Freezing: You can also freeze your cupcakes for 1-2 months in a storage container; let them thaw gently in the fridge.
Variations & Substitutions
Recipe Questions
Can I use milk instead of heavy cream for the ganache?
Heavy cream is recommended for the best texture and flavor. Milk may result in a thinner ganache.
Can I use frozen strawberries for the strawberry puree?
Yes, frozen strawberries can be used to make the puree.
Can I use freeze-dried strawberries in the cupcake batter?
Yes, freeze-dried strawberries can be crushed and added to the cupcake batter for a concentrated strawberry flavor and natural coloring. Simply crush them into a fine powder and incorporate them into the dry ingredients before mixing the batter.
More Cupcake Recipes
I hope you love these strawberry and white chocolate cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
White Chocolate Strawberry cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes
Description
These strawberry cupcakes are incredibly indulgent and flavorful, featuring a vanilla cupcake base with chunks of strawberries and a white chocolate and strawberry ganache (makes 12 cupcakes).
Ingredients
Strawberry vanilla cupcakes
- 100 g of Unsalted Butter - softened (½ cup)
- 120 g of Granulated Sugar (½ cup)
- 2 Eggs - room temperature
- 1 ½ teaspoons of Vanilla Extract
- 135 ml of Buttermilk (see notes) (½ cup + 2 tablespoons)
- 170 g of Cake Flour (1 ¼ cups)
- 1 ½ teaspoons of Baking Powder (9 g)
- ¼ teaspoon of Salt
- 80 g of Fresh Strawberries
Strawberry ganache
- 250 g White Chocolate - baking (8.8 oz)
- 200 ml Heavy Cream - hot (¾ cup + 1 tablespoon)
- 200 ml Heavy Cream - cold (¾ cup + 1 tablespoon)
- 85 g Homemade Strawberry Puree (about ⅓ cup)
- ½ Vanilla Bean or 1 teaspoon Vanilla Extract
- Red Strawberry Food Coloring
Instructions
Vanilla Strawberry Cupcakes
- Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.
- Mix together and sift the dry ingredients: flour, baking powder, and salt.
- In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and sugar for 2-3 minutes until creamy.
- Add the eggs and vanilla, and beat for another 3 minutes to incorporate.
- Alternately add the buttermilk and the dry ingredient mixture, mixing with a flexible spatula until you have a homogeneous batter.
- Toss the strawberry pieces with a tablespoon of flour and gently fold them into the batter.
- Pour the batter into the paper liners in the cupcake pan, filling them about ¾ full.
- Bake the cupcakes in the oven for about 18-20 minutes until golden and cooked through in the center. (Insert a toothpick into the center; if it comes out clean, they're done).
- Let them cool slightly before removing them from the pan and allowing them to cool completely on a wire rack.
Strawberry Ganache
- Finely chop the chocolate with a large knife and place it in a heatproof bowl.
- Add the cooled strawberry puree.
- Heat the heavy cream with the half split and scraped vanilla bean in a saucepan over medium heat until simmering.
- Pour the hot cream over the chocolate and strawberry puree and let it sit for a minute.
- Mix with a spatula or hand whisk to melt the chocolate. (If the chocolate struggles to melt completely, heat the mixture in a double boiler or microwave for a few moments).
- Add the cold heavy cream and red food coloring and mix to incorporate.
- Blend the mixture using an immersion blender.
- Cover with plastic wrap, making contact with the surface, and let it cool in the fridge for at least 3-4 hours.
- When the ganache is completely cooled, whip with an electric mixer at medium speed for about 2 minutes until smooth and firm.
Assembling the Cupcakes
- Place the whipped strawberry ganache in a large piping bag fitted with a star tip.
- Decorate the tops of the cupcakes with swirls.
- Add a whole strawberry for decoration and drizzle with melted white chocolate.
- Refrigerate the cupcakes for 1 hour before serving.
Notes
Storage: Up to 3 days in the fridge in an airtight container or wrapped in plastic wrap, and up to 3 months in the freezer.
Buttermilk Substitute: Replace with an equal amount of semi-skimmed milk mixed with 1 tablespoon of white vinegar or a mixture of half milk and half yogurt or sour cream.
Tips:
- Use only heavy cream with 30-35% fat content.
- Allow the cupcakes to cool completely before assembling.
- The ganache should be well chilled before whipping.
- You can replace the cold heavy cream with mascarpone to incorporate when whipping the ganache.
- Do not use strawberry syrup, only strawberry puree.
- Use high-quality white chocolate with at least 33% cocoa butter.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
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