White Chocolate Frosted Strawberry Cupcakes | Put the strawberry cake mix back on the shelf! You just found the perfect strawberry cake recipe! These wonderful cupcakes are made with a FRESH strawberry puree. Nothing compares to using fresh berries. A good cupcake can only be as good as it’s frosting. This cupcake is topped with a wonderful white chocolate cream cheese frosting! Perfection in a cupcake liner!
Spring or Summer these cupcakes will brighten any celebration. From birthday parties, baby or bridal showers to Easter or Mother’s Day. You can never go wrong with homemade strawberry cupcakes!
HOW TO MAKE YOUR OWN CAKE FLOUR:
Take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter.
This recipe also makes a BEAUTIFUL two layer cake! Click here to learn how to transform this recipe into a cake—->>>>STRAWBERRY CAKE
For the Strawberry Cupcakes
- 1 cup fresh strawberries, halved
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 (3 ounce) strawberry flavored gleatin powder
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk, room temperature
For the White Chocolate Cream Cheese Frosting Link Below
- Optional: Sprinkles
How to Melt the White Chocolate:
In a medium microwave safe bowl, heat chocolate in 30 second increments stirring between each one at 50% power. The chocolate should be melted within 1 minute and 30 seconds. Stir until creamy and set aside.
For the Strawberry Cupcakes:
Preheat oven to 350°. Line cupcake tins with 36 paper liners and set aside.
Blend strawberries in a blender, food processor or immersion hand blender (you should have 1/2 cup of strawberry puree).
In a large mixing bowl add the butter. Beat until creamy (about 3 minutes). Add eggs, one at a time, beating just until yellow disappears after each addition. Add strawberry puree and vanilla, beating just until blended.
In a medium bowl whisk together the flour, baking powder and salt; gradually add to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating at low speed just until blended.
Using a large cookie scoop or ice cream scoop fill each cup to three-fourths full. Bake 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes in the pan on a cooling rack 10 minutes. Remove cupcakes from pan and continue to cool on rack until completely cool. Spread or pipe on frosting and if desired add sprinkles. Store the cupcakes in the refrigerator until ready to serve.
For the White Chocolate Cream Cheese Frosting:
Click here for the recipe---->>>>WHITE CHOCOLATE CREAM CHEESE FROSTING
MORE CUPCAKE RECIPES
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