Ingredients
Cupcakes
- 8 tbsp margarine (or unsalted butter at room temperature)
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup strawberries (diced)
- ¾ cup white chocolate chips
- 1.5 cups all purpose flour
- 2 tsp baking powder
- Pinch salt (ONLY if using unsalted butter)
- ½ cup milk
Frosting
- 1 cup white chocolate chips
- 12 tbsp unsalted butter
- 2.5 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- Pinch salt
- ¾ tbsp milk (if required)
- 12 strawberries (for garnish optional)
Instructions
- Preheat Oven and Prepare Tin: Preheat the oven to 350°F (180°C) and line a 12-hole cupcake tin with liners to prepare for baking.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the margarine or butter with white sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy, which ensures a soft cupcake texture.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter mixture, scraping down the sides of the bowl as needed. Beat on medium-high speed for about 1 minute until fully combined.
- Combine Dry Ingredients and Fruit: In a separate bowl, toss the diced strawberries, white chocolate chips, flour, baking powder, and salt (if using) together until the strawberries are coated with flour to prevent sinking during baking.
- Mix Batter: Add the flour and strawberry mixture into the butter mixture. Begin mixing on low speed until ingredients start to combine. Then add the milk and continue mixing on low until the batter is smooth with no flour lumps.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about ¾ full to allow space for rising.
- Bake: Bake in the preheated oven for 18-22 minutes until the cupcakes have risen, are lightly golden, and a skewer inserted into the center comes out clean.
- Cool Cupcakes: Immediately transfer cupcakes to a wire rack to cool to avoid greasiness and peeling from liners.
- Cool Completely: Allow cupcakes to cool completely before applying frosting for the best results.
- Melt White Chocolate: Place 1 cup white chocolate chips in a heatproof bowl and microwave in 20-second intervals, stirring between each, until fully melted. Set aside to cool slightly.
- Make Buttercream Base: In a large bowl or stand mixer, beat unsalted butter and sifted powdered sugar on low until combined, then increase speed to high and beat for 2 minutes until light and fluffy. Add vanilla extract and salt; mix briefly.
- Add Melted Chocolate: Pour the cooled melted white chocolate into the buttercream and beat on high until smooth and fully incorporated.
- Adjust Frosting Consistency: Add milk in ½ tablespoon increments, if needed, to achieve a firm yet smooth frosting that can be piped.
- Pipe the Frosting: Fit a piping bag with an open star nozzle and fill halfway with frosting. Pipe swirls on each cooled cupcake evenly.
- Garnish and Store: Top each cupcake with half a fresh strawberry if desired. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Using unsalted butter requires adding a pinch of salt to balance flavors.
- Ensure cupcakes are completely cool before frosting to prevent melting the buttercream.
- The flour coating on strawberries prevents them from sinking during baking.
- Store cupcakes in an airtight container to maintain freshness and moisture.
- Microwave white chocolate slowly in increments to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
