White Chocolate Covered Strawberry Cupcakes Recipe

Introduction

These White Chocolate Covered Strawberry Cupcakes are a delightful treat combining tender strawberry-infused cake with creamy white chocolate frosting and elegant chocolate-covered strawberry toppers. Perfect for special occasions or whenever you want to impress, they offer a sweet and fruity twist on a classic cupcake.

Ingredients

• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup hi-ratio shortening (or regular vegetable shortening)
• 1/4 teaspoon salt
• 6 cups powdered sugar, sifted
• 4 tablespoons chilled strawberry sauce (see instructions below)
• 1/2 cup white chocolate chips, melted and cooled
• Pink gel food colouring (optional)
• 1/3 cup heavy cream
• 1 cup white chocolate chips
• Few drops white gel food colouring (like Wilton icing whitener)
• 15 strawberries, rinsed and patted dry
• 1 bag bright white candy melts (or 8 oz. white chocolate, chopped)
• 1 tablespoon vegetable shortening
• 1 jar white non-pareils
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 tablespoons sour cream, room temperature
• 2 tablespoons vegetable oil
• 2 teaspoons pure vanilla extract
• 3 large egg whites, room temperature
• 3/4 cup buttermilk, room temperature
• 3/4 cup fresh diced strawberries
• 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
• 2-3 tablespoons granulated sugar (or to taste)
• 3 tablespoons water
• 1/2 teaspoon lemon juice

Instructions

1. Step 1: Prepare the strawberry sauce by combining the strawberries, sugar, water, and lemon juice in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 8-10 minutes, mashing and stirring occasionally until softened.
2. Step 2: Blend the cooked strawberries until smooth, then press through a fine mesh sieve to remove seeds. Cool completely, cover with plastic wrap, and refrigerate until needed.
3. Step 3: Preheat the oven to 350°F (177°C). Line a 12-cup cupcake pan with paper liners (plus 3 extra liners for a second pan).
4. Step 4: In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
5. Step 5: In a mixer, beat butter, sugar, sour cream, vegetable oil, and vanilla on medium-high speed until light and fluffy, about 4 minutes. Scrape down the bowl.
6. Step 6: Reduce speed to medium-low and add egg whites one at a time, mixing just until combined.
7. Step 7: Add one-third of the dry ingredients and mix until just combined. Then add half the buttermilk and mix again. Repeat the process with the rest of the dry ingredients and buttermilk, mixing gently after each addition. Fold in the diced strawberries.
8. Step 8: Scoop batter into liners, filling each about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
9. Step 9: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely while you prepare the chocolate-covered strawberries.
10. Step 10: Wash and dry strawberries thoroughly. Line a baking sheet with wax paper or a silicone mat.
11. Step 11: Melt candy melts or chopped white chocolate with 1 tablespoon vegetable shortening in 30-second intervals in the microwave, stirring each time until smooth.
12. Step 12: Dip strawberries in melted chocolate, shake off excess, and place on the prepared sheet. Immediately sprinkle with white non-pareils. Refrigerate for 5-10 minutes until set.
13. Step 13: For the ganache, melt white chocolate chips with heavy cream in 30-second intervals, stirring until smooth. Add white gel coloring and stir until fully white.
14. Step 14: Spoon ganache evenly over cooled cupcakes and refrigerate while making the frosting.
15. Step 15: Beat butter, shortening, and salt in a mixer until light and fluffy, about 5-6 minutes.
16. Step 16: Add half the powdered sugar and mix on low. Then add chilled strawberry sauce and cooled melted white chocolate, mixing well.
17. Step 17: Gradually add remaining powdered sugar and beat on medium-high until light and fluffy, 5-7 minutes. Add pink gel food coloring if desired.
18. Step 18: Pipe a generous swirl of frosting onto each cupcake using a large star tip. Drizzle with remaining white chocolate ganache.
19. Step 19: Garnish each cupcake with a white chocolate covered strawberry. Serve immediately and enjoy!

Tips & Variations

• Use fresh, ripe strawberries for the best flavor in both the cupcakes and the sauce.
• If you don’t have hi-ratio shortening, regular vegetable shortening works fine for the frosting.
• Adjust the amount of sugar in the strawberry sauce to suit your taste—less for a tarter sauce, more for sweetness.
• For a more intense strawberry flavor, fold in extra diced strawberries into the cupcake batter.
• Color the frosting with pink gel food coloring for a pretty, festive look.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the white chocolate ganache and fresh strawberries fresh. Bring to room temperature before serving for the best flavor and texture. These cupcakes do not freeze well due to fresh berries and frosting but can be stored up to 1 day if covered properly in the freezer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the strawberry sauce?

Yes, thaw frozen strawberries completely before using. The texture may be slightly softer but the sauce will still be delicious.

How do I prevent white chocolate from seizing when melting?

Heat the white chocolate gently in short intervals and stir frequently. Adding a small amount of vegetable shortening or cream helps maintain smoothness and prevents seizing.

White Chocolate Covered Strawberry Cupcakes Recipe

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★★★★★

4.9 from 88 reviews

Delight in these luscious White Chocolate Covered Strawberry Cupcakes featuring moist strawberry-infused cake layers topped with a creamy strawberry and white chocolate frosting, finished with elegant white chocolate dipped strawberries. This recipe blends fresh strawberries into both the batter and frosting, creating a perfectly sweet and fruity dessert ideal for special occasions or whenever you’re craving a decadent treat.

• Author: Caleb
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 and 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 tablespoons sour cream, room temperature
• 2 tablespoons vegetable oil
• 2 teaspoons pure vanilla extract
• 3 large egg whites, room temperature
• 3/4 cup buttermilk, room temperature
• 3/4 cup fresh diced strawberries

Strawberry Sauce

• 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
• 2–3 tablespoons granulated sugar (or to taste)
• 3 tablespoons water
• 1/2 teaspoon lemon juice

Frosting

• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup Hi-ratio shortening (or substitute with regular vegetable shortening)
• 1/4 teaspoon salt
• 6 cups powdered sugar, sifted
• 4 tablespoons chilled strawberry sauce (prepared as above)
• 1/2 cup white chocolate chips, melted and cooled
• Pink gel food colouring (optional)
• 1/3 cup heavy cream

White Chocolate Ganache

• 1 cup white chocolate chips
• 1/3 cup heavy cream
• Few drops of white gel food colouring (like Wilton icing whitener)

White Chocolate Covered Strawberries

• 15 strawberries, rinsed and thoroughly dried
• 1 bag bright white candy melts or 8 oz. white chocolate, chopped
• 1 tablespoon vegetable shortening
• 1 jar white non-pareils

Instructions

1. Make the Strawberry Sauce: Combine the diced strawberries, granulated sugar, water, and lemon juice in a saucepan over medium-high heat and bring to a boil.
2. Simmer and Cook: Once boiling, reduce heat to low and cook the strawberries, breaking them up with a wooden spoon and stirring occasionally, for about 8-10 minutes until softened.
3. Blend and Strain: Pour the cooked strawberry mixture into a blender or food processor and pulse until smooth. Press the puree through a fine mesh sieve to remove seeds. Let cool completely.
4. Chill Sauce: Cover with plastic wrap and refrigerate the sauce until ready to use.
5. Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-cup cupcake pan (and a second pan with 3 liners) with paper liners.
6. Mix Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
7. Cream Wet Ingredients: Using a stand mixer with paddle attachment or hand mixer, beat the butter, sugar, sour cream, vegetable oil, and vanilla extract on medium-high speed for about 4 minutes until light and fluffy.
8. Add Egg Whites: Scrape the bowl, then lower mixer speed to medium-low, adding egg whites one at a time, mixing just until incorporated.
9. Combine Batter: Add one-third of the dry ingredients and mix until just combined, then half of the buttermilk and mix. Repeat with half of remaining dry ingredients, remaining buttermilk, and remaining dry ingredients, mixing gently after each addition. Finally, fold in diced strawberries.
10. Fill and Bake: Spoon batter into lined cupcake cups, filling about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
11. Cool Cupcakes: Let cupcakes cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
12. Prepare Strawberries: Wash and dry strawberries thoroughly. You will need about 12-15 for topping plus some extra for dipping.
13. Line Baking Sheet: Lay out a Silpat mat or wax paper on a baking sheet and set aside.
14. Melt Coating: Microwave white candy melts or chopped white chocolate with 1 tablespoon vegetable shortening in 30-second intervals, stirring between, until smooth and fully melted.
15. Dip Strawberries: Using a toothpick or holding by the stem, dip strawberries into melted chocolate, shake off excess, place on prepared sheet.
16. Add Sprinkles and Chill: Immediately sprinkle dipped strawberries with white non-pareils, then refrigerate for 5-10 minutes until set.
17. Make White Chocolate Ganache: Combine white chocolate chips and heavy cream in a microwave-safe bowl, heat in 30-second intervals stirring until smooth. Stir in white gel food coloring until fully white.
18. Glaze Cupcakes: Spoon a layer of ganache over cooled cupcakes and place in refrigerator while preparing frosting.
19. Make Frosting: Beat butter, shortening, and salt until light and fluffy, about 5-6 minutes.
20. Add Powdered Sugar and Flavor: Mix in half the powdered sugar on low speed, then add chilled strawberry sauce and melted white chocolate. Combine well.
21. Finish Frosting: Gradually add remaining powdered sugar and beat on medium-high until light and fluffy, 5-7 minutes. Add pink gel coloring if desired.
22. Decorate Cupcakes: Fit a piping bag with a large star tip and pipe swirls of frosting onto each cupcake. Drizzle with remaining white chocolate ganache.
23. Top Cupcakes: Garnish each cupcake with a white chocolate covered strawberry.
24. Serve: Serve immediately or refrigerate briefly to set. Enjoy your elegant and flavorful strawberry cupcakes!

Notes

• Make sure strawberries for dipping are completely dry to prevent the chocolate from seizing.
• Use fresh or thawed strawberries for best flavor and texture in the sauce and batter.
• Hi-ratio shortening helps create a smoother, fluffier frosting but can be substituted with regular vegetable shortening.
• The whipped frosting should be light and fluffy to complement the moist cupcakes.
• You can tint the frosting pink with gel food coloring to enhance the strawberry theme.
• Storing cupcakes in the refrigerator is recommended after assembling due to the fresh ingredients.
• Allow cupcakes to reach room temperature before serving for best taste.

Keywords: white chocolate cupcakes, strawberry cupcakes, white chocolate covered strawberries, strawberry frosting, dessert cupcakes, baked cupcakes