White Chocolate Strawberry Cupcakes

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Construction (Step-by-Step Instructions)

Prepare the Cupcakes:

  1. Preheat Oven & Prep Tin – Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
  3. Cream Butter & Sugar – In a separate bowl, beat softened butter and sugar until light and fluffy.
  4. Incorporate Eggs & Vanilla – Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Combine Wet & Dry Ingredients – Gradually add the dry ingredients, alternating with milk, until just combined.
  6. Fold in White Chocolate Chips – Gently stir in the white chocolate chips.
  7. Bake – Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Filling:

  1. Mix Cream Cheese & Sugar – In a bowl, beat cream cheese and powdered sugar until smooth.
  2. Add Jam & Strawberries – Stir in strawberry jam and diced fresh strawberries.

Assemble the Cupcakes:

  1. Core the Cupcakes – Use a small knife or cupcake corer to cut a small hole in the center of each cooled cupcake.
  2. Fill with Strawberry Mixture – Spoon or pipe the strawberry-cream cheese filling into the center of each cupcake.

Prepare the Frosting:

  1. Beat Butter Until Creamy – In a large bowl, beat softened butter until smooth.
  2. Add Powdered Sugar & Vanilla – Gradually mix in powdered sugar and vanilla extract.
  3. Add Heavy Cream – Pour in heavy cream and mix until fluffy.
  4. Incorporate Melted White Chocolate – Add melted white chocolate and beat until smooth and creamy.

Frost & Garnish:

  1. Pipe Frosting – Transfer frosting to a piping bag and swirl onto each cupcake.
  2. Garnish – Sprinkle with white chocolate chips and fresh diced strawberries.

Variations:

  • Chocolate Twist: Swap white chocolate chips for dark or milk chocolate chips.
  • Berry Mix-Up: Replace strawberries with raspberries or blueberries for a different flavor.
  • Lemon Zing: Add a teaspoon of lemon zest to the batter and filling for a citrusy touch.
  • Extra Creamy Filling: Mix in a tablespoon of whipped cream into the filling for a fluffier texture.
  • Nutty Addition: Sprinkle finely chopped almonds or pistachios on top for crunch.

Tips:

  • Cool Cupcakes Completely – Filling warm cupcakes can cause the cream cheese mixture to melt.
  • Use High-Quality White Chocolate – It melts smoother and enhances flavor.
  • Make Ahead – Bake cupcakes a day in advance and store them unfrosted in an airtight container.
  • Storage – Store in the fridge for up to 3 days, but bring to room temperature before serving for the best texture.
  • Freezing – Cupcakes (without frosting) can be frozen for up to 2 months. Thaw and decorate before serving.

Would you like any adjustments, like making them eggless or gluten-free?

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