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White Chocolate Covered Strawberry Cupcakes

Indulge in these sweet and fruity white chocolate covered strawberry cupcakes, perfect for any celebration!
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings: 15 cupcakes
Course: Dessert, Snack
Cuisine: American, Celebration
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups 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
  • 0.75 cups buttermilk, room temperature
  • 0.75 cups fresh diced strawberries
Strawberry Sauce
  • 1 cup fresh or frozen strawberries, diced (thawed if frozen)
  • 2-3 tablespoons granulated sugar (or to taste)
  • 3 tablespoons water
  • 0.5 teaspoon lemon juice
Frosting and Decoration
  • 0.75 cups unsalted Butter, softened to room temperature
  • 0.75 cups Hi-ratio Shortening (or regular vegetable shortening)
  • 6 cups Powdered Sugar, sifted
  • 4 tablespoons Strawberry Sauce, chilled
  • 0.5 cups white chocolate chips, melted and cooled
  • Pink gel food coloring (optional)
  • 0.33 cups heavy cream
  • 1 cup white chocolate chips
  • Few drops of white gel food coloring (like Wilton icing whitener)
  • 15 strawberries, rinsed and pat dry
  • 1 bag bright white candy melts (or 8 oz. white chocolate, chopped)
  • 1 tablespoon vegetable shortening
  • 1 jar white non-pareils

Method
 

Prepare the Strawberry Sauce
  1. In a saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a boil over medium-high heat, then lower the heat. Stir occasionally for 8-10 minutes until strawberries soften.
  2. Once cooked, blend the mixture until smooth. Strain through a fine mesh sieve to remove seeds, then let it cool completely in the fridge.
Preheat the Oven
  1. Set your oven to 350°F (177°C). Line your cupcake pans with liners—this recipe makes about 12-15 cupcakes.
Mix the Dry Ingredients
  1. In a bowl, sift together flour, baking powder, baking soda, and salt. Set this aside.
Cream the Wet Ingredients
  1. In a mixer, beat softened butter, sugar, sour cream, vegetable oil, and vanilla on medium-high speed until light and fluffy—about 4 minutes.
  2. Then, add egg whites one at a time until just combined.
Combine Everything
  1. Gradually add the dry ingredients mixed with buttermilk, alternating and mixing after each addition.
  2. Fold in diced strawberries gently.
Bake
  1. Scoop the batter into cupcake liners, filling them halfway.
  2. Bake for 15-18 minutes or until a toothpick comes out clean.
  3. Let them cool in the pans for 5 minutes, then transfer to racks.
Make White Chocolate Covered Strawberries
  1. Dry the strawberries thoroughly.
  2. Prepare a baking sheet lined with wax paper.
  3. Melt the candy melts and shortening in intervals and dip the strawberries—sprinkle with non-pareils while still warm.
  4. Chill to set.
Make the Ganache
  1. Combine white chocolate chips and heavy cream in a bowl and microwave until smooth.
  2. Add a few drops of white gel food coloring if desired.
Prepare the Frosting
  1. Beat butter and shortening until fluffy.
  2. Mix in half the powdered sugar, chilled strawberry sauce, and melted white chocolate.
  3. Gradually add the rest of the sugar and beat until light and fluffy, about 5-7 minutes.
  4. Adjust pink color if needed.
Decorate
  1. Pipe frosting on each cupcake, drizzle with ganache, and top with white chocolate-covered strawberries.
Serve
  1. Enjoy your delicious cupcakes!

Notes

Use fresh strawberries for better flavor. Cool melted chocolate to avoid drips. Double the strawberry sauce for added sweetness.