You know how chocolate covered strawberries are basically the hero of Valentines day? Like you think of Valentines Day and one of the first things that comes to mind are chocolate covered strawberries? Well I’m here to bring them back… in the middle of Spring. I mean, the peak of strawberry season IS spring and summer, am I wrong?! So why not give strawberries their shining moment in spring, too, with small batch strawberry white chocolate cupcakes?
The reason I made this recipe small batch is two fold. To start, I imagine these as being something you’d bring to like a spring picnic, or small get together to enjoy the nice weather, and five seemed like a good number. But also, I often times feel like when I make a cupcake recipe, I can’t finish them before they go bad and then I want to make more. Sooo, five was the magic number here. And let me tell you, I shared these with my boyfriend and two friends, and five was in fact the perfect number!
These small batch strawberry white chocolate cupcakes feel like spring, they taste heavenly and fresh, and they are topped with a simple buttercream that uses fresh strawberries! I mean, a sweet treat and fresh fruit all in one? That’s a win in my book. They are moist and light, flavored with fresh strawberries, and the perfect addition to your next spring picnic!
Strawberry White Chocolate Cupcake Recipe Notes:
- Please make sure to use room temperature ingredients for this cake. Let your ingredients (butter, eggs, milk) come to room temperature prior to baking. It makes all the difference! Cold ingredients won’t combine well, which will in turn yield uneven and oddly textured cupcakes.
- Do not melt your butter for the frosting OR the cupcakes. To the above note, the butter used in both should be room temperature, but still solid, not melted.
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