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.
In need of more cupcakes? Look no further…
Small Batch Strawberry White Chocolate Cupcakes
5
cupcakes20
minutes22
minutesIngredients
- Cupcake Ingredients
1/8 tsp Baking Powder
1/2 Cup Flour
1/4 Cup + 2 Tbsp Cane Sugar
1 Egg
1/4 Cup Butter
1/4 Cup Milk
1 tsp Vanilla Extract
1/8 tsp Salt
1/8 tsp Baking Soda
1/4 Cup White Chocolate Chips
- Buttercream Frosting Ingredients
6 Strawberries, fresh
6 Tbsp Butter, room temperature
1 Cup Powdered Sugar
Directions
- Preheat oven to 350 degrees Fahrenheit and prepare line a muffin tin (recipe makes 5 cupcakes). Set pan aside.
- Add room temperature butter to a large mixing bowl. With a hand mixer or stand mixer, cream the butter on low-medium speed for about 3 – 4 minutes. Make sure to scrape down the sides in between mixing. You’ll know when the butter is creamed when it is smooth and light in color.
- Once the butter is smooth and creamy, add vanilla and cane sugar, about a third at a time until the butter and sugar are creamed together. This will be about another 2 minutes of mixing – it will be well worth it!
- To the creamed butter and sugar, add in the room temperature egg and incorporate on low speed with the hand mixer until smooth. Once the butter, sugar and egg are all beaten together, the mixture will be smooth and fluffy. At this point, add in the room temperature milk and continue mixing until fully incorporated.
- Next, in a separate bowl, sift all purpose flour, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture, and with your hand mixer on low speed, mix in until all of the dry and wet ingredients have been incorporated. At this point, there should be no pockets of dry ingredients left and the cake batter should be smooth.
- Finally, add white chocolate chips to the batter and fold in,
- Scoop the cake batter into a lined muffin tin and bake for about 22 minutes, or until a toothpick comes out clean.
- While the cupcakes are baking, make the strawberry buttercream frosting. Begin by washing the strawberries and cutting off the leaves from the top. In a small pan, heat the strawberries over low – medium heat until you are able to mash them.
- Mash the strawberries until smooth and then remove from the heat. Grab a mesh strainer and place it over a wide bowl. pour your strawberries in. With a large spoon, push the strawberry mixture into the strainer – as you do this, a sort of compote from the strawberries will seep through into the bowl. Doing this is important as it yields a thick, smooth liquid from the berries and will ensure you don’t have any clumps in your buttercream. Set this aside for now.
- Add room temperature butter to a separate mixing bowl, and similar to how we creamed the butter for the cake, cream the butter the same way for the frosting.
- Once the butter is fluffy and creamy, add in 2 tablespoons of the strawberry mixture (should be almost all of it). Mix again until the strawberry mixture is incorporated.
- Then, add the powdered sugar to the creamed butter and strawberries. Add a little at a time so the powdered sugar doesn’t fly all over. Continue mixing and adding powdered sugar until all has been mixed in.
- After the cupcakes are done baking, remove them from the oven and let them cool for at least an hour. Once the cupcakes are no longer warm, spread or pipe the frosting over top. Enjoy!
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