Craving something sweet? Try our delectable Strawberry Cupcakes with White Chocolate Buttercream. Perfect for any occasion, these treats will leave you wanting more.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
As much as I love chocolate (and I really really love chocolate!), fruity puddings and cakes are always better.
That said, I don’t actually like fruit cake. But things like Lemon or Orange Drizzle cake or a good old apple crumble are always my first choice at a coffee shop or for pudding.
Strawberry Cupcakes are delicious, and they look super cute! As a side, If you want a cute cupcake, give my raspberry and white chocolate cupcakes a go. They are yummy!
What Makes Fresh Strawberry Cupcakes So Good?
I love these awesome strawberry cupcakes with white chocolate buttercream, and I hope you do, too!
- This is a super easy strawberry cupcakes recipe!
- They are delicious.
- Fresh strawberries mean the sponge is really moist.
- The icing is wonderfully pink.
- White chocolate buttercream compliments strawberry cakes really well.
- Strawberries are sweet, juicy and refreshing.
Ingredients for Strawberry Cupcakes
You don’t need anything fancy for these strawberry and white chocolate cupcakes. I use:
Margarine – You can swap for room-temperature unsalted butter.
Caster Sugar
Eggs
Vanilla Essence – This is optional, but a tsp vanilla extract adds a lovely sweet flavour to the sponge, which is perfect with the strawberries.
Strawberries
Self-Raising Flour – If you only have plain flour, add a teaspoon of baking powder.
For the white chocolate buttercream, I use white chocolate, icing sugar and butter (not margarine!) and a tiny bit of pink or red food colouring.
Can You Use Frozen Strawberries?
Personally, I prefer to use fresh strawberries for cupcakes.
When they are fresh, you can chop them up really small so that they don’t sink, which is hard to do with frozen berries.
Frozen berries can also be far moister, which can affect the bake.
This doesn’t matter too much with a bigger loaf cake but can really make a difference with cupcakes.
Can You Make Cupcakes with Freeze-Dried Strawberries?
You can use freeze-dried strawberries; they are packed with flavour and dry, so ideal for baking.
Again, I love the little bursts of fresh berries, but you could use freeze-dried if you wanted to. You might just find that they bake a little faster.
Will the Strawberries Sink in Cake?
Berries can sink into the cake.
For example, I always toss blueberries in flour before baking with them to help them to stick in place.
But when I make homemade strawberry cupcakes with fresh strawberries, I chop them up really small. This stops them from sinking, helps you to get an even flavour, and means that you don’t need to toss them in flour first.
Making Pink Buttercream
You absolutely don’t need to add pink buttercream. But pink-white chocolate buttercream is gorgeous and looks great on these cupcakes.
I make a simple white chocolate buttercream and just add a little bit of this red food colouring. (affiliate link)
You can skip the white chocolate and just use plain buttercream. Or you can also skip the pink if you prefer. You don’t even need the strawberry on top!
Can You Use Strawberry Buttercream?
I love the combination of Strawberry Cupcakes with Strawberry Buttercream Icing. But strawberry buttercream frosting would also be tasty.
Freeze-dried strawberries are great for buttercream, and there’s a brilliant recipe here.
Can You Use Cream Cheese Icing?
Strawberry cream cheese frosting or just plain would be nice too. I love cream cheese icing. It’s so sweet and tasty.
How Long Do These Cupcakes Keep?
For my photos, I’ve halved some strawberries to put on the top.
If you do this, your cupcakes will only last for a day or two at most because the sliced berries soften and bleed juice into the buttercream.
If you put whole strawberries or freeze-dried strawberries on top or skip this part altogether, your cakes will last in a covered tub or stand for 3-4 days.
I’d only keep them in the fridge if your kitchen is very warm.
How to Make Strawberry Cupcakes
Strawberry Cupcakes with White Chocolate Buttercream
Ingredients
For the Strawberry Cupcakes:
- 120 g Margarine (Switch to unsalted butter at room temperature if you prefer)
- 120 g Caster Sugar
- 2 Medium Eggs
- 1 Teaspoon Vanilla Essence
- 100 g Fresh Strawberries (Hulled and chopped into small pieces)
- 130 g Self-Raising Flour
For the Pink White Chocolate Buttercream:
- 100 g White chocolate
- 140 g Icing Sugar
- 140 g Butter (Don’t use margarine)
- Drop of Red or Pink Icing Sugar
- 6 Strawberries (To Decorate – optional)
Instructions
- Preheat the oven to 160 Degrees C (fan-assisted) and line a muffin tin with paper cases.
- Whisk together the margarine and caster sugar until smooth.
- Whisk in the eggs, one at a time, adding vanilla with the last egg.
- Add the flour and whisk until the batter is smooth.
- Carefully fold in the strawberries.
- Spoon into the cases taking care not to fill over halfway.
- Bake for 15, until the tops are golden, and the cakes are firm to press, but still bounce back, or use a skewer to test the middle.
- Remove from the oven and cool completely in the tin.
- For the buttercream, first, melt the white chocolate carefully using a Bain Marie.
- Leave to one side to cool.
- Beat the butter until soft.
- Add the icing sugar and whisk until it all comes together.
- Pour in the white chocolate and whisk until smooth and pipeable.
- Add food colouring, a bit at a time, mixing in until you get the colour you want.
- Pipe or spoon onto the cooled cakes.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
