White Chocolate Strawberry Cupcakes

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/2 cup (120ml) whole milk, at room temperature
• 1/4 cup (60ml) sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (130g) white chocolate chips
• 1 cup (150g) chopped fresh strawberries

For the Frosting:

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar
• 1/4 cup (60ml) heavy cream
• 2 teaspoons vanilla extract
• A pinch of salt
• Additional chopped strawberries and white chocolate chips for garnish

Directions

1. Preheat oven to 350°F (177°C).
2. Line a 12-cup muffin pan with cupcake liners.
3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. In another bowl, mix melted butter, milk, sour cream, eggs, and vanilla extract until combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fold in white chocolate chips and chopped strawberries.
7. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. For the frosting, beat butter on high speed until creamy.
11. Add powdered sugar, heavy cream, vanilla extract, and salt.
12. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes.
13. Frost cooled cupcakes and garnish with additional strawberries and white chocolate chips.

Prep Time: 25 minutes | Cooking Time: 22 minutes | Total Time: 47 minutes
Kcal: 495 kcal | Servings: 12 cupcakes