Ingredients
Scale
For the cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup fresh strawberries, chopped into small pieces
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 ounces white chocolate, melted
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened butter and eggs together until light and fluffy. Add the milk and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the white chocolate chips and chopped strawberries.
- Spoon the batter into the cupcake liners, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the softened butter with powdered sugar until smooth. Add the melted white chocolate, vanilla extract, and a pinch of salt, and continue mixing until creamy and smooth.
- Once the cupcakes are completely cool, pipe or spread the frosting on top of each cupcake.
- Garnish with additional chopped strawberries or white chocolate shavings, if desired.