Ingredients
– 1 and 3/4 cups cake flour
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large egg whites, at room temperature
– 1/4 cup sour cream or plain yogurt, at room temperature
– 1 and 1/2 teaspoons pure vanilla extract
– 1/3 cup whole milk, at room temperature
– 1/4 cup reduced strawberry puree (prepared by pureeing 1/2 pound fresh strawberries and simmering until reduced)
– 1 cup freeze-dried strawberries
– 1 cup unsalted butter, softened
– 2 cups confectioners’ sugar
– 6 ounces white chocolate, melted and slightly cooled
– 1/4 cup heavy cream, half-and-half, or milk, at room temperature
– 1 teaspoon pure vanilla extract
– 1/8 teaspoon salt
– fresh strawberries coated with 2 ounces melted white chocolate for garnish
Instructions
1-Prepare strawberry puree: Puree 1/2 pound fresh strawberries (about 1 cup) and simmer over low-medium heat for 20 minutes until reduced to 1/4 cup. Cool completely before using.
2-Preheat oven: Set to 350°F and line a muffin pan with cupcake liners to get ready for baking.
3-Whisk dry ingredients: In a bowl, combine 1 and 3/4 cups cake flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until well mixed.
4-Cream butter and sugar: Beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on high speed for 2 minutes until smooth and creamy.
5-Add egg whites: Beat in 3 large egg whites on high for 2 minutes until fully combined with the mixture.
6-Mix wet ingredients: Stir in 1/4 cup sour cream or plain yogurt and 1 and 1/2 teaspoons pure vanilla extract until everything blends together nicely.
7-Combine dry and wet: On low speed, mix the dry ingredients into the wet batter until just combined, avoiding overmixing.
8-Add milk and puree: Slowly pour in 1/3 cup whole milk, then whisk in the cooled strawberry puree until smooth. If you want a brighter color, add 1 2 drops pink or red gel food coloring.
9-Bake: Fill the cupcake liners two-thirds full and bake for 20 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a rack.
10-Make frosting: Grind 1 cup freeze-dried strawberries into a fine powder. Beat 1 cup softened unsalted butter for 1 minute, then gradually add 2 cups confectioners’ sugar and the strawberry powder on low speed.
11-Add white chocolate: Stir in 6 ounces melted and slightly cooled white chocolate until smooth, then beat the mixture for 2 minutes until creamy.
12-Finish frosting: Add 1/4 cup heavy cream, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt; beat for 1 minute. Adjust with extra cream for thickness or a pinch of salt for sweetness if needed.
13-Decorate: Frost the cooled cupcakes and, if desired, garnish with fresh strawberries dipped in 2 ounces melted white chocolate.
14-Store: Keep leftovers covered in the refrigerator for up to 5 days to maintain freshness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍓 Use fresh strawberries for the puree and high-quality freeze-dried strawberries for intense flavor in frosting.
⏳ Allow the strawberry puree and cupcakes to cool completely before frosting to prevent melting.
🍫 Handle white chocolate gently to avoid overheating that can alter texture and taste.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian