White Chocolate Strawberry Cupcakes

Indulge in the ultimate sweet treat with these White Chocolate Strawberry Cupcakes! Perfect for any occasion, these cupcakes are a delightful blend of creamy white chocolate and fresh strawberries that will leave your taste buds begging for more.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips
• 1 cup diced strawberries

Instructions:

• Preheat your oven to 350°F and line a muffin tin with cupcake liners.
• In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
• Stir in the flour, milk, and vanilla extract until just combined. Fold in the white chocolate chips and diced strawberries.
• Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool completely before frosting with your favorite white chocolate frosting.

Popular questions:

• Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, just make sure to thaw and drain them before adding to the batter.

• Can I substitute the white chocolate chips with dark chocolate?

Yes, you can substitute with dark chocolate chips for a different flavor profile.

• Can I use almond milk instead of whole milk?

Yes, you can use almond milk as a dairy-free alternative.

• How should I store the cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

• Can I make these cupcakes gluten-free?

You can try using a gluten-free flour blend to make these cupcakes gluten-free.

Helpful tips:

• Add a teaspoon of lemon zest for a hint of citrus flavor.
• Top the cupcakes with a fresh strawberry slice for garnish.
• Add a tablespoon of yogurt for extra moistness.
• Roughly chop the white chocolate chips for a more textured cupcake.
• Experiment with different types of berries like raspberries or blueberries.

Expert Secrets:

• Sift the flour for a lighter cupcake crumb.
• Use room temperature ingredients for smoother mixing.
• Avoid overmixing the batter to prevent dense cupcakes.
• Let the cupcakes cool completely before frosting to prevent melting.
• Brush the cupcakes with simple syrup for extra moisture.