White Chocolate Strawberry Cupcakes

White Chocolate Strawberry Cupcakes
Pocket

Dear reader, if I could do anything in my power to convince you to make these cupcakes…man, would I do it. They are seriously the most delightful thing to come out of my kitchen in a long while. I wish I could hand one to you right through this computer screen! They are so dang good, seriously. Here’s what you should know about them.

The cake is white and super moist with a semi dense texture (not light and airy). A creamy white chocolate pudding is piped into the center of each cupcake. Then, a fluffy white chocolate strawberry  frosting is piped in a pretty swirl on top. The fresh strawberry gives it a slightly tart flavor that combines perfectly with the sweetness of the frosting and filling. If you love to bake, give these babies a try, won’t you?

Hope some of you will give them a go! They’d be perfect for Valentines Day, my friends!

Enjoy!

 

White Chocolate Strawberry Cupcakes

Prep Time: 1 hour

Cook Time: 18 minutes

Total Time: 1 hour, 18 minutes

Yield: 28 cupcakes

Ingredients

CUPCAKES:
1 box white cake mix
1/3 C flour
1 (3.4 ounce) box instant white chocolate pudding mix
1/3 C vegetable oil
1 1/2 C water
1 tsp vanilla
1/3 C sour cream
4 egg whites
FILLING:
1 (3.4 ounce) box instant white chocolate pudding mix/
2 C half and half
FROSTING:
1/2 C white chocolate chips
1 C butter, softened
6 C powdered sugar
5 Tb half and half
1/2 C strawberry or raspberry jam
1 tsp vanilla
3 drops red food coloring
dash salt

Instructions

1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl, place the cake mix, flour and pudding mix. Toss to combine.
3. Add the oil, water, vanilla, sour cream and egg whites. Mix for 1 minute on medium speed, then scrape the bottom of the bowl with a rubber spatula and mix on medium speed for 2 minutes, or until the batter is thick and glossy.
4. Line your muffin tins with cupcake liners and spray with cooking spray. Fill the liners a little bit less than 2/3 full of batter.
5. Bake for 15-18 minutes, or until the tops of the cupcakes spring back when lightly tapped.
6. Remove the pans from the oven and allow them to rest for 5 minutes. Remove the cupcakes to a wire rack to cool completely.
7. To make the filling, place the white chocolate pudding mix and half and half into your stand mixer. Beat on medium speed (with the whisk attachment) for 1 minute. Scrape the bottom of the bowl with a rubber spatula and beat for an additional 2-3 minutes or until the mixture thickens. Cover and refrigerate for 15 minutes.
8. When the cupcakes are completely cool, pipe the filling into each cupcake using a cake decorating bag and large tip (see picture below).
9. To make the frosting, melt the white chocolate chips in the microwave in 30 second intervals, stirring after each one, until the chocolate is melted. (Should only take about 1 1/2 minutes). Set aside for 5 minutes.
10. Place the softened butter into your stand mixer and mix until smooth.
11. Add the powdered sugar and half and half and mix for 30 seconds or so (just enough to get things started, but not fully mixed). Add the melted white chocolate and mix for 1-2 minutes.
12. Add the jam, vanilla, food coloring and salt. Mix on medium speed for 2-3 minutes or until light and fluffy.
13. Pipe the frosting onto the cupcakes.
14. Press a fresh strawberry on top.
Store in the fridge until you are ready to serve.
Enjoy!

Notes

These cupcakes freeze super well if you leave the strawberry off. 😉 Store them in an airtight container. Remove them from the freezer 2-3 hours before you are ready to serve. Allow them to defrost and then press the fresh strawberries onto each cupcake.

https://jamiecooksitup.net/2018/02/white-chocolate-strawberry-cupcakes/

Recipe from Jamie Cooks It Up!

 



Post a comment!

4 Comments

  1. 1
    Dee
    February 7, 2018 at 6:21 am

    I need to make a Valentine’s Day cake and this sounds like a fantastic choice. Do you think it would work in a 9×13 pan as a sort of “poke” cake by spreading the filling over the top which would then seep into the holes? Then frosting the top?

    • 2
      Donna Perez
      February 7, 2018 at 11:07 am

      I’m gonna try that…..as a “poke” cake……

      • 3
        Jamie
        February 7, 2018 at 12:25 pm

        Donna,
        Sounds great! Let me know if you try it and how it turns out!
        Best of luck!
        ~Jamie

    • 4
      Jamie
      February 7, 2018 at 12:25 pm

      Dee,
      Thanks for your question, Dee. A poke cake would be perfect with these ingredients. Let me know if you try it and how it turns out!
      Best,
      ~Jamie

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>