Strawberry Cupcakes with White Chocolate Frosting

Despite the rumblings that cupcake excitement is dwindling, I am still a believer. I don’t make them all that often, but you can believe that they are the first things I peruse at a bakery.

These cupcakes are just about perfect for summer. A whole bunch of strawberries live happily inside a tender, moist cake. The white chocolate frosting is a delicious complement to all that berry goodness.

Strawberry Cupcakes with White Chocolate Frosting are a sweet summer treat! - Bake or Break

We love eating these straight out of the refrigerator. What’s better than a cool, sweet treat in the summer? If you prefer serving them at room temperature, take them out of the refrigerator for about an hour before serving them.

Strawberry Cupcakes with White Chocolate Frosting

Prep Time: 40 minutes

Cook Time: 20 minutes

Yield: 18 standard-sized cupcakes

Strawberry Cupcakes with White Chocolate Frosting


    For the cupcakes:
  • 2 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 6 ounces strawberries, chopped
  • For the frosting:
  • 4 ounces white chocolate
  • 1 tablespoon milk
  • 1/2 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon corn starch


To make the cupcakes:

Preheat oven to 350°. Grease 18 standard-sized muffin cups.

Whisk together flour, baking powder, baking soda, and salt. Set aside.

Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

Gradually add flour mixture, mixing just until combined. Stir in sour cream. Stir in strawberries.

Transfer batter to prepared pans, filling each cup about 2/3 full (about 1/4 cup batter). Bake 18-20 minutes, or until a pick inserted into the center comes out clean.

Cool completely in pans on wire racks.

To make the frosting:

Place white chocolate and 1 tablespoon milk in a microwave safe bowl. Heat in microwave at half power in 30-second increments until chocolate melts when stirred. Do not overheat. Allow to cool.

Beat butter and confectioners’ sugar until light and fluffy. Mix in vanilla and corn starch. Add melted white chocolate and mix well. Refrigerate, if necessary, for 15-20 minutes or until frosting is spreadable.

Frost cooled cupcakes. Keep frosted cupcakes refrigerated if not serving immediately.

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  1. Scott at Real Epicurean August 13, 2012 Reply

    Amazing that the cupcake trend hasn’t died down yet; not that there’s anything wrong with them, but once something becomes so popular it usually disappears from fashion pretty quickly.

    These look like a great addition to the catalog!

  2. vanillasugarblog August 13, 2012 Reply

    this is how i want a cupcake to be.
    simple and full of flavor
    but more importantly, i love this kind of frosting.

  3. Joshua August 14, 2012 Reply

    Almost forget that cupcakes exist! This will be my dessert for Sunday! Specially frosting is one of my favorites. Vanilla + chocolate + unsalted butter for the win!

  4. Me And My Sweets August 14, 2012 Reply


    I would love you to join My Sweet Party! i host a themed party every month and beginning of next month I feature my top three favourites. Check it out at

    btw, your blog is wonderful and I’m a new happy follower:-)


  5. Jenny @ BAKE August 21, 2012 Reply

    let the fashionistas move on to the next sweet fad it just means more sprinkles available for us! gorgeous looking cupcakes!

  6. lisa September 13, 2012 Reply

    I can’t wait to try these. When you refridgerate them should they be covered?

    • jennifer September 13, 2012 Reply

      lisa, I would keep them in an airtight container.

  7. Kathleen May 21, 2013 Reply

    Is there a trick to making the strawberry bits of the cupcakes less gooey? I cut the strawberries up and patted them with a paper towel, but there were still gooey pockets once they baked. These are so good, though, and the frosting DELICIOUS!

  8. jody May 31, 2014 Reply

    Do you think you could make this in a loaf pan instead of cupcakes?

    • Author
      Jennifer McHenry June 1, 2014 Reply

      Jody, I’ve not tried it, but it should translate well enough to a loaf pan. If you’re using a standard sized loaf pan, it probably won’t quite fill it to the top when you bake it. Also, the baking time may vary, so keep a close eye on it while it’s baking.

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