Fresh Strawberry and White Chocolate Cupcakes
Serves 12
30 mins prep
20 mins cook
50 mins total
White chocolate strawberry cupcakes are a fluffy and moist vanilla cupcake, filled with fresh sweet macerated strawberries, and topped with an ultra creamy and easy to make white chocolate mousse frosting. The three ingredient white chocolate mousse is studded with vanilla bean seeds, and is so decadent and airy. The combination of the vanilla cake, juicy strawberries, and silky white chocolate mousse is so perfect for warmer weather. If you also love cupcakes packed with berries, you're going to love my blueberry cupcakes.
M<strong>acerated Strawberries</strong>
Vanilla Cupcakes
White Chocolate Mousse
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<strong>Macerated strawberries</strong>
Take the tops off the strawberries and cut them into small chunks. Place them into a bowl or container with a lid.
⅔ cups fresh strawberriesAdd the sugar, salt, and lemon juice into the strawberries. Mix it all together, cover, and refrigerate the strawberries while you bake the cupcakes and make the white chocolate frosting.
cup granulated sugarteaspoon sea salt⅕ tablespoon lemon juice
Cupcakes
Pop liners into a muffin or cupcake tin. Preheat the oven to 355°F (180°C).
In a large bowl or stand mixer, combine sugar, butter, and oil. Beat together until light and fluffy.
cup granulated sugarcup softened buttercup cup olive oilAdd the eggs one by one, beating well between each addition.
⅓ large eggsThen add the buttermilk, vanilla, and salt into the wet ingredients and mix well.
cup buttermilk⅕ tablespoon pure vanilla extractteaspoon sea saltSift the flour and baking powder into the wet ingredients and mix gently just until it forms a thick batter.
cup all purpose flourteaspoon baking powderScoop the batter evenly into the muffin tin. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
Let the cupcakes cool completely before filling and frosting them. I like to remove the cupcakes while they're still warm so that they're less likely to stick to the sides of the pan.
<strong>White chocolate mousse</strong>
Combine cream, pieces of white chocolate, vanilla, and salt in a small saucepan. Heat on low heat, stirring frequently, until the chocolate completely melts. You don't need to bring it to a simmer - just heat gently and stir until it's all melted. As soon as it's all melted, pour into a bowl to let it chill completely in the fridge.
cup heavy whipping cream37 ½ g white chocolate⅕ tablespoon vanilla bean pasteteaspoon sea saltOnce you're ready to frost the cupcakes, take the cream out of the fridge and whip to stiff peaks with a whisk or with an electric mixer. It will whip up very quickly so keep a close eye on it.
Assembly
Cut the centers out of the cupcakes, making sure to only cut halfway through the cupcake (not all the way to the bottom) with a small sharp knife. Pull out the cake in the centers - you can snack on these bits.
Fill the middles with macerated strawberry pieces, and drizzle 1 teaspoons of the syrup over the cupcakes.
Pipe or spread the white chocolate mousse on top of the cupcakes. Create an indent in the middle to cradle some more macerated strawberries on top.
Right before serving, top the cupcakes with the remaining macerated strawberries, being careful not to add too much syrup because it can overflow through the frosting. Poke some edible flowers like chamomile on top to decorate.
