Nothing beats the taste of freshly baked Strawberry and White Chocolate Cupcakes! These irresistible treats are filled with a rich homemade strawberry compote, topped with smooth strawberry frosting, and finished with a drizzle of melted white chocolate and a sprinkle of freeze-dried strawberries. It’s the perfect strawberry cupcakes recipe for anyone who loves a sweet and fruity dessert with a touch of indulgence.
I’ve always had a soft spot for fresh strawberries, enjoying them at every meal—breakfast, lunch, dinner, and of course, dessert! Adding fresh strawberries to this white chocolate cupcakes recipe enhances the flavor and makes each bite extra special. For the best taste, buy your berries in peak season when they’re at their juiciest and most affordable.
Photo: Megann Evans
Luscious Strawberry and White Chocolate Cupcakes Recipe – A Triple Strawberry Delight!
These strawberry cupcakes are the ultimate treat for anyone who loves a fruity, indulgent dessert. With a light and fluffy base, a homemade strawberry compote filling, and a rich strawberry frosting, every bite is bursting with flavor. The finishing touch? A drizzle of creamy white chocolate, making these easy cupcakes perfect for any occasion. Whether you’re baking for a party or simply treating yourself, this white chocolate cupcakes recipe is sure to be a crowd-pleaser.
Why You’ll Love This Recipe
- Triple strawberry flavor – The strawberry cupcakes recipe delivers a burst of berry goodness with fresh strawberries in the cake, compote, and icing.
- Decadent white chocolate drizzle – A touch of white chocolate adds the perfect creamy finish.
- Versatile homemade compote – This strawberry compote isn’t just for cupcakes—it’s also delicious over pancakes, waffles, or ice cream.
- Easy to make and assemble – This easy cupcake recipe is simple enough for home bakers, yet impressive enough for special occasions.
- Perfect for any event – These white chocolate cupcakes are great for birthdays, afternoon tea, or just because!
Photo: Megann Evans
Luscious Strawberry and White Chocolate Cupcakes
You’ll have about 12 cupcakes when you finish baking, but they are sure to go fast. The recipe has three stages – cupcakes, compote and icing. That’s where you get the triple strawberry flavour hit!
The strawberry compote filling would work equally well over pancakes or ice cream. You can freeze any leftovers for later use or just make a double batch, so there’s plenty to go around.
Tip: Make the compote first as it needs to sit in the fridge for one to two hours to thicken up.
Ingredients
- Cupcake Ingredients
- 1/2 cup (115 grams) unsalted butter, softened
- 2/3 cup (130 grams) caster sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
- 1 1/2 cups (195 grams) plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk
- Icing Ingredients
- ¼ cup strawberry compote
- 4 cups powdered icing sugar
- 200g butter
- 1 tsp vanilla bean paste
- Pink food dye (optional)
- Compote Ingredients
- 1 cup strawberries
- ¼ cup caster sugar
- 1 Tbs lemon juice
- 1 Tbs water
- 1 tsp vanilla bean paste
Instructions
- Cupcake Instructions
- Preheat oven to 180°C (350°F). Prepare two cupcake tins lined with approximately 14 liners
- Using an electric mixer, beat the butter, vanilla and sugar until light and fluffy.
- Add the eggs, one at a time, beating well between additions and scraping down the sides.
- In a separate bowl, sift in the flour, salt and baking powder. Put the mixer on low, then slowly add the flour and milk, alternating.
- Fill the cupcake liners evenly. Then bake for 17 - 20 minutes or until just firm to touch and just turned in golden colour. Cake test with a skewer. Allow to cool.
Icing instructions
Using an electric mixer, cream the butter and vanilla until smooth and well blended. Put the mixer on low, then gradually add in the icing sugar. Scrape down the sides. Add the strawberry compote and beat until frosting is light and fluffy (approx 4 minutes). Only if you need to, you can add a little more icing sugar or milk. You can use a little red food dye to give the mixture more of a pink hue.
Compote instructions
Place strawberries, caster sugar, lemon, water and vanilla in a saucepan and simmer over low heat until the sugar has dissolved and has thickened slightly, approx. 10 minutes or more. Do not boil.
As it cools, the compote will thicken slightly.
Transfer the compote bowl to the fridge and leave at least one to two hours before serving or in a jar for later use.
How to assemble your Strawberry and White Chocolate Cupcakes
- A melon baller is perfect to scoop out the centre of each cupcake. Then fill the hole with strawberry compote.
Place the icing mixture into a piping bag. I cut a hole in the end of a disposable piping bag and pipe the icing onto the cupcake. - Then melt the white chocolate and put it into a piping bag. Snip a tiny hole at the end then drizzle over the cupcakes from a height.
- Top with dehydrated crumbled (delish) or fresh strawberries. For extra texture, sprinkle with coconut or white chocolate shavings.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 470Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 88mgSodium: 292mgCarbohydrates: 68gFiber: 1gSugar: 53gProtein: 4g
How to Freeze Strawberry and White Chocolate Cupcakes & Make-Ahead Tips
Want to enjoy these strawberry and white chocolate cupcakes later? They freeze beautifully, making them perfect for meal prepping or party planning. Whether you’re saving leftovers or prepping ahead for a special occasion, these easy strawberry cupcakes will stay fresh and delicious with the right storage techniques.
Freezing Strawberry Cupcakes
- Bake the white chocolate cupcakes as directed and allow them to cool completely.
- Place them in an airtight container or wrap each cupcake individually in plastic wrap, then store them in a freezer-safe bag.
- Freeze for up to three months. When ready to enjoy, thaw at room temperature before adding the strawberry frosting and white chocolate drizzle.
Freezing Homemade Strawberry Compote
- The homemade strawberry compote can be made ahead and stored in the freezer for up to three months.
- Pour the compote into an airtight container or freezer bag, leaving a little room for expansion.
- Defrost in the fridge overnight before using in your strawberry cupcakes recipe.
Make-Ahead Tips for the Best Strawberry Cupcakes
- Compote First – Since the strawberry compote needs time to thicken in the fridge, make it 1-2 days ahead.
- Bake in Advance – The strawberry and white chocolate cupcakes can be baked a day ahead and stored in an airtight container at room temperature.
- Frosting Fresh – For the best texture, prepare the strawberry frosting on the day you plan to serve the cupcakes. However, you can store it in the fridge for up to 3 days—just let it come to room temperature and re-whip before using.
- Decorate Last Minute – Add the white chocolate drizzle and any toppings just before serving for the best presentation and flavor.
With these freezing and make-ahead tips, you’ll always have easy strawberry cupcakes ready to impress!
