Light and airy vanilla cupcakes filled with diced strawberries and topped with white chocolate buttercream!
Servings 16Cupcakes
Prep Time 40 minutesmins
Cook Time 15 minutesmins
Total Time 55 minutesmins
Ingredients
For the cupcakes:
1 3/4cupFlour
1tspBaking powder
1/4tspBaking soda
1/4tspSalt
1/2cupUnsalted butter, unsalted
1cupGranulated sugar
3Egg whites, room temperature
1/4cupSour cream
1tspVanilla extract
1/3cupWhole milk, room temperature
1cupFresh strawberries, diced small
For the white chocolate buttercream:
1cupUnsalted butter, softened
2cupsPowdered sugar
6oz.White chocolate, melted and cooled
1/4cupHeavy cream
1tspPure vanilla extract
Fresh strawberries, as garnish
Instructions
For the Cupcakes:
Preheat the oven to 350°F. Grease or line a cupcake tin, set aside.
In a large mixing bowl combine the flour, baking powder, baking soda, and salt. Stir to combine.
In the bowl of a stand mixer, using the whisk attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add in the egg whites, beat on high speed until combined. Gently beat in the sour cream and vanilla.
Scrape down the sides again as needed, on low speed, slowly add in the dry ingredients until well incorporated. Add in the milk and mix again until combined, do not over mix.
Using a measuring spoon or a cookie scoop, fill each cupcake 2/3rds of the way full. Bake at 350 for 13-15 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a cooling rack before frosting.
For the White Chocolate Frosting:
In the bowl of a stand mixer, beat the softened butter on high for 2-3 minutes until light and fluffy. Gradually add in the powdered sugar until fully combined. Drizzle in the melted and cooled white chocolate, heavy cream, and vanilla extract, mix until fluffy and fully incorporated. Transfer the frosting to a piping bag fit with a desired piping tip or spread onto cupcakes.
Once the cupcakes have cooled, use a pairing knife to gently core each cupcake. Fill with the diced strawberries and pipe or spread on frosting as desired. Top each cupcake with a fresh strawberry.
Enjoy immediately or store any leftover cupcakes in an airtight container in the fridge for 3-4 days.