I purchased a carton of strawberries, so I decided to make some strawberry and white chocolate cupcakes. They are just divine!
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Strawberry and White Chocolate Cupcakes


  • 120g (½ cup) butter
  • 200g (1 cup) caster sugar
  • 2 eggs
  • 240 ml (1 cup) milk
  • 1 tsp vanilla essence
  • 192g 1 ½ cups plain flour
  • 2 tsp baking powder
  • 150g (¾ cup) 3/4 cup white chocolate
  • 250g (1 ¼ cups) punnet strawberries, diced


  • 171g (¾ cup) butter
  • 310g (2 ½ cups) icing sugar
  • 1 tsp vanilla essence
  • 1/2 TBSP milk
  • 150g (¾ cup) white chocolate
  • fresh strawberries for garnish


  • Preheat oven to 180˚C.
  • Line a 12 hole cupcake tin with liners.
  • Beat the butter and sugar together until pale and creamy.
  • Beat in the eggs.
  • Add the milk and vanilla and mix well.
  • Sift the flour and baking powder together and fold in until just combined.
  • Gently fold in the white chocolate and diced strawberries.
  • Divide the batter evenly into the prepared cupcake liners (about 3/4 full each) and bake for 15 - 20 minutes until golden and a skewer comes out clean.
  • Transfer to a wire rack to cool completely before making the icing.


  • Place the white chocolate chips in a microwavable bowl and melt in 20 second increments, stirring in between each increment, until the chocolate is melted. Sit to one side.
  • Place the butter and icing sugar in a mixing bowl and mix on low until they are combined and then on high until the mixture turns light and fluffy.
  • Add the vanilla and mix to combine.
  • Pour in the melted chocolate and beat on high until well combined.
  • Add milk, drops at a time, if necessary until you have a firm, but smooth frosting ready to be piped.
  • Pipe the icing onto each cooled cupcake before topping with a fresh strawberry.
  • They will keep in an airtight container in the fridge for 3 days.