And Other Sweet And Salty Creations From Vera’s Kitchen Corner

White Chocolate Strawberry Cupcakes

Cakes and Cupcakes, Vera's Recipes

For the past few days as I browsed the Internet hoping to find the inspiration for my new culinary adventures, I came across many recipes for pumpkin and apple treats. I know, the autumn has arrived and that Halloween is approaching; nevertheless I decided to take a step back and recall the summer days by posting a recipe for a light and refreshing dessert. Hmmm, but what kind of a dessert would it be? Of course, what would said summer more than the refreshing strawberry flavor! Enough with chocolate desserts that my household members fancy. It’s time to satisfy my own cravings! I’ll start with vanilla and it is going to be a true summer dessert made in the midst of grim autumn.

White Chocolate Strawberry Cupcakes

I didn’t waste time; I got down to business right away! However, having heard that something is  cooking in the kitchen my dear husband immediately  sneaked into the room to see what was going on! “How about vanilla strawberry cupcakes?”, I asked. “Strawberries in the midst of autumn?! Hmm, don’t ask me, you are the cook!”- he said and gone! Just when I had it all figured out, someone had to ruin my plans! Nevertheless I decided to indulge everyone’s whims and make a compromise. I would modify my plans and add chocolate to cupcakes. But the problem was that the chocolate could be overpowering so I wondered what to do. Then it dawned on me, I would use white chocolate instead. Everybody loves white chocolate and it would nicely balance off the strawberry flavor.

However, soon a new problem shown up! I realized that there weren’t enough strawberries in the freezer. Merely a handful! Hmmm, could I use the home-made jam I made in the summer? That can’t possible spoil my dessert. It could only make it better. It made it better indeed! Soon I took my strawberry cupcakes out of the oven and they were even better than I’d hoped, especially given the fact that I made the recipe up, instead of relying on an existing one. The cupcakes were a bit dense, but perfectly moist and flavorful, filled with strawberry jam and topped first with a layer of melted white chocolate and then with a generous swirl of white chocolate  strawberry cream cheese frosting. To make them perfect, I topped them with the mixture of strawberry jam and sauce and decorated them with white chocolate shavings.

White Chocolate Strawberry Cupcakes

They were absolutely delicious and what was even more important all my beloved chocoholics enjoyed the taste of these sweet cupcakes (though some because there was chocolate involved and the others because of strawberries).  Somehow, I managed to satisfy everyone’s taste.

And who will decide what dessert we will be preparing next week remains yet to be seen!

White Chocolate Strawberry Cupcakes

Yields 24

Vanilla cupcakes with strawberry filling, topped with a layer of melted white chocolate and strawberry-white chocolate cream cheese frosting

20 min

20 min

40 min

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For the Cupcakes:

2 cups all-purpose flour

4 tablespoon corn-strach

2 cups sugar

1 teaspoon baking powder

1 cups vegetable oil

1 cup milk

4 eggs (lightly beaten)

2 teaspoon vanilla extract

For the filling:

1 cup strawberry jam

For topping:

6 oz white chocolate

For the frosting:

4 oz. cream cheese-softened

4 oz. white chocolate- melted

1 1/2 cup heavy whipping cream

1 teaspoon vanilla extract

1 cup (or more) powdered sugar

1/3 cup strawberry jam

For garnish:

3 tablespoon strawberry sauce

2 tablespoon strawberry jam

white chocolate shavings


  • Preheat the oven to 350 degrees F, and line your cupcake pans with your liners.
  • In a large bowl mixed together dry ingredients (flour, sugar, corn-strach, baking powder)
  • In lightly beaten eggs add wet ingredients (oil, milk, vanilla extract) and mix well.
  • Add dry ingredients and mix until it’s evenly combine.
  • Fill the cupcake liners about 2/3 full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean (it takes about 15- 20 minutes)
  • Let the cupcakes to cool completely.
  • Whit the sharp knife cut the cone and fill the cupcakes with strawberry jam(1-2 teaspoon of strawberry jam per cupcakes) cut the tops and place them back onto filled cupcakes.
  • Melt white chocolate and spread with the spoon over the cupcakes.
  • To make the frosting, melt white chocolate over a double boiler and set aside to cool.
  • Beat heavy whipping cream until soft peaks form, add powdered sugar and vanilla and continue mixing on high speed until stiff peaks form, mix in strawberry jam and set aside.
  • Beat cream cheese until fluffy then add it to heavy cream, mix until smooth, then gradually add cooled melted white chocolate and mix until combined.
  • Frost the cupcakes and store in the fridge.
  • Before serving drizzle cupcakes with the mixture of strawberry sauce and jam and garnish with white chocolate shavings.
Recipe Type: Dessert

33 thoughts on “White Chocolate Strawberry Cupcakes

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  1. These look great! And i was just thinking this morning "I need to make something with white chocolate.. but what?".. You're psychic! I love the look of these, especially with the little white chocolate curls for decoration on top, so pretty!
  2. Hi Vera. You either need to give more details on the frosting how to make or remove this recipe, because as I read I'm not the only person whos frosting didnt turn out. The reason its not turning out is when we add whipping cream and the time we've added everything it curdles, becomes cottage cheese.. We need to more detail. It says "mix", is it, whip or beat?... Can you please give more details, because I've already wasted SO many ingredients!
  3. this frosting is amazing!! the one thing i found though is that you HAVE to cool the chocolate a lot. and also you CANNOT over whip the whipping cream or else it will curdle, for thos frosting to work you shouldnt whip it for more then one minute. but other then those few adjustments its super easy to make :)
  4. About the frosting: To those of you who are having trouble, is your white chocolate seizing? I had no trouble with this frosting at all but I did blend the white chocolate in slightly differently than the directions called for. At #12: I whipped the softened cream cheese and then added the slightly cooled white chocolate and whipped them both together before adding to the strawberry whip cream mixture. Whip it all together again before frosting cupcakes. Works like a charm ~ as long as your white chocolate is not seized.
  5. These are so great! I changed the recipe a bit to 4oz softened butter by weight and 4oz of vegetable oil rather than 8oz of VO and .5 teaspoon of baking powder and soda rather than 1 tsp of powder they came out quite lighter than the first time I made them.
  6. How did you get your frosting to stand up? Followed your instructions exactly, but I ended up with a sloppy pudding like mixture.
  7. Love, Love, Love this recipe! This is a new family treat! I made them and posted a pic at http://www.yepshescrazy.com/2016/07/14/see-told-crazy/. Check it out!
  8. I don't understand what you mean cut the cone and fill the cupcake. Cut what cone and cut the top and place them back where?
    1. Hi Cynthia, you should make a room for filling so take a knife and cut out the center off the cupcake( in the shape of cone) and after you filled the cupcake cut off just the top of that cone to make just the circle and place it back on top of the filling.Hope this help!
  9. Hi there! These look absolutely delicious! I can't wait to make them! I was wondering if the white chocolate that you spread on the top of the cupcakes gets hard or stays kind of soft? What kind of chocolate did you use? Thanks for your help!
  10. Cake didn't come out right. Frosting was limp. Tried these the night before a baby shower and failed. Unless you're a practiced baker, I'd stick with a mix. Otherwise good luck!

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