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White Chocolate Covered Strawberry Cupcakes

These White Chocolate Covered Strawberry Cupcakes are the perfect sweet treat for your next party!

Chocolate Covered Strawberries are a common gift to show love and appreciation. To bring this treat to another level, I decided to turn them into cupcakes. I opted to use White Chocolate instead of Milk Chocolate, because it’s a subtler, sweet flavor.

Both the cake and the frosting are hinted with White Chocolate and the whole cupcake is topped with a fresh White Chocolate Covered Strawberry. These special cupcakes are perfect for any type of celebration.


White Chocolate Cupcakes

2 1/2 Cups Cake Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

12 tablespoons Unsalted Butter, at Room Temperature

1 1/2 cups Sugar

3 Eggs

2 teaspoons Pure Vanilla Extract

1 cup Milk

1/2 cup White Chocolate, Melted

White Chocolate Buttercream

1 1/2 cups (3 sticks) Unsalted Butter, at Room Temperature

3 cups Confectioners Sugar

1 teaspoon Pure Vanilla Extract

Pinch of Salt

1/2 cup White Chocolate, Melted and Cooled

White Chocolate Covered Strawberries

1/2 cups White Chocolate, Melted

24 Strawberries, Whole


To make the White Chocolate Strawberries, carefully dab the strawberries with a dry paper towel to remove/release any excess water. Grab the strawberries by the green tops and completely dip the strawberries in the melted white chocolate, only leaving the green tops un-dipped. Place the dipped strawberry on a plate or baking sheet lined with wax paper. Repeat with the remaining strawberries.

Leave the dipped strawberries on the counter to harden completely. If you want to speed up the process you can place the strawberries in the refrigerator/freezer to harden more quickly.

These can be made up to 24 hours in advance and placed in the refrigerator until ready to use.

To make the White Chocolate Cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, set aside until needed.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth. Fold in the melted and cooled white chocolate. Make sure the white chocolate is cooled to room temperature. You don’t want it to be too hot.

Using a ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the White Chocolate Buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 more minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the vanilla and white chocolate (make sure the white chocolate is completely cooled to room temperature before adding) and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the buttercream is a piping bag fitted with a closed star tip. Starting the center of the cupcake, pipe in circles working your way up. Repeat with the remaining cupcakes. Top each cupcake with a White Chocolate Covered Strawberry.

Note: These cupcakes last up to 3 days in a sealed container.


24 Cupcakes

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