Imagine biting into a perfectly moist cupcake bursting with fresh strawberry flavor, topped with a cloud-like white chocolate mousse that melts in your mouth. These Strawberry Cupcakes with White Chocolate Mousse are not just a dessert—they're a culinary experience that transforms an ordinary moment into a spectacular celebration of flavor and texture. Whether you're looking to impress guests or simply treat yourself to something extraordinary, this recipe promises to elevate your baking game and create a dessert that's Instagram-worthy and absolutely irresistible!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh strawberries, chopped
- 1 cup white chocolate, melted
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together all-purpose flour and set aside. This helps create a lighter, more uniform cupcake texture.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually add the sifted flour to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in chopped fresh strawberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the white chocolate mousse, melt white chocolate using a double boiler or in short microwave intervals, stirring until smooth.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Gently fold the melted white chocolate into the whipped cream until well combined and smooth.
- Once cupcakes are completely cool, pipe or spread the white chocolate mousse on top of each cupcake.
- Optional: Garnish with fresh strawberry slices or white chocolate shavings before serving.
- Refrigerate cupcakes for at least 30 minutes before serving to allow mousse to set.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep cupcakes light and tender.
- Choose fresh, ripe strawberries: The fresher the berries, the more vibrant the flavor.
- Sift flour for lighter cupcakes: This simple step prevents lumps and creates a more delicate crumb.
- Cool cupcakes completely before topping: This prevents the mousse from melting and ensures a perfect presentation.
- Chill the mousse: Refrigerating helps the white chocolate mousse set and enhances its creamy texture.
- Optional garnish ideas: Consider fresh mint leaves, chocolate shavings, or edible flowers for an elegant touch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
