Strawberry White Chocolate Cupcakes

The Story:

Summer, summer, SUMMER!

Alright, so I think summer is pretty fabulous because it means no homework.  But I love all the fresh berries that come with it.  I like to convince myself in the winter that my favorite dessert is a brownie, but once my teeth break the skin of a strawberry…mmm… I remember that nothing can beat a fresh, juicy strawberry.

I use strawberries in my pina colada cupcakes too![end-story]

Strawberry White Chocolate Cupcakes

Yield: 24 Cupcakes

Strawberry White Chocolate Cupcakes


Vanilla Cake:
1 box white cake mix
4 egg whites
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
1 tablespoon vanilla
White Chocolate Ganache:
1/2 cup white chocolate chips
1/4 cup heavy cream
Strawberry Buttercream:
1 cup butter, softened
2 teaspoons vanilla extract
2 teaspoons strawberry flavored gelatin (jello powder)
3 small strawberries, diced (no stems)
4-6 cups powdered sugar


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a bowl and set aside.
3. In a large bowl, gently whisk eggs whites, oil, buttermilk, sour cream and vanilla extract.
4. Add cake mix and stir until combined.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
6. White Chocolate Ganache: Place chocolate chips is a heat proof bowl and set aside. On the stove top, heat heavy cream just until bubbles form around the edges (don't let it boil) and pour it over the chocolate chips and whisk until smooth. (Depending on your brand of chocolate chips, you may need to add a couple more if it's too thin.)
7. Buttercream: Beat butter for 2 minutes. Add vanilla extract, gelatin and strawberries. Slowly add powdered sugar until you reach your desired consistency.
8. To assemble, dip the tops of the cooled cupcakes in the ganache. Let it set for a few minutes, then pipe your buttercream and top with sprinkles and fresh strawberry slices.

60 thoughts on “Strawberry White Chocolate Cupcakes

  1. 1

    HUGE fan of your blog! Love all your cupcakes and have tried many 🙂 Don’t know why I’ve never said hi before but I am now. These are gorgeous! Can’t wait to try them. They look divine. It’s almost strawberry season where we live so I will have to put them on the list of for when the fresh berries are here.

  2. 2
    Fatima says:

    OMG!!!!!!!!!!!! they look amazing….two things I was going to ask you for: Strawberry recipe and icing without cream cheese!!! hoooray. Now I can not wait for Saturday to make these goodies! they look so fresh and elegant…yuuummmm

  3. 3
    Erin says:

    They sound heavenly

  4. 4
    Sarah says:

    Lizzy, Can I use butter instead of oil in the cake mix?

  5. 5
    Auntiepatch says:

    They are just beautiful!

  6. 6

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  7. 7
    Laura says:

    As I was picking strawberries from my garden, I was thinking that I wished you had a strawberry cupcake recipe and voila – there it was! Can’t wait to try this one!

  8. 8

    YES!! I bought a ton of strawberries at the farmer’s market last week & have been looking for some fun ways to use them all up before they go bad. I’m definitely making these cupcakes this weekend!

  9. 9
    Katherine says:

    Oh my, I just drooled on my keyboard…adding to recipe collection right now!

  10. 10
    Izzy says:

    Lizzy, can you use semi-sweet chocolate chips instead of white chocolate chips in the white chocolate ganache? I LOVE your site, it’s awesome.

  11. 11
    Ben says:

    I made this today, the cupcake batter turned out great, no problems.

    The ganache was quite thin, I suppose recipes very and chips vary. I ended up using a 1:1 ratio of liquid to chocolate. I believe that is typical for a ganache used as a thick glaze. I’m sure it’s just a measure/weight issue.

    I also only added about a cup and a half of powdered sugar to the buttercream. 6 cups seems quite excessive and way sweet. I suppose again it comes down to weight over dry measure and taste preferences. I’m not sure if more powdered sugar makes it hold air better or what? 6 cups seems way too much and unhealthy to boot. I suppose if I wanted it fluffier I would incorporate a meringue into the mix.

    Regardless the cupcakes turned out very well, taste just like a strawberry shortcake ice cream bar (I mean just like.) Perhaps next time I will forgo the strawberry jello and reduce strawberries, sugar, and a little water to a syrup and force through a fine sieve and mix that into buttercream. I suppose it would be quite a bit more work though.

  12. 12
    Jessie says:

    Hi Lizzy. I made these cupcakes last night for my daughter’s birthday, and they are divine! The only issue that I had was that the cupcake stuck to the liner! I thought I had made the perfect cupcakes until that happened! What did I do wrong? Please help so I don’t make the same mistake again! Thanks!

    • 12.1

      I don’t know why that happened, I have only had that problem with a very different recipe. Use a Pillsbury cake mix, maybe that will fix the problem or perhaps it was your cupcake liner. Good luck!

  13. 13
    Kelsey says:

    What kind of icing tip did you use for this? And where did you get it? I have looked at Michael’s and they don’t have the plain large round tips. Thank you 🙂

  14. 14
    Twyla says:

    Would the ganache and strawberry buttercream frosting work well on red velvet cupcakes? Or strawberry cupcakes?

  15. 15
    Jody Cox says:

    Hi Lizzy, beautiful cupcakes! I posted on Pinterest and soon to follow 6 others posted. I’m planning to make for a special family party this weekend. I have fresh raspberries on hand , do you think I could use those in place of strawberries? Anxious to hear your “expert” advice. Thx.

    • 15.1

      Yes, use a blender or food processor to mix your berries, then strain out the seeds. Make the Buttercream, then slowly add your berry puree until you get the flavor and consistency that works for you

  16. 16
    Antonia Hart says:

    Hey Lizzy. These look fabulous, so I’m gonna make these- like now! lol…. I am trying to work with what I have in my cabinet, ha! I only have yellow cake mix, would that be okay? Should I tweak it in any way? I don’t want to lose the taste of these since they have such rave reviews 🙂 Also, can I leave out the sour cream in the cake mix and the strawberry gelatin? I have strawberry greek yogurt and strawberry extract, perhaps I could work with either of those? Would love to get your opinion! Thanks 🙂

    • 16.1

      Yes, you can use the yellow cake mix. Use yogurt in place of the sour cream and yes, use your extract instead of the gelatin. To get the right coloring you may want to add a little food dye.

  17. 17
    Morgan P says:

    Hi Lizzy. Made these cupcakes for a bridal shower and they were amazing. Simply stunning and delicious!

  18. 18
    brittany says:

    What type of sprinkles did you use it almost looks like salt

  19. 19
    Miranda says:

    Hi Lizzy! I’m thinking of making these for my family reunion, because they sound delicious! I’m wondering though – would they keep overnight?

    Love your blog, by the way!

  20. 20
    Sarah M. says:

    I made these for an office party, and they were a big hit. The strawberry buttercream was delicious! I completely forgot to add the sour cream, but fortunately the cake turned out just fine. I got several comments that it tasted like angel food cake.

  21. 21
    savannah says:

    How small should the strawberries be diced? I have a ninja, could i just throw the strawberries in there and dice them up in that? Or should I do it by hand?

  22. 22
  23. 23

    […] recipe adapted from: Strawberry White Chocolate Cupcakes from Your Cup of […]

  24. 24
    margaret anne says:

    Hi Lizzy…just wondering if this recipe would convert well to a full sized 2 layer cake? I am making a birthday cake for my nan’s 80th birthday and she requested vanilla…so now I’m scouring the internet for a recipe that she would like and I think this one sounds pretty good 🙂

  25. 25

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  26. 26
    Cerina says:

    Omg, I am so lucky that I found your website last night, and I have to say “I LOVE IT”! You’re such a talent, and I love all of your baking, and I personally LOVE baking too… I have been browsing thru your website for hours last night, and couldn’t decide which cupcake to make first. I think you should really open a cupcake store, and I can imagine it be packed everyday 🙂

  27. 27
    Nisha says:

    Hi! I was wondering, if I wanted to make Strawberry Pink Moscato cupcakes — Can I replace the buttermilk with Pink Moscato and keep everything else the same? Or even replace the sour cream with Strawberry Yogurt?

    Thank you!

  28. 28
    Andrea says:

    These are my go to cupcake now! Everyone loves them and they are so easy to make!!

  29. 29
    lori4squaremom says:

    I made 4 dozen of these (along with several other types of cupcakes) for a friend’s wedding this past weekend. I had problems with the strawberry buttercream sliding off of the white chocolate ganache. 1/4 of the cupcakes lost their beautiful pink domes by the time it was time for the cake to be cut, and dessert time. I felt so badly for the bride…. I followed your recipe EXACTLY, I did have to add another 1/2 cup of white chocolate chips to get the ganache anywhere even near thick enough. And as it cooled it didn’t thicken up more.

    The cupcakes tasted great, and looked gorgeous, but I think next time I would leave off the ganache, use white chocolate to make a piped flower or something to set next to the strawberry in the buttercream. or maybe drizzle white chocolate over the top.

    • 29.1

      Th ganache depends on the temperature where you are and the cream that you use. In hot places like california or the South, you have to use extra chocolate. The chocolate should be firm but still leave a finger print when you touch it after it sets. Same with adding extra powdered sugar for the frosting in hot places.

  30. 30
    Samantha says:

    If I made these in the evening and then left them out till the following evening are they still okay? I’m making them for a retirement party. Thanks a bunch!!! 🙂

  31. 31
    Sierra says:

    Could you use chocolate cake mix instead if white??

  32. 32
    Misty says:

    I am doing these for a birthday party. I am in Georgia where it is hot and humid. I want to make them on Saturday for the party on Sunday. How should I store them? I see you said not to put in the fridge. I am just afraid the icing will start to melt if I leave them out! Thanks!

  33. 33
    Tori says:

    I saw someone already posted about making them & storing them overnight & I’m wondering if I can store them in the plastic containers you would buy cupcakes in from a grocery store?

  34. 34
    Jaylyn says:

    I’m not a big fan of buttercream – how can I modify the frosting to make it a cream cheese frosting instead?

  35. 35
    Gigi says:

    if I wanted to just use the vanilla cake for a recipe, can I just do 4 eggs instead of Egg whites? I’m guessing this only affects the color of the cake a little, but just in case…

  36. 36
    Gigi says:

    Thanks so much!
    P.S. So sorry I spelled your name wrong!

  37. 37
    Christine Schatz says:

    How would you adjust the cooking time for mini cupcakes?

  38. 38
    Christine Schatz says:

    Also, what do you think about this frosting vs. your “Best Strawberry Frosting” recipe with the freeze dried strawberries? Which do you think goes better with the cake? Thanks so much for your help.

  39. 39
    Rajiv Kumar says:

    This Cake is looking soo beautiful, I will make it on this sunday at my brother’s birthday. I have understood this recipe. Nice article, It is too simple!!!!
    Same Awesome Cake I found on :

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