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White Chocolate Strawberry filled cupcakes. White chocolate strawberry buttercream on top of a strawberry puree filled cupcake!! #cupcakes #buttercream | thesugarcoatedcottage.com

White Chocolate Strawberry Filled Cupcakes

Stacey - The Sugar Coated Cottage
White Chocolate Strawberry filled cupcakes. We're talking white chocolate strawberry buttercream on top of a strawberry puree filled cupcake!!
4.75 from 4 votes
Prep Time 45 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs
Course Cupcake
Cuisine American
Servings 24 cupcakes

Ingredients
  

  • CAKE:
  • 1 cup unsalted butter
  • 1 3/4 cup sugar
  • 6 egg whites
  • 3 cups cake flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 3/4 cup milk
  • 1/2 cup water
  • 2 tsp vanilla extract
  • BUTTERCREAM:
  • 1 cup unsalted butter room temp
  • 11 oz melted white chocolate melted and cooled
  • 3 cups powdered sugar
  • 1/2 cup strawberry puree
  • seeds of 1 vanilla bean
  • 1 tsp vanilla extract
  • STRAWBERRY PUREE:
  • 1 lb frozen strawberries
  • 1/2 cup sugar
  • 1 Tbsp water
  • DECORATION:
  • Sprinkles - I used SprinklePop "Romance" mix

Instructions
 

  • Preheat oven to 350 F.
  • Line 24 count cupcake pan with liners.
  • CAKE:
  • In large bowl, sift together the cake flour, baking powder and salt. Set aside.
  • Cream butter until pale yellow.
  • Add sugar and continue to cream butter mixture until light and fluffy
  • Add in egg whites two at a time, mix well after each addition.
  • Combine milk, water and vanilla.
  • With mixer on low add flour mixture one spoonful at a time alternating with the milk mixture and ending with the flour mixture. increase mixer to medium and mix until just combined, scraping the sides and bottom of bowl as needed.
  • Fill cupcake cavities 3/4 of the ways full. Tap on counter 3 times to release air bubbles.
  • Bake 19-23 minutes or until toothpick inserted comes out clean.
  • Let cool completely
  • BUTTERCREAM:
  • Cream butter until light and fluffy.
  • Add vanilla bean seeds and continue to mix.
  • With mixer on low add powdered sugar one spoonful at a time, mix until combined and scrape sides and bottom of bowl as needed.
  • Add in the strawberry puree and continue mixing.
  • With mixer on medium/high slowly drizzle in the white chocolate.
  • Continue mixing until completely combined.
  • Add in the vanilla extract and mix until combined.
  • (if consistency is too soft, possibly from the cooled but warm white chocolate, place in refrigerator for 30 min to chill/stiffen the buttercream, not too much longer than that though, you don't want buttercream to get hard).
  • STRAWBERRY PUREE:
  • Place everything in medium sauce pan.
  • Mash strawberries as they begin to soften.
  • Bring to a boil and then bring down to a simmer.
  • Simmer until reduced by half stirring often, about 30-45 min.
  • Let cool completely.
  • ASSEMBLY:
  • Arrange cupcakes on cookie sheet.
  • Cut small hole in center of each cupcake that goes as deep as half way down.
  • Pour 1 tsp of strawberry puree in center of cupcakes and place cutout round back on top. It will not fit perfectly, thats ok because you will be frosting over the tops.
  • Pipe buttercream over tops of the cupcakes and add sprinkles if using them. (I used Ateco tip# 808 and SprinklePop mix “Romance”.
  • I put the sprinkles in a shallow dish and rolled just the bottom edge in the sprinkles.
Tried this recipe?Let us know how it was!