Ingredients:

  • 1 cup (150g) fresh strawberries, hulled and quartered
  • 1 tablespoon (15ml) granulated sugar
  • 1 ½ cups (190g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened, at room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk, at room temperature
  • 4 ounces (113g) good quality white chocolate, melted and slightly cooled
  • ½ cup (75g) diced fresh strawberries
  • 8 ounces (227g) good quality white chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, softened
  • Fresh strawberries, halved or quartered

Instructions:

  1. Prepare Strawberry Puree: Combine strawberries and sugar in a saucepan. Cook over medium heat, stirring occasionally, until strawberries soften and release their juices. Simmer for 5 minutes, then mash with a fork. Set aside to cool completely.
  2. Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  4. Cream Butter & Sugar: In a separate large bowl, cream together butter and sugar until light and fluffy.
  5. Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  6. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
  7. Incorporate White Chocolate & Strawberries: Gently fold in the melted white chocolate and diced strawberries.
  8. Fill Cupcake Liners: Fill each cupcake liner about 2/3 full.
  9. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool Completely: Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely before frosting.
  11. Make Ganache: Place chopped white chocolate in a heatproof bowl. Heat heavy cream in a saucepan until simmering. Pour hot cream over the chocolate and let sit for 1 minute to soften the chocolate. Gently stir until smooth. Add butter and stir until melted and fully incorporated. Let ganache cool slightly until thickened but still spreadable/pipeable.
  12. Frost Cupcakes: Once the cupcakes are completely cool, frost them with the white chocolate ganache using a piping bag or a knife.
  13. Garnish: Decorate with fresh strawberry halves or quarters.