These White Chocolate Covered Strawberry Cupcakes feature a tender, fluffy white cupcake studded with fresh strawberry pieces, topped with white chocolate ganache, strawberry buttercream, and a white chocolate–coated strawberry.

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Easter has passed and Mother’s Day is approaching. I’ve been busy lately and missed Cinco de Mayo this year, but I’m excited to share these Spring-worthy cupcakes that are perfect for celebrating moms, grandmothers, or treating yourself.

These cupcakes were inspired by my chocolate-covered strawberry version from Valentine’s Day. For a lighter, brighter take I swapped in white chocolate for the ganache and frosting, and kept fresh strawberries in the batter for bursts of juicy flavor in every bite.

Mother’s Day can be emotional for many people. For me, baking and sharing recipes has become a way to celebrate and create sweet moments for others. These cupcakes are pretty, delicious, and simple enough to make for a special brunch or dessert.

White Chocolate Covered Strawberry Cupcakes

These cupcakes combine a soft white base with diced strawberries, a smooth white chocolate ganache, strawberry-infused buttercream, and a finished white chocolate-covered strawberry on top. They strike a nice balance between bright strawberry flavor and creamy white chocolate richness.

Fluffy White Strawberry Cupcakes

The cupcakes start with a surprisingly fluffy white cake. I kept the recipe accessible by using all-purpose flour instead of cake flour — the texture is still cloud-like. Beating the butter, sugar, sour cream, oil, and vanilla until very pale and airy (about 4 minutes) gives the batter loft and tenderness. Sour cream adds softness while a touch of vegetable oil keeps the crumb moist.

Add the egg whites for structure while keeping crumbs light, and alternate folding in dry ingredients and buttermilk for an even batter. Fold in diced fresh strawberries just before scooping into liners, then bake until set and lightly golden.

Super White Chocolate Ganache

A thin layer of white chocolate ganache adds a glossy, rich finish between cake and frosting. White chocolate tends to be slightly yellow, so if you prefer a very bright white finish you can add a small amount of whitening gel; otherwise the ganache is delicious as-is. Heat heavy cream, pour over white chocolate chips, and stir until smooth.

White Chocolate Strawberry Frosting

The frosting is a creamy strawberry buttercream boosted with melted white chocolate. I make a small batch of strawberry sauce by cooking strawberries with a little sugar, water, and lemon, then blending and chilling the sauce. Cold sauce prevents the frosting from separating.

Cream butter and shortening until light, add powdered sugar and chilled strawberry sauce along with cooled white chocolate, then whip until silky and fluffy. A drop of pink gel coloring can enhance the hue if desired.

White Chocolate Dipped Strawberries

Top each cupcake with a white chocolate–covered strawberry for a classic touch. Use candy melts or melted white chocolate to coat berries, then add sprinkles, drizzle, or chopped nuts before the coating sets. I sprinkled white nonpareils right away so they stick while the coating is still wet.

To assemble, spoon a thin layer of ganache over cooled cupcakes, chill briefly, pipe a generous swirl of strawberry–white chocolate buttercream with a star tip, drizzle remaining ganache, and top with a coated strawberry.

These cupcakes are a delightful combination of fresh strawberries and creamy white chocolate — each bite offers soft cake, fruity pockets, and rich frosting. They’re perfect for Mother’s Day, spring gatherings, or any time you want an elegant, strawberry-forward treat.

More Mother’s Day Desserts

Raspberry Rose Buns

Vanilla Raspberry Cake

Mini Chocolate Covered Strawberry Cheesecakes

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Let’s get baking!

White Chocolate Covered Strawberry Cupcakes

Yield:
12-15 cupcakes

Prep Time:
40 minutes

Cook Time:
18 minutes

Total Time:
58 minutes

Soft white cupcakes with fresh strawberry pieces, finished with white chocolate ganache and strawberry–white chocolate buttercream, crowned by a white chocolate–coated strawberry.

Ingredients

Strawberry Sauce:

• 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
• 2–3 tablespoons granulated sugar, to taste
• 3 tablespoons water
• 1/2 teaspoon lemon juice

Strawberry Cupcakes:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons sour cream, room temperature
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 3 large egg whites, room temperature
• 3/4 cup buttermilk, room temperature
• 3/4 cup fresh diced strawberries

White Chocolate Covered Strawberries:

• 15 strawberries, rinsed and completely dry
• Bright white candy melts or 8 oz. white chocolate, chopped
• 1 tablespoon vegetable shortening
• White nonpareils or other decorations (optional)

Super White Chocolate Ganache:

• 1/3 cup heavy cream
• 1 cup white chocolate chips
• Optional: a few drops white gel food coloring for a brighter white

White Chocolate Strawberry Frosting:

• 3/4 cup unsalted butter, softened
• 3/4 cup hi-ratio shortening or regular shortening
• 1/4 teaspoon salt
• 6 cups powdered sugar, sifted
• 4 tablespoons chilled strawberry sauce (from above)
• 1/2 cup white chocolate chips, melted and cooled
• Optional: pink gel food coloring

Instructions

For the Strawberry Sauce:

1. Combine strawberries, sugar, water, and lemon juice in a saucepan and bring to a boil over medium-high heat.
2. Reduce heat and simmer, breaking up berries and stirring occasionally until softened, about 8–10 minutes.
3. Blend the mixture until smooth, press through a fine sieve to remove seeds, and cool completely.
4. Cover and refrigerate until ready to use.

For the Strawberry Cupcakes:

1. Preheat oven to 350°F (177°C). Line a 12-cup muffin pan and another three-cup pan with liners. This yields about 12–15 cupcakes.
2. Sift flour, baking powder, baking soda, and salt together; whisk and set aside.
3. Beat butter, sugar, sour cream, oil, and vanilla on medium-high until pale and fluffy, about 4 minutes.
4. Scrape the bowl, lower to medium-low, and add egg whites one at a time until combined.
5. Add one-third of the dry ingredients, mix until just combined, then half the buttermilk. Continue alternating remaining dry ingredients and buttermilk. Fold in diced strawberries.
6. Fill liners about two-thirds full and bake 15–18 minutes or until a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a rack.

For the White Chocolate Covered Strawberries:

1. Dry the strawberries thoroughly. Line a baking sheet with wax paper.
2. Melt candy melts or white chocolate with shortening in 30-second microwave intervals, stirring until smooth.
3. Dip strawberries, shake off excess, place on the prepared sheet, and immediately add nonpareils if using. Chill until set, about 5–10 minutes.

For the Super White Chocolate Ganache:

1. Heat the heavy cream and pour over white chocolate chips in a heatproof bowl. Microwave in 30-second intervals, stirring until smooth.
2. Add whitening gel if you want a brighter white and stir until uniform.
3. Spoon a thin layer of ganache over cooled cupcakes and chill briefly while preparing frosting.

For the White Chocolate Strawberry Frosting:

1. Beat butter, shortening, and salt until light and fluffy, 5–6 minutes.
2. Add half the powdered sugar on low, then mix in chilled strawberry sauce and cooled melted white chocolate.
3. Gradually add remaining powdered sugar and beat on medium-high until light and fluffy, 5–7 minutes. Add pink gel coloring if desired.

Assembly:

1. Fit a piping bag with a large star tip and pipe a generous swirl of frosting on each cupcake.
2. Drizzle with remaining ganache and top with a white chocolate–covered strawberry. Serve and enjoy.

BON APPÉTIT!

Love, Dedra

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