Ingredients:
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup whole milk
½ cup white chocolate chips
For the filling:
½ cup strawberry jam
½ cup fresh strawberries, diced
4 oz cream cheese, softened
¼ cup powdered sugar
For the frosting:
1 cup unsalted butter, softened
2 cups powdered sugar
½ teaspoon vanilla extract
2 tablespoons heavy cream
¼ cup melted white chocolate
For garnish:
White chocolate chips
Fresh diced strawberries
Directions:
Prepare the cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually add dry ingredients, alternating with milk, until just combined. Fold in white chocolate chips.
Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
Make the filling: In a bowl, mix cream cheese and powdered sugar until smooth. Stir in strawberry jam and diced strawberries.
Cut a small hole in the center of each cooled cupcake and fill with strawberry-cream cheese mixture.
Prepare the frosting: Beat butter until creamy, then add powdered sugar, vanilla, and heavy cream. Mix in melted white chocolate until smooth.
Pipe frosting onto cupcakes and garnish with white chocolate chips and fresh strawberries.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 340 kcal | Servings: 12 cupcakes
Tips:
Make sure cupcakes are completely cool before filling to prevent melting.
Use high-quality white chocolate for the best flavor.