Step 1: Prepare the Strawberries. Begin by gently washing your fresh strawberries. Carefully remove their green tops, then slice or dice them into small, bite-sized chunks. Aim for pieces roughly ¼ to ½ inch in size – this ensures they fit perfectly into the cupcake centers and offer a delightful burst of flavor. Place all the chopped strawberries into a clean bowl or a container with a tight-fitting lid.

Step 2: Macerate and Chill. To the bowl of chopped strawberries, add the granulated sugar, a pinch of sea salt, and the fresh lemon juice. These ingredients work magic: the sugar draws out the strawberries’ natural juices, creating a flavorful syrup, while the lemon juice brightens their taste. Mix everything together thoroughly until the sugar is well distributed. Cover the bowl and refrigerate the macerated strawberries. Allow them to chill while you proceed with baking your vanilla cupcakes and preparing the white chocolate mousse frosting. This chilling time is essential for the flavors to meld beautifully and for the syrup to develop.

Step 1: Cream Wet Ingredients. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, softened butter, and olive oil. Beat these ingredients together on medium-high speed for 2-3 minutes until the mixture becomes notably light in color and fluffy in texture. This creaming process incorporates air, which is vital for the cupcake’s light crumb.

Step 2: Incorporate Eggs. Add the large eggs one at a time to the creamed mixture. After each addition, beat well until the egg is fully incorporated and the mixture is smooth before adding the next. This ensures emulsification and prevents the batter from separating, contributing to a stable and uniform cupcake structure.

Step 3: Add Liquid Flavor. Next, pour in the buttermilk, pure vanilla extract, and sea salt. Mix these wet ingredients thoroughly into the batter until everything is well combined. The buttermilk adds both moisture and a subtle tang, enhancing the overall flavor and contributing to a tender crumb, while the vanilla provides a classic aromatic base for the strawberries.

Step 4: Gently Fold Dry Ingredients. In a separate bowl, whisk together the all-purpose flour and baking powder. Then, sift these dry ingredients directly into the wet batter. Using a spatula or mixing on the lowest speed, mix gently until just combined and a thick, smooth batter forms. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough, dense cupcakes. A few small lumps are perfectly acceptable and even desirable for a tender texture.

Step 5: Bake to Golden Perfection. Evenly scoop the cupcake batter into the prepared muffin tin liners, filling each about two-thirds full. This ensures they rise beautifully without overflowing. Bake in the preheated oven for approximately 16-18 minutes. The cupcakes are done when they are golden brown, spring back lightly when touched, and a toothpick inserted into the center comes out mostly clean, with perhaps a few moist crumbs attached.

Step 6: Cool Completely. Once baked, remove the muffin tin from the oven. For best results and to prevent sticking, I recommend carefully removing the cupcakes from the tin while they are still warm and transferring them to a wire rack. Allow them to cool completely at room temperature before you attempt to fill and frost them. Attempting to frost warm cupcakes will result in melted frosting and a messy situation!

Step 1: Prepare the Ganache Base. In a small saucepan, combine the cold heavy whipping cream, finely chopped white chocolate pieces, vanilla bean paste (or vanilla bean seeds), and a tiny pinch of sea salt. Heat this mixture over very low heat, stirring frequently with a spatula or whisk. The goal is to gently melt the white chocolate into the cream, not to bring it to a simmer or boil. As soon as the chocolate is fully melted and the mixture is smooth and cohesive, remove it from the heat. Immediately pour the warm ganache into a clean, heatproof bowl and place it in the refrigerator to chill completely. This chilling process is crucial for the ganache to firm up enough to be whipped into a mousse – this can take several hours or even overnight.

Step 2: Whip into Mousse. Once the ganache is thoroughly chilled and firm (it should be cold to the touch and somewhat thickened), take it out of the fridge. Using a whisk or an electric mixer fitted with the whisk attachment, begin whipping the mixture on medium-high speed. Keep a very close eye on it, as white chocolate ganache whips up much faster than traditional heavy cream. Continue whipping until it forms stiff peaks, becoming light, airy, and mousse-like. Stop immediately once stiff peaks are achieved to avoid overwhipping, which can cause the mousse to become grainy or seize. The result should be a smooth, stable, and dreamy white chocolate mousse frosting.

Step 1: Core the Cupcakes. With your vanilla cupcakes completely cooled, it’s time to create the perfect cavity for your strawberry filling. Using a small, sharp knife or a cupcake corer, carefully cut out the centers of each cupcake. Make sure to only cut about halfway through, leaving a solid cake base at the bottom – you don’t want to cut all the way through! Gently pull out the removed cake bits; these are delicious little snacks for the baker!

Step 2: Fill with Macerated Strawberries. Retrieve your chilled macerated strawberries. Spoon a generous amount of the strawberry pieces into the hollowed-out centers of each cupcake. Once filled with fruit, drizzle about 1 teaspoon of the lovely strawberry syrup from the bowl over the fruit and into the cake. This extra syrup adds even more moisture and a burst of concentrated strawberry flavor to the core of your cupcake.

Step 3: Frost with Mousse. Now for the grand finale – the white chocolate mousse frosting! Transfer the whipped mousse to a piping bag fitted with your favorite tip, or simply use an offset metal spatula. Pipe or spread a generous swirl of the creamy mousse over the filled cupcakes, ensuring the strawberry filling is beautifully covered. To prepare for an extra touch of fresh fruit, create a slight indent or well in the center of the frosting swirl, which will serve as a perfect cradle for additional macerated strawberries.

Step 4: Garnish and Serve. For the freshest and most appealing presentation, top the cupcakes with the remaining macerated strawberries right before serving. Carefully place the strawberry pieces into the indent you created in the frosting, being mindful not to add too much of the remaining syrup at this stage, as excessive liquid can cause the frosting to overflow or become unstable. For an extra touch of elegance and charm, gently poke some small edible flowers, like delicate chamomile blossoms, onto the frosting to beautifully decorate your fresh strawberry cupcakes. Enjoy these masterpieces at their peak of freshness!

✔️ Expert Tips for Flawless Cupcakes

1. Accurate Flour Measurement is Key: For consistent, light, and tender cupcakes, precision with flour is critical. The most reliable method is to weigh your flour using a digital kitchen scale. If a scale isn’t available, employ the “spoon and level” technique: gently fluff the flour in its container, then spoon it lightly into a measuring cup until it overflows. Level the top with the flat edge of a knife, ensuring you don’t pack the flour down. Too much flour will result in dry, dense cupcakes.
2. Do Not Overmix the Cupcake Batter: Once the dry ingredients are added, mix the batter just until it comes together and appears smooth. Overmixing develops the gluten in the flour, which leads to tough, chewy cupcakes rather than the desired fluffy, tender texture. A few small lumps are perfectly acceptable and often indicate you’ve mixed it just right.
3. Top with Macerated Strawberries Just Before Serving: While you can fill and frost these cupcakes in advance, it’s highly recommended to add the macerated strawberries to the very top right before serving. Freshly placed strawberries have a beautiful glossy sheen and vibrant color. If added too far in advance (more than an hour or two), the strawberries tend to lose their shine, dry out, and can cause the strawberry syrup to break down the delicate mousse frosting, compromising both appearance and texture.
4. Exercise Caution: Don’t Overwhip the White Chocolate Ganache: This is a crucial step for achieving that perfectly airy white chocolate mousse. The white chocolate ganache whips up significantly faster than plain heavy cream, so it requires your undivided attention. Overwhipping will cause the mousse to become grainy, crumbly, and potentially split, losing its smooth, luscious texture. Whip until stiff peaks form, then stop immediately.

Absolutely! This recipe is wonderfully versatile and can be adapted for other berries. If you choose blueberries, for instance, I recommend gently mashing them slightly with a fork before macerating. This helps the sugar dissolve more effectively and encourages the release of juices, creating a delicious blueberry syrup similar to the strawberry one. Raspberries or blackberries would also be fantastic choices, offering a delightful variation on the classic strawberry flavor.

Yes, you certainly can! While the recipe calls for white chocolate, both milk chocolate and dark chocolate can be used to create a delightful mousse. The process for melting and whipping the ganache remains largely the same. Just be aware that the flavor profile will shift, becoming richer and less sweet with dark chocolate, and the color will, of course, be different. Experiment to find your favorite chocolate variation!

It is strongly advised against topping the cupcakes with macerated strawberries the day before serving. The fresh strawberries tend to dry out over time, losing their vibrant appearance and juicy texture. Furthermore, the strawberry syrup, while delicious, can begin to break down the delicate white chocolate mousse frosting after an extended period, leading to a less appealing presentation. For the best visual and textural experience, always top the cupcakes with the macerated strawberries right before they are served. You can, however, fill the cupcake centers with strawberries in advance!

While I haven’t personally tested a gluten-free version of this specific recipe, it should be achievable. You could try substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend, ensuring it contains xanthan gum for structure. Alternatively, to guarantee success, you could use your favorite tried-and-true gluten-free vanilla cupcake recipe for the cake base, then proceed with the macerated strawberries and white chocolate mousse frosting as outlined in this recipe. Be mindful that gluten-free flours can sometimes alter the texture slightly.

Fresh Strawberry and White Chocolate Cupcakes

Mary

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