Step 1: Prepare the Strawberries. Begin by removing the green tops from your fresh strawberries. Then, carefully cut them into small, bite-sized chunks. This ensures they fit perfectly into the cupcake centers and distribute flavor evenly. Place these chopped strawberries into a bowl or a container with a tight-fitting lid.

Step 2: Macerate and Chill. Add the granulated sugar, a pinch of sea salt (which enhances sweetness), and the fresh lemon juice (to brighten the flavor and prevent browning) to the chopped strawberries. Mix everything together gently but thoroughly until the sugar begins to dissolve. Cover the bowl and refrigerate the strawberries. This chilling period allows the flavors to meld beautifully and the strawberries to release their juices, creating that luscious syrup, while you proceed with the rest of the recipe.

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 until the mixture becomes notably light in color and fluffy in texture. This creaming process incorporates air, which is crucial for a light and tender cupcake.

Step 2: Incorporate Eggs. Add the eggs one at a time to the creamed mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This creates a stable emulsion, preventing the batter from curdling and ensuring a smooth, cohesive texture.

Step 3: Add Liquid Flavor. Pour the room temperature buttermilk, pure vanilla extract, and the remaining sea salt into the wet ingredients. Mix until just combined. The buttermilk’s acidity will interact later with the baking powder, while the vanilla provides depth of flavor.

Step 4: Combine Dry Ingredients. Sift the all-purpose flour and baking powder directly into the wet ingredients. Using a spatula or a mixer on low speed, mix gently until the ingredients are just combined and form a thick, uniform batter. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough, dense cupcakes.

Step 5: Bake to Golden Perfection. Evenly scoop the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full. Bake in the preheated oven for 16-18 minutes. The cupcakes are done when a toothpick inserted into the center comes out mostly clean, with only a few moist crumbs attached. Avoid overbaking, which can lead to dry cupcakes.

Step 6: Cool Completely. Once baked, remove the cupcakes from the oven. For best results and to prevent sticking, transfer them from the muffin tin to a wire rack after a few minutes, while they are still warm. Allow them to cool completely at room temperature before attempting to fill or frost them. Warm cupcakes will melt your frosting!

Step 1: Create the Ganache Base. In a small saucepan, combine the cold heavy whipping cream, pieces of high-quality white chocolate, vanilla bean paste (or vanilla bean seeds for beautiful speckles), and a tiny pinch of sea salt. Heat the mixture over low heat, stirring frequently, until the white chocolate has completely melted and the mixture is smooth. It’s important not to bring it to a simmer or boil; gentle heat is all you need. Once melted, immediately pour the ganache into a clean bowl and chill it completely in the refrigerator. This can take several hours or even overnight, and is crucial for proper whipping.

Step 2: Whip to Mousse Perfection. Once the ganache is thoroughly chilled (it should be thick and firm), remove it from the fridge. Using a whisk or an electric mixer, whip the mixture on medium-high speed until it forms stiff peaks. Be vigilant during this step; white chocolate mousse whips up much faster than plain whipped cream and can quickly become grainy if overwhipped. Stop as soon as it holds its shape firmly.

Step 1: Core the Cupcakes. Using a small, sharp knife or a cupcake corer, carefully cut out the centers of your cooled vanilla cupcakes. Make sure to only cut about halfway through the cupcake, creating a cavity without going all the way to the bottom. Gently pull out the removed cake bits; these are perfect for a baker’s snack!

Step 2: Fill with Strawberries. Spoon a generous amount of the macerated strawberry pieces into the hollowed centers of each cupcake. Then, drizzle about 1 teaspoon of the flavorful strawberry syrup over the fruit. Be careful not to overfill, as you need space for the frosting.

Step 3: Frost with Mousse. Using a piping bag fitted with your favorite tip or a small offset spatula, pipe or spread the fluffy white chocolate mousse generously on top of each strawberry-filled cupcake. If desired, create a slight indent in the center of the frosting to elegantly cradle a few more macerated strawberries for a stunning presentation.

Step 4: Garnish and Serve. For the freshest look and best taste, top the cupcakes with the remaining macerated strawberries right before serving. Be mindful not to add excessive syrup at this stage, as it can cause the frosting to separate or overflow. For an extra touch of charm, gently poke some edible flowers, such as chamomile or small pansies, on top to beautifully decorate your fresh strawberry cupcakes.

✔️ Expert Cupcake Tips for Flawless Results

Achieving bakery-quality cupcakes at home is easy with these insider tips:

1. Accurate Flour Measurement is Key: Baking is a science, and precision matters! Always weigh your flour using a digital kitchen scale for the most accurate results. If a scale isn’t an option, use the “spoon and level” method: gently fluff the flour with a spoon, then spoon it into your dry measuring cup. Level off the excess with the flat edge of a knife without packing it into the cup. Too much flour is a common cause of dry, dense cupcakes.
2. Do Not Overmix the Cupcake Batter: Overmixing develops gluten, which can lead to tough and chewy cupcakes instead of light and fluffy ones. Mix the wet and dry ingredients just until they are barely combined and smooth. A few small lumps are perfectly fine and often preferred, as they contribute to a tender crumb.
3. Garnish with Macerated Strawberries Just Before Serving: While you can prepare and frost the cupcakes in advance, hold off on adding the macerated strawberries to the very top until you are ready to serve them. Fresh strawberries, even when macerated, tend to lose their glossy sheen and can dry out or weep into the frosting after an hour or two, making them look less appealing. Filling the cupcakes in advance is perfectly fine, but save the final topping for immediate enjoyment.
4. Beware of Overwhipping White Chocolate Mousse: This mousse whips up much faster than traditional whipped cream due to the white chocolate’s fat content. It can transition from perfectly fluffy to grainy in a matter of seconds. Keep a very close eye on it, stopping your mixer as soon as it reaches stiff peaks and holds its shape. A slightly under-whipped mousse is better than an overwhipped, grainy one.

Absolutely! This recipe is wonderfully versatile. While strawberries are a fantastic choice, you can certainly substitute them with other berries. If using blueberries, I recommend lightly mashing them with a fork after chopping them. This helps the sugar dissolve more effectively, creating a beautiful blueberry syrup when they macerate, similar to the strawberries.

Yes, you can! While the recipe calls for white chocolate, you can definitely experiment with milk or dark chocolate. The process for making the ganache and whipping it will be similar, and the resulting mousse will still be delicious, offering a richer or more intense chocolate flavor profile to pair with the strawberries.

It is highly recommended not to top the cupcakes with macerated strawberries in advance. The fresh strawberries tend to lose their vibrant appearance and can dry out over time. More importantly, the strawberry syrup can start to break down and affect the stability of the delicate white chocolate mousse frosting. For the best visual appeal and texture, always add the macerated strawberries for topping right before you plan to serve the cupcakes. However, filling the cupcake centers with strawberries can be done ahead of time!

While I haven’t personally tested this recipe with gluten-free flour, it should work well if you substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Alternatively, you can use your favorite tried-and-true gluten-free vanilla cupcake recipe for the cake base and then proceed with the macerated strawberries and white chocolate mousse frosting from this recipe.

The most common reason for a mousse not whipping is insufficient chilling of the ganache. Ensure the ganache is completely cold and thick before attempting to whip it. If it’s still not whipping, try placing the bowl over an ice bath while you whip, which will help keep it cold. Also, ensure your heavy cream has at least 35% fat content; lower fat content creams will not whip properly.

While fresh strawberries are highly recommended for their texture and vibrant flavor, you can use frozen strawberries in a pinch for the macerated filling. Thaw them completely and drain any excess liquid before macerating. Be aware that frozen strawberries may release more liquid and might have a slightly softer texture than fresh ones, but they will still be delicious!

Fresh Strawberry and White Chocolate Cupcakes

Mary

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