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Strawberry Cupcakes with White Chocolate Frosting

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Author Natalie


For the vanilla cupcakes:

  • 100 grams (1/2 cup) sugar
  • 2 large eggs
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 125 ml. (1/2 cup) milk
  • 60 ml. (1/4 cup) vegetable oil
  • 175 grams (1 ΒΌ cups) all-purpose flour
  • 1 tsp. baking powder

For the filling:

  • 150-200 grams smooth strawberry jam

For white chocolate frosting:

  • 250 ml. (1 cup) cold whipping cream
  • 100 grams white chocolate

For decoration:

  • 100 grams ground coconut
  • 12 whole strawberries
  • Sugar powder


  1. Vanilla cupcakes: preheat the oven to 170c degrees and arrange paper crowns in a cupcake pan.
  2. In a large bowl, mix sugar, eggs, salt, vanilla, milk and oil until combined.
  3. Add flour and baking powder and mix only until uniform.
  4. Pour the batter into the pan and fill up to 3/4 of the cupcake height.
  5. Bake the cupcakes for 15-25 minutes or until swollen, golden and set.
  6. Cool completely at room temperature.
  7. Using a small spoon or a Parisian spoon, create a small hole in the center of each cupcake.
  8. Fill the hole generously with jam.
  9. White chocolate frosting: in a mixer bowl, whip cream until fully whipped.
  10. In a separate bowl dissolve white chocolate until completely melted.
  11. Add 2-3 tablespoons of whipped cream into the melted chocolate and mix until combined.
  12. Add the chocolate mixture to the rest of the whipped cream and fold gently with a spatula until you get a uniform frosting.
  13. Transfer the frosting to a piping bag fitted with 2 cm round piping tip and drizzle mounds of cream on top of each cupcake.
  14. Put coconut in a small plate and dip the top of the cupcake in the coconut.
  15. Decorate with whole strawberries, sprinkle some sugar powder and serve.

Recipe Notes

  • The cupcakes are at their best on the day of preparation, but can be kept in a closed container in the refrigerator for 4-5 days.
  • Instead of strawberries you can use any other fruit you like (just use the proper jam accordingly).
  • It is not necessary to dip the coating in the coconut, but it adds a lot to the final look.
  • In the white chocolate frosting, it is important that the cream be very cold so that the whipped cream is stable enough for piping.