Fresh Strawberry Cupcakes with White Chocolate Frosting

Instructions

1. Cupcakes
2. 1

   Preheat oven to 350°F. Line a cupcake pan with liners.

3. 2

   Cream butter and sugar on medium speed for 3–5 minutes, until fluffy. Add eggs one at a time, beating well after each addition.

4. 3

   Combine dry ingredients. Add to creamed mixture alternately with milk, mixing until smooth. Fold in vanilla and strawberries.

5. 4

   Fill liners ½ to ¾ full. Bake 20–25 minutes, until a toothpick inserted comes out clean. Cool completely before frosting.

6. White Chocolate Frosting
7. 5

   Melt white chocolate over a double boiler just until smooth and warm. Do not overheat. Remove from heat.

8. 6

   Beat cream cheese until fluffy. Beat in 1¼ cups powdered sugar, then warm white chocolate.

9. 7

   Whip cream separately until beginning to thicken, then add remaining powdered sugar and beat to medium-firm peaks. Fold whipped cream into cream cheese mixture in three additions.

10. 8

    Cover and refrigerate several hours before using. Garnish with strawberry slice.