Fresh Strawberry Mini-Cupcakes with White Chocolate Frosting

Desserts 15 ingredients 9 steps
Vegetarian Nut-Free Make-Ahead Kid-Friendly
Fresh Strawberry Mini-Cupcakes with White Chocolate Frosting
📷 stock photo

Instructions

  1. Cupcakes

  2. Preheat oven to 350 degrees. Insert cupcake liners into 40 mini-muffin cups.

  3. Cream butter and sugar in medium bowl for 3-5 minutes or until fluffy. Add eggs, one at a time, beating well after each addition.

  4. Combine dry ingredients and add to creamed mixture, alternating with milk, and mix for 3 minutes. Fold in vanilla and strawberries.

  5. Fill each mini-muffin cup with a generous 1 tablespoon of batter. Bake for 16-18 minutes. Cool and Frost. (For regular size muffins, bake for 20 – 24 minutes)

  6. White Chocolate Frosting

  7. Place white chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth and just warm (white chocolate seizes easily - do not overheat). White chocolate can be melted in microwave, but watch very carefully, stirring every 20 seconds.

  8. Beat cream cheese in large bowl until fluffy. Beat in 3/4 cup sugar, then warm chocolate. In separate bowl, beat whipping cream until beginning to thicken. Beat in 3/4 cup powdered sugar until medium-firm peaks form. Fold into cream cheese mixture in 2 additions.

  9. Cover, chill in refrigerator for 1-2 hours or up to 4 days prior to using frosting. Frost cupcakes and top each with strawberry slice.