Moist almond cupcakes filled with fresh strawberries and sweet white chocolate—simple, soft, and bakery-style.
White Chocolate Strawberry Almond Cupcakes
Servings
12
servingsPrep time
15
minutesCooking time
20
minutesCalories
220
kcalTotal Time
35
minutesDifficulty
Easy
Cuisine
American
Moist almond cupcakes filled with fresh strawberries and sweet white chocolate—simple, soft, and bakery-style.
Ingredients
- Dry Ingredients
1 cup (125g) all-purpose flour
½ cup (100g) granulated sugar
1 tsp baking powder
¼ tsp salt
- Wet Ingredients
1 large egg
½ cup (120ml) milk
¼ cup (60g) melted butter
½ tsp almond extract
1 tsp vanilla extract (optional)
- Add-ins
½ cup diced fresh strawberries (pat dry)
½ cup white chocolate chips
- Topping (Optional)
Melted white chocolate
Strawberry slices
Directions
- Preheat oven to 180°C (350°F). Line a cupcake tray.
- Mix dry ingredients: flour, sugar, baking powder, salt.
- Whisk wet ingredients: egg, milk, melted butter, almond extract.
- Combine wet and dry mixtures until smooth.
- Fold in diced strawberries and white chocolate chips gently.
- Fill liners ¾ full and bake 18–20 minutes, until golden.
- Cool completely.
- Decorate with melted white chocolate and strawberry slices.