Fake Ginger

White Chocolate Cupcakes with White Chocolate & Strawberry Cream Cheese Frosting

Also known as Roll Tide cupcakes.

Welcome to football season! Those of you who were around last season will remember that we are huge football fans and what better way is there to celebrate football than with cupcakes? I made these in honor of Alabama who we’re hoping will have another amazing year. Last season I made red velvet cupcakes when Alabama made it all the way so I had to get creative with the red and white. I know these aren’t exactly crimson, but close enough, right?

They are a delicious white chocolate cake with strawberry and white chocolate cream cheese frosting. It should be illegal for so much goodness to be in such a tiny cake! The frosting is like those cream cheese stuffed strawberries with white chocolate mixed in. Yeah, it’s amazing.

The best way to do the 2-color swirl? I have no idea. What works for me, though, is putting the 2 colors in separate pastry bags with the ends cut off and then putting those 2 bags in a larger pastry bag with a piping tip. You don’t risk any bleeding since the colors are completely separated until they come out of the large bag. For the recipe, I included enough to do the 2-colors but if you want to do one or the other, make a double batch of whichever one you choose.

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White Chocolate Cupcakes with White Chocolate & Strawberry Cream Cheese Frosting
Ingredients
For the cupcakes:
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter softened
  • 3/4 cup sugar
  • 2 large eggs
  • 4 ounces white chocolate chopped
  • 1 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon milk
For the white chocolate cream cheese frosting:
  • 4 ounces cream cheese softened
  • 1/4 cup butter softened
  • 1 ounce white chocolate melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 3 teaspoons heavy cream
  • 3 – 4 cups powdered sugar
For the strawberry cream cheese frosting:
  • 4 ounces cream cheese softened
  • 1/4 cup butter softened
  • 3/4 cup strawberries mashed by hand or with food processor
  • 1/4 teaspoon vanilla
  • 3 – 4 cups powdered sugar
Instructions
To make the cupcakes:
  1. Preheat oven to 325F. Line muffin pans with 18 cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
  4. In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
  5. Divide batter evenly into prepared muffin cups. Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip. Cool completely before frosting.
To make the white chocolate cream cheese frosting:
  1. Using a stand mixer, combine cream cheese and butter until fluffy. Add white chocolate, vanilla extract, and heavy cream and mix until combined. Add powdered sugar 1/2 cup at a time until it reaches desired consistency. If you want to pipe it, make sure it’s stiff enough to stand up on it’s own.
To make the strawberry cream cheese frosting:
  1. Using a stand mixer, combine cream cheese and butter until fluffy. Add mashed strawberries and vanilla and mix until combined. Add powdered sugar 1/2 cup at a time until it reaches piping consistency.

Reader Interactions

Comments

  1. kita says

    Those look awesome and sound great! I haven’t learned to put pretty icing on a cupcake yet, mainly for lack of tools – but it is on my things to learn list. Bought icing tips the other day so I am going to make my first attempt next week hopefully. I am prepared for epic fail. :D
    Once I figure out how to make it pretty, you’ll have to tell me how to get 2 different colors.
    .-= kita´s last blog ..My cat is a foodie Rosemary Fries =-.

    Reply

  12. Jenn says

    Okay …. Seriously ….. Will you bring me one of these right now? Those look so good. If I had some fresh strawberries, I would get up and make these right now. Thanks for sharing!

    Reply

  17. Laura @ SweetSavoryPlanet says

    I love it when I hear about my home state in the blogging world. Both brothers went to Alabama and both sisters went to Auburn and on the Thanksgiving playoff I have to admit I go for the Eagles. Love the look of the cupcakes and the flavors you chose. Nice.

    In the spirit of your cupcakes . . . Roll Tide!

    Reply

  25. Sommer says

    so, i just made this strawberry cream cheese frosting and it took me 7 cups of powdered sugar for it to be piping consistency! I used 3/4 cups of strawberries and i pureed them until they were liquidy so there would not be giant chunks in my swirls. I’m wondering if that’s why it took so much extra powdered sugar? It was very yummy though!

    Reply

  26. Tiffany says

    Ok so Im a complete Auburn fan so not loving the name but these look and sound absolutely amazing! My husband is a major Bama fan so he is getting me to make these for him….thanks for the recipe

    Reply

  27. Chloe says

    I made this for my brothers birthday last month, and it was literally the worst cupcake ever. It made enough batter for not even 12 cupcakes. It didn’t rise and tasted really stale and dry. I followed the recipe exactly. . .

    I’m disappointed because it sounds great! I’ll try another recipe.

    Reply

  28. Kim says

    I’m in a similar conundrum to Summer. How do you get the strawberries mashed without having big chunks and without pureeing them?

    Reply

  29. Sara says

    Made these cupcakes and they were not good. The cupcake was really spongy and didn’t brown. The frosting took about 6 cups of powdered sugar before I gave up and let it be runny. I would never make these again.

    Reply

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