Looking for a deceptively delicious little treat to brighten your day? These White Chocolate Strawberry Cupcakes are perfect! These cupcakes look mouthwatering and they taste even better. The best part? It all starts with a box of white cake mix!

I’m all about finding little shortcuts in baking and cooking, as long as they don’t compromise the overall quality of the recipe. For these cupcakes, having a box cake mix helps speed up the process, though we still add our own spin on things to make it even better.

You’ll start with combining your dry ingredients – cake mix, flour, and a dry white chocolate pudding packet. Then, add oil, water, vanilla, sour cream, and egg whites. Beat this mixture for several minutes until the batter is thick and glossy.

The sour cream might be a surprising ingredient, but trust me on this one, it makes all the difference. The slight tanginess amplifies the tart strawberry flavor as well as balances the sweetness of the white chocolate.

Once the batter is all set, pour it into a prepared cupcake tin, filling the liner cups about 2/3 full. Bake for 15-18 minutes, until the tops are slightly golden-brown and bounce back when you poke them. Let cool for a few minutes before transferring to a wire rack to cool completely.

Finally, it’s time to whip up the frosting! Melt white chocolate chips in the microwave in 30-second intervals, stirring after each one until the chocolate is melted. Place softened butter in a large bowl and mix until smooth. Add powdered sugar and half and half. Mix for
30 seconds or so. Add the melted white chocolate and mix for 1-2 minutes. Stir in jam, vanilla, food coloring, and salt. Mix on medium speed for 2-3 minutes or until light and fluffy.

Assembly: Melt more white chocolate and dip the fresh strawberries about half way. Set on wax or parchment paper until chocolate hardens. Pipe frosting onto the cupcakes and top with a chocolate-dipped strawberry!

Check out the recipe below for the full ingredient list and step-by-step instructions!