Image credit: Sally's Baking Addiction

• 1 and 3/4 cups (207g) cake flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 1/4 cup (60g) sour cream or plain yogurt, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/3 cup (80ml) whole milk, at room temperature
• 1/4 cup reduced strawberry puree (see note)*

White Chocolate Strawberry Frosting​

• 1 cup (about 25g) freeze-dried strawberries*
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 6 ounces (170g) white chocolate, melted and slightly cooled (see note)*
• 1/4 cup (60ml) heavy cream, half-and-half, or milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• Optional: fresh strawberries coated with 2 ounces melted white chocolate

1. Prepare the reduced strawberry puree in advance and let it cool completely. See the note for details.
2. Preheat your oven to 350°F (177°C) and line a muffin pan with 12 cupcake liners. Use an additional pan with 2-3 liners since the recipe makes 14-15 cupcakes. Set aside.
3. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
4. Using a hand or stand mixer with a whisk attachment, beat butter and sugar on high speed for about 2 minutes until creamy. Scrape down the sides as needed. Add egg whites and beat until combined, then mix in sour cream and vanilla extract. Gradually add the dry ingredients on low speed, followed by the milk, mixing just until combined. Finally, whisk in 1/4 cup of the reduced strawberry puree until smooth. The batter will be slightly thick.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11-13 minutes at the same temperature.
6. Let the cupcakes cool completely before frosting.
7. When nearly cool, melt the white chocolate for the frosting. Microwave chopped white chocolate in 20-second intervals, stirring in between, until smooth. Let it sit at room temperature for 20 minutes before using.
8. To make the frosting, blend freeze-dried strawberries into a fine powder (about 1/2 cup). In a bowl, beat butter for a minute, then gradually add powdered sugar and strawberry powder on low speed. Stir the cooled melted white chocolate, then mix it in. Beat on medium speed for 2 minutes until smooth, then add cream, vanilla, and salt. Mix for another minute, adjusting consistency with more cream if needed.
9. Pipe or spread the frosting onto the cooled cupcakes and serve. A Wilton 8B piping tip was used in this recipe, along with a white chocolate-covered strawberry garnish.
10. Store leftover cupcakes in the fridge for up to 5 days.

• Make Ahead: The strawberry puree can be made a day in advance. Cupcakes and frosting can also be prepared a day early and stored in the fridge. Frosted or unfrosted cupcakes can be frozen for 2-3 months.
• Cake Flour Substitute: If you don’t have cake flour, make a homemade version by following the instructions in the note.
• Reduced Strawberry Puree: Blend 8 oz (227g) of strawberries into a puree, simmer on low-medium heat for 20 minutes, stirring occasionally, until reduced to about 1/4 cup. Cool completely before using. Leftovers can be used on ice cream, yogurt, or in smoothies.
• White Chocolate: Use high-quality white chocolate bars instead of morsels or candy melts for the best results.
• Freeze-Dried Strawberries: These can be found in the dried fruit section of most grocery stores or online. Avoid regular dried strawberries, as they won’t grind into a powder.
• Food Coloring: A small amount of pink or red food coloring can be added for a more vibrant color.
• Room Temperature Ingredients: Using room-temperature ingredients ensures the batter blends smoothly.