Strawberry Crunch Cupcakes Recipe

Introduction

These Irresistible Strawberry Crunch Cupcakes are bursting with fresh strawberry flavor and topped with a delightful crunchy shortbread topping. Perfect for brightening your day, they combine fluffy cake with a luscious buttercream that’s sure to impress.

Ingredients

• 1 can Baking Spray (Prevents sticking; use parchment paper as alternative if needed)
• 1 cup Freeze-Dried Strawberries (Adds intense strawberry flavor; can be blended into powder)
• 2 Large Eggs (Room temperature for fluffier cupcakes)
• 1 teaspoon Vanilla Extract (Use pure extract for best results)
• 1 teaspoon Strawberry Extract (Optional but highly recommended)
• 1 cup Granulated Sugar (Can substitute with brown sugar)
• 1/2 cup Vegetable Oil (Melted butter can be used but may create a denser texture)
• 1/2 cup Sour Cream (Can be replaced with Greek yogurt)
• 1 1/2 cups Cake Flour (Substitute with all-purpose flour mixed with cornstarch)
• 1 teaspoon Baking Powder (Ensure freshness for optimal rise)
• 1/2 teaspoon Baking Soda (Essential leavening agent)
• 1/4 teaspoon Salt (Omit if using salted butter)
• 1 teaspoon Red Food Coloring (Optional for deeper color)
• 1 cup Unsalted Butter (At room temperature for easier mixing)
• 4 cups Powdered Sugar (Adjust for personal preference on sweetness)
• 2 tablespoons Heavy Cream (Milk can be a lighter substitute)
• 1/4 teaspoon Salt (Balances sweetness)
• 1 cup Crushed Shortbread Cookies (Use gluten-free cookies for option)
• 1/2 cup Additional Freeze-Dried Strawberries (Optional to enhance flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin pan with baking spray or cupcake liners.
2. Step 2: Pulse freeze-dried strawberries in a blender until they form a fine powder, then set aside.
3. Step 3: In a large mixing bowl, beat together the large eggs, vanilla extract, and optional strawberry extract until fluffy.
4. Step 4: Mix in granulated sugar until dissolved, followed by vegetable oil and sour cream until smooth.
5. Step 5: Sift the cake flour, baking powder, baking soda, and salt into the mixture, then fold in the strawberry powder.
6. Step 6: Fill each cupcake liner about two-thirds full with the batter and tap the pan lightly to release air bubbles.
7. Step 7: Bake for 18 to 20 minutes until the cupcakes are springy and a toothpick inserted comes out clean.
8. Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Prepare the buttercream by beating unsalted butter until creamy, then gradually add powdered sugar, heavy cream, salt, and red food coloring if using, until smooth.
10. Step 10: Frost the cooled cupcakes generously, then sprinkle with crushed shortbread cookies and additional freeze-dried strawberries for crunch and extra flavor.

Tips & Variations

• For a denser texture, swap vegetable oil with melted butter, but keep in mind it may alter the lightness.
• Using Greek yogurt instead of sour cream adds a slight tang and boosts moisture.
• If you prefer less sweetness, reduce powdered sugar in the buttercream to taste.
• Try gluten-free shortbread cookies for a gluten-free option without sacrificing the crunch.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, allow cupcakes to come to room temperature before serving for best flavor and texture. They can also be frozen without frosting for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have more moisture and will change the texture of the batter. Freeze-dried strawberries provide concentrated flavor without adding extra moisture, making them ideal for this recipe.

How do I achieve the best strawberry flavor?

Using freeze-dried strawberry powder along with the optional strawberry extract intensifies the strawberry taste. Make sure your freeze-dried strawberries are finely ground for even distribution in the batter.

Strawberry Crunch Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 695 reviews

These Irresistible Strawberry Crunch Cupcakes combine the intense flavor of freeze-dried strawberries with a light, fluffy cake and a rich buttercream topped with crunchy shortbread crumbs. Perfect for brightening any day with their burst of fresh strawberry essence and delightful texture contrast.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 can Baking Spray (Prevents sticking; use parchment paper as alternative if needed.)
• 1 cup Freeze-Dried Strawberries (Adds intense strawberry flavor; can be blended into powder.)
• 2 Large Eggs (Room temperature for fluffier cupcakes.)
• 1 teaspoon Vanilla Extract (Use pure extract for best results.)
• 1 teaspoon Strawberry Extract (Optional but highly recommended.)
• 1 cup Granulated Sugar (Can substitute with brown sugar.)
• 1/2 cup Vegetable Oil (Melted butter can be used but may create a denser texture.)
• 1/2 cup Sour Cream (Can be replaced with Greek yogurt.)
• 1 1/2 cups Cake Flour (Substitute with all-purpose flour mixed with cornstarch.)
• 1 teaspoon Baking Powder (Ensure freshness for optimal rise.)
• 1/2 teaspoon Baking Soda (Essential leavening agent.)
• 1/4 teaspoon Salt (Omit if using salted butter.)
• 1 teaspoon Red Food Coloring (Optional for deeper color.)

Buttercream Frosting & Topping

• 1 cup Unsalted Butter (At room temperature for easier mixing.)
• 4 cups Powdered Sugar (Adjust for personal preference on sweetness.)
• 2 tablespoons Heavy Cream (Milk can be a lighter substitute.)
• 1/4 teaspoon Salt (Balances sweetness.)
• 1 cup Crushed Shortbread Cookies (Use gluten-free cookies for option.)
• 1/2 cup Additional Freeze-Dried Strawberries (Optional to enhance flavor.)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Prepare a muffin pan by spraying it with baking spray or lining with cupcake liners to prevent sticking.
2. Prepare Strawberry Powder: Pulse 1 cup of freeze-dried strawberries in a blender or food processor until they form a fine powder. Set this aside for incorporating into the batter.
3. Beat Eggs and Extracts: In a large mixing bowl, beat together 2 large room-temperature eggs, 1 teaspoon vanilla extract, and 1 teaspoon strawberry extract (if using) until the mixture is fluffy and light.
4. Add Sugar and Fats: Gradually mix in 1 cup granulated sugar until dissolved. Then add 1/2 cup vegetable oil and 1/2 cup sour cream, mixing until the batter is smooth and uniform.
5. Combine Dry Ingredients: Sift together 1 1/2 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into the wet mixture. Gently fold in the strawberry powder and optional 1 teaspoon red food coloring for enhanced color.
6. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Tap the pan lightly to release any air bubbles.
7. Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when fully baked.
8. Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Make Buttercream Frosting: Beat 1 cup unsalted butter (room temperature) until creamy. Gradually add 4 cups powdered sugar and 1/4 teaspoon salt, alternating with 2 tablespoons heavy cream until you achieve your preferred frosting consistency.
10. Frost and Top: Once cupcakes are fully cooled, frost them generously with the buttercream. Sprinkle the tops with 1 cup crushed shortbread cookies and optionally 1/2 cup additional freeze-dried strawberries for extra crunch and flavor.

Notes

• Using room temperature eggs helps create fluffier cupcakes.
• Freeze-dried strawberries powder intensifies the strawberry flavor without adding moisture.
• If you prefer a stronger strawberry taste, include strawberry extract and additional freeze-dried berries in the topping.
• Substitute sour cream with Greek yogurt for a slightly tangier flavor and healthier option.
• You can replace cake flour with all-purpose flour and 1 tablespoon cornstarch for similar texture.
• Use gluten-free shortbread cookies to make the topping gluten-free.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Allow cupcakes to fully cool before frosting to prevent the buttercream from melting.

Keywords: strawberry cupcakes, strawberry crunch, buttercream frosting, baked cupcakes, shortbread topping, strawberry dessert