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Strawberry Crunch Cupcakes Recipe

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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/strawberry-crunch-cupcakes-recipe/