Strawberry Crunch Cupcakes Recipe

Introduction

These Strawberry Crunch Cupcakes are a delightful treat bursting with fresh strawberry flavor and a sweet, crunchy topping. Perfect for any occasion, they combine moist, fluffy cake with creamy vanilla buttercream and a satisfying crumble on top. Easy to make and sure to impress!

Ingredients

• Baking spray
• 1.2 oz bag freeze-dried strawberries (blended into a powder)
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract
• 1/2 tsp strawberry extract
• 1 cup granulated sugar
• 6 1/2 tbsp vegetable oil
• ⅔ cup sour cream (room temperature)
• 1 ¼ cup cake flour
• 1.5 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp salt
• 2-4 drops red food coloring (optional, to deepen the pink color)
• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 tbsp heavy cream (or milk)
• 4 tsp vanilla extract
• 1/2 tsp salt
• Strawberry shortcake crumble (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F. Line a 12-cup muffin pan with liners and spray them lightly with baking spray.
2. Step 2: Place the freeze-dried strawberries in a blender or food processor and pulse until they become a fine powder. Set aside.
3. Step 3: In a large bowl, beat the eggs, vanilla extract, and strawberry extract together until the mixture is fluffy and light.
4. Step 4: Add the granulated sugar and whip the mixture until it is well combined and fluffy.
5. Step 5: Mix in the vegetable oil and sour cream until the batter is smooth.
6. Step 6: Sift together the cake flour, baking powder, baking soda, and salt. Add the sifted dry ingredients and the strawberry powder into the wet ingredients, folding gently until just combined.
7. Step 7: If desired, add 2 to 4 drops of red food coloring to deepen the pink color and mix gently.
8. Step 8: Use a cupcake scoop or measuring cup to fill cupcake liners about two-thirds full. Tap the pan a couple of times on the counter to release any air bubbles.
9. Step 9: Bake cupcakes for 18-20 minutes, or until the centers spring back when lightly touched and a toothpick inserted comes out with a few moist crumbs. Let cupcakes cool completely before frosting.
10. Step 10: For the frosting, beat the unsalted butter in a mixer until smooth and creamy.
11. Step 11: Gradually add powdered sugar, continuing to beat until fully combined.
12. Step 12: Mix in salt, vanilla extract, and heavy cream. Beat for an additional 1-2 minutes until the frosting is smooth and fluffy.
13. Step 13: Spread or pipe the frosting over the cooled cupcakes, then immediately sprinkle with the strawberry shortcake crumble for a delicious crunch.

Tips & Variations

• Use room temperature eggs, butter, and sour cream to ensure the batter mixes well and creates a tender cupcake texture.
• If freeze-dried strawberries are unavailable, you can substitute with strawberry jam added to the batter, but reduce sugar slightly.
• For a more intense strawberry flavor, increase the freeze-dried strawberry powder by half a tablespoon.
• Try adding a drop of lemon extract to the frosting for a subtle citrus brightness.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. Allow refrigerated cupcakes to come to room temperature before serving. Frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute the butter with a dairy-free margarine and use a plant-based sour cream alternative. For the heavy cream, try coconut cream or another non-dairy milk.

How do I know when the cupcakes are done baking?

The cupcakes are done when they are springy to the touch and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Strawberry Crunch Cupcakes Recipe

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★★★★★

4.9 from 65 reviews

These Strawberry Crunch Cupcakes are a delightful treat featuring moist strawberry-flavored cupcakes topped with creamy vanilla buttercream frosting and a crunchy strawberry shortcake crumble. Perfect for celebrations or an indulgent snack, they combine freeze-dried strawberry powder for an intense berry flavor and optional red food coloring for a lovely pink hue.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• Baking spray, for greasing
• 1.2 oz bag freeze-dried strawberries (blended into a powder)
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract
• 1/2 tsp strawberry extract
• 1 cup granulated sugar
• 6 1/2 tbsp vegetable oil
• 2/3 cup sour cream (room temperature)
• 1 1/4 cup cake flour
• 1.5 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2–4 drops red food coloring (optional, to deepen the pink color)

Vanilla Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 tbsp heavy cream (or milk)
• 4 tsp vanilla extract
• 1/2 tsp salt

Topping

• Strawberry shortcake crumble, for sprinkling

Instructions

1. Prep: Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. Spray the liners with baking spray to prevent sticking.
2. Make strawberry powder: Place freeze-dried strawberries into a blender or food processor and pulse until they become a fine powder. Set aside for incorporating into the batter.
3. Beat eggs and extracts: In a large mixing bowl, beat together the eggs, pure vanilla extract, and strawberry extract until the mixture turns fluffy and light in texture.
4. Whip sugar: Add granulated sugar to the egg mixture and whip until fully incorporated and fluffy.
5. Add wet ingredients: Mix in the vegetable oil and sour cream until the batter is smooth and uniform.
6. Combine dry ingredients: Sift together the cake flour, baking powder, baking soda, and salt, then fold these dry ingredients into the wet mixture along with the strawberry powder until just combined to avoid overmixing.
7. Add color: If desired, add 2 to 4 drops of red food coloring to the batter and gently stir until the color is evenly distributed.
8. Fill cupcake liners: Using a cupcake scoop or measuring cup, fill each cupcake liner about two-thirds full. Tap the pan gently on the counter a few times to release any trapped air bubbles for even baking.
9. Bake cupcakes: Bake the cupcakes in the preheated oven for 18 to 20 minutes or until the centers are springy to the touch and a toothpick inserted comes out with a few moist crumbs. Remove from oven and let cool completely before frosting.
10. Prepare frosting: In a stand mixer bowl with a paddle attachment or using a hand mixer, beat the room temperature unsalted butter until smooth and creamy.
11. Add powdered sugar: Gradually add the powdered sugar while mixing continuously until fully combined.
12. Mix in cream and flavoring: Add salt, vanilla extract, and heavy cream to the frosting mixture. Continue beating for 1-2 minutes until the texture is smooth, fluffy, and spreadable.
13. Decorate cupcakes: Once the cupcakes are completely cooled, spread or pipe the vanilla buttercream frosting evenly over each cupcake. Immediately sprinkle the strawberry shortcake crumble on top to add a crunchy texture and finish.

Notes

• Ensure eggs and sour cream are at room temperature for better batter consistency and rise.
• Do not overmix the batter after adding flour to keep cupcakes tender.
• Freeze-dried strawberries can be found in specialty stores or online and add a natural strawberry flavor without moisture.
• Red food coloring is optional but enhances the visual appeal of the cupcakes.
• Let cupcakes cool completely before frosting to prevent melting.
• For dairy-free option, substitute butter and heavy cream with plant-based alternatives.

Keywords: Strawberry cupcakes, strawberry crunch, vanilla buttercream frosting, easy cupcake recipe, berry desserts, baked cupcakes