Description
Delight in these Strawberry Crunch Cupcakes featuring a moist, fluffy strawberry-infused cake topped with creamy vanilla frosting and a crunchy strawberry-cookie topping. Perfectly balanced with fresh strawberries and a sweet, buttery crunch, these cupcakes are a crowd-pleaser for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup finely chopped fresh strawberries
Vanilla Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Crunch Topping
- 1 cup freeze-dried strawberries
- 1/2 cup vanilla wafer cookies or graham crackers, crushed
- 3 tbsp melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter with granulated sugar until fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients alternately with the milk, mixing gently. Finally, fold in the finely chopped fresh strawberries to distribute evenly throughout the batter.
- Bake: Divide the batter evenly among the lined muffin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
- Make Frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the heavy cream and vanilla extract, continuing to beat until the frosting is light, fluffy, and smooth.
- Prepare Crunch Topping: Place freeze-dried strawberries and vanilla wafer cookies or graham crackers into a food processor and pulse until they form a crumbly texture. Transfer to a bowl and mix in the melted butter until the crumbs are evenly coated.
- Assemble: Generously frost each cooled cupcake with the vanilla frosting. Sprinkle the prepared strawberry-cookie crunch topping over the frosting, pressing gently to help it adhere and add texture.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Freeze-dried strawberries provide an intense strawberry flavor and crunch; fresh strawberries will not work as a topping substitute.
- Vanilla wafer cookies or graham crackers can be swapped based on preference for crunch texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free option, substitute butter and cream with vegan alternatives.
