Description
Strawberry Crunch Cupcakes are deliciously moist vanilla cupcakes bursting with fresh strawberries, topped with a creamy vanilla buttercream and a crunchy, sweet strawberry-cookie crumble. Perfect for celebrations or any time you crave a fruity, textured treat.
Ingredients
Cupcakes
- 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
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, ensuring they are evenly spaced.
- Prepare Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract. Alternately add the dry flour mixture and milk to the wet ingredients, mixing gently after each addition until just combined. Carefully fold in the finely chopped fresh strawberries to distribute evenly.
- Bake: Evenly divide the cupcake batter among the prepared liners, filling each about two-thirds full. 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 oven and let the cupcakes cool completely in the pan before frosting.
- Make Frosting: Beat the softened butter until creamy using a mixer. Gradually add the powdered sugar, followed by the heavy cream and vanilla extract, and continue beating until the frosting is smooth, light, and fluffy.
- Prepare Crunch Topping: Place freeze-dried strawberries and vanilla wafer cookies or graham crackers into a food processor and pulse until crumbly but not powdered. Transfer the mixture to a bowl and stir in the melted butter until the crumbs are evenly moistened and form a crunchy topping.
- Assemble: Generously frost each cooled cupcake with the prepared vanilla buttercream. Sprinkle the crunch topping over the frosted cupcakes, pressing gently so it adheres well to the frosting, adding a delightful crackly texture.
Notes
- To keep the cupcakes fresh, store them in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Freeze-dried strawberries can be found in most grocery stores or online.
- For a more intense strawberry flavor, you can fold in a teaspoon of strawberry extract into the frosting.
- Vanilla wafer cookies or graham crackers can be substituted depending on your preference.
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
