Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe

Introduction

These Irresistible Strawberry Crunch Cupcakes are a perfect treat to brighten any day. Bursting with real strawberry flavor and a delightful crunch, they offer a moist texture and rich buttercream frosting that will satisfy your sweet tooth.

Ingredients

• 1 can Baking Spray (or parchment paper as alternative)
• 1 cup Freeze-Dried Strawberries (blended into powder)
• 2 Large Eggs (room temperature)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Strawberry Extract (optional)
• 1 cup Granulated Sugar (can substitute with brown sugar)
• 1/2 cup Vegetable Oil (melted butter can be used)
• 1/2 cup Sour Cream (can replace with Greek yogurt)
• 1 1/2 cups Cake Flour (or all-purpose flour mixed with cornstarch)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt (omit if using salted butter)
• 1 teaspoon Red Food Coloring (optional)
• 1 cup Unsalted Butter (room temperature)
• 4 cups Powdered Sugar
• 2 tablespoons Heavy Cream (milk can be substitute)
• 1/4 teaspoon Salt
• 1 cup Crushed Shortbread Cookies (gluten-free option available)
• 1/2 cup Additional Freeze-Dried Strawberries (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin pan with baking spray or line with cupcake liners.
2. Step 2: Pulse the freeze-dried strawberries in a blender until they form a fine powder. Set aside.
3. Step 3: In a large mixing bowl, beat together the eggs, vanilla extract, and strawberry extract (if using) until fluffy.
4. Step 4: Add the granulated sugar and mix until dissolved. Then stir in the vegetable oil and sour cream until fully combined and smooth.
5. Step 5: Sift the cake flour, baking powder, baking soda, and salt into the wet ingredients. Gently fold in the strawberry powder to keep the batter light.
6. Step 6: Fill each cupcake liner about two-thirds full with batter. Lightly tap the pan to remove air bubbles.
7. Step 7: Bake for 18 to 20 minutes, or until the tops spring back when touched and a toothpick inserted comes out clean.
8. Step 8: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: Prepare the buttercream by beating the unsalted butter until creamy. Gradually add powdered sugar, heavy cream, salt, and red food coloring if using. Beat until light and fluffy.
10. Step 10: Frost the cooled cupcakes generously and sprinkle with crushed shortbread cookies and additional freeze-dried strawberries for extra crunch and flavor.

Tips & Variations

• For a denser texture, substitute vegetable oil with melted butter.
• Use Greek yogurt instead of sour cream for a tangier taste.
• Try gluten-free shortbread cookies for a gluten-free version.
• Add a teaspoon of lemon zest to the batter for a bright, citrus twist.
• Store leftover topping separately to keep cookies crunchy before serving.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but allow to come to room temperature before serving. The buttercream may firm up in the fridge; gently re-whip if needed. Avoid storing cupcakes with toppings on if you want to maintain the crunch—add crushed cookies and freeze-dried strawberries just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain too much moisture and can affect the texture of the cupcakes. Freeze-dried strawberries provide concentrated flavor without adding extra liquid, making them ideal for this recipe.

Is it okay to use all-purpose flour instead of cake flour?

Yes, you can substitute cake flour with all-purpose flour mixed with cornstarch to achieve a similar light texture. Use 1 cup plus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every 1 cup of cake flour.

Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

These irresistible Strawberry Crunch Cupcakes feature a moist and fluffy cake infused with intense freeze-dried strawberry flavor, topped with creamy buttercream frosting and a delightful crunch of crushed shortbread cookies and extra strawberry bits—perfect to brighten any day with a burst of sweetness and texture.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 can Baking Spray (or parchment paper as an alternative)
• 1 cup Freeze-Dried Strawberries (blended into powder)
• 2 Large Eggs (room temperature)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Strawberry Extract (optional)
• 1 cup Granulated Sugar
• 1/2 cup Vegetable Oil
• 1/2 cup Sour Cream
• 1 1/2 cups Cake Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 teaspoon Red Food Coloring (optional)

Buttercream Frosting

• 1 cup Unsalted Butter (room temperature)
• 4 cups Powdered Sugar
• 2 tablespoons Heavy Cream
• 1/4 teaspoon Salt

Toppings

• 1 cup Crushed Shortbread Cookies
• 1/2 cup Additional Freeze-Dried Strawberries (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a muffin pan with baking spray or line it with cupcake liners to prevent sticking.
2. Prepare Strawberry Powder: Use a blender or food processor to pulse the freeze-dried strawberries until they form a fine powder. Set this aside to incorporate into the batter.
3. Mix Wet Ingredients: In a large mixing bowl, beat the large eggs along with vanilla extract and optional strawberry extract until the mixture becomes fluffy and light in texture.
4. Add Sugar and Fats: Gradually mix in the granulated sugar until fully dissolved, then blend in the vegetable oil and sour cream until the mixture is smooth and homogenous.
5. Combine Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet mixture, then stir in the prepared freeze-dried strawberry powder evenly throughout the batter. Optionally add red food coloring for a more vibrant appearance.
6. Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about two-thirds full to allow space for rising. Tap the pan gently on the counter to release any air bubbles.
7. Bake: Place the pan in the preheated oven and bake for 18 to 20 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the center comes out clean.
8. Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess from steam.
9. Prepare Buttercream Frosting: In a separate bowl, beat the room temperature unsalted butter until creamy. Gradually add powdered sugar, mixing well, then add heavy cream and salt. Continue beating until the frosting is light, fluffy, and spreadable.
10. Decorate and Garnish: Once cupcakes have cooled, frost them generously with the buttercream. Sprinkle crushed shortbread cookies over the frosting and add additional freeze-dried strawberries if desired for extra crunch and strawberry flavor.

Notes

• Using room temperature eggs and butter aids in achieving a lighter, fluffier texture and easier mixing.
• If you prefer a denser texture, substitute vegetable oil with melted butter.
• For a gluten-free option, substitute cake flour with a gluten-free flour blend and use gluten-free shortbread cookies.
• Red food coloring is optional and can be omitted if you prefer natural colors.
• Greek yogurt can replace sour cream for a slightly tangier flavor and denser texture.
• Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Strawberry cupcakes, Crunch cupcakes, Buttercream frosting, Freeze-dried strawberries, Shortbread topping, Dessert cupcakes, Easy strawberry dessert