Introduction

These irresistible strawberry crunch cupcakes combine light, fluffy cake with intense strawberry flavor and a delightful crunchy topping. Perfect for brightening any day, they offer a wonderful balance of sweet and tart with a satisfying texture.

Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe - Recipe Image

Ingredients

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)
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

Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin pan with baking spray or cupcake liners.
Step 2: Pulse freeze-dried strawberries in a blender until they form a fine powder, then set aside.
Step 3: In a large mixing bowl, beat together the large eggs, vanilla extract, and optional strawberry extract until fluffy.
Step 4: Mix in granulated sugar until dissolved, followed by vegetable oil and sour cream until smooth.
Step 5: Sift the cake flour, baking powder, baking soda, and salt into the mixture, then fold in the strawberry powder.
Step 6: Fill each cupcake liner about two-thirds full with the batter and tap the pan gently to release air bubbles.
Step 7: Bake for 18 to 20 minutes until the tops are springy and a toothpick inserted in the center comes out clean.
Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: Prepare the buttercream frosting by beating the room temperature unsalted butter until smooth, gradually adding powdered sugar, heavy cream, salt, and optional red food coloring until fluffy.
Step 10: Frost the cooled cupcakes generously, then sprinkle with crushed shortbread cookies and additional freeze-dried strawberries if desired for extra crunch and flavor.

Tips & Variations

Use parchment paper liners to prevent sticking if you don’t have baking spray.
Swap sour cream with Greek yogurt for a tangier cupcake and added moisture.
For a more intense strawberry color, add red food coloring to the batter and frosting.
Try using gluten-free shortbread cookies for the topping to accommodate dietary needs.
If fresh strawberries are available, fold small chopped pieces into the batter for extra freshness.

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 or freeze for up to 2 months. If refrigerated or frozen, bring cupcakes to room temperature before serving and refresh the frosting with a gentle stir if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries can be used, but they add moisture which can alter the batter texture. Freeze-dried strawberries provide a concentrated flavor without extra moisture, so they’re preferred for best results.

What’s the difference between cake flour and all-purpose flour?

Cake flour has a lower protein content than all-purpose flour, resulting in a lighter and softer crumb. If you use all-purpose flour, mix it with a little cornstarch to mimic cake flour’s texture.

Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe

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4.5 from 98 reviews

These Irresistible Strawberry Crunch Cupcakes are a delightful blend of moist strawberry-infused cake and creamy buttercream frosting, topped with a crunchy shortbread and freeze-dried strawberry garnish. Perfect for brightening up your day with vibrant color and intense strawberry flavor, these cupcakes boast a fluffy texture and a wonderful balance of sweet and tart notes.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcake Batter

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 (pure)
1 teaspoon Strawberry Extract (optional)
1 cup Granulated Sugar (or brown sugar)
1/2 cup Vegetable Oil (or melted butter)
1/2 cup Sour Cream (or Greek yogurt)
1 1/2 cups Cake Flour (or all-purpose flour mixed with cornstarch)
1 teaspoon Baking Powder (fresh)
1/2 teaspoon Baking Soda
1/4 teaspoon Salt (omit if using salted butter)
1 teaspoon Red Food Coloring (optional)

Buttercream Frosting

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

Topping

1 cup Crushed Shortbread Cookies (gluten-free option available)
1/2 cup Additional Freeze-Dried Strawberries (optional)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin pan by spraying with baking spray or lining with cupcake liners to prevent sticking.
Make Strawberry Powder: Pulse the freeze-dried strawberries in a blender or food processor until they become a fine powder, then set aside for the batter.
Mix Wet Ingredients: In a large bowl, beat the eggs along with vanilla extract and the optional strawberry extract until the mixture is fluffy and well combined.
Add Sugar and Fats: Gradually mix in the granulated sugar until dissolved, then incorporate the vegetable oil and sour cream, stirring until the batter is smooth and uniform.
Combine Dry Ingredients: Sift together cake flour, baking powder, baking soda, and salt into the wet mixture, then gently fold in the strawberry powder to infuse the batter with flavor and color.
Fill Cupcake Liners: Portion the batter into the prepared liners, filling each about two-thirds full to allow room for rising. Tap the pan lightly to remove air bubbles.
Bake: Place the muffin pan in the oven and bake for 18 to 20 minutes, or until cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the pan for 5 minutes to firm up, then transfer them to a wire rack for complete cooling to room temperature.
Prepare Buttercream Frosting: Beat the room temperature unsalted butter until creamy. Gradually add powdered sugar, heavy cream, and salt, continue beating until light and fluffy.
Frost and Decorate: Once cupcakes are fully cooled, frost them generously with the buttercream. Sprinkle crushed shortbread cookies and additional freeze-dried strawberries on top for a crunchy, flavorful finish.

Notes

Room temperature eggs help create a fluffier cupcake texture.
Substitutions such as brown sugar or melted butter can change texture slightly but yield delicious results.
Freeze-dried strawberries add concentrated flavor without extra moisture.
Red food coloring is optional and mainly for visual appeal.
Use gluten-free shortbread cookies for a gluten-free dessert option.
Let cupcakes cool completely before frosting to prevent melting the buttercream.

Keywords: strawberry cupcakes, crunchy topping, buttercream frosting, dessert recipe, baked cupcakes, strawberry dessert