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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookcrisis.com/irresistible-strawberry-crunch-cupcakes-to-brighten-your-day-recipe/