Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe

Introduction

These Irresistible Strawberry Crunch Cupcakes are a delightful treat that combines intense strawberry flavor with a satisfying crunchy topping. Perfect for brightening any day, they feature a moist, fluffy crumb topped with a creamy buttercream and crunchy shortbread bits.

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 (pure extract preferred)
• 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 (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)
• 1 cup Unsalted Butter (room temperature)
• 4 cups Powdered Sugar
• 2 tablespoons Heavy Cream (milk as lighter 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 cupcake liners.
2. Step 2: Pulse freeze-dried strawberries in a blender until they form a fine powder, then set aside.
3. Step 3: In a large mixing bowl, beat together the large eggs, vanilla extract, and optional strawberry extract until fluffy.
4. Step 4: Mix in granulated sugar until dissolved, followed by vegetable oil and sour cream until smooth.
5. Step 5: Sift the cake flour, baking powder, baking soda, and salt into the mixture, then gently fold in the strawberry powder. Add red food coloring if using.
6. Step 6: Fill each cupcake liner about two-thirds full with the batter and tap the pan lightly to release air bubbles.
7. Step 7: Bake for 18 to 20 minutes, until the cupcakes are springy to the touch and a toothpick inserted comes out clean.
8. Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Prepare the buttercream by beating room temperature unsalted butter until creamy, gradually adding powdered sugar, heavy cream, and salt until smooth and fluffy.
10. Step 10: Frost the cooled cupcakes with buttercream and sprinkle with crushed shortbread cookies and additional freeze-dried strawberries if desired.

Tips & Variations

• Use room temperature eggs and butter for better texture and easier mixing.
• Substitute Greek yogurt for sour cream for a tangier flavor and lighter texture.
• For a gluten-free option, use gluten-free shortbread cookies and appropriate flour blends.
• Adjust powdered sugar in the frosting to suit your preferred sweetness.
• Omit red food coloring for a more natural look without affecting flavor.

Storage

Store 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. When reheating refrigerated cupcakes, let them come to room temperature or warm briefly in the microwave to soften the buttercream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries provide a concentrated flavor and dry texture ideal for baking and crushing. Fresh strawberries have more moisture, which can affect batter consistency and cupcake texture.

How do I make the cupcakes more moist?

Ensure eggs and butter are at room temperature and avoid overmixing the batter. Adding sour cream or Greek yogurt also helps keep cupcakes moist and tender.

Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe

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★★★★★

5 from 92 reviews

• Author: Zoe
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

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Description

These Irresistible Strawberry Crunch Cupcakes combine fluffy, moist strawberry-flavored cake with a rich buttercream frosting and a delightful crunchy topping of crushed shortbread cookies and freeze-dried strawberries, making them perfect for brightening up any day with their vibrant color and intense berry flavor.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 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.)

Frosting and Topping

• 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.)

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Instructions

1. Prepare Oven and Pan: Preheat 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 1 cup freeze-dried strawberries in a blender until they form a fine powder. Set this aside to be incorporated into the batter later.
3. Beat Wet Ingredients: In a large mixing bowl, beat together the 2 large eggs, 1 teaspoon vanilla extract, and optional 1 teaspoon strawberry extract until the mixture becomes fluffy and pale.
4. Add Sugar and Fats: Gradually mix in 1 cup granulated sugar until dissolved, then blend in 1/2 cup vegetable oil and 1/2 cup sour cream until the mixture is smooth and well combined.
5. Combine Dry Ingredients: Sift together 1 1/2 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into the wet mixture to avoid clumps, then fold in the prepared strawberry powder. Optionally add 1 teaspoon red food coloring to intensify the strawberry look.
6. Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with the batter to allow room for rising. Lightly tap the pan to remove any air bubbles.
7. Bake the Cupcakes: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes until the cupcakes are springy to the touch and a toothpick inserted in the center comes out clean.
8. Cool the Cupcakes: Remove from oven, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Prepare Buttercream Frosting: In a mixing bowl, beat 1 cup unsalted butter at room temperature until creamy. Gradually add 4 cups powdered sugar, 2 tablespoons heavy cream, and 1/4 teaspoon salt, beating until the frosting is light and fluffy.
10. Frost and Decorate: Once cupcakes are fully cooled, frost generously with the buttercream. Sprinkle with 1 cup crushed shortbread cookies and optionally 1/2 cup additional freeze-dried strawberries for an extra crunch and burst of flavor.

Notes

• Using room temperature eggs and butter helps achieve a smoother batter and frosting texture.
• If you prefer a denser cupcake, substitute vegetable oil with melted butter.
• Freeze-dried strawberry powder enhances the strawberry flavor without adding moisture.
• For a gluten-free option, use gluten-free cake flour and gluten-free shortbread cookies.
• Red food coloring is optional but recommended for a more vibrant cupcake color.
• Powdered sugar amount in frosting can be adjusted to taste for less or more sweetness.
• Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Substitute sour cream with Greek yogurt for a tangier flavor and added protein.

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cupcakes, crunchy cupcakes, buttercream frosting, strawberry dessert, easy cupcakes, fruit flavored cupcakes