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.

Ingredients

Scale

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.)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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