Description
Delightful Strawberry Crunch Cupcakes feature a light texture with a crunchy strawberry topping, perfect for any festive occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup milk
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- Optional: 1–2 drops pink food coloring
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 20 vanilla sandwich cookies, cream removed
- ½ cup freeze-dried strawberries
- 3 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream the softened butter and sugar in a separate bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the milk and strawberry puree. Mix until just combined.
- Fold in the dry ingredients and add pink food coloring if desired.
- Divide the batter evenly into the prepared cupcake liners and bake for 18-20 minutes.
- Beat the softened butter until creamy for the frosting.
- Gradually add powdered sugar, heavy cream (or milk), vanilla extract, and salt. Beat until smooth and fluffy.
- Crush the vanilla sandwich cookies in a food processor until fine.
- Mix the crumbs with melted butter and freeze-dried strawberries until well combined.
- Frost the cooled cupcakes generously.
- Sprinkle the crunch topping over the frosting, pressing down gently to ensure it sticks.
Notes
Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for a week. For long-term storage, freeze the cupcakes (without frosting) for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg