Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe
Introduction
These Irresistible Strawberry Crunch Cupcakes offer a delightful balance of fluffy cake, intense strawberry flavor, and a satisfying crunchy topping. Perfect for brightening any day, they combine a soft strawberry-infused crumb with a sweet, buttery frosting and a crisp shortbread finish.
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
- 1 teaspoon Strawberry Extract (optional)
- 1 cup Granulated Sugar (can substitute with brown sugar)
- 1/2 cup Vegetable Oil (melted butter as alternative)
- 1/2 cup Sour Cream (can replace with Greek yogurt)
- 1 1/2 cups Cake Flour (or all-purpose flour mixed with cornstarch)
- 1 teaspoon Baking Powder
- 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 a lighter substitute)
- 1/4 teaspoon Salt
- 1 cup Crushed Shortbread Cookies (gluten-free option available)
- 1/2 cup Additional Freeze-Dried Strawberries (optional)
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 eggs, vanilla extract, and optional strawberry extract until fluffy.
- Step 4: Mix in the granulated sugar until dissolved, then add vegetable oil and sour cream, stirring until smooth.
- Step 5: Sift the cake flour, baking powder, baking soda, and salt into the wet mixture, then fold in the strawberry powder gently.
- Step 6: Fill each cupcake liner about two-thirds full with batter and tap the pan gently to remove air bubbles.
- Step 7: Bake for 18 to 20 minutes until the cupcakes are springy to the touch and a toothpick comes out clean.
- Step 8: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Step 9: Prepare the buttercream frosting by beating the room temperature unsalted butter until creamy, then gradually adding powdered sugar, heavy cream, salt, and red food coloring if using. Beat until smooth and fluffy.
- Step 10: Frost the cooled cupcakes generously and sprinkle with crushed shortbread cookies and additional freeze-dried strawberries if desired.
Tips & Variations
- Use room temperature eggs and butter for a lighter, fluffier texture.
- Substitute brown sugar for granulated sugar to add a subtle caramel note.
- For a dairy-free option, swap sour cream for coconut yogurt and use a suitable butter substitute.
- Add a teaspoon of lemon zest to the batter for a zesty twist that complements the strawberries.
- Use gluten-free shortbread cookies to make the topping suitable for gluten-sensitive guests.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Bring cupcakes to room temperature before serving, and if desired, gently rewarm in the microwave for 10-15 seconds. Buttercream frosting may soften if left out too long, so refrigerate in warm climates.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain more moisture, which can alter the cupcake texture. Freeze-dried strawberries provide a concentrated flavor without extra moisture, so it’s best to use them for this recipe.
How do I make the cupcakes more colorful without food coloring?
Using extra freeze-dried strawberry powder can deepen the natural pink hue. Alternatively, a small amount of beet juice can provide color without affecting taste significantly.
Print
Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Description
Delight in the irresistible Strawberry Crunch Cupcakes, bursting with vibrant strawberry flavor from freeze-dried strawberries, topped with a luscious buttercream frosting and a crunchy shortbread cookie sprinkle. Perfect to brighten any day with its moist, fluffy texture and sweet, tangy notes.
Ingredients
Scale
Cupcake Batter
- 1 can Baking Spray (or use 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 (can substitute with 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 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 (adjust to taste)
- 2 tablespoons Heavy Cream (or milk)
- 1/4 teaspoon Salt
Topping
- 1 cup Crushed Shortbread Cookies (use gluten-free if desired)
- 1/2 cup Additional Freeze-Dried Strawberries (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin pan using baking spray or line with cupcake liners to prevent sticking.
- Create Strawberry Powder: Place freeze-dried strawberries into a blender and pulse until a fine powder forms. Set aside for incorporation into the batter.
- Beat Eggs and Extracts: In a large mixing bowl, beat the large eggs along with vanilla extract and optional strawberry extract until the mixture is fluffy and light, ensuring good aeration for cupcake rise.
- Add Sugar and Fats: Gradually mix in granulated sugar until dissolved. Follow with vegetable oil and sour cream, mixing until the batter is smooth and uniform.
- Combine Dry Ingredients: Sift together cake flour, baking powder, baking soda, and salt to avoid lumps. Gently fold these dry ingredients along with the strawberry powder into the wet mixture, being careful not to overmix.
- Fill and Bake: Fill each cupcake liner about two-thirds full with batter. Lightly tap the pan to release air bubbles. Bake in the preheated oven for 18 to 20 minutes or until the cupcakes are springy to the touch and a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, preventing sogginess.
- Prepare Buttercream Frosting: In a mixing bowl, beat unsalted butter at room temperature until creamy. Gradually add powdered sugar and beat until smooth. Add heavy cream and salt, then continue to mix until the frosting is 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 to add crunch and extra strawberry flavor.
Notes
- Room temperature eggs help achieve a fluffier cupcake texture.
- Substitute sour cream with Greek yogurt for a tangier taste and added protein.
- Using pure vanilla and strawberry extracts enhances the flavor depth.
- Red food coloring is optional but gives the cupcakes a vibrant, appealing color.
- Ensure baking powder is fresh for optimal rise and fluffiness.
- For a gluten-free version, use gluten-free cake flour and gluten-free shortbread cookies.
- If substituting butter for oil, expect a denser cupcake texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Freeze dried strawberries can be processed into powder using a regular blender or food processor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cupcakes, strawberry dessert, buttercream frosting, crunchy topping, bake strawberry cupcakes
