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