Name: Strawberry Crunch Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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.); 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.)

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 recommended)

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 (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)

1 cup Unsalted Butter (room temperature)

4 cups Powdered Sugar (adjust sweetness)

2 tablespoons Heavy Cream (milk as lighter substitute)

1/4 teaspoon Salt (for frosting)

1 cup Crushed Shortbread Cookies (gluten-free option)

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 line with 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 the eggs, vanilla extract, and optional strawberry extract together until fluffy.

Step 4: Add granulated sugar and mix until dissolved. Then stir in vegetable oil and sour cream until smooth.

Step 5: Sift cake flour, baking powder, baking soda, and salt into the wet mixture. Gently fold in the strawberry powder until combined.

Step 6: Fill each cupcake liner about two-thirds full with batter. Tap the pan lightly to remove air bubbles.

Step 7: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are springy.

Step 8: Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9: Prepare the buttercream by beating room temperature unsalted butter until creamy. Gradually add powdered sugar, heavy cream, and salt, mixing until smooth and fluffy.

Step 10: Frost the cooled cupcakes generously. Sprinkle crushed shortbread cookies and additional freeze-dried strawberries on top for a delightful crunch and extra flavor.

Tips & Variations

Use room temperature eggs and butter to ensure a smooth batter and frosting.

For a denser cupcake, substitute vegetable oil with melted butter.

Replace sour cream with Greek yogurt for a tangier taste and added moisture.

Gluten-free shortbread cookies can be used to make this recipe suitable for gluten-sensitive guests.

If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, letting cupcakes come to room temperature before serving. Avoid freezing as the frosting texture may change. Reheat slightly chilled cupcakes in a warm oven for a few minutes to revive softness.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries provide an intense flavor without adding moisture, which helps maintain cupcake texture. Using fresh strawberries will add moisture and may require adjusting the batter to avoid sogginess.

Is it necessary to use both baking powder and baking soda?

Yes, using both helps achieve the perfect rise and tenderness. Baking powder provides overall leavening, while baking soda reacts with acidic ingredients like sour cream for additional lift.