Description

These Irresistible Strawberry Crunch Cupcakes combine a moist, fluffy strawberry-infused cake with a creamy buttercream frosting, topped with a delightful crunchy layer of crushed shortbread cookies and extra freeze-dried strawberries. Perfect to brighten any day with their vibrant flavor and texture.

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.)

Buttercream Frosting

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.)

Topping

1 cup Crushed Shortbread Cookies (Use gluten-free cookies for option.)
1/2 cup Additional Freeze-Dried Strawberries (Optional to enhance flavor.)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare a muffin pan by spraying it with baking spray or lining it with cupcake liners to prevent sticking.
Make Strawberry Powder: Pulse the freeze-dried strawberries in a blender until they form a fine powder. Set this powder aside for folding into the batter later.
Beat Eggs and Extracts: In a large mixing bowl, beat together the large eggs, vanilla extract, and optional strawberry extract until the mixture is fluffy and pale in color, which helps create a light cupcake texture.
Add Sugar and Fats: Gradually mix in the granulated sugar until it dissolves completely. Then, add the vegetable oil and sour cream, mixing until the batter is smooth and homogeneous.
Sift Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and to avoid lumps in the batter.
Combine Dry Ingredients and Strawberry Powder: Gently fold the sifted dry ingredients and the strawberry powder into the wet mixture, taking care not to overmix to maintain batter lightness.
Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with the batter. Tap the muffin pan gently on the countertop to release any air bubbles and help the batter settle evenly.
Bake: Bake in the preheated oven for 18 to 20 minutes. The cupcakes are done when they spring back to the touch and a toothpick inserted into the center comes out clean.
Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before frosting.
Prepare Buttercream Frosting: Beat the softened unsalted butter until creamy, then gradually add powdered sugar while mixing. Add heavy cream and salt to achieve desired frosting consistency and balance sweetness.
Frost and Top: Frost the cooled cupcakes generously with the buttercream. Finally, sprinkle crushed shortbread cookies and additional freeze-dried strawberries over the frosted cupcakes to add an irresistible crunch and enhance the strawberry flavor.

Notes

Using room temperature eggs helps achieve fluffier cupcakes.
Pure vanilla and strawberry extracts provide the best depth of flavor.
You can substitute vegetable oil with melted butter, but expect a slightly denser cupcake.
Sour cream can be replaced with Greek yogurt for a tangier flavor.
For gluten-free options, use gluten-free cake flour and shortbread cookies.
Red food coloring is optional but enhances the visual appeal.
Freeze-dried strawberries intensify the strawberry flavor without adding moisture.
Adjust powdered sugar in frosting to your preferred sweetness level.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry cupcakes, Crunchy topping, Buttercream frosting, Dessert, Strawberry powder, Shortbread topping