Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe

Introduction

These Irresistible Strawberry Crunch Cupcakes are a delightful treat that combines fluffy cake with intense strawberry flavor and a satisfying crunchy topping. Perfect for brightening any day, they offer a balance of sweet and tangy notes wrapped in a soft, tender crumb.

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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin pan by spraying with baking spray or lining with cupcake liners.
2. Step 2: Pulse freeze-dried strawberries in a blender until they form a fine powder, then set aside.
3. Step 3: In a large mixing bowl, beat the large eggs, vanilla extract, and optional strawberry extract until fluffy.
4. Step 4: Add granulated sugar and mix until dissolved, then incorporate vegetable oil and sour cream until the mixture is smooth.
5. Step 5: Sift cake flour, baking powder, baking soda, and salt into the wet ingredients, then gently fold in the strawberry powder and optional red food coloring.
6. Step 6: Fill each cupcake liner about two-thirds full with batter and gently tap the pan to remove air bubbles.
7. Step 7: Bake for 18 to 20 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the center comes out clean.
8. Step 8: Let cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Step 9: Prepare the buttercream by beating unsalted butter until creamy, gradually adding powdered sugar, heavy cream, and salt until smooth and fluffy.
10. Step 10: Frost the cooled cupcakes with the buttercream, then sprinkle with crushed shortbread cookies and additional freeze-dried strawberries for extra crunch and flavor.

Tips & Variations

• For a denser texture, replace vegetable oil with melted butter.
• Substitute sour cream with Greek yogurt for a tangier taste and added moisture.
• Try mixing the freeze-dried strawberry powder into the frosting to intensify the strawberry flavor.
• Use gluten-free shortbread cookies to make this recipe suitable for gluten-sensitive guests.
• Omit red food coloring if you prefer a more natural cupcake color.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving refrigerated cupcakes, bring them to room temperature for the best flavor and texture. The frosting may firm up in the fridge, so allow time to soften slightly before eating.

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 may affect the cupcake texture. Freeze-dried strawberries are preferred for their concentrated flavor without adding extra liquid. If using fresh strawberries, reduce other liquids slightly and consider chopping them finely.

How do I make the cupcakes more colorful without artificial food coloring?

You can increase the amount of freeze-dried strawberry powder to deepen the natural pink hue. Beet powder is another natural option to add color without artificial dyes.

Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe

Print Recipe

★★★★★

5 from 77 reviews

Delight in these Irresistible Strawberry Crunch Cupcakes, perfect for brightening any day with their fluffy texture, intense strawberry flavor, and a crunchy shortbread topping. Made with freeze-dried strawberries blended into the batter and frosting, these cupcakes offer a delectable balance of sweetness and tartness, ideal for strawberry lovers seeking a vibrant, homemade treat.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 1 can Baking Spray (or parchment paper for liners)
• 1 cup Freeze-Dried Strawberries (powdered)
• 2 Large Eggs (room temperature)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Strawberry Extract (optional)
• 1 cup Granulated Sugar
• 1/2 cup Vegetable Oil
• 1/2 cup Sour Cream
• 1 1/2 cups Cake Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt (omit if using salted butter)
• 1 teaspoon Red Food Coloring (optional)

Frosting and Topping

• 1 cup Unsalted Butter (room temperature)
• 4 cups Powdered Sugar
• 2 tablespoons Heavy Cream
• 1/4 teaspoon Salt
• 1 cup Crushed Shortbread Cookies
• 1/2 cup Additional Freeze-Dried Strawberries (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and prepare a muffin pan by spraying with baking spray or lining with cupcake liners to prevent sticking.
2. Powder Strawberries: Using a blender, pulse the freeze-dried strawberries until they form a fine powder. Set aside to be incorporated into the batter.
3. Beat Eggs and Extracts: In a large mixing bowl, beat the two large eggs together with the vanilla extract and optional strawberry extract until the mixture is fluffy and well combined.
4. Add Sugar and Wet Ingredients: Stir in the granulated sugar until fully dissolved. Follow by mixing in the vegetable oil and sour cream until the batter is smooth and cohesive.
5. Combine Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt, then gently fold these dry ingredients and the strawberry powder into the wet mixture until just combined.
6. Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Tap the muffin pan gently to remove air bubbles and even the batter.
7. Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean and the cupcakes should spring back when lightly pressed.
8. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. Prepare Frosting: Beat the room temperature unsalted butter until creamy. Gradually add the powdered sugar, salt, and heavy cream, beating until the frosting is smooth and fluffy.
10. Decorate: Frost the cooled cupcakes with the buttercream. Sprinkle crushed shortbread cookies and the additional freeze-dried strawberries over the top for a delightful crunch and extra strawberry flavor.

Notes

• Using room temperature eggs helps achieve a fluffier cupcake texture.
• Freeze-dried strawberries provide an intense strawberry flavor without adding moisture, ensuring the batter consistency remains perfect.
• Substitute cake flour with all-purpose flour mixed with cornstarch if necessary for a lighter crumb.
• Melted butter can replace vegetable oil but may result in denser cupcakes.
• For a gluten-free option, use gluten-free shortbread cookies for topping and certified gluten-free cake flour blend.
• Omit red food coloring for a more natural look; the strawberry powder already gives color.
• Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Strawberry cupcakes, strawberry crunch cupcakes, berry desserts, homemade cupcakes, buttercream frosting, shortbread topping