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Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/irresistible-strawberry-crunch-cupcakes-to-brighten-your-day-recipe/