Print

Strawberry Crunch Cupcakes

A close-up of a Strawberry Crunch Cupcakes with a bite taken out, revealing the moist cake and creamy filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for moist strawberry cupcakes topped with a sweet, crunchy strawberry crumble and vanilla frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup strawberry puree (from fresh or thawed frozen strawberries)
  • 1/2 cup all-purpose flour (for crunch topping)
  • 1/4 cup granulated sugar (for crunch topping)
  • 1/4 cup freeze-dried strawberries, crushed (for crunch topping)
  • 4 tablespoons unsalted butter, melted (for crunch topping)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons heavy cream (for frosting)
  • 1 tablespoon strawberry puree (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. For the cupcakes, whisk together 1 1/2 cups flour and baking powder and salt in a bowl. Set aside.
  3. In a separate large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then add 1 teaspoon vanilla extract.
  4. In a small bowl, mix the buttermilk and 1/4 cup strawberry puree.
  5. Alternate adding the dry ingredients and the wet strawberry mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  7. For the strawberry crunch topping, combine 1/2 cup flour, 1/4 cup sugar, and crushed freeze-dried strawberries in a bowl. Pour in the 4 tablespoons of melted butter and mix with a fork until coarse crumbs form. Spread the mixture onto a small baking sheet lined with parchment paper. Bake for 8 to 10 minutes until lightly golden and crisp. Let cool completely.
  8. For the vanilla frosting, beat the 1/2 cup softened butter until smooth. Gradually add the powdered sugar, beating until combined. Add 1 teaspoon vanilla extract and 2 tablespoons heavy cream. Beat until light and fluffy.
  9. Gently fold the 1 tablespoon of strawberry puree into the vanilla frosting to create a light pink swirl or color.
  10. Once cupcakes are cool, frost each one with the strawberry-vanilla frosting. Sprinkle a generous amount of the cooled strawberry crunch topping over the frosting.

Notes

  • For a stronger strawberry flavor in the cake, substitute 1/4 cup of the buttermilk with strawberry juice strained from thawed frozen strawberries.
  • To make the crunch topping extra crispy, spread it thinly on the baking sheet before baking.
  • If you prefer a pure white frosting, omit the strawberry puree in the frosting and reserve it for drizzling over the finished cupcakes.

Nutrition

Find it online: https://cookerykings.com/strawberry-crunch-cupcakes-recipe/