Description
Delicious strawberry crunch cupcakes topped with creamy strawberry frosting and a crunchy topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup fresh strawberries, finely chopped
- 1 cup unsalted butter, softened (for the frosting)
- 3 cups powdered sugar
- 2 tbsp strawberry puree
- 1 tsp vanilla extract (for the frosting)
- 1 cup crushed vanilla wafer cookies (for the crunch topping)
- ½ cup freeze-dried strawberries, crushed (for the crunch topping)
- 2 tbsp melted butter (for the crunch topping)
Instructions
- Prepare Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in vanilla extract.
- Add half of the flour mixture to the creamed mixture, then the milk, then the rest of the flour mixture, mixing until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool completely on a wire rack.
- Prepare Frosting: In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, beating well until smooth.
- Mix in strawberry puree and vanilla extract until fully combined and fluffy.
- Prepare Crunch Topping: In a bowl, mix crushed vanilla wafers and crushed freeze-dried strawberries.
- Stir in melted butter until the mixture becomes crumbly and combined.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, spread the strawberry frosting generously on top of each cupcake.
- Dip and roll the frosted cupcakes into the crunch topping, pressing gently to adhere.
Notes
- Ensure the butter used in the batter and frosting is at room temperature for best consistency.
- Adjust the amount of strawberry puree in the frosting to achieve your desired flavor intensity.
- For an extra fruity burst, consider adding a drop of strawberry extract to the cupcake batter.
- If you prefer smoother frosting, strain the strawberry puree before adding it to the buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake