Strawberry Crunch Cupcakes Recipe
This Strawberry Crunch Cupcakes Recipe features fluffy strawberry cupcakes, smooth vanilla frosting, and a sweet crunchy strawberry topping.
Equipment
- Mixing bowls (large and medium).
- Hand mixer or stand mixer
- Measuring cups and spoons.
- Cupcake pan
- Cupcake liners
- Food processor or zip-top bag (for crushing cookies)
- Rubber spatula
- Cooling rack
Ingredients
For the Strawberry Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup milk
- ¼ cup strawberry puree fresh or frozen strawberries, blended
- 1 teaspoon vanilla extract
- Optional: 1–2 drops pink food coloring
For the Vanilla Frosting
- 1 cup unsalted butter softened
- 3 –4 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Crunch Topping
- 20 vanilla sandwich cookies cream removed
- ½ cup freeze-dried strawberries
- 3 tablespoons melted butter
Instructions
Step 1: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in strawberry puree, milk, vanilla, and food coloring if using.
- Gently fold in dry ingredients until just combined. Divide batter evenly into liners, filling about ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
Step 2: Prepare the Frosting
- Beat butter until smooth and creamy. Gradually add powdered sugar, then cream, vanilla, and salt. Beat until light and fluffy.
Step 3: Make the Crunch Topping
- Crush cookies and freeze-dried strawberries into coarse crumbs. Mix with melted butter until evenly coated.
Step 4: Assemble
- Frost cooled cupcakes generously, then sprinkle or press strawberry crunch topping over the frosting.