Description
Strawberry Crunch Cupcakes are sweet, fluffy cupcakes topped with creamy frosting and a crunchy strawberry crumble. Perfect for parties or casual indulgence, these easy-to-make treats combine fruity flavors and delightful textures in every bite.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup finely chopped fresh strawberries
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
For the Strawberry Crunch Topping:
1 cup freeze-dried strawberries
1/2 cup vanilla wafer cookies or graham crackers, crushed
3 tbsp melted butter
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Batter: Whisk flour, baking powder, and salt in a medium bowl. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding the dry ingredients and milk. Fold in strawberries.
- Bake: Divide batter evenly among liners. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Make Frosting: Beat butter until creamy. Gradually mix in powdered sugar, cream, and vanilla until fluffy.
- Prepare Crunch Topping: Blend freeze-dried strawberries and cookies in a food processor until crumbly. Mix in melted butter.
- Assemble: Frost cupcakes generously and sprinkle with crunch topping, pressing gently to adhere.
Notes
Thaw and drain frozen strawberries well if substituting for fresh ones.
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 280 kcal (per cupcake)
