Description
Strawberry Crunch Cupcakes are moist, fluffy vanilla cupcakes infused with fresh strawberries, topped with creamy vanilla frosting and a delightful crunchy topping made from freeze-dried strawberries and crushed vanilla wafers. These cupcakes offer a perfect balance of sweet, fruity, and crunchy textures, ideal for parties or everyday treats.
Ingredients
Scale
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
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
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 your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, incorporating thoroughly after each addition, then stir in the vanilla extract. Gradually add the dry ingredients alternating with the milk, mixing gently until just combined. Fold in the finely chopped fresh strawberries carefully to evenly distribute them within the batter.
- Bake: Divide the cupcake batter evenly among the prepared cupcake liners. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Make Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract, continuing to beat until the frosting is fluffy and smooth.
- Prepare Crunch Topping: Using a food processor, blend the freeze-dried strawberries and vanilla wafer cookies or graham crackers until the mixture becomes crumbly. Transfer to a bowl and mix in the melted butter until the crumbs hold together slightly.
- Assemble: Generously frost the cooled cupcakes with the vanilla frosting. Sprinkle the crunch topping evenly over the frosting, pressing gently so it adheres well, adding a delightful crunch and burst of strawberry flavor to each cupcake.
Notes
- Ensure strawberries are finely chopped to avoid excess moisture that can affect cupcake texture.
- Freeze-dried strawberries can be substituted with dried strawberries if unavailable, but crush well for the crunch topping.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free version, substitute butter and heavy cream with vegan alternatives.
