Name: Strawberry Crunch Cupcakes: A Sweet Summer Delight
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 can Baking Spray (Ensures easy release from the pan.); 1 cup Granulated Sugar (Sweetens the batter.); 2 large Eggs (Room temperature.); 1 tsp Pure Vanilla Extract (Enhances overall flavor.); ½ tsp Strawberry Extract (Optional, for stronger strawberry flavor.); 6½ tbsp Vegetable Oil (Keeps cupcakes moist.); ⅓ cup Sour Cream (Adds moisture.); 1¼ cups Cake Flour (For tender crumb.); 1.5 tsp Baking Powder (Leavening agent.); ¼ tsp Baking Soda (Helps with rising.); ½ tsp Salt (Balances sweetness.); 2-4 drops Red Food Coloring (Optional, for a vibrant hue.); ½ cup Freeze-Dried Strawberries (Ground into a powder.); 1 cup Unsalted Butter (Room temperature.); 4 cups Powdered Sugar (Sweetens the frosting.); 2 tbsp Heavy Cream or Milk (For consistency.); 4 tsp Vanilla Extract (Adds flavor.); 1 cup Strawberry Shortcake Crumble (Crunchy topping.)

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As I stood in my kitchen, the sweet aroma of strawberries wafted through the air, instantly whisking me back to sun-drenched summer days filled with laughter and joyful gatherings. Today, I’m thrilled to share my recipe for Easy Strawberry Crunch Cupcakes, a delightful treat that captures that seasonal nostalgia in every bite. These cupcakes are not just a visual feast with their vibrant pink hue; they offer a moist and fluffy texture, topped with creamy vanilla buttercream and a crunchy strawberry shortcake crumble that’ll have your family and friends asking for seconds. Plus, this recipe is quick and approachable—perfect for seasoned bakers and novices alike. So, are you ready to indulge in some homemade sweetness? Let’s dive into these scrumptious Strawberry Crunch Cupcakes!

Why Are Strawberry Crunch Cupcakes Irresistible?

Bursting with flavor: The sweet and tangy notes of freeze-dried strawberries create a truly unique taste that’s hard to resist.

Decadent texture: Enjoy layers of moist cake, creamy buttercream, and a delightful crunchy topping that keeps every bite exciting.

Versatile treat: Perfect for any occasion—from birthday parties to cozy family gatherings, these cupcakes are sure to wow your guests.

Easy to make: With simple ingredients and straightforward steps, even beginner bakers can master this delightful recipe.

Summer nostalgia: These cupcakes capture the essence of sun-soaked days and childhood memories of strawberry shortcake ice cream bars—a treat everyone will love.

For an extra refreshing option alongside these cupcakes, consider serving them with a chilled Cucumber Strawberry Salad!

Strawberry Crunch Cupcakes Ingredients

• Dive into the delightful world of Strawberry Crunch Cupcakes with these essential ingredients!

For the Cupcake Batter

Baking Spray – Ensures your cupcakes release easily from the pan.
Freeze-Dried Strawberries – Infuses natural strawberry flavor and color; feel free to substitute with fresh strawberries and adjust wet ingredients accordingly.
Eggs (2 large, room temperature) – Binds everything together and provides a lovely structure.
Pure Vanilla Extract (1 tsp) – Enhances the overall flavor profile beautifully.
Strawberry Extract (½ tsp) – Boosts the fruity flavor; use this only if you desire a stronger taste beyond the freeze-dried strawberries.
Granulated Sugar (1 cup) – Sweetens and balances the flavors in the batter.
Vegetable Oil (6½ tbsp) – Keeps cupcakes moist; you can switch this with melted coconut oil or unsalted butter for a richer taste.
Sour Cream (⅓ cup, room temperature) – Adds moisture and tenderness; Greek yogurt makes a great alternative here.
Cake Flour (1¼ cups) – Creates that tender, soft crumb; use all-purpose flour mixed with cornstarch as a substitute.
Baking Powder (1.5 tsp) – This leavening agent works magic to help the cupcakes rise perfectly.
Baking Soda (¼ tsp) – Pairs with sour cream for a delightful lift.
Salt (½ tsp) – Balances the sweetness for a well-rounded flavor.
Red Food Coloring (2-4 drops, optional) – Deepens the pink hue of your cupcakes for a vibrant presentation.

For the Frosting

Unsalted Butter (1 cup, room temperature) – Provides a rich base for the frosting.
Powdered Sugar (4 cups) – Sweetens the frosting; adjust based on how sweet you like it!
Heavy Cream or Milk (2 tbsp) – Helps achieve the perfect spreading consistency; swap with a plant-based milk if desired.
Vanilla Extract (4 tsp, for frosting) – Adds a delightful flavor to your buttercream.

For the Topping

Strawberry Shortcake Crumble – A crunchy topping made with crumbled cookies that adds an irresistible texture to your cupcakes.

Step‑by‑Step Instructions for Strawberry Crunch Cupcakes

Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready for baking. While the oven warms up, prepare a 12-cup muffin pan by spraying it generously with baking spray to prevent the cupcakes from sticking. This small but crucial step will help your lovely Strawberry Crunch Cupcakes come out beautifully.

Step 2: Process the Strawberries
Take your freeze-dried strawberries and place them in a blender or food processor. Pulse them until they form a fine powder, allowing their sweet essence to enhance your cupcakes. Set this strawberry powder aside, as it will be folded into the batter later, lending a vibrant flavor and color to your treats.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, crack in two large room temperature eggs. Add the pure vanilla extract and strawberry extract, beating them together until the mixture is light and fluffy, about 1-2 minutes. Following that, gradually incorporate the granulated sugar, continuing to mix until all ingredients are well-combined and your batter is bursting with flavor.

Step 4: Combine Oil and Sour Cream
Next, pour in the vegetable oil and add the room temperature sour cream to the egg mixture. Use a spatula or mixer to combine these ingredients until you achieve a smooth batter. This step adds moisture and depth to the Strawberry Crunch Cupcakes, creating a delightful texture that everyone will adore.

Step 5: Sift and Fold Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, baking soda, salt, and the strawberry powder you prepared earlier. Once sifted, fold the dry ingredients into the wet mixture gently, being careful not to overmix. You want a smooth batter that’s just combined, as this will help keep your cupcakes light and fluffy.

Step 6: Fill Cupcake Liners and Bake
Carefully fill each cupcake liner in your prepared pan with batter, filling them about two-thirds full. This allows room for the cupcakes to rise beautifully while baking. Place the pan in your preheated oven and bake for 18–20 minutes, or until the centers spring back when gently pressed or a toothpick inserted comes out with moist crumbs.

Step 7: Cool the Cupcakes
After baking, remove the pan from the oven and allow it to cool for about 5-10 minutes. Once they’re cool enough to handle, transfer the cupcakes to a wire rack to cool completely. Be sure to let them cool fully before frosting—this ensures the creamy topping stays intact and looks every bit as inviting as your Strawberry Crunch Cupcakes taste.

Step 8: Prepare the Frosting
While the cupcakes cool, make the buttercream frosting by beating room temperature unsalted butter in a large bowl until it’s smooth and creamy. Gradually add the powdered sugar, mixing in a pinch of salt, vanilla extract, and heavy cream until the frosting is fluffy and easy to spread. This rich, creamy frosting will elevate your cupcakes to a whole new level!

Step 9: Frost and Top the Cupcakes
Once your muffins are completely cool, spread or pipe the luscious buttercream frosting generously over each cupcake. The final step is to add the irresistible strawberry shortcake crumble right on top of the frosted cupcakes. This delightful crunch will not only add texture but also enhance the strawberry experience of your scrumptious Strawberry Crunch Cupcakes.

Expert Tips for Strawberry Crunch Cupcakes

Cool Completely: Ensure cupcakes are entirely cool before frosting. This prevents the buttercream from melting and helps maintain that beautiful structure.
Measure Flour Accurately: Use a kitchen scale for precise flour measurement. This avoids dry cupcakes, as too much flour can ruin the moist texture of your Strawberry Crunch Cupcakes.
Add Topping Right Away: Apply the strawberry shortcake crumble immediately after frosting. This prevents the crumble from sticking and ensures a delightful crunch in every bite.
Choose the Right Oil: Stick with vegetable oil for moisture retention. Butter can dry out during baking, compromising the cupcakes’ fluffy quality.
Frosting Tip: If you’re not frosting right after cooling, keep the frosting covered and chilled to prevent it from becoming too soft while waiting.

How to Store and Freeze Strawberry Crunch Cupcakes

Room Temperature: Store unfrosted Strawberry Crunch Cupcakes in an airtight container for up to 4 days. This keeps them moist while allowing their delightful flavor to shine through.

Fridge: If you prefer to keep them longer, you can store frosted cupcakes in the fridge for up to 3 days. Ensure they’re in an airtight container to maintain freshness and prevent drying out.

Freezer: For longer storage, freeze unfrosted cupcakes for up to 2 months. Place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or airtight container.

Reheating: When ready to enjoy, allow the cupcakes to thaw in the fridge overnight and frost when they are at room temperature. This ensures the best texture for your Strawberry Crunch Cupcakes!

What to Serve with Strawberry Crunch Cupcakes

These delightful cupcakes are perfect for any gathering, and pairing them with the right items can elevate your dessert experience.

Iced Tea: A refreshing glass of iced tea, either sweetened or unsweetened, complements the sweet and fruity notes, enhancing every bite of the cupcakes.
Sparkling Water: The effervescence of sparkling water cleanses the palate between bites, making it a light and zesty alternative that won’t overpower the flavors.
Fresh Fruit Salad: A medley of seasonal fruits brings a dash of brightness and freshness that balances the richness of the frosting, creating a colorful, inviting plate.
Vanilla Ice Cream: Serve the cupcakes with a scoop of vanilla ice cream on the side for a creamy contrast; the cold and sweet creaminess pairs beautifully with the fluffy cake.
Lemonade: Tangy lemonade adds a refreshing zing that cuts through the sweetness of the cupcakes, making each bite feel like a delightful summer bite.
Chocolate-Dipped Strawberries: These elegant treats offer a touch of indulgence and a chocolatey finish that pairs delightfully with strawberry flavors.
Cheese Plate: A simple cheese platter with soft cheeses, such as brie, can balance the sweet notes while introducing savory elements that entice the palate.
Mint Tea: The herbal freshness of mint tea is an unexpected and delightful companion that creates a refreshing, aromatic experience with each cupcake bite.

Make your dessert table irresistible with these simple, yet tantalizing pairings!

Strawberry Crunch Cupcakes: Customize Your Creation!

Feel free to add your personal spin to these delightful cupcakes for a truly unique baking experience!

Gluten-Free Option: Swap in gluten-free cake flour or use almond flour to accommodate dietary needs without sacrificing flavor.
Layered Strawberry Crunch Cake: Use the same batter to create a stunning layered cake. Bake in round pans and stack for a beautiful presentation.
Different Extracts: Introduce new flavor profiles by incorporating almond or lemon extracts. Each offers a refreshing twist that can elevate your treats.
Fresh Strawberries: Instead of freeze-dried, use fresh strawberries in the batter. Increase the quantity and adjust wet ingredients for perfect moisture balance.
Chocolate Drizzle: Enhance your cupcakes by drizzling melted chocolate on top before adding the crumble. Chocolate and strawberries are a match made in heaven!
Fruity Variations: Experiment with other fruits, like blueberries or raspberries, for a unique flavor profile that complements the strawberry essence beautifully.
Spicy Kick: Add a pinch of cayenne pepper or a dash of cinnamon to the batter for an unexpected, warm twist that draws out the strawberry flavor.
Whipped Cream Topping: For a lighter frosting alternative, replace the buttercream with freshly whipped cream, topped with the crumble for a fresh summer vibe.

Every bite of these Strawberry Crunch Cupcakes can be an adventure of flavors and textures! For a perfect summer gathering, serve them alongside a refreshing Cucumber Strawberry Salad and watch your guests fall in love with these sweet variations!

Make Ahead Options

These Strawberry Crunch Cupcakes are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can bake the cupcakes up to 24 hours in advance; simply allow them to cool completely, then store them in an airtight container at room temperature. The frosting and the strawberry shortcake crumble can also be made ahead and refrigerated for up to 3 days—just ensure to allow them to come to room temperature before using to maintain the creamy texture. When you’re ready to serve, frost the cooled cupcakes and top them with the crumble for that delightful finish. With these make-ahead tips, you’ll enjoy homemade sweetness with minimal effort!

Strawberry Crunch Cupcakes Recipe FAQs

How do I choose ripe strawberries for this recipe?
Absolutely! When selecting strawberries, look for vibrant red fruits that are firm and plump with a sweet fragrance. Avoid any with dark spots or mushy textures, as they may be overripe. If using fresh strawberries in place of freeze-dried ones, opt for those that are fully ripe, as they’ll provide the best flavor and natural sweetness in your Strawberry Crunch Cupcakes.

How should I store leftovers?
Very simply! Store your unfrosted Strawberry Crunch Cupcakes in an airtight container at room temperature for up to 4 days. If you have frosted leftovers, keep them in the fridge, also in an airtight container, where they’ll stay fresh for about 3 days. If you’re not going to eat them within that timeframe, consider the freezer!

Can I freeze these cupcakes, and how?
Of course! For best results, freeze your un-frosted Strawberry Crunch Cupcakes. To do this, place them in a single layer on a baking sheet and put them in the freezer until solid, about 2 hours. Then transfer them to a freezer-safe bag or airtight container for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight and frost them when at room temperature.

What should I do if my cupcakes turn out dry?
Don’t worry—it happens to the best of us! If your Strawberry Crunch Cupcakes end up dry, there are a few things you can check next time: ensure you’re measuring your flour accurately, as too much can lead to dryness. Using vegetable oil rather than butter can also help maintain moisture. If they’re already baked, you can brush them lightly with simple syrup (a mix of sugar and water) to add moisture back in.

Can I make these cupcakes gluten-free?
Absolutely! To make gluten-free Strawberry Crunch Cupcakes, simply substitute the cake flour with a gluten-free blend. I often recommend a 1-to-1 gluten-free flour mix that contains xanthan gum for best results. Just be sure to follow the same measurements as specified in the recipe, and you’ll have a delightful treat that everyone can enjoy!

Are there any allergy considerations I should keep in mind?
Yes, definitely! The main allergens in this recipe are eggs and dairy. For an egg substitute, you can use flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water) for each egg. To replace dairy, use unsweetened plant-based yogurt and homemade vegan buttermilk (1 cup almond milk with 1 tablespoon vinegar for 5 minutes). Try these substitutions to cater to those with allergies and keep the flavors intact!