Go Back
–+ servings
Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes: A Sweet Summer Delight

Delightful Strawberry Crunch Cupcakes capture summer nostalgia with moist cake, creamy frosting, and crunchy topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 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.
For the Frosting
  • 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.
For the Topping
  • 1 cup Strawberry Shortcake Crumble Crunchy topping.

Equipment

  • Muffin Pan
  • Blender or food processor
  • Mixing Bowls
  • spatula or mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan with baking spray.
  2. Process the freeze-dried strawberries in a blender until finely powdered and set aside.
  3. In a bowl, beat together eggs, vanilla extract, and strawberry extract for 1-2 minutes, then mix in granulated sugar until combined.
  4. Add vegetable oil and sour cream to the egg mixture, combining until smooth.
  5. Sift together cake flour, baking powder, baking soda, salt, and prepared strawberry powder; fold into wet mixture gently.
  6. Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes.
  7. Cool cupcakes for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Beat butter until smooth, gradually add powdered sugar, heavy cream, and vanilla, mixing until fluffy.
  9. Frost cooled cupcakes and top with strawberry shortcake crumble.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure cupcakes are completely cool before frosting to prevent melting. Use a kitchen scale for accurate flour measurement.

Tried this recipe?

Let us know how it was!