Strawberry Crunch Cupcakes
These delightful Strawberry Crunch Cupcakes feature a tender strawberry-flavored cake topped with a creamy strawberry frosting and a crunchy mix of freeze-dried strawberries and cookie crumbs.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour Spoon and level to avoid overpacking.
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Use room temperature butter for best results.
- 2 large eggs Room temperature works best.
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder Ensure freshness for proper rise.
- 0.5 teaspoon salt
- 0.5 cups milk Lukewarm for better mixing.
- 1 cup pureed strawberries Use fresh ripe strawberries for best flavor.
Topping
- 1 cup strawberry frosting Store-bought or homemade.
- 0.5 cups crushed freeze-dried strawberries Add shortly before serving for crunch.
- 0.5 cups crushed cookies (like Nilla Wafers) Provides buttery flavor and crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners and set them on a flat baking sheet.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk into the butter-sugar mixture until combined.
- Gently fold in the pureed strawberries until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Assembly
- Frost each cooled cupcake with strawberry frosting. Sprinkle crushed freeze-dried strawberries and crushed cookies on top.
- Arrange the cupcakes on a platter and enjoy. For extra flair, place half a cookie on top of each frosted cupcake.
Notes
These cupcakes are perfect for sharing on Valentine's Day or any special occasion. Store frosted cupcakes in an airtight container in the fridge for up to 3–4 days. Unfrosted cupcakes can be stored at room temperature for 2 days.