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Strawberry Crunch Cupcakes

A close-up of a single Strawberry Crunch Cupcakes topped with pink frosting and vibrant pink and white crunchy topping.
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Make moist strawberry cupcakes topped with a sweet strawberry buttercream and a crunchy coating inspired by ice cream bars.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup strawberry puree (from fresh or thawed frozen strawberries)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup freeze-dried strawberries, crushed into powder
  • 1/4 cup crushed vanilla wafer cookies
  • 1/4 cup unsalted butter, melted
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup strawberry puree
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup freeze-dried strawberries, finely crushed
  • 1/4 cup crushed vanilla wafer cookies

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. For the cake batter: Whisk together 1 1/2 cups flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
  4. In a separate bowl, mix the milk and 1/4 cup strawberry puree.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  7. For the crunch topping: In a small bowl, combine 1 cup flour, 1/2 cup sugar, 1/4 cup flour, powdered freeze-dried strawberries, and crushed vanilla wafers. Pour in the 1/4 cup melted butter and mix with a fork until the mixture resembles coarse, moist crumbs. Spread this mixture on a small baking sheet lined with parchment paper. Bake for 8 to 10 minutes until lightly golden. Let cool completely.
  8. For the frosting: Beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree, vanilla, and salt. Beat until smooth and fluffy.
  9. For the final crunch coating: In a small bowl, mix the 1/4 cup finely crushed freeze-dried strawberries and 1/4 cup crushed vanilla wafers.
  10. To assemble: Frost each cooled cupcake with the strawberry buttercream. Immediately roll the frosted top of the cupcake in the final crunch coating mixture, pressing gently so the crumbs adhere.

Notes

  • For a stronger strawberry color in the cake, you can add a drop of red food coloring to the batter.
  • If you do not have freeze-dried strawberries, you can substitute with strawberry-flavored gelatin powder for color and flavor in the crunch coating.
  • Make sure the baked crunch topping is completely cool before using it, or it may melt the frosting.

Nutrition

Find it online: https://spoonswirl.com/strawberry-crunch-cupcakes-recipe/