Introduction

These Irresistible Strawberry Crunch Cupcakes combine a delicate strawberry flavor with a delightful crunchy topping. Perfect for brightening up any day, they are moist, fluffy, and topped with creamy buttercream and crushed shortbread cookies for an extra treat.

A close-up of a single golden brown cupcake in a white paper liner with a swirl of creamy white frosting on top, covered with small red sugar crystals scattered over the frosting. The cupcake texture looks moist and soft, with other similar cupcakes blurred in the background. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Baking spray (for preventing sticking; parchment paper can be used as an alternative)
1 cup freeze-dried strawberries (can be blended into powder for intense flavor)
2 large eggs (room temperature for fluffier cupcakes)
1 teaspoon vanilla extract (pure extract recommended)
1 teaspoon strawberry extract (optional but highly recommended)
1 cup granulated sugar (can substitute with brown sugar)
1/2 cup vegetable oil (melted butter can be used but may create a denser texture)
1/2 cup sour cream (can be replaced with Greek yogurt)
1 1/2 cups cake flour (substitute with all-purpose flour mixed with cornstarch)
1 teaspoon baking powder (ensure freshness for optimal rise)
1/2 teaspoon baking soda (essential leavening agent)
1/4 teaspoon salt (omit if using salted butter)
1 teaspoon red food coloring (optional for deeper color)
1 cup unsalted butter (room temperature for easier mixing)
4 cups powdered sugar (adjust for personal preference on sweetness)
2 tablespoons heavy cream (milk can be a lighter substitute)
1/4 teaspoon salt (balances sweetness in frosting)
1 cup crushed shortbread cookies (use gluten-free cookies as an option)
1/2 cup additional freeze-dried strawberries (optional to enhance flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin pan by spraying with baking spray or lining with cupcake liners.
Step 2: Pulse freeze-dried strawberries in a blender until they form a fine powder. Set aside.
Step 3: In a large mixing bowl, beat together the eggs, vanilla extract, and optional strawberry extract until fluffy.
Step 4: Add granulated sugar and continue beating until dissolved, then mix in vegetable oil and sour cream until smooth.
Step 5: Sift together cake flour, baking powder, baking soda, and salt, then fold into the wet mixture along with the strawberry powder until combined.
Step 6: Fill each cupcake liner about two-thirds full with the batter and gently tap the pan to remove air bubbles.
Step 7: Bake for 18 to 20 minutes, or until the tops are springy and a toothpick inserted in the center comes out clean.
Step 8: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: To make the buttercream, beat together room temperature unsalted butter, powdered sugar, heavy cream, salt, and optional red food coloring until smooth and creamy.
Step 10: Frost the cooled cupcakes with the buttercream, then sprinkle with crushed shortbread cookies and additional freeze-dried strawberries if desired.

Tips & Variations

For an extra burst of fresh strawberry flavor, fold small pieces of fresh strawberries into the batter before baking.
Use Greek yogurt instead of sour cream for a tangier taste and slightly lighter texture.
Try substituting brown sugar for granulated sugar to add a subtle caramel flavor.
For a gluten-free version, use gluten-free cake flour and shortbread cookies.
Add a teaspoon of lemon zest to the batter to enhance the strawberry flavor.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. The frosting may firm up in the fridge; gently soften with hands or a few seconds in the microwave if needed.

How to Serve

A close-up of a single cupcake with a golden brown base surrounded by a white paper liner, topped with a swirl of white creamy frosting that has a soft and smooth texture. The frosting is sprinkled with small, bright red crumb-like bits that add a rough texture and color contrast, placed evenly over the peak and parts of the swirl. Other similar cupcakes are blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries offer an intense, concentrated flavor and a dry texture that works well in the batter. Fresh strawberries can be used but may add extra moisture, which can affect the cupcake texture. If using fresh, consider slightly reducing other liquids.

How do I make the cupcakes more colorful without artificial food coloring?

Using extra freeze-dried strawberry powder can deepen the pink hue naturally. Additionally, incorporating a small amount of beet juice or raspberry puree can add natural color without altering the flavor significantly.