Description

Delight in these Irresistible Strawberry Crunch Cupcakes, perfect for brightening any day with their intense strawberry flavor and crunchy shortbread topping. Soft, fluffy cupcakes infused with freeze-dried strawberry powder are topped with creamy strawberry buttercream and a delightful crunch of crushed shortbread cookies for a delicious treat.

Ingredients

Scale

Cupcake Batter

1 can Baking Spray (Prevents sticking; use parchment paper as an alternative if needed)
1 cup Freeze-Dried Strawberries (Adds intense strawberry flavor; can be blended into powder)
2 Large Eggs (Room temperature for fluffier cupcakes)
1 teaspoon Vanilla Extract (Use pure extract for best results)
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)

Buttercream Frosting

1 cup Unsalted Butter (At 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)
1/2 cup Additional Freeze-Dried Strawberries (Optional to enhance flavor)

Topping

1 cup Crushed Shortbread Cookies (Use gluten-free cookies for option)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin pan by spraying with baking spray or lining with cupcake liners to prevent sticking.
Prepare Strawberry Powder: Pulse freeze-dried strawberries in a blender until they form a fine powder and set aside; this provides a concentrated strawberry flavor for the cupcakes.
Beat Eggs and Extracts: In a large mixing bowl, beat the room temperature eggs with vanilla extract and optional strawberry extract until the mixture is fluffy and airy, which helps in creating a light texture for the cupcakes.
Add Wet Ingredients: Mix in the granulated sugar until fully dissolved, then incorporate the vegetable oil and sour cream until the mixture is smooth and homogeneous.
Combine Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt to ensure an even distribution of leavening agents; fold this dry mixture along with the strawberry powder into the wet ingredients gently to retain airiness.
Fill Cupcake Liners: Spoon the batter into cupcake liners filling each about two-thirds full to allow room for rising; gently tap the pan to settle the batter and eliminate air bubbles.
Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes until the tops are springy to touch and a toothpick inserted in the center comes out clean, indicating doneness.
Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to prevent sogginess and prepare for frosting.
Prepare Buttercream: When cupcakes are cool, beat the room temperature unsalted butter until creamy; gradually add powdered sugar, heavy cream, salt, and optional additional freeze-dried strawberry powder until smooth and fluffy for a strawberry-infused frosting.
Frost and Decorate: Frost each cupcake generously with the buttercream and sprinkle with crushed shortbread cookies and additional freeze-dried strawberries if desired for added texture and flavor.

Notes

If you don’t have freeze-dried strawberries, you can use strawberry jam or fresh strawberries, but expect less intense flavor and different texture.
Using room temperature eggs and butter helps the batter and frosting blend smoothly and results in fluffier cupcakes.
For a vegan option, substitute eggs with flax eggs, use vegan butter and plant-based yogurt instead of sour cream, and a dairy substitute for heavy cream.
Ensure baking powder is fresh to get a good rise; expired leavening agents may cause cupcakes to be dense.
The strawberry extract is optional but highly recommended to enhance the fruity flavor if you want a stronger strawberry taste.
Crushed shortbread topping adds a delightful crunch, but can be replaced with crushed graham crackers for a different texture.
Red food coloring is optional and used for visual appeal; cupcakes will still have great flavor without it.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cupcakes, crunchy cupcake topping, strawberry buttercream, easy cupcake recipe, bake strawberry cupcakes