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Strawberry Crunch Cupcakes

A hand holding a delicious Strawberry Crunch Cupcakes topped with pink frosting and crunchy red and tan sprinkles.
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A recipe for moist strawberry cupcakes topped with strawberry buttercream and a signature vanilla wafer crunch topping.

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 heavy cream, cold
  • 1/2 cup powdered sugar (for whipped cream layer)
  • 1 cup vanilla wafer crumbs (for crunch topping)
  • 1/4 cup granulated sugar (for crunch topping)
  • 1 tablespoon freeze-dried strawberry powder (for crunch topping)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for crunch topping)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate small bowl, mix the 1/4 cup strawberry puree with the milk.
  5. Alternate adding the dry ingredients and the milk mixture to the wet ingredients, 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 in the pan for 5 minutes before transferring them to a wire rack to cool fully.
  7. Prepare the Crunch Topping: In a small bowl, combine the vanilla wafer crumbs, 1/4 cup sugar, and freeze-dried strawberry powder. Pour the melted 1/4 cup butter over the mixture and toss until the crumbs are evenly coated and slightly damp. Spread this mixture onto a small baking sheet lined with parchment paper. Bake for 8 to 10 minutes until slightly toasted. Let cool completely.
  8. Prepare the Whipped Cream Layer: Whip the cold heavy cream and 1/2 cup powdered sugar until stiff peaks form. Set aside.
  9. Prepare the Strawberry Buttercream: In a large bowl, beat the 1/2 cup softened butter until creamy. Gradually add the 3 cups powdered sugar, alternating with the 1/4 cup strawberry puree and vanilla extract. Add a pinch of salt. Beat until smooth and fluffy.
  10. Assemble the Cupcakes: Once cupcakes are cool, pipe or spread a layer of strawberry buttercream onto each cupcake. Top the buttercream with a spoonful of the prepared whipped cream. Sprinkle a generous amount of the cooled strawberry crunch topping over the whipped cream layer.

Notes

  • For a stronger strawberry flavor in the cake, you can replace the milk with buttermilk.
  • If you do not have freeze-dried strawberries, you can use red food coloring in the crunch topping for color, though the flavor will be less intense.
  • Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.

Nutrition

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