Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe
Introduction
These Irresistible Strawberry Crunch Cupcakes are a delightful treat that combines fluffy cake with a burst of strawberry flavor and a satisfying crunchy topping. Perfect for brightening any day, they offer a delicious twist on a classic favorite.
Ingredients
- 1 can Baking Spray (or parchment paper as an alternative)
- 1 cup Freeze-Dried Strawberries (blended into powder)
- 2 Large Eggs (room temperature)
- 1 teaspoon Vanilla Extract (pure preferred)
- 1 teaspoon Strawberry Extract (optional)
- 1 cup Granulated Sugar (can substitute with brown sugar)
- 1/2 cup Vegetable Oil (or melted butter for a denser texture)
- 1/2 cup Sour Cream (or Greek yogurt)
- 1 1/2 cups Cake Flour (or all-purpose flour mixed with cornstarch)
- 1 teaspoon Baking Powder (fresh for best rise)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt (omit if using salted butter)
- 1 teaspoon Red Food Coloring (optional)
- 1 cup Unsalted Butter (room temperature)
- 4 cups Powdered Sugar (adjust sweetness to taste)
- 2 tablespoons Heavy Cream (or milk)
- 1/4 teaspoon Salt
- 1 cup Crushed Shortbread Cookies (gluten-free if preferred)
- 1/2 cup Additional Freeze-Dried Strawberries (optional)
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, then 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 mix until dissolved. Pour in vegetable oil and sour cream, stirring until smooth.
- Step 5: Sift the cake flour, baking powder, baking soda, and salt into the wet ingredients, then gently fold in the strawberry powder.
- Step 6: Fill each cupcake liner about two-thirds full with batter and tap the pan lightly to release air bubbles.
- Step 7: Bake for 18 to 20 minutes, or until the cupcakes spring back when touched and a toothpick inserted in the center comes out clean.
- Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 9: Prepare the buttercream by beating softened unsalted butter until creamy. Gradually add powdered sugar, heavy cream, salt, and optional red food coloring, mixing until smooth and fluffy.
- Step 10: Frost the cooled cupcakes generously with buttercream. Sprinkle with crushed shortbread cookies and, if desired, additional freeze-dried strawberries for extra crunch and flavor.
Tips & Variations
- For a richer flavor, substitute vegetable oil with melted butter, keeping in mind this may result in a denser cupcake.
- Use Greek yogurt in place of sour cream for a tangier taste and added moisture.
- If you want a vibrant pink color, include the optional red food coloring in your buttercream.
- Crush gluten-free cookies as a crunchy topping if you have dietary restrictions.
- For extra strawberry intensity, fold extra freeze-dried strawberry pieces into the batter or sprinkle on top of the frosting.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 3 months; thaw fully before frosting and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries provide intense flavor without adding moisture, which keeps the batter balanced. Fresh strawberries can add extra moisture and may change the texture, so it’s best to stick with freeze-dried or use a puree separately.
How do I make the buttercream smoother?
Make sure your butter is at room temperature before beating. Slowly add powdered sugar and cream while mixing at medium speed, scraping the bowl often to ensure even mixing. Adding a small amount of heavy cream or milk can help achieve a creamier texture.
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Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these irresistible Strawberry Crunch Cupcakes, bursting with intense strawberry flavor from freeze-dried strawberries and topped with a luscious buttercream and crunchy shortbread cookie crumble. Perfectly moist and fluffy, these cupcakes brighten any occasion with their vibrant color and refreshing taste.
Ingredients
Scale
Cupcake Batter
- 1 can Baking Spray (or parchment paper as alternative)
- 1 cup Freeze-Dried Strawberries (blended into powder)
- 2 Large Eggs (room temperature)
- 1 teaspoon Vanilla Extract (pure)
- 1 teaspoon Strawberry Extract (optional)
- 1 cup Granulated Sugar
- 1/2 cup Vegetable Oil
- 1/2 cup Sour Cream (or Greek yogurt)
- 1 1/2 cups Cake Flour (or all-purpose flour with cornstarch)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt (omit if using salted butter)
- 1 teaspoon Red Food Coloring (optional)
Buttercream Frosting and Topping
- 1 cup Unsalted Butter (room temperature)
- 4 cups Powdered Sugar
- 2 tablespoons Heavy Cream (or milk)
- 1/4 teaspoon Salt
- 1 cup Crushed Shortbread Cookies (gluten-free optional)
- 1/2 cup Additional Freeze-Dried Strawberries (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a muffin pan with baking spray or line with cupcake liners to prevent sticking.
- Make Strawberry Powder: Pulse the freeze-dried strawberries in a blender until they turn into a fine powder. Set aside for incorporation into the batter.
- Beat Eggs and Extracts: In a large mixing bowl, beat the large eggs along with vanilla extract and optional strawberry extract until the mixture is fluffy and light.
- Add Sugar, Oil, and Sour Cream: Gradually mix in the granulated sugar until dissolved, then fold in vegetable oil and sour cream until the batter is smooth and uniform.
- Sift and Combine Dry Ingredients: Sift together cake flour, baking powder, baking soda, and salt, then gently fold these dry ingredients into the wet batter along with the strawberry powder until just combined.
- Fill Cupcake Liners: Spoon the batter into prepared cupcake liners, filling each about two-thirds full. Tap the pan gently to release air bubbles for even baking.
- Bake the Cupcakes: Place the pan in the preheated oven and bake for 18 to 20 minutes. The cupcakes are done when they are springy to the touch and a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool for 5 minutes in the pan before transferring them onto a wire rack to cool completely.
- Prepare Buttercream Frosting: In a mixing bowl, cream together unsalted butter until smooth. Gradually beat in powdered sugar, then add heavy cream and salt, mixing until the frosting is light and fluffy.
- Frost and Decorate: Frost the cooled cupcakes generously with buttercream. Sprinkle crushed shortbread cookies and additional freeze-dried strawberries over the top for a delightful crunch and extra strawberry flavor.
Notes
- Using room temperature eggs and butter ensures a fluffier texture and smoother frosting.
- If you prefer a denser cupcake, substitute vegetable oil with melted butter.
- For a gluten-free option, use gluten-free cake flour and substitute the shortbread cookies accordingly.
- The addition of red food coloring is optional but enhances the vibrant pink hue of the cupcakes.
- Freeze-dried strawberries can be found in specialty grocery stores or online and provide intense natural flavor without added moisture.
- Adjust powdered sugar quantity in frosting to your preferred sweetness and consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Crunch Cupcakes, strawberry cupcakes, buttercream frosting, shortbread crumble, baking dessert, fruity cupcakes
