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
