Description

These Irresistible Strawberry Crunch Cupcakes are packed with intense strawberry flavor thanks to freeze-dried strawberries incorporated in the batter and sprinkled on top. Moist and fluffy with a light crumb, they’re topped with a creamy buttercream frosting and a delightful shortbread cookie crunch, making them the perfect treat to brighten any day.

Ingredients

Scale

Cupcake Batter

1 can Baking Spray (Prevents sticking; use parchment paper as alternative if needed)
1 cup Freeze-Dried Strawberries (Blended into powder)
2 Large Eggs (Room temperature for fluffier cupcakes)
1 teaspoon Vanilla Extract (Pure extract for best results)
1 teaspoon Strawberry Extract (Optional but recommended)
1 cup Granulated Sugar (Can substitute with brown sugar)
1/2 cup Vegetable Oil (Can substitute melted butter; may create denser texture)
1/2 cup Sour Cream (Can replace with Greek yogurt)
1 1/2 cups Cake Flour (Or all-purpose flour mixed with cornstarch)
1 teaspoon Baking Powder (Fresh for optimal rise)
1/2 teaspoon Baking Soda (Essential leavening)
1/4 teaspoon Salt (Omit if using salted butter)
1 teaspoon Red Food Coloring (Optional for deeper color)

Buttercream Frosting

1 cup Unsalted Butter (Room temperature for easier mixing)
4 cups Powdered Sugar (Adjust sweetness as preferred)
2 tablespoons Heavy Cream (Milk as lighter substitute)
1/4 teaspoon Salt (Balances sweetness)

Toppings

1 cup Crushed Shortbread Cookies (Gluten-free option available)
1/2 cup Additional Freeze-Dried Strawberries (Optional to enhance flavor)

Instructions

Prepare Oven and 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 form a fine powder. Set aside this strawberry powder to add intense flavor to the batter.
Beat Eggs and Extracts: In a large mixing bowl, beat the large eggs together with vanilla extract and optional strawberry extract until the mixture becomes fluffy, incorporating air for a light cupcake texture.
Add Sugar and Fats: Gradually mix in the granulated sugar until dissolved. Then add vegetable oil and sour cream, mixing until the batter is smooth and well combined.
Sift Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt into a separate bowl. Then gently fold these dry ingredients into the wet batter along with the prepared strawberry powder, taking care not to overmix.
Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about two-thirds full to allow room for rising. Tap the muffin pan gently to release any air bubbles and create an even surface.
Bake: Place the pan in the preheated oven and bake for 18 to 20 minutes, or until the tops are springy to the touch and a toothpick inserted in the center comes out clean.
Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess from steam.
Prepare Buttercream Frosting: Beat room temperature unsalted butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in heavy cream and salt, beating until light and fluffy. Adjust frosting consistency with more cream or powdered sugar as needed.
Frost and Garnish: Once the cupcakes are completely cooled, frost them generously with the buttercream. Sprinkle crushed shortbread cookies and optional additional freeze-dried strawberries over the frosting for a delightful crunch and enhanced strawberry flavor.

Notes

For a stronger strawberry flavor, increase the amount of freeze-dried strawberry powder in the batter.
If you prefer a denser cupcake, substitute vegetable oil with melted butter.
You can use brown sugar instead of granulated sugar for a richer taste.
Using parchment paper liners or baking spray ensures cupcakes do not stick and come out cleanly.
The red food coloring is optional but helps intensify the strawberry pink hue in the cupcakes.
To make this gluten-free, use gluten-free shortbread cookies and substitute the cake flour with a gluten-free cake flour blend.
Buttercream frosting can be stored covered at room temperature for up to 2 days or refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cupcakes, strawberry crunch cupcakes, freeze-dried strawberries, buttercream frosting, shortbread topping, dessert, baking