Strawberry Crunch Cupcakes
These strawberry crunch cupcakes need no fancy piping bags or icing tips, but you are still left with a striking cupcake that will be the focus of whatever event you bring them to. These cupcakes taste fresh, sweet, and unbelievably summery!
Equipment
- Stand Mixer (optional, can use a hand mixer)
- Wisk attachment
- Paddle attachment
- Kitchen Scale
- 12-Cupcake pan
- Cupcake liners
- 3 Tablespoon cookie scoop (optional)
- Food processor (if you don't have a food processor, add the ingredients to a ziplock bag and crunch them up by hand!)
Ingredients
Strawberry Cupcakes
- 1 ½ cups AP flour 180g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temp
- ¾ cup granulated sugar 150g
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ¼ cup sour cream room temp, 60g
- ¼ cup milk room temp, 60ml
- ½ cup fresh strawberries finely chopped 100g
Strawberry Vanilla Buttercream
- ¾ cups butter room temp
- 3 cups powdered sugar 360g
- 3 tablespoon milk
- 1 teaspoon vanilla
- ½ teaspoon strawberry extract optional
Strawberry Crunch Topping
- ½ cups golden oreos 10 oreos
- ¼ cup freeze-dried strawberries 10g
- pinch of salt
- 1 tablespoon unsalted butter
Instructions
Make the Cupcakes
- Preheat your oven to 350F. Finely chop ½ a cup (100g) of fresh strawberries and set aside.
- In the bowl of a stand mixer, beat the softened butter, sugar, and vanilla extract until light and fluffy. Scrape down the sides of the bowl and slowly stir in the eggs on a low setting until just combined (you don’t want to over mix the eggs).
- In a small bowl or measuring cup, stir together the room-temperature milk and sour cream.
- In a separate bowl, mix the dry ingredients.
- Turn the stand mixer on the lowest setting and slowly add in half of the milk mixture. Then, add in half of the dry mixture. Scrape down the sides of the bowl and add the remaining half of the wet and dry mixtures. (Gradually adding these ingredients results in the most consistent batter)
- Next, stir in the 100g of finely chopped strawberries using a spatula or the stand mixer on the “stir” or lowest setting.
- Using a 3-tablespoon cookie scoop, evenly divide the batter throughout a prepared 12-muffin baking pan. They should be filled just over halfway and the batter will be a bit thick. Bake at 350F for 20-25 minutes. Allow to cool fully before decorating.
Make the buttercream
- In the bowl of a stand mixer, beat the softened butter until creamy. Gradually add in the powdered sugar in 1 cup at a time followed by remaining ingredients until the texture is to your liking.
- Using a 3-tablespoon cookie scoop, scoop out the icing onto the cooled cupcakes. It will look a bit messy, but once you dip them in the strawberry crunch topping, they will look much more uniform.
Make the strawberry crunch topping
- In a food processor, add in the Oreos, freeze-dried strawberries, and salt (optional). Pulse until the mixture forms fine crumbs. Add in the melted butter and pulse again until combined.
Assemble the cupcakes
- Add the crunch mixture to a small bowl and gently dip the iced cupcakes into the mix. Lightly roll the icing in the mixture until filly coated. Once coated, you can easily shape any imperfections with a clean hand.
- Top with strawberries and/or golden Oreos! Serve immediately and enjoy!
Notes
STORAGE: Store at room temperature for 3-5 days. Can freeze for up to 3 months. Note: the crumble mixture will soften considerably after a day or so. They will still be yummy, but not crunchy! If freezing, I recommend freezing them disassembled.
Nutrition
Calories: 481kcalCarbohydrates: 65gProtein: 3gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 88mgSodium: 231mgPotassium: 116mgFiber: 1gSugar: 49gVitamin A: 664IUVitamin C: 60mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!