Strawberry Crunch Cupcakes
Fluffy strawberry crunch cupcakes with real berry flavor built three ways: strawberry reduction, freeze-dried powder, and fresh fruit. Topped with a strawberry vanilla buttercream and a golden Oreo crunch coating that does the decorating for you. No piping tips, no fancy technique, just the best strawberry cupcake you'll make all summer.
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 Reduction
- 500 grams fresh or frozen strawberries about 1.5 cups, for reduction
Strawberry Cupcakes
- 180 grams AP flour
- 12 grams freeze-dried strawberries ground to powder
- 1 teaspoons baking powder
- ¼ teaspoons baking soda
- ¼ teaspoon salt
- 113 grams unsalted butter room temp
- 150 grams granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3 tablespoons strawberry reduction
- 60 grams sour cream room temp
- 60 milliliters whole milk room temp
Strawberry Buttercream
- 170 grams unsalted butter room temp
- 360 grams powdered sugar sifted
- 2 tablespoons strawberry reduction
- 2 tablespoons heavy cream or milk
- 1 teaspoons vanilla extract
- 1 pinch of salt
Strawberry Crunch Topping
- 10 golden Oreos
- 10 grams freeze-dried strawberries
- 1 tablespoons unsalted butter melted
- 1 pinch of salt
Instructions
- Make the strawberry reduction: Blend or mash 500g fresh or frozen strawberries (for reduction) and cook in a small saucepan over medium heat, stirring frequently, until reduced to about ¼ cup thick, jammy paste. Cool completely before using. Can be done a day ahead. If using frozen, just cook in the pan and it will mash itself when you stir it.500 grams fresh or frozen strawberries
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: Whisk together the flour, freeze-dried strawberry powder, baking powder, baking soda, and salt in a bowl. The freeze-dried powder goes right in with the flour, giving the cupcakes real strawberry flavor and a natural pink tint without adding extra moisture.180 grams AP flour, 12 grams freeze-dried strawberries, 1 teaspoons baking powder, ¼ teaspoons baking soda, ¼ teaspoon salt
- Cream butter and sugar: Beat unsalted butter, room temp and 150 grams granulated sugar on medium-high for 3–4 minutes until light and fluffy. Scrape down the bowl.113 grams unsalted butter, 150 grams granulated sugar
- Add eggs and flavorings: Add 1 large egg and 1 egg yolk one at a time, mixing well after each. vanilla extract and strawberry reduction and mix until combined. The batter may look slightly curdled — that's fine.1 large egg, 1 egg yolk, 2 teaspoons vanilla extract, 3 tablespoons strawberry reduction
- Alternate dry and wet: With the mixer on low, add the dry ingredients in three additions, alternating with the combined sour cream, room temp, and whole milk, room temp (two additions). Start and end with dry. Mix just until no streaks remain — don't overwork it.60 grams sour cream, 60 milliliters whole milk
- Fill and bake: Divide batter evenly among liners, filling about ⅔ full. Bake for 18–20 minutes until a toothpick comes out clean and tops spring back when lightly touched.
- Cool completely: Cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before frosting — no shortcuts.
- Make the crunch topping: Pulse the golden Oreos and freeze-dried strawberries in a food processor until roughly crumbled. You want texture, not dust. Add the melted butter and salt, then pulse a few more times to combine. Spread the mixture on a baking sheet and let it sit until slightly firm.10 golden Oreos, 10 grams freeze-dried strawberries, 1 tablespoons unsalted butter, 1 pinch of salt
- Make the buttercream: Beat the butter on medium-high until pale and fluffy. Add the sifted powdered sugar in two additions on low speed. Add the strawberry reduction, heavy cream or milk, vanilla extract, and salt, then beat until smooth and pipeable. Adjust the consistency with a splash more cream or a little extra powdered sugar as needed.170 grams unsalted butter, 360 grams powdered sugar, 2 tablespoons strawberry reduction, 2 tablespoons heavy cream or milk, 1 teaspoons vanilla extract, 1 pinch of salt
- Frost and finish: Pipe or swirl buttercream onto cooled cupcakes. Immediately press the crunch topping generously over the frosting — it sticks best right away. Serve same day for the crunchiest topping, or store loosely covered at room temp up to 2 days.
Notes
Strawberry reduction: Leftover reduction keeps in the fridge for a week — great in the buttercream of your strawberry layer cake too.
Freeze-dried strawberries: One bag pulls double duty — some ground into powder for the batter, the rest whole for the crunch topping.
Make-ahead for a party: Bake cupcakes and make the reduction the day before. Frost and crunch-top the morning of. The topping softens overnight so same-day finishing is key.
Color: For a deeper pink buttercream, a tiny drop of pink gel food coloring works beautifully.
Nutrition
Calories: 495kcalCarbohydrates: 65gProtein: 3gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 166mgPotassium: 118mgFiber: 1gSugar: 49gVitamin A: 739IUVitamin C: 37mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!
