Description
Delightfully moist and tender strawberry cupcakes topped with a creamy vanilla frosting and a crunchy strawberry-cookie crumble, perfect for summer gatherings or any time you crave a fruity, sweet treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup finely chopped fresh strawberries
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Crunch Topping
- 1 cup freeze-dried strawberries
- 1/2 cup vanilla wafer cookies or graham crackers, crushed
- 3 tbsp melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
- Prepare Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually alternate adding the dry ingredient mixture and milk into the wet ingredients, beginning and ending with the dry components. Finally, gently fold in the finely chopped fresh strawberries to distribute them evenly without overmixing.
- Bake: Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely before frosting.
- Make Frosting: Using a mixer, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating continuously until the frosting is light, fluffy, and spreadable.
- Prepare Crunch Topping: In a food processor, pulse the freeze-dried strawberries and vanilla wafer cookies (or graham crackers) until the mixture becomes crumbly and uniform in texture. Transfer to a bowl and stir in the melted butter until combined, creating a slightly sticky crumble.
- Assemble: Generously frost each cooled cupcake with the prepared vanilla frosting. Sprinkle a generous amount of the strawberry-cookie crunch topping over the frosting, pressing gently to help it adhere well, adding a delightful texture and burst of strawberry flavor.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Freeze-dried strawberries add intense flavor and crunch but can be substituted with finely chopped dried strawberries if unavailable.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Make the crunch topping fresh for best texture; it can become soggy if stored too long.
- Use fresh, ripe strawberries for the best flavor and moisture in the cupcakes.
