Strawberry Crunch Cupcakes
These Strawberry Crunch Cupcakes are soft, fluffy strawberry cupcakes topped with a creamy vanilla cream cheese frosting and finished with a strawberry crunch topping made from Golden Oreos and freeze-dried strawberries. Perfect for birthdays, Valentine’s Day, summer parties, or anytime you’re craving a little nostalgia!
Equipment
- 12-cup Muffin Tin
- Stand or Hand Mixer
Ingredients
Strawberry Cupcakes
- ½ cup (113g) unsalted butter softened
- ¾ cup (150g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup sour cream or Greek yogurt
- 1 ½ cups (180g) cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups strawberries fresh or frozen strawberries, chopped
Vanilla Buttercream
- ¼ cup (56g) unsalted butter softened
- ¾ cup (170g/ 6oz) full-fat cream cheese softened
- 2 ½-3 cups powdered sugar sifted
- 1 ½ teaspoon pure vanilla extract
- Pinch of salt
Strawberry Crunch Topping
- 8 Golden Oreos
- ¼ cup freeze-dried strawberries
- 2 tablespoon (28g) butter melted
Instructions
Make Strawberry Reduction:
- Puree the strawberries in a blender. Pour the puree into a small saucepan over medium heat. Simmer for 15–20 minutes until it has reduced by half and looks like a thick jam. You need ½ cup of this reduction for the recipe. Let it cool completely.
Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer or large with an handheld mixer, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in sour cream, reduced strawberry puree, and vanilla extract.
- Fold in dry ingredients with the wet until just combined.Do not overmix the batter.
- Divide the cupcake batter evenly among liners, filling about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5-7 minutes before removing to wire rack to cool completely.
Make the Cream Cheese Icing:
- In the bowl of a stand mixer or large with an handheld mixer beat the butter and cream cheese on high speed until smooth and creamy for 2-3 minutes.
- Gradually add powdered sugar, mixing well.
- Add vanilla and salt and beat until light and fluffy.
Make the Strawberry Crunch
- Pulse Golden Oreos and freeze-dried strawberries in a food processor until crumbly.
- Mix in melted butter until evenly combined.
- Assemble the Cupcakes:
- Using a piping bag, pipe or spread frosting onto cooled cupcakes.
- Sprinkle generously with strawberry crunch topping.Gently press topping so it sticks to the frosting.
Notes
- For extra strawberry flavor, add 1 teaspoon of strawberry extract to the cupcake batter.
- If you’d like the cupcakes to have a light pink hue, add a few drops of pink food coloring until the desired color is reached.
- Cupcakes can be baked a day ahead and frosted before serving.
- Freeze-dried strawberries are key for bold flavor and crunch, don’t skip them.
Nutritional Information
Calories: 426kcalCarbohydrates: 62gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 68mgSodium: 297mgPotassium: 189mgFiber: 2gSugar: 46gVitamin A: 503IUVitamin C: 74mgCalcium: 94mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
