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Strawberry Crunch Cupcakes

A single, perfectly frosted Strawberry Crunch Cupcakes topped with pink swirl frosting and crunchy golden crumbs.
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Bake moist strawberry cupcakes topped with a creamy strawberry frosting and a signature vanilla wafer crunch topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup strawberry puree (from fresh or thawed frozen strawberries)
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar (for frosting)
  • 1/4 cup freeze-dried strawberries, crushed (for frosting)
  • 1 cup vanilla wafer cookies
  • 2 tablespoons granulated sugar (for crunch)
  • 1 tablespoon melted butter (for crunch)
  • 1/4 teaspoon pink gel food coloring (for crunch)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a small bowl, mix the milk and strawberry puree.
  5. Alternate adding the dry ingredients and the wet strawberry mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  7. Prepare the crunch topping: Pulse the vanilla wafer cookies in a food processor until they resemble coarse crumbs.
  8. In a small bowl, combine the cookie crumbs, 2 tablespoons sugar, 1 tablespoon melted butter, and pink food coloring. Mix until the crumbs are evenly coated and crumbly. Spread the mixture on a small baking sheet and bake for 5 minutes until slightly toasted. Let cool completely.
  9. Make the frosting: Beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and crushed freeze-dried strawberries. Beat until stiff peaks form.
  10. Frost the cooled cupcakes using a piping bag or offset spatula.
  11. Press the cooled strawberry crunch topping onto the top of the frosting of each cupcake.

Notes

  • For the best strawberry flavor in the cake, use fresh, ripe strawberries for the puree.
  • You can substitute freeze-dried strawberry powder for the crushed freeze-dried strawberries in the frosting if you prefer a smoother texture.
  • Store leftover cupcakes in an airtight container at room temperature for up to two days.

Nutrition

Find it online: https://cookerycourier.com/strawberry-crunch-cupcakes-recipe/