Introduction

Strawberry Crunch Cupcakes combine moist, flavorful cake with sweet roasted strawberries and a delightful crunchy topping. Topped with a creamy vanilla buttercream, these cupcakes are perfect for celebrations or a special treat anytime.

A close-up of a cut cupcake resting on a white plate with a white marbled background. The cupcake has two visible layers: the bottom is a light brown sponge cake with small red specks, showing a soft and moist texture, while the top layer is thick white frosting sprinkled with small red and beige crumbs. Next to the cupcake, there is a half slice of a bright red strawberry with a green stem. Scattered small crumbs of red and beige surround the cupcake on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Roasted Strawberries: 2 cups fresh or frozen strawberries (hulled and quartered if fresh), 1 tablespoon granulated sugar
Strawberry Crunch Topping: 6 Golden Oreo cookies, 1/4 cup freeze-dried strawberries, 1 tablespoon unsalted butter (melted), 1/4 teaspoon vanilla extract
Cupcake Batter: 1 1/2 cups + 2 tablespoons cake flour, 3/4 cup + 3 tablespoons granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, 6 tablespoons unsalted butter (cubed, room temperature), 1/4 cup sour cream or full-fat Greek yogurt (room temperature), 2 tablespoons canola or vegetable oil, 2 large eggs (room temperature), 2 teaspoons strawberry extract or vanilla extract, 3/4 cup roasted strawberries (from above)
Vanilla Buttercream: 1 cup + 4 tablespoons unsalted butter (room temperature), 1 1/2 cups powdered sugar, 2 tablespoons heavy cream, 2 teaspoons vanilla extract
Fresh strawberries for topping

Instructions

Step 1: Preheat the oven to 375°F (190°C). On a lined baking tray, toss the strawberries with sugar. Roast for 20-25 minutes until softened. Scrape into a bowl and mash with a potato masher. Let cool to room temperature, then reduce oven temperature to 350°F (180°C).
Step 2: Make the crunch topping by combining Golden Oreo cookies, freeze-dried strawberries, melted butter, and vanilla extract in a food processor. Pulse on low until crumbly. Set aside.
Step 3: In a mixing bowl, whisk together cake flour, sugar, baking powder, and salt. Add cubed butter and mix on low until the mixture resembles coarse sand.
Step 4: Stir in sour cream and oil, scraping down the bowl to combine. Add eggs and strawberry extract, mixing until just combined. Fold in the roasted strawberries gently.
Step 5: Use an ice cream or cookie scoop to fill lined cupcake pan cups about three-quarters full. Bake at 350°F (180°C) for 17-19 minutes, or until the tops spring back when touched. Let cool completely on a wire rack.
Step 6: For the buttercream, beat butter and powdered sugar on low until combined. Add heavy cream and vanilla, then increase speed to medium-high and whip for 2-3 minutes until fluffy and light.
Step 7: Pipe vanilla buttercream onto cooled cupcakes using a piping bag fitted with a 1M star tip. Sprinkle the strawberry crunch topping over the frosting and garnish with a fresh strawberry. Enjoy!

Tips & Variations

If you don’t have strawberry extract, vanilla extract works well as a substitute without losing flavor.
For extra fruity cupcakes, fold in some finely chopped fresh strawberries into the batter along with the roasted ones.
Use gluten-free cake flour to make these cupcakes suitable for gluten-sensitive diets.
Freeze extra crunch topping in an airtight container for up to a week to save time on future batches.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving refrigerated cupcakes, let them come to room temperature for the best texture. The crunch topping is best added just before serving to maintain its crispness.

How to Serve

A close-up view of a single cupcake with a light brown base wrapped in a beige paper liner, topped with one thick layer of creamy white frosting swirled smoothly, sprinkled generously with small crumbly bits of red and beige, and decorated with a half-cut ripe red strawberry standing upright on top. The cupcake sits on a round white plate with a white marbled texture background. Around the plate, there are a whole strawberry and a sliced strawberry adding a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the roasted strawberries?

Yes, frozen strawberries work well. Thaw them slightly and drain any excess liquid before roasting to avoid sogginess.

How do I measure cake flour correctly?

To measure cake flour accurately, spoon it lightly into your measuring cup and level it off with a knife instead of scooping directly from the bag, which can compact the flour and result in too much flour.