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Strawberry Crunch Cupcakes Recipe

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Strawberry Crunch Cupcakes are delightful moist cupcakes packed with the sweet flavor of roasted strawberries, topped with a crunchy Golden Oreo and freeze-dried strawberry topping, and finished with a light, fluffy vanilla buttercream frosting. Perfect for strawberry lovers looking for a cupcake with texture and rich layered flavors.

Ingredients

Scale

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 (180 g)
  • 3/4 cup + 3 tablespoons granulated sugar (187 g)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cubed, room temperature (84 g)
  • 1/4 cup sour cream or full-fat Greek yogurt, room temperature (62 g)
  • 2 tablespoons canola or vegetable oil (20 g)
  • 2 large eggs, room temperature (110 g)
  • 2 teaspoons strawberry extract or vanilla extract
  • 3/4 cup roasted strawberries (150 g), from roasted strawberries recipe

Vanilla Buttercream

  • 1 cup + 4 tablespoons unsalted butter, room temperature (282 g)
  • 1 1/2 cups powdered sugar (200 g)
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Fresh strawberries, for topping

Instructions

  1. Roast the Strawberries: Preheat the oven to 375°F (190°C). Toss the strawberries and granulated sugar on a lined baking tray. Bake for 20-25 minutes until softened. Scrape the strawberries and juices into a bowl and mash with a potato masher. Let cool to room temperature. Reduce oven temperature to 350°F (180°C).
  2. Prepare the Strawberry Crunch Topping: In a food processor, pulse Golden Oreo cookies, freeze-dried strawberries, melted unsalted butter, and vanilla extract on low until crumbly. Set aside the topping mix.
  3. Make the Cupcake Batter: In a stand mixing bowl, mix the cake flour, granulated sugar, baking powder, and sea salt. Add the cubed butter and mix on low until the mixture resembles coarse sand. Stir in sour cream and oil, scrape down the bowl, then add eggs and strawberry extract; mix just until combined. Fold in the roasted mashed strawberries.
  4. Bake the Cupcakes: Using an ice cream or cookie scoop, fill lined 12-cup cupcake tins mostly full, leaving about 1/4 inch room at the top. Bake at 350°F (180°C) for 17-19 minutes or until tops spring back to touch. Cool the cupcakes on a wire rack completely before frosting.
  5. Prepare the Vanilla Buttercream: In a stand mixer, cream together the unsalted butter and powdered sugar on low speed until combined. Add heavy cream and vanilla extract, then increase speed to medium-high and whip for 2-3 minutes until very light and fluffy.
  6. Decorate the Cupcakes: Fill a piping bag fitted with a 1M star tip with the vanilla buttercream and pipe on the cooled cupcakes. Sprinkle the strawberry crunch topping over the frosting and garnish each cupcake with a fresh strawberry. Enjoy your strawberry crunch cupcakes!

Notes

  • Ensure butter and eggs are at room temperature for best batter consistency.
  • Use cake flour measured by spooning and leveling for a tender crumb.
  • Freeze-dried strawberries add a natural fruit flavor and crunch without moisture.
  • You can substitute strawberry extract with vanilla extract if preferred.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: Strawberry cupcakes, roasted strawberry cupcakes, vanilla buttercream, Golden Oreo topping, crunchy cupcake, berry dessert

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