Name: Irresistible Strawberry Crunch Cupcakes to Brighten Your Day Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 can Baking Spray (or parchment paper as alternative); 1 cup Freeze-Dried Strawberries (blended into powder); 2 Large Eggs (room temperature); 1 teaspoon Vanilla Extract (pure); 1 teaspoon Strawberry Extract (optional but recommended); 1 cup Granulated Sugar (can substitute with brown sugar); 1/2 cup Vegetable Oil (melted butter as substitution); 1/2 cup Sour Cream (or Greek yogurt); 1 1/2 cups Cake Flour (or all-purpose flour mixed with cornstarch); 1 teaspoon Baking Powder (fresh); 1/2 teaspoon Baking Soda; 1/4 teaspoon Salt (omit if using salted butter); 1 teaspoon Red Food Coloring (optional); 1 cup Unsalted Butter (room temperature); 4 cups Powdered Sugar (adjust to taste); 2 tablespoons Heavy Cream (or milk); 1/4 teaspoon Salt; 1 cup Crushed Shortbread Cookies (use gluten-free if desired); 1/2 cup Additional Freeze-Dried Strawberries (optional)

Ingredients

Baking spray (for preventing sticking; parchment paper can be used as an alternative)

1 cup freeze-dried strawberries (adds intense strawberry flavor; can be blended into powder)

2 large eggs (room temperature for fluffier cupcakes)

1 teaspoon vanilla extract (use pure extract for best results)

1 teaspoon strawberry extract (optional but highly recommended)

1 cup granulated sugar (can substitute with brown sugar)

1/2 cup vegetable oil (melted butter can be used but may create a denser texture)

1/2 cup sour cream (can be replaced with Greek yogurt)

1 1/2 cups cake flour (substitute with all-purpose flour mixed with cornstarch)

1 teaspoon baking powder (ensure freshness for optimal rise)

1/2 teaspoon baking soda (essential leavening agent)

1/4 teaspoon salt (omit if using salted butter)

1 teaspoon red food coloring (optional for deeper color)

1 cup unsalted butter (at room temperature for easier mixing)

4 cups powdered sugar (adjust for personal preference on sweetness)

2 tablespoons heavy cream (milk can be a lighter substitute)

1/4 teaspoon salt (balances sweetness)

1 cup crushed shortbread cookies (use gluten-free cookies as an option)

1/2 cup additional freeze-dried strawberries (optional to enhance flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin pan by spraying with baking spray or lining with cupcake liners.

Step 2: Pulse the freeze-dried strawberries in a blender until they form a fine powder, then set this strawberry powder aside.

Step 3: In a large mixing bowl, beat the eggs, vanilla extract, and optional strawberry extract together until fluffy.

Step 4: Add the granulated sugar and mix until dissolved. Then stir in the vegetable oil and sour cream until the batter is smooth.

Step 5: Sift together the cake flour, baking powder, baking soda, and salt. Gradually fold these dry ingredients and the strawberry powder into the wet mixture.

Step 6: Fill each cupcake liner about two-thirds full with the batter. Tap the pan gently to remove air bubbles.

Step 7: Bake for 18 to 20 minutes, or until the cupcakes are springy to the touch and a toothpick inserted comes out clean.

Step 8: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9: Prepare the buttercream frosting by blending the room-temperature butter, powdered sugar, heavy cream, salt, and optional red food coloring until smooth and fluffy.

Step 10: Frost the cooled cupcakes generously with the buttercream. Sprinkle the tops with crushed shortbread cookies and additional freeze-dried strawberries if desired.

Tips & Variations

For a tangier twist, substitute sour cream with Greek yogurt in the batter.

Use brown sugar instead of granulated sugar for a richer flavor.

If you prefer a stronger strawberry taste, increase the freeze-dried strawberry powder or add more strawberry extract.

Gluten-free shortbread cookies make a great crunchy topping for those with dietary restrictions.

Adding red food coloring enhances the vibrant color but is optional if you prefer a natural look.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have more moisture which can affect the cupcake texture; freeze-dried strawberries provide concentrated flavor and keep the batter balanced. If using fresh, reduce other liquids accordingly.

How do I make the cupcakes fluffier?

Using room temperature eggs and properly creaming the wet ingredients helps create a light, fluffy texture. Also, make sure your baking powder and soda are fresh for optimal rise.