Description

These Irresistible Strawberry Crunch Cupcakes are a delightful treat bursting with intense strawberry flavor and a satisfying crunch from crushed shortbread cookies. Perfectly moist and fluffy, these cupcakes feature a light strawberry-infused cake topped with a creamy buttercream frosting and a sprinkle of freeze-dried strawberries and shortbread crumbs for an extra pop of texture and flavor. Ideal for brightening your day or impressing guests at any occasion.

Ingredients

Scale

Cupcake Batter

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)

Buttercream Frosting

1 cup Unsalted Butter (room temperature)
4 cups Powdered Sugar (adjust to taste)
2 tablespoons Heavy Cream (or milk)
1/4 teaspoon Salt

Toppings

1 cup Crushed Shortbread Cookies (use gluten-free if desired)
1/2 cup Additional Freeze-Dried Strawberries (optional)

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a muffin pan with baking spray or line with cupcake liners.
Make Strawberry Powder: Pulse the freeze-dried strawberries in a blender until they form a fine powder, then set aside for incorporation into the batter.
Beat Wet Ingredients: In a large mixing bowl, beat the large eggs together with the vanilla extract and optional strawberry extract until the mixture becomes fluffy and light.
Add Sugar and Fats: Gradually mix in the granulated sugar until dissolved, then add vegetable oil and sour cream, stirring until smooth and well combined.
Combine Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt into the wet mixture. Gently fold in the strawberry powder to evenly distribute.
Fill the Cupcake Liners: Spoon the batter into each cupcake liner, filling about two-thirds full. Tap the pan gently on the counter to remove air bubbles.
Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until the tops are springy to the touch and a toothpick inserted in the center comes out clean.
Cool Down: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make Buttercream Frosting: Beat the room temperature unsalted butter until creamy. Gradually add powdered sugar, salt, and heavy cream, continuing to beat until light and fluffy. Adjust consistency by adding more powdered sugar or cream as desired.
Frost and Garnish: Frost the cooled cupcakes with the prepared buttercream, then sprinkle with crushed shortbread cookies and optional additional freeze-dried strawberries for added crunch and strawberry flavor.

Notes

Room temperature eggs and butter help achieve a fluffier texture and smoother frosting.
Freeze-dried strawberries provide concentrated strawberry flavor without adding moisture.
Using cake flour yields a lighter cupcake crumb compared to all-purpose flour.
Red food coloring is optional but enhances the visual appeal of the cupcakes.
Gluten-free shortbread cookies can be used to make the recipe gluten-free friendly.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cupcakes, crunchy cupcakes, strawberry buttercream, dessert, baked cupcakes, fruity cupcakes