Description
These Strawberry Crunch Cupcakes are a delightful treat featuring a soft, moist strawberry-flavored cupcake topped with a crunchy, buttery strawberry topping. With a creamy frosting and a burst of strawberry flavor in every bite, these cupcakes are perfect for parties, picnics, or just a sweet snack!
Ingredients
Scale
For the Cupcakes:
- 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
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crunch Topping:
- 1 cup graham cracker crumbs
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract, and mix well.
- Add strawberry puree and mix until combined. Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
- For the frosting, beat together butter, powdered sugar, heavy cream, vanilla extract, and salt until smooth and creamy.
- To make the crunch topping, mix graham cracker crumbs, crushed freeze-dried strawberries, melted butter, and sugar in a bowl until combined.
- Once the cupcakes are cooled, frost each cupcake with a generous amount of frosting and top with the strawberry crunch topping.
Notes
- For extra strawberry flavor, you can add a few chopped fresh strawberries to the cupcake batter.
- Store the cupcakes in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes