Freeze dried strawberries pack a punch of fruity flavor into both the cupcakes and the crunchy sweet topping in this irresistible strawberry crunch cupcakes recipe! It's the perfect combination of vanilla and strawberry for any occasion, made without any artificial food color or Jello powder.
How I Packed Maximum Flavor in these Adorable Cupcakes
Theses strawberry crunch cupcakes are soft and moist, flavored with freeze dried strawberries instead of fresh or pureed strawberries for the boldest flavor. I love using freeze dried strawberries in place of fresh strawberries for maximum flavor when strawberries aren't in season, like in my strawberry cake with strawberry filling and my strawberry sugar cookies.
And that irresistible crunchy topping is made of smashed golden Oreos and more freeze dried strawberries. Plus you can sprinkle any leftovers onto oatmeal, ice cream, yogurt, or other baked desserts. Sometimes I can't stop myself from eating it by the spoonful...
A Strawberry Cupcake Inspired by My Favorite Ice Cream Bars
As a kid, my sister and I would run down the street whenever we'd hear the ice cream truck in summer. I loved getting the vanilla ice cream bars with the fruity strawberry crunch on the outside. The flavor of these scrumptious strawberry crunch cupcakes is similar to the strawberry crunch ice cream bars from childhood.
I tested this recipe several times to get it just right, and my secret tip to making the most moist cupcakes ever is adding buttermilk and yogurt to the batter. So even if you've never made cupcakes or buttercream frosting before, you'll even impress yourself with how tasty these turn out!
Why You'll Love this Recipe
- There is no artificial food coloring required. The beautiful pink color of the topping comes naturally from freeze dried strawberries.
- There is no gelatin or strawberry Jell-O powder in this recipe, so these strawberry crunch cupcakes are halal.
- Each cupcake is packed with flavor since strawberries are added in both the topping and in the cupcake batter.
- The strawberry crunch topping only requires 3 ingredients, and the frosting needs only 4 ingredients.
- It's a crowd-pleaser! This recipe makes 12 big cupcakes.
- There's no special equipment needed - you don't need a stand mixer or a food processor.
Ingredients
Strawberry Cupcakes
- Buttermilk - You can use store bought buttermilk, or combine 1 scant cup milk with 1 teaspoon lemon juice or white vinegar, and leave it on the counter for 10 minutes to curdle into homemade buttermilk.
- Unsalted butter - Remember to allow your butter to soften to room temperature
- Plain Greek yogurt - Adds moisture to the batter and creates softer cupcakes
- Eggs - Binds the batter and helps it rise in the oven
- Granulated sugar
- Vanilla
- All purpose flour - Provides the base structure for the cupcakes
- Baking powder and baking soda - Leavens the batter to help it rise in the oven
- Salt
- Freeze dried strawberries - Adds an intense strawberry flavor
How to Make these Cupcakes
Cupcake Baking Tips
- Blending: When I don't feel like washing my food processor, I seal the freeze dried strawberries and Oreos in a Ziplock bag and smash it with something heavy like a rolling pin.
- Baking: I learned the hard way to only fill your cupcake tins about ⅔ to ¾ full. If the batter completely fills them, they'll overflow as they bake.
- Cool: Allow your cupcakes to cool completely before frosting them. I've tried rushing and frosting warm cupcakes, but the frosting just melted right off.
- Frosting Methods: I have two preferred frosting methods. You can use a spatula to spread the frosting flat on the cupcakes, then dip the cupcakes into the crunchy topping. Or use a piping bag to pipe the frosting, then sprinkle the crunchy topping on top.
Variations and Substitutions
- For a tangy flavor to balance the strawberries, frost your cupcakes with cream cheese frosting instead of vanilla frosting.
- Top each cupcake with a fresh strawberry for a cute strawberry shortcake vibe.
- You can use regular chocolate Oreos in the topping, but it will be much darker and it won't look as vibrantly pink.
Strawberry Crunch Cupcakes
developed & tested by:
Freeze dried strawberries pack a punch of fruity flavor in the cupcakes and the crunchy sweet topping of these strawberry crunch cupcakes!
Ingredients
Strawberry Cupcakes
- 1 cup freeze dried strawberries (turns into about ½ cup freeze dried strawberry powder)
- 1¾ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened to room temperature
- ¾ cups granulated sugar
- ½ cup buttermilk
- 2 large eggs
- 1 tablespoon vanilla
- ⅔ cup plain Greek yogurt
Strawberry Crunch Topping
- 6 Golden Oreos
- 1 tablespoon melted butter
- ⅔ cup freeze dried strawberries
Vanilla Buttercream Frosting
- 1 cup butter, softened to room temperature (2 sticks)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
Make the Strawberry Cupcakes
- Preheat the oven to 350°F. Grease a muffin tin.
- Blend the freeze dried strawberries into a fine powder either in a food processor, or by sealing it in a Ziplock bag and smashing it with something heavy, like a rolling pin.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and freeze dried strawberry powder. Set aside.
- In a large mixing bowl with an electric hand mixer, beat the softened butter and granulated sugar for about 3 minutes, until it is fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla extract, and mix again to combine. Set aside.
- In a small mixing bowl, whisk together the homemade buttermilk and Greek yogurt.
- Add about one-third of the dry mixture to the butter and sugar. Mix until there's no dry flour visible. Add about one-third of the milk and yogurt mixture. Mix again until it's fully combined. Continue alternating between adding the dry and wet ingredients, mixing after each time.
- Divide the batter evenly into the muffin/cupcake tin. Fill your cupcake tins about ⅔ to ¾ full. If you fill them completely full, they'll overflow as they rise in the oven.
- Bake for about 20 to 25 minutes, until a toothpick comes out clean. Let the cupcakes cool for five minutes in the cupcake tin, then remove them and set them on a wire cooling rack to cool to room temperature.
Make the Vanilla Frosting
- In a large mixing bowl with an electric hand whisk, beat the softened butter for about 5 minutes, until it is soft and fluffy.
- Add one cup of powdered sugar and beat it on a low speed until the sugar is incorporated. Continue beating in one cup of powdered sugar at a time until it's all mixed in and the frosting is smooth, fluffy and pale yellow.
- Beat in the vanilla and salt.
Make the Strawberry Crunch Topping
- Food processor method: Blend the Golden Oreos and freeze dried strawberries into crumbles for about 10 seconds on high. Then add melted butter and blend on high for another 10 seconds.
- Ziplock bag method: Seal the Golden Oreos and freeze dried strawberries in a large Ziplock bag. Smash them with something heavy like a rolling pin until they're crumbled. Transfer to a bowl and stir in the melted butter.
Assemble the Cupcakes
- Use a butter knife or small spatula to spread a dollop (about 2 to 3 tablespoons) of the vanilla frosting on the top of each cupcake to be smooth and flat.
- Spread the crumble topping in a shallow bowl or plate. Press the top of each cupcake into the crumbles to fully coat the frosting.
- Optional: Frost a little extra vanilla frosting on top with a piping bag, and sprinkle a little extra strawberry crumble on top.
Notes
- Cool: Allow your cupcakes to cool completely before frosting them. If you add frosting on warm cupcakes, the butter in the frosting will melt.
- Decorating: You can spread the frosting two ways. Either use a spatula to spread the frosting flat on the cupcakes, then dip the cupcakes into the crunchy topping. Or use a piping bag to pipe the frosting, then sprinkle the crunch topping on top.
- Storing: Store unfrosted cupcakes in an airtight container at room temperature or in the fridge for a few days. If you have extra strawberry crunch topping, store it at room temp since the fridge can make it soften.
Nutrition
Serving: 1 cupcake (of 12)Calories: 589kcalCarbohydrates: 81gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 406mgPotassium: 512mgFiber: 4gSugar: 58gVitamin A: 795IUVitamin C: 402mgCalcium: 67mgIron: 8mg
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