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
Did you make this recipe?Leave a comment below - I love hearing from you!