Go Back
–+ servings

Strawberry Crunch Cupcakes

Carissa Erzen
Freeze dried strawberries pack a punch of fruity flavor in the cupcakes and the crunchy sweet topping of these strawberry crunch cupcakes!
5 from 1 vote
Print Pin Recipe Save
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 589 kcal

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 (or 1 scant cup milk left to curdle for 10 minutes with 1 teaspoon lemon juice or white vinegar)
  • 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/cupcake 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.
  • 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.
  • 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

  • Fill your cupcake tins about ⅔ to ¾ full. If you fill them completely full, they'll overflow as they rise in the oven.
  • Allow your cupcakes to cool completely before frosting them. If you add frosting on warm cupcakes, the butter in the frosting will melt.
  • You can spread the frosting two ways. 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 crunch topping on top.

Nutrition

Serving: 1cupcakeCalories: 589kcalCarbohydrates: 81gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 406mgPotassium: 512mgFiber: 4gSugar: 58gVitamin A: 795IUVitamin C: 402mgCalcium: 67mgIron: 8mg
Keyword strawberry crunch cupcakes, strawberry cupcakes, vanilla frosting
Did you make this recipe?Leave a comment below - I love hearing from you!