Strawberry Crunch Cupcakes
These delightful Strawberry Crunch Cupcakes combine a moist vanilla cupcake with a crispy, sweet strawberry crunch topping. Perfect for any celebration!
Prep
: 10
Total
: 25 minutes
Ingredients
Cupcakes
- 1.75 cups all-purpose flour
- 1.75 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Strawberry Crunch Topping
- 1 cup freeze-dried strawberries crushed
- 0.5 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter, cold and cubed
Strawberry Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.25 cup freeze-dried strawberries, finely crushed
Instructions
Cupcake Preparation
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Strawberry Crunch Topping Preparation
- In a bowl, combine crushed freeze-dried strawberries, flour, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Bake in a preheated oven at 350F for 10-15 minutes or until golden brown.
- Let cool completely.
Frosting and Assembly
- Make strawberry frosting by creaming together butter and powdered sugar. Add milk, vanilla extract, and crushed freeze-dried strawberries. Beat until light and fluffy.
- Frost the cooled cupcakes with the strawberry frosting.
- Top with the strawberry crunch topping.
Notes
Enjoy these delightful cupcakes!