Strawberry Crunch Cupcakes Recipe

Who can resist the sweet charm of strawberry crunch cupcakes? Imagine soft, fluffy cupcakes topped with a crunchy, buttery crumble and a burst of strawberry flavor in every bite. These delightful treats are the perfect balance of sweetness and texture that will have everyone reaching for seconds!

If you’re a fan of strawberry shortcake ice cream bars, this recipe will be your new favorite. The combination of moist cake and that irresistible crunch on top takes these cupcakes to the next level. Whether you’re baking for a party or simply treating yourself, these cupcakes are guaranteed to impress.

Ready to dive in? Let’s walk through this easy, fun recipe that’s sure to bring smiles to your kitchen.

Ingredients Breakdown

Let’s start by covering all the ingredients you’ll need for this recipe. We’ll also discuss substitutions, what each ingredient does, and why they’re essential to achieving the best texture and flavor.

For the Cupcakes:

• Buttermilk (½ cup): Buttermilk adds a tangy flavor and helps tenderize the cupcakes, resulting in a soft crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• Vegetable Oil (¼ cup): Oil keeps the cupcakes moist. Canola oil can also be used, but avoid oils with strong flavors like olive oil.
• Egg (1 large, room temperature): Eggs provide structure and moisture. Make sure it’s at room temperature to mix evenly with the other ingredients.
• Vanilla Extract (½ tablespoon): Vanilla extract adds a sweet, floral flavor that enhances both the vanilla and strawberry components of the cupcakes.
• All-Purpose Flour (1¼ cups): Provides the base for the cupcakes. For a gluten-free option, use a 1:1 gluten-free flour mix.
• Granulated Sugar (1 cup): Sweetens the cupcakes. Don’t reduce the sugar, as it helps balance the tartness of the strawberry and keeps the cupcakes moist.
• Baking Powder (1½ teaspoons): This is a leavening agent that helps the cupcakes rise.
• Salt (½ teaspoon): Enhances the flavors and balances sweetness.
• Strawberry Gelatin (1½ ounces): This is the key to the strawberry flavor. You can use sugar-free gelatin, but the texture may differ slightly.
• Water (½ cup boiling, ½ cup lukewarm): Used to dissolve the gelatin and moisten the batter.

For the Frosting:

• Unsalted Butter (½ cup, room temperature): Butter provides richness to the frosting. Make sure it’s unsalted to avoid an overly salty frosting.
• Cream Cheese (4 ounces, room temperature): Adds tang and creaminess to the frosting. Use full-fat for the best texture.
• Vanilla Extract (1 teaspoon): Enhances the flavor of the frosting.
• Powdered Sugar (2½ cups): Sweetens and stabilizes the frosting. Make sure to sift it to avoid lumps.
• Cornstarch (1 tablespoon): Stabilizes the frosting, preventing it from being too runny.

For the Strawberry Crunch Topping:

• Vanilla Sandwich Cookies (6-8 cookies): The base for the crunch, adding texture and flavor.
• Freeze-Dried Strawberries (½ ounce): Adds concentrated strawberry flavor to the crunch. You can find freeze-dried strawberries in the snack or dried fruit section of most grocery stores.
• Unsalted Butter (1 tablespoon, melted): Helps bind the strawberry crunch topping together.

Special Equipment

Before we get started, make sure you have the following equipment on hand:

• Muffin Tin: For baking the cupcakes. A light-colored tin helps prevent over-browning.
• Parchment Paper Liners: To line the muffin tin, preventing sticking.
• Hand Mixer or Stand Mixer: For mixing the batter and frosting. While a hand whisk can work, an electric mixer will save you time and effort.
• Food Processor or Blender: To crush the vanilla cookies and freeze-dried strawberries into crumbs for the strawberry crunch topping.

Step-by-Step Instructions

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a 12-cavity muffin tin with cupcake liners.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix the wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
4. Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined, then slowly fold in the lukewarm water. Be careful not to overmix, as this can result in dense cupcakes.
5. Bake: Fill each cupcake liner 2/3 full with batter. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Add the Strawberry Gelatin

1. Prepare the gelatin: Dissolve the strawberry gelatin in ½ cup of boiling water. Stir until completely dissolved, then let it cool to room temperature.
2. Poke the cupcakes: Use a fork or skewer to poke holes in the cooled cupcakes, reaching all the way to the bottom.
3. Pour the gelatin: Carefully spoon about 1 tablespoon of the cooled gelatin over each cupcake, making sure it seeps into the holes. Refrigerate the cupcakes for 2-3 hours, or until the gelatin is set.

Step 3: Make the Vanilla Cream Cheese Frosting

1. Beat the butter and cream cheese: In a large bowl, beat the room-temperature butter and cream cheese together until smooth and creamy.
2. Add vanilla extract and powdered sugar: Slowly add the powdered sugar, one cup at a time, beating on low speed until incorporated. Then, increase the speed to medium-high and beat until light and fluffy. Add the vanilla extract and cornstarch, and beat for another minute.
3. Frost the cupcakes: Once the cupcakes have chilled, use a piping bag fitted with a large tip to pipe the frosting onto each cupcake in a swirl.

Step 4: Make the Strawberry Crunch Topping

1. Crush the cookies and strawberries: In a food processor, pulse the vanilla sandwich cookies and freeze-dried strawberries together until they form coarse crumbs. Transfer to a bowl.
2. Add the melted butter: Stir the melted butter into the cookie mixture until combined.
3. Dip the frosted cupcakes: Dip the tops of each frosted cupcake into the strawberry crunch topping, pressing lightly to adhere the crumbs.

Step 5: Final Decoration

1. Optional swirl: After dipping the cupcakes into the strawberry crunch, you can add an additional swirl of frosting on top for a professional finish.
2. Serve and enjoy: These cupcakes are best enjoyed chilled. Store them in an airtight container in the refrigerator for up to 5 days.

Troubleshooting and Tips

• Cupcakes sinking in the middle: This can happen if the batter is overmixed or if the oven temperature is too high. Make sure to gently fold in the wet ingredients and use an oven thermometer to ensure accurate baking temperatures.
• Runny frosting: If the frosting is too runny, refrigerate it for 10-15 minutes to firm up before piping.
• Too sweet?: If you find the frosting too sweet, you can reduce the powdered sugar by ½ cup or add a pinch of salt to balance the flavors.

Substitutions

• Dairy-free: Use dairy-free butter and cream cheese in the frosting, and replace the buttermilk with almond milk mixed with vinegar.
• Gluten-free: Substitute the all-purpose flour with a gluten-free 1:1 baking mix.

FAQs

Can I make these cupcakes in advance?

Yes! You can bake the cupcakes and make the strawberry crunch topping a day in advance. Store the cupcakes in an airtight container and frost them the next day.

How should I store these cupcakes?

Store these cupcakes in the fridge due to the cream cheese frosting. They’ll last up to 5 days in an airtight container. You can also freeze them (unfrosted) for up to 3 months.

Can I use fresh strawberries instead of freeze-dried?

While fresh strawberries can be used, they will not provide the same concentrated strawberry flavor or crisp texture. Freeze-dried strawberries are recommended for the best result.

Conclusion

These Strawberry Crunch Cupcakes are an irresistible combination of soft vanilla cupcakes, tangy strawberry gelatin, creamy frosting, and a crunchy strawberry topping. They’re perfect for special occasions or when you just want a fun, nostalgic dessert. With clear, detailed instructions and tips to help you avoid common mistakes, this recipe will have you baking like a pro in no time.