Description
Delight in these Strawberry Crunch Cupcakes featuring a moist strawberry-infused base topped with creamy strawberry buttercream and a crunchy golden Oreo and freeze-dried strawberry coating. Perfectly balanced with fresh fruit and a textured topping, these cupcakes are a crowd-pleaser for any occasion.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour (180g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar (150g)
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, room temperature (60g)
- 1/4 cup milk, room temperature (60ml)
- 1/2 cup fresh strawberries, finely chopped (100g)
Buttercream Frosting
- 3/4 cups unsalted butter, room temperature
- 3 cups powdered sugar (360g)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract (optional)
Strawberry Crunch Topping
- 1/2 cup golden Oreos (about 10 Oreos)
- 1/4 cup freeze-dried strawberries (10g)
- Pinch of salt (optional)
- 1 tablespoon unsalted butter, melted
Garnish
- Fresh strawberries and/or extra golden Oreos for topping
Instructions
- Preheat Oven and Prepare Strawberries: Preheat your oven to 350°F (175°C). Finely chop 1/2 cup (100g) of fresh strawberries and set aside for batter incorporation.
- Make the Cupcake Batter: In the bowl of a stand mixer, cream the softened butter, granulated sugar, and vanilla extract on medium speed until the mixture becomes light and fluffy. Scrape down the sides to ensure even mixing. Slowly add the egg and egg yolk on the lowest mixer setting until just combined to avoid overmixing.
- Combine Wet Ingredients: In a small bowl or measuring cup, whisk together the room-temperature milk and sour cream until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Add Wet and Dry Ingredients Gradually: Turn the mixer to the lowest speed and alternate adding half of the milk and sour cream mixture followed by half of the dry ingredient mixture. Scrape down the sides of the bowl to incorporate all flour. Repeat with remaining wet and dry ingredients. This gradual addition creates a smooth and consistent batter.
- Fold in Strawberries: Using a spatula or the mixer on its stir setting, gently fold in the finely chopped strawberries until evenly distributed in the batter.
- Fill Cupcake Pan and Bake: Using a 3-tablespoon cookie scoop, evenly distribute batter into a 12-muffin tin lined with cupcake liners or greased, filling each just over halfway. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack before decorating.
- Prepare the Buttercream: In a clean bowl of the stand mixer, beat the room temperature butter until creamy. Gradually add powdered sugar, about 1 cup at a time, mixing on low to medium speed until fully incorporated. Add the milk, vanilla extract, and optional strawberry extract and beat until smooth and spreadable.
- Frost the Cupcakes: Using the same 3-tablespoon cookie scoop, dollop buttercream onto each cooled cupcake. It may look rustic, but the next step will create a polished finish.
- Make the Strawberry Crunch Topping: In a food processor, combine golden Oreos, freeze-dried strawberries, and a pinch of salt if desired. Pulse until the mixture becomes fine crumbs. Add melted butter and pulse again until combined into a crumbly mixture that holds together slightly.
- Coat the Frosted Cupcakes: Transfer the crunch mixture to a shallow bowl. Gently dip the frosted cupcakes into the crumbs, lightly rolling to fully coat the buttercream. Shape any imperfections with clean hands for a neat look.
- Garnish and Serve: Top each coated cupcake with fresh strawberries and/or small pieces of golden Oreos as decoration. Serve immediately and enjoy your luscious strawberry crunch cupcakes!
Notes
- Ensure all wet ingredients like butter, sour cream, and milk are at room temperature for the best batter consistency.
- Do not overmix the batter once eggs are added to avoid dense cupcakes.
- The strawberry extract in the frosting is optional but enhances the strawberry flavor.
- Freeze-dried strawberries add a concentrated fruity crunch; substitute with freeze-dried raspberries if desired.
- These cupcakes are best enjoyed the day they are made for freshest texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
