Strawberry Crunch Cupcakes
These easy Strawberry Crunch Cupcakes are made with a delicious from-scratch batter, vanilla cream cheese frosting and a crispy freeze dried strawberry and cookie topping. One of the best fruity homemade cupcakes you'll make!
Equipment
Ingredients
Cupcakes
- 1 cup unsalted butter, room temperature
- 1 ½ cups white sugar
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ½ cup plain yogurt
- ¼ cup olive oil
- 6 tablespoon strawberry syrup
Frosting
- 1 cup unsalted butter, room temperature
- 16 oz cream cheese, softened
- 2 tablespoon vanilla extract
- 8 cups powdered sugar
Topping
- 1 cup freeze dried strawberries
- 10 lemon Oreos, or golden Oreos
- 1 tablespoon unsalted butter, melted
- 12 fresh strawberries, sliced in half
Instructions
Cupcakes
- Preheat the oven to 350℉ and line a muffin pan with liners. In a stand mixer fitted with the whisk attachment, or using a large bowl and an electric hand mixer, combine 1 cup unsalted butter and 1 ½ cups white sugar. Beat on medium speed until well combined and a chunky mixture has formed. Add 3 large eggs and continue to beat on medium speed until incorporated into the mixture.
- Slowly add 3 cups all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt. Beat on medium speed until a smooth dough has formed, scraping off ingredients stuck to the bowl with a spatula.
- Pour in 1 cup milk, ½ cup plain yogurt, ¼ cup olive oil and 6 tablespoon strawberry syrup. Beat on medium speed until combined well and a smooth, thick batter has formed. Note, the batter will be thick and have a scoopable consistency rather than a pourable one.
- Using an ice cream scoop, fill the muffin cups ⅔ with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Frosting and Topping
- To a large mixing bowl, add 1 cup unsalted butter and 16 oz cream cheese. Beat on medium speed until combined. Add 2 tablespoon vanilla extract and mix until incorporated into the mixture. Slowly add 8 cups powdered sugar and beat on medium until a smooth and thick frosting has formed, about 3 minutes.
- Scoop the frosting into a piping bag fitted with the piping tip of your choice (I use a large star tip). Secure the bag shut with a rubber band.
- Add 1 cup freeze dried strawberries and 10 lemon Oreos with the cream removed to a food processor. Grind until a crumbly mixture has formed. Melt 1 tablespoon unsalted butter in the microwave and combine with the strawberry and Oreo.
- Squeeze the icing onto the tops of the cooled cupcakes in the pattern of your choice. Sprinkle with strawberry crunch topping and place a sliced strawberry on top.
Notes
Storing: To store fully made strawberry crunch cupcakes, put them in an airtight container and keep in the fridge for up to 5 days for optimal quality. They must be stored in the fridge because the icing is made from dairy and needs to be refrigerated.
Use any type of vanilla or golden cookie. There are so many options for making the crunch topping. I love adding a bit of lemon flavor by using lemon Oreos, but you can use any cookie or cracker. Animal crackers, golden Oreos, vienna fingers, honey graham crackers, Italian biscuits, etc. all would taste wonderful in the crunch topping.
Don't overfill the cupcake tin. Make sure to only fill the muffin cups ⅔ of the way to the top. If any higher, the batter will spill out over the sides and you'll get oddly shaped cupcakes.
Don't frost them until they are completely cool. You can speed cooling up by putting the cupcakes in the fridge for about 10 minutes. If you frost the cupcakes while they are still warm, the icing may melt and drip down.
Add strawberry crunch topping immediately after icing. Sprinkly on the topping after icing two or three cupcakes to ensure that it sticks.
Nutrition
Serving: 4ozCalories: 391kcalCarbohydrates: 75gProtein: 4gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 85mgSodium: 183mgPotassium: 206mgFiber: 2gSugar: 60gVitamin A: 781IUVitamin C: 124mgCalcium: 71mgIron: 3mg
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