Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes

Sweet and delightful, Strawberry Crunch Cupcakes offer a blissful combination of moist vanilla cake, creamy strawberry frosting, and a crunchy top that takes each bite to new heights! These cupcakes are perfect for any occasion, be it a summer picnic, a birthday celebration, or simply a treat for yourself. As you savor each mouthful, it’s hard not to feel grateful for the joys of baking. I’m thrilled to share this recipe with you, and I encourage you to subscribe to receive more mouthwatering recipes directly to your inbox!

Why You'll Love This Recipe

What sets these Strawberry Crunch Cupcakes apart? For starters, they boast an incredible flavor profile that harmonizes the classic vanilla cupcake with the tart sweetness of strawberries. The texture is a delightful experience, too—soft and fluffy with a delightful crunch from the topping. The recipe is simple enough for beginners but impressively delicious for seasoned bakers. Plus, these cupcakes are a fun family project! Gather your little ones to help with the topping or frosting—baking together creates cherished memories that go hand in hand with delicious treats!

Ingredients

• 200g all-purpose flour
• 150g granulated sugar
• 120ml whole milk
• 100g unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 150g freeze-dried strawberries
• 50g crushed vanilla cookies
• 2 tablespoon unsalted butter, melted

For the Frosting:

• 200g unsalted butter, softened
• 400g powdered sugar
• 2 tablespoon whole milk
• 1 teaspoon vanilla extract
• 2 tablespoon strawberry puree

Necessary Tools

• Mixing bowls
• Electric mixer
• Cupcake tin
• Cupcake liners
• Whisk
• Rolling pin (for crushing cookies)
• Piping bag or knife (for frosting)

Ingredient Swaps and Additions

Feel free to customize your cupcakes! Instead of freeze-dried strawberries, you can use crushed fresh strawberries for a different texture. If you want to experiment with flavors, try adding a drop of almond extract to the frosting for a nutty twist. A dash of lemon zest can also brighten up the taste of the vanilla cupcakes!

Step-by-Step Instructions

1. Preheat your oven to 175°C and line a cupcake tin with cute liners.
2. In a mixing bowl, whisk together the flour, baking powder, and salt—set this aside for later use.
3. In another bowl, cream the softened butter with granulated sugar until it’s light and fluffy. This step is essential for getting that perfect texture!
4. Add the eggs one by one, allowing each to blend with the mixture before adding the next. Stir in the vanilla extract.
5. Gradually incorporate the dry ingredients, alternating with milk, until the batter is smooth and well combined.
6. Pour the batter into the cupcake liners until they’re about two-thirds full—this ensures they rise perfectly without overflowing.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Once baked, let them cool completely on a wire rack.
8. While the cupcakes cool, create the crunchy topping by blending freeze-dried strawberries with crushed vanilla cookies and melted butter until crumbly.
9. For the strawberry frosting, beat the softened butter until creamy, then slowly add the powdered sugar. Mix in milk, vanilla extract, and strawberry puree until you achieve a smooth consistency.
10. After the cupcakes are fully cooled, pipe the lush strawberry frosting on top and sprinkle with the strawberry crunch topping.
11. Serve with a smile, and enjoy each decadent bite!

Serving Suggestions

These Strawberry Crunch Cupcakes are delightful on their own, but pairing them with a scoop of vanilla ice cream is a match made in heaven! Consider serving them alongside fresh strawberries or a light fruit salad for a refreshing touch.

Pro Tips for Success

• Be sure your butter is softened to room temperature for easier mixing.
• Make sure your cupcakes are completely cooled before frosting, or the frosting will melt!
• Use a piping bag with a star tip for a beautiful frosting finish.

Storing and Reheating

You can store leftover cupcakes in an airtight container for up to three days at room temperature. If you need to keep them longer, refrigerate them for up to a week. However, they are best enjoyed fresh! Avoid reheating as it may alter the texture.

FAQ Section

Q: Can I make these cupcakes gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free blend.

Q: How can I make these cupcakes visually appealing?
A: Add fresh sliced strawberries on top of the frosting for a lovely decorative touch!

Q: Can I freeze these cupcakes?
A: Absolutely! Freeze them individually for a quick treat later on. Just thaw them in the fridge overnight before enjoying.

Conclusion

Strawberry Crunch Cupcakes are not only visually stunning but also incredibly delicious and easy to make. They bring a delightful combination of flavors and textures that everyone will love. So get baking, and I can’t wait to hear how your creations turn out! Don’t forget to leave a review, share your photos, and tag your adorable cupcakes on Pinterest or Instagram—let's celebrate your baking journey together!

Nutritional Information
Approximate values per cupcake:
Calories: 350
Fat: 18g
Carbohydrates: 48g
Protein: 3g
Sugar: 28g