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Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes

The Crispy Chef
Strawberry Crunch Cupcakes are the ultimate sweet obsession—featuring a moist, strawberry-infused cupcake base topped with a crunchy strawberry coating and rich frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 330 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Food processor (optional)
  • Cupcake pan
  • Piping bag with star tip

Ingredients
  

Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup fresh strawberry purée replace half the milk
  • ½ cup milk
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • Optional: pink gel coloring

Crunch Topping:

  • 1 cup crushed vanilla wafers
  • ½ cup freeze-dried strawberries crushed
  • 3 tbsp melted butter
  • 2 tbsp powdered sugar
  • Pinch of salt

Frosting:

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
  • Mix in strawberry purée, milk, vanilla extract, and strawberry extract.
  • Gradually add dry ingredients to the wet, mixing until just combined. Don’t overmix.
  • Divide batter evenly among cupcake liners. Bake for 18–22 minutes or until a toothpick comes out clean.
  • Cool completely before frosting.
  • Make the crunch topping: Combine all crunch ingredients and pulse (or crush by hand) to create coarse crumbs.
  • Prepare frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until fluffy.
  • Pipe frosting on cupcakes using a star tip. Gently press crunch topping into frosting to adhere.
  • Serve immediately or store as recommended below.

Notes

Don’t assemble until the day of serving to maintain crunch.
Store unfrosted cupcakes in an airtight container at room temperature for 3 days or freeze up to 3 months.
Crunch topping can be made ahead and stored for weeks.

Nutrition

Calories: 330kcalCarbohydrates: 42gProtein: 3gFat: 17gSugar: 27g
Keyword Strawberry cupcakes
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