Strawberry Crunch Cupcakes Recipe
This Strawberry Crunch Cupcakes Recipe features fluffy strawberry cake, rich buttercream frosting, crushed vanilla cookies, and a sweet crunchy topping.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring Cups and Spoons
- Rubber spatula
- Muffin pan (12-cup)
- Cupcake liners
- Food processor or zip bag with rolling pin
- Cooling rack
- Piping bag (optional for frosting)
Ingredients
For the Strawberry Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup strawberry puree
For the Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry puree
For the Strawberry Crunch Topping
- 18 golden sandwich cookies like vanilla cream cookies
- 3 tablespoons strawberry gelatin powder
- 4 tablespoons melted butter
Instructions
Step 1: Prepare the oven
- Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
Step 2: Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
Step 3: Cream butter and sugar
- In another bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 3 minutes.
Step 4: Add eggs and vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Add strawberry flavor
- Mix in the strawberry puree. The batter will turn a soft pink color.
Step 6: Combine dry and wet ingredients
- Add the dry ingredients gradually while alternating with milk. Mix until just combined.
Step 7: Fill cupcake liners
- Divide the batter evenly among the liners, filling each about two-thirds full.
Step 8: Bake
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool completely
- Remove cupcakes from the pan and allow them to cool on a rack before frosting.