Description
Strawberry Crunch Cupcakes are soft, moist cupcakes made with fresh strawberries, topped with a creamy vanilla frosting and finished with a delightful crunchy topping made from crushed cookies or cereal. These cupcakes combine sweet and tart flavors with a satisfying texture contrast for a truly irresistible treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh strawberries, pureed
- 1 cup strawberry-flavored cereal or crushed cookies (like Golden Oreos)
- ½ cup fresh strawberries, finely chopped
- 2 tablespoons unsalted butter, melted
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Cream softened butter and sugar together until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually add dry mixture to the wet ingredients, alternating with milk, starting and ending with flour. Mix until just combined.
- Fold in the pureed strawberries until evenly mixed.
- Spoon batter into cupcake liners, filling each two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool in pan for 5 minutes, then transfer to wire rack to cool completely.
- To make frosting, beat softened butter until creamy. Gradually add powdered sugar. Add heavy cream, vanilla, and salt. Beat until fluffy and smooth.
- In a small bowl, mix crushed cereal or cookies with melted butter and chopped strawberries to make the crunch topping.
- Frost cooled cupcakes and top with strawberry crunch mixture, pressing gently so it sticks.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use room temperature ingredients for better texture.
- Use fresh strawberries for the best flavor.
- Test with a toothpick for doneness.
- Can be made a day ahead for convenience.
- Store in airtight container at room temperature for 2 days or in the fridge for up to a week.
- Freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: strawberry crunch cupcakes, cupcake recipe, strawberry cupcakes, strawberry dessert, easy cupcake recipe