Strawberry Crunch Cupcakes
These Strawberry Crunch Cupcakes are soft, fluffy strawberry cupcakes topped with tangy cream cheese frosting and a buttery strawberry crunch topping inspired by nostalgic ice cream bars. Perfect for summer parties, birthdays, and crowd-pleasing dessert tables.
Equipment
- 12-cup muffin tin
- cupcake liners
- electric mixer
- food processor
- wire cooling rack
Ingredients
- 190 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 115 g unsalted butter, softened
- 200 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp strawberry gelatin powder
- 20 g freeze-dried strawberries, finely crushed
- 180 ml buttermilk
- 24 Golden Oreo cookies
- 20 g freeze-dried strawberries
- 2 tbsp strawberry gelatin powder for topping
- 60 g unsalted butter, melted
- 225 g full-fat cream cheese, softened
- 115 g unsalted butter, softened for frosting
- 400 g powdered sugar, sifted
- 2 tbsp heavy cream
- 1 pinch salt for frosting
Instructions
- Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat the softened butter and sugar together until pale and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the strawberry gelatin powder and crushed freeze-dried strawberries to the batter and mix until combined.
- Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Cool for five minutes in the tin, then transfer to a wire rack.
- Place the Golden Oreos and freeze-dried strawberries into a food processor and pulse into coarse crumbs.
- Add the strawberry gelatin powder and melted butter to the crumbs and stir until evenly coated.
- Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla, heavy cream, and salt until fluffy.
- Pipe or spread the frosting onto the cooled cupcakes.
- Press the strawberry crunch topping onto the frosted cupcakes until fully coated.
- Serve at room temperature or refrigerate until ready to enjoy.
Notes
For the best strawberry flavor, use freeze-dried strawberries instead of fresh in the topping. Store the crunch topping separately until ready to serve to keep it crisp. Refrigerate frosted cupcakes and bring to room temperature before serving for the best texture.