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strawberry crunch cupcake recipe

Strawberry Crunch Cupcakes

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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 2 large mixing bowls
  • 1 handheld mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 Piping bag (optional)
  • 1 large round or star piping tip (optional)
  • 1 small food processor or zip-top bag and rolling pin

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/2 cup finely chopped fresh strawberries patted dry
  • 1 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoon heavy cream or milk
  • 1/4 cup strawberry jam thick
  • 12 strawberry sandwich cookies crushed
  • 4 vanilla sandwich cookies crushed
  • 2 tablespoon unsalted butter melted

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium mixing bowl whisk together the all-purpose flour, baking powder, and salt until well combined.
  • In a large mixing bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • Add the dry ingredients to the wet ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients, mixing on low speed just until combined.
  • Gently fold the finely chopped, patted-dry strawberries into the batter with a rubber spatula until evenly distributed.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the pan to a wire cooling rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the pan and cool completely on the wire rack for at least 25 minutes before frosting.
  • While the cupcakes cool, combine the strawberry sandwich cookies and vanilla sandwich cookies in a small food processor and pulse until they form coarse crumbs.
  • Add the melted butter to the cookie crumbs and pulse or stir until the mixture is evenly moistened and forms a crumble.
  • For the frosting, beat the softened butter in a large mixing bowl on medium speed until creamy and smooth, about 2 minutes.
  • Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition until incorporated, then increasing to medium speed until fluffy.
  • Mix in the vanilla extract and heavy cream or milk, beating until the frosting is smooth and spreadable.
  • Add the strawberry jam to the frosting and beat briefly until well combined and slightly pink, adjusting consistency with more cream or powdered sugar if needed.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a round or star tip, or use an offset spatula.
  • Pipe or spread a generous swirl of frosting on top of each cupcake.
  • Immediately sprinkle or gently press the strawberry crunch topping onto the frosting of each cupcake so it adheres well.
  • Chill the decorated cupcakes in the refrigerator for 10 to 15 minutes if you prefer a firmer frosting before serving.

Notes

For best texture, ensure the strawberries are very dry before folding into the batter to avoid excess moisture, and avoid overmixing once they’re added so the cupcakes stay tender. Room-temperature ingredients whip and blend more evenly, so set out butter, eggs, and milk ahead of time. You can adjust the intensity of strawberry flavor by swapping some milk for a tablespoon or two of strawberry puree, or by adding freeze-dried strawberry powder to either the batter or frosting. The crunch topping is most crisp the day it’s made, but you can keep leftovers in an airtight container; if it softens, briefly toast the crumbs in a low oven to revive them. Store finished cupcakes covered in the refrigerator for up to 3 days and let them sit at room temperature for 15 to 20 minutes before serving for the best flavor and texture.
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