Dessertscambreabakes5.0
Strawberry Shortcake Crunch Cupcakes
Strawberry crunch cupcakes have all the flavors of your favorite ice cream truck treat, in cupcake form! These moist strawberry cupcakes are made with real strawberries (no artificial flavors!), topped with fluffy vanilla frosting, and finished with a crunchy Golden Oreo-strawberry crumble. Perfect for summer, Valentine’s Day, or whenever you’re craving a little nostalgia!
👥 12 Servings⏱️ Prep & Cook: 1h 23m⏳ Prep: 1h🔥 Cook: 23 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- food processor
- mixing bowl
- pan
📝 Preparation Steps
1
Roast the Strawberries
fresh or frozen strawberries (if fresh, hulled and quartered)2 cupscup freeze-dried strawberries1/4cup roasted strawberries (from recipe above)3/4fresh strawberries (for topping)
2
Preheat the oven to 375°F/190°C.
3
On a lined baking tray, toss the strawberries and sugar together. Bake for ⏱️ 20-25 minutes. Then scrape the strawberries (and their juices) into a bowl and mash with a potato masher. Set aside to cool to room temperature. Decrease the oven to 350°F/180°C.
fresh or frozen strawberries (if fresh, hulled and quartered)2 cupscup freeze-dried strawberries1/4cup roasted strawberries (from recipe above)3/4fresh strawberries (for topping)
4
For the Strawberry Crunch Topping
5
In the bowl of a food processor, combine the topping ingredients and pulse on low until crumbly. Set aside.
6
For the Cupcake Batter
7
In a stand mixing bowl, combine the dry ingredients. Then mix in the cubed butter on low until it resembles coarse sand.
8
Mix in the sour cream and oil, then scrape down the bowl. Mix in the eggs and strawberry extract until just combined. Then mix in the mashed strawberries.
large eggs (room temperature)2strawberry extract (or vanilla extract)2 teaspoonsfresh or frozen strawberries (if fresh, hulled and quartered)2 cupscup freeze-dried strawberries1/4cup roasted strawberries (from recipe above)3/4fresh strawberries (for topping)
9
Use an ice cream or cookie scoop to scoop the batter into a lined 12-cup cupcake pan. The liners should be mostly full, with about 1/4 inch of room at the top. Bake the cupcakes at 350°F for ⏱️ 17-19 minutes or until the tops spring back when touched. Let the pan cool on a wire rack before frosting.
10
For the Buttercream
11
In a stand mixing bowl, cream the butter and powdered sugar together on low until combined. Then mix in the cream and vanilla. Increase the speed to medium-high and mix for ⏱️ 2-3 minutes until very light and fluffy.
12
Decorate!
13
Use a piping bag with a 1M star tip to pipe the vanilla frosting on top of the cupcakes. Sprinkle with the crunch topping and garnish with a fresh strawberry. Enjoy your strawberry crunch cupcakes!
Nutrition Facts
calories
438 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
34 g
sodium Content
226 mg
protein Content
2 g
trans Fat Content
1 g
cholesterol Content
92 mg
carbohydrate Content
41 g
saturated Fat Content
16 g
unsaturated Fat Content
12 g
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