Description
Strawberry Crunch Cupcakes are soft, fluffy, and bursting with real strawberry flavor thanks to a fresh strawberry puree reduction. They’re piled high with a luscious cream cheese frosting and topped with the ultimate crunchy mix of freeze-dried strawberries and crushed Golden Oreos. It’s like your favorite Good Humor strawberry shortcake ice cream bars with a bakery-style twist!
Ingredients
Scale
Strawberry Cupcakes
- 210 g (1 3/4 cups) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 85 g (6 tablespoons) unsalted butter, at room temperature
- 200 g (1 cup) granulated sugar
- 3 tablespoons vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 60 g (1/4 cup) sour cream, at room temperature
- 60 g (1/4 cup) whole milk, at room temperature
- 60 g (1/4 cup) reduced strawberry puree*
Strawberry Crunch Topping
- 7 Golden Oreo cookies
- 5 g (1/3 cup) freeze-dried strawberries
- 1 tablespoon unsalted butter, melted
Cream Cheese Frosting
- 170 g (3/4 cup) unsalted butter, at room temperature
- 112 g (4 oz) cream cheese, at room temperature
- 450 g (1 pound) powdered sugar
- 1-2 tablespoons heavy cream or milk
Instructions
Strawberry Cupcakes
- Preheat oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt.
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- With the mixer running on medium-low speed, slowly stream in the oil and mix to combine.
- Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla.
- Add the sour cream and mix until completely combined.
- With the mixer on low speed, add the dry ingredients and the milk. Beat until just combined. Gently fold in the strawberry puree.
- Fill the cupcake liners 2/3 full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely in the pans set on a wire rack before frosting.
Strawberry Crunch Topping
- Place the Golden Oreos and freeze-dried strawberries into a food processor. Process until crumbly. Add the melted butter and pulse to combine. Set aside.
Cream Cheese Frosting
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
- Add the powdered sugar and mix on low speed until completely incorporated. Mix in enough cream for desired consistency. Increase to medium-high speed and beat for 2-3 minutes until light and fluffy.
- Using a piping bag fitted with a large round tip, an offset spatula, or a knife, frost the cupcakes. Sprinkle the strawberry crunch topping over the frosting.
Notes
- *Reduced strawberry puree: Cut the stems off of 1/2 pound of fresh strawberries. Puree them in a food processor or blender until smooth. Cook in a small saucepan over medium heat for about 20 minutes or until you have 1/4 cup of strawberry puree. Allow to cool completely before adding to your cupcake batter.
- Make-Ahead: Make the cupcakes and frosting the day before. Store the cupcakes covered at room temperature and the frosting in the refrigerator. Bring the frosting to room temperature before assembling the cupcakes. Re-whip the frosting for 2-3 minutes.
- Freezing: Store unfrosted cupcakes in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and frost.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Cakes & Cupcakes
- Method: Baking