Description
Say hello to strawberry crunch cupcakes! They're moist and fluffy and an easy treat to whip up for any gathering. These cupcakes are topped with whipped cream cheese frosting and a simple, homemade strawberry crunch crumble.
Ingredients
Scale
Strawberry Cupcakes
- 180 g (1 1/2 cups) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 113 g (1/2 cup) unsalted butter, at room temperature
- 220 g (1 cup) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 113 (1/2 cup) whole milk, at room temperature
- 60 g (1/4 cup) lightly pureed strawberries*
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
- 2 teaspoons pure vanilla extract
- 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. Set aside.
- In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well.
- With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Fold in the strawberry puree.
- Fill cupcake liners 2/3 full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely in the pans set on a wire rack before filling and 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 hand-held mixer 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 the vanilla and enough cream for desired consistency. Increase to high speed and beat for 2-3 minutes until light and fluffy.
- Using a piping bag fitted with a large star tip or an offset spatula, frost the cupcakes. Sprinkle with the strawberry crunch topping.
Notes
- *Lightly Pureed Strawberrs: Cut the stems off of 113 g (1/4 pound) of fresh strawberries. Pulse them in a food processor until thin enough to mix into the cupcake batter but not completely smooth so you can still see small pieces of strawberry.
- 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