Strawberry Crunch Cupcakes: The Ultimate Strawberry Dessert Recipe

Name: Strawberry Crunch Cupcakes
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Ingredients: 0.5 cup buttermilk (at room temperature); 0.25 cup vegetable oil; 1 large egg egg (at room temperature); 0.5 tablespoon vanilla extract; 1.25 cups all-purpose flour; 1 cup granulated sugar; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 0.5 cup lukewarm water; 1.5 ounces strawberry gelatin; 0.5 cup boiling water; 6 pieces vanilla Oreos; 0.5 ounces freeze-dried strawberries ((Thousand Lakes brand)); 1 tablespoon unsalted butter (melted); 0.5 cup unsalted butter (at room temperature); 4 ounces cream cheese (at room temperature); 1 teaspoon vanilla extract; 2.5 cups powdered sugar; 1 tablespoon cornstarch

Introduction to Strawberry Crunch Cupcakes

These delightful Strawberry Crunch Cupcakes are the perfect blend of moist cake, refreshing strawberry flavor, and a delightful crunch. Ideal for any occasion, these cupcakes will impress your family and friends, making them a favorite at birthdays, picnics, or just a sweet treat at home. With layers of strawberry goodness and a creamy frosting, this recipe is a must-try for anyone who loves strawberries!

A Personal Story Behind My Strawberry Crunch Cupcakes Journey

Growing up, strawberries were a staple in our family kitchen. My grandmother would often make strawberry desserts that filled our home with warmth and sweetness. One of my fondest memories is of her teaching me how to make strawberry shortcake. Inspired by those memories, I developed this Strawberry Crunch Cupcake recipe to celebrate the joy of strawberries and to bring a little of that warmth into my own home.

What Makes This Strawberry Crunch Cupcake Recipe Special?

What truly sets this cupcake recipe apart is the unique combination of flavors and textures. The moist cupcake base infused with strawberry gelatin creates a burst of flavor, while the strawberry crunch topping adds a delightful crunch that contrasts beautifully with the creamy vanilla cream cheese frosting. It’s a fun and aesthetic dessert that is sure to be a hit with both kids and adults alike!

The Full Strawberry Crunch Cupcake Recipe

Ingredients

1/2 cup buttermilk, at room temperature
1/4 cup vegetable oil
1 egg, at room temperature
1/2 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup lukewarm water
1 1/2 ounces strawberry gelatin
1/2 cup boiling water
6-8 vanilla Oreos
0.5 ounce freeze-dried strawberries (Thousand Lakes brand)
1 tablespoon unsalted butter, melted
1/2 cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1 tablespoon cornstarch

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cavity muffin tin with baking cups or parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures even distribution of the dry ingredients.
Make a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and egg. Gently fold until just combined, being careful not to overmix to keep your cupcakes light and fluffy.
Slowly pour the lukewarm water into the batter while stirring. The batter should be smooth with no lumps. This step helps to create a moist cupcake.
Divide the batter equally into the 12 cavities, filling them 2/3 of the way full. This allows space for rising.
Bake for 15 to 18 minutes until the cupcakes are no longer glossy on top and spring back when touched. A toothpick inserted should come out clean. This is crucial for ensuring your cupcakes are baked through.
Let the cupcakes cool in the tin for 10 minutes, then transfer them to the refrigerator to cool completely. Cooling in the fridge helps to firm them up.
While the cupcakes cool, prepare the strawberry gelatin by whisking the boiling water and strawberry gelatin in a small bowl. Set aside to allow it to cool slightly.
Once cooled, poke several holes in the cupcakes with a fork. Pour the slightly cooled strawberry gelatin over the cupcakes to infuse them with flavor.
Refrigerate the cupcakes for 2-3 hours to set the gelatin. This will give you that delightful burst of strawberry flavor in each bite.
For the strawberry crunch, pulse vanilla Oreos, freeze-dried strawberries, and melted butter in a food processor until fine crumbs. Transfer to a dish and set aside for topping.
For the frosting, beat the butter, cream cheese, and vanilla extract until fluffy. This will ensure a smooth, creamy texture.
Sift powdered sugar and cornstarch in a separate bowl, then gradually add to the cream cheese mixture while beating until well combined.
Fill a piping bag with the frosting and set aside. This will make it easier to decorate your cupcakes.
Pipe a layer of frosting on each cupcake, dip into the strawberry crunch, then pipe a swirl on top. Repeat for all cupcakes for a beautifully finished look.

Serving Suggestions and Variations for Strawberry Crunch Cupcakes

These cupcakes can be served as is, or you could add a fresh strawberry on top for an extra touch. For those who want to experiment, try using different flavored gelatins such as raspberry or peach for a twist on the classic. You can also incorporate fresh fruit into the frosting for added flavor.

Frequently Asked Questions About Strawberry Crunch Cupcakes

Can I use a different type of frosting?
Absolutely! This cupcake pairs well with chocolate or whipped cream frosting as well.

How can I store the cupcakes?
Store them in an airtight container in the refrigerator for up to 5 days to keep them fresh.

Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the frosting. Wrap them tightly and store for up to 3 months.

Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend for a delicious gluten-free option.

Enjoy these delightful Strawberry Crunch Cupcakes with a crunchy twist!