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Strawberry Crunch Cupcakes - Soft, Fruity, and Crunch-Topped

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cupcakes: 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 3/4 cup buttermilk, room temperature
  • 2 tsp vanilla extract
  • Optional: 1/2 cup diced fresh strawberries, patted dry
  • For the strawberry frosting: 1 cup unsalted butter, softened
  • 3–3 1/2 cups powdered sugar
  • 1/3 cup finely crushed freeze-dried strawberries
  • 1–2 tbsp heavy cream or milk
  • Pinch of salt
  • 1 tsp vanilla extract
  • For the strawberry crunch topping: 1 1/2 cups vanilla sandwich cookies (about 14 cookies), crushed
  • 1/2 cup freeze-dried strawberries, lightly crushed
  • 3 tbsp unsalted butter, melted
  • Pinch of salt
  • Optional filling: Strawberry jam or preserves (seedless if you prefer)

Method
 

  1. Prep the oven and pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined.
  3. Mix wet ingredients: In another bowl, whisk melted butter, eggs, buttermilk, and vanilla until smooth.
  4. Combine batter: Pour wet into dry and stir just until no dry streaks remain. If using fresh strawberries, fold them in gently. Do not overmix.
  5. Fill and bake: Divide batter among liners (about 2/3 full). Bake 16–20 minutes, until tops spring back and a toothpick comes out clean. Cool in the pan 5 minutes, then move to a rack to cool completely.
  6. Make the crunch topping: In a bowl, combine crushed cookies, freeze-dried strawberries, melted butter, and a pinch of salt. Toss until the mixture clumps slightly. Set aside.
  7. Make the frosting: Beat butter until creamy and pale, 2–3 minutes. Add powdered sugar, crushed freeze-dried strawberries, vanilla, and a pinch of salt. Beat on low, then increase speed. Add cream 1 tablespoon at a time to reach a smooth, pipeable consistency.
  8. Optional filling step: Use a small knife or cupcake corer to remove a 1-inch plug from the center of each cupcake. Spoon in 1–2 teaspoons strawberry jam. Replace the top piece.
  9. Frost: Pipe or spread a generous swirl of strawberry frosting on each cooled cupcake.
  10. Add the crunch: Gently press the crumble onto the sides and a bit on top of the frosting so it sticks. Work over a tray to catch excess.