Go Back
–+ servings
Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes You'll Love: Moist & Irresistible

These Strawberry Crunch Cupcakes are a delicious twist on the classic dessert, with a moist vanilla base, cream cheese frosting, and crunchy topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Unsalted Butter room temperature
  • 1.5 cups Granulated Sugar
  • 3 large Eggs room temperature
  • 2 teaspoons Vanilla Extract pure
  • 1 cup Whole Milk or dairy-free milk
  • 2 cups All-Purpose Flour or gluten-free flour
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder ensure freshness
  • 1 teaspoon White Vinegar or lemon juice
  • 1 teaspoon Baking Soda
For the Cream Cheese Frosting
  • 8 ounces Full-Fat Cream Cheese
  • 8 ounces Mascarpone or more cream cheese
  • 2 cups Powdered Sugar sifted
For the Strawberry Crunch Topping
  • 10 pieces Golden Oreos or regular Oreos
  • 1 cup Freeze-Dried Strawberries
  • 1 tablespoon Unsalted Butter melted and cooled
  • 5 pieces Fresh Strawberries for decoration

Equipment

  • Oven
  • Mixing Bowl
  • Stand Mixer
  • Cupcake Tin
  • piping bag
  • food processor

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare your cupcake tin with liners.
  2. Cream together room temperature unsalted butter and granulated sugar until pale and fluffy.
  3. Incorporate eggs one at a time, followed by the vanilla extract.
  4. Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
  5. Gently fold the dry ingredients into the wet mixture.
  6. Add whole milk alternately with dry ingredients, mixing gently.
  7. Mix white vinegar with baking soda to create a fizzy reaction and fold into batter.
  8. Spoon the batter into prepared cupcake liners, filling each about ¾ full.
  9. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
  10. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack.
  11. Whip cream cheese and mascarpone with powdered sugar until creamy.
  12. Pulse Golden Oreos and freeze-dried strawberries in a food processor until finely crushed.
  13. Frost cooled cupcakes with cream cheese frosting and top with strawberry crunch mixture.
  14. Decorate with fresh strawberry slices if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure to use room temperature ingredients for the best results. Cool cupcakes completely before frosting.

Tried this recipe?

Let us know how it was!