Oh my goodness, let me tell you about these Strawberry Crunch Cupcakes! They’re like little bites of sunshine that burst with strawberry flavor in every single bite. I remember the first time I made these for a summer picnic; the way my friends’ eyes lit up when they took a bite was priceless! They’re super moist, thanks to the fresh strawberry puree, and topped with a sweet, fluffy frosting that’s just heavenly. And that crunchy topping? It adds the perfect texture that makes these cupcakes irresistible! Trust me, once you try making these, they’ll be your go-to dessert for any occasion. Plus, they’re so easy to whip up; you’ll be amazed at how quickly they come together. Let’s dive in and create some delicious memories with these delightful treats!
Ingredients List
Gather these simple ingredients to make your Strawberry Crunch Cupcakes. I promise, they’re all easy to find and will bring your cupcakes to life!
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, pureed
- 1 cup crushed strawberry wafers for topping
- 1/2 cup strawberry frosting
Make sure to have everything prepped and measured before you start; it makes the process so much smoother, and you won’t miss a beat as you whip up these delightful cupcakes!
How to Prepare Strawberry Crunch Cupcakes
Now, let’s get down to the fun part—making these delightful Strawberry Crunch Cupcakes! Follow along, and you’ll have a batch of sweet treats in no time.
Prepping the Oven and Cupcake Liners
First things first, preheat that oven to 350°F (175°C). This step is crucial because you want your cupcakes to bake evenly. While that’s warming up, grab a cupcake pan and line it with your favorite cupcake liners. I love using colorful ones to add a bit of cheer!
Creaming the Butter and Sugar
In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This step is key! You want to beat it well—think of it like whipping up a cloud. It should look pale and airy. Trust me, this makes all the difference in texture!
Mixing in Wet Ingredients
Next, add in the eggs, one at a time, mixing well after each addition. Then, stir in that delicious vanilla extract and the fresh strawberry puree. Oh, the aroma will make your kitchen feel like a strawberry field!
Combining Dry Ingredients
Now, in another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. This helps keep everything nice and moist. I like to mix it in three parts—dry, milk, dry, milk, dry. It’s a rhythm that works!
Baking the Cupcakes
Fill the cupcake liners about two-thirds full with the batter. Bake them in your preheated oven for about 18-20 minutes. To check if they’re done, insert a toothpick in the center; it should come out clean. If you see any wet batter, give them a couple more minutes!
Frosting and Topping
Once your cupcakes are baked and cooled completely, it’s time for the fun part—frosting! Spread on that sweet strawberry frosting generously and then sprinkle the crushed strawberry wafers on top. This crunchy topping adds a perfect texture and makes them extra special. Enjoy the magic of your creation!
Why You’ll Love This Recipe
- Incredibly moist and bursting with fresh strawberry flavor
- Easy to make with straightforward steps
- Perfect for any occasion, from picnics to birthday parties
- Deliciously topped with creamy strawberry frosting and a crunchy finish
- A delightful treat that kids and adults will adore
- Visually stunning with bright colors that bring joy to your table
Trust me, once you try these Strawberry Crunch Cupcakes, you’ll be hooked! They’re not just tasty; they bring a smile to everyone’s face!
Tips for Success
To make sure your Strawberry Crunch Cupcakes turn out perfectly every time, here are a few tips I’ve picked up along the way!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them blend seamlessly and creates that light, fluffy texture we love.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to dense cupcakes, and we want light and airy!
- Cool Completely: Let your cupcakes cool completely before frosting them. If they’re still warm, the frosting will melt right off—unless you want a delicious strawberry drizzle, of course!
- Experiment with Toppings: Feel free to get creative with your crunchy topping! Try adding some chopped nuts or even a sprinkle of coconut for a fun twist.
With these tips in your back pocket, you’re all set to impress with your Strawberry Crunch Cupcakes!
Nutritional Information
Here’s a quick look at the nutritional content of your delightful Strawberry Crunch Cupcakes. Keep in mind these values are estimates and can vary based on specific ingredients and portion sizes. But it gives you a good idea of what you’re indulging in!
- Serving Size: 1 cupcake
- Calories: 210
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 18g
- Protein: 2g
So, as you’re enjoying these sweet treats, you can feel a little less guilty knowing you’re getting some delightful strawberry goodness in each bite! Enjoy every moment of your baking adventure!
FAQ Section
Can I use frozen strawberries?
Absolutely! If fresh strawberries aren’t available, feel free to use frozen ones. Just make sure to thaw and drain them well before pureeing. This keeps the batter from getting too watery, and you’ll still get that delicious strawberry flavor that makes these cupcakes so special!
How should I store the cupcakes?
To keep your Strawberry Crunch Cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can pop them in the fridge for about a week. Just remember, they taste best when they’re fresh, so I recommend enjoying them within a few days of baking!
Can I make this recipe gluten-free?
You can definitely make these cupcakes gluten-free! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve had great success with those blends, and they still yield light and fluffy cupcakes without losing any of that yummy flavor!
How do I adjust the sweetness of the frosting?
If you want to tweak the sweetness of your strawberry frosting, it’s super easy! Just add more powdered sugar for a sweeter taste or a pinch of salt to balance out the sweetness if you find it too sugary. You can even mix in a bit of fresh strawberry puree for a more fruity flavor!
What can I serve with Strawberry Crunch Cupcakes?
These delightful cupcakes pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For an extra touch, serve them with fresh strawberries or a drizzle of chocolate sauce. They’re also fantastic with a refreshing glass of lemonade or iced tea for a lovely summer treat!
Print
Strawberry Crunch Cupcakes: 5 Delightful Bites of Joy
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious strawberry crunch cupcakes topped with a sweet strawberry frosting and a crunchy topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, pureed
- 1 cup crushed strawberry wafers for topping
- 1/2 cup strawberry frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry puree.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Fill the cupcake liners with the batter and bake for 18-20 minutes.
- Let cupcakes cool completely before frosting.
- Top with strawberry frosting and sprinkle with crushed wafers.
Notes
- Store cupcakes in an airtight container.
- Can substitute fresh strawberries with frozen ones.
- Adjust sweetness of frosting to taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Strawberry Crunch Cupcakes, Strawberry Cupcakes, Dessert, Baking