Strawberry Crunch Cupcakes (Edit recipe)

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.

40 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	352
Fat:	20 g
Carbohydrates:	30 g
Protein:	12 g
Cholesterol:	45 g
Sodium:	146 mg
Fiber:	0 g
Sugars:	29 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 14

Ingredients

Strawberry Cupcakes

180 gram Cake Flour, (1 1/2 cups)
1 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
113 gram Unsalted Butter, (1/2 cup)
220 gram Granulated White Sugar, (1 cup)
3 whole Egg Whites, at room temperature
2 tsp Pure Vanilla Extract
113 gram Whole Milk, (1/2 cup)
60 gram Strawberries, light pureed (1/4 cup)

Strawberry Crunch Topping

7 whole Golden Oreo
5 gram Freeze Dried Strawberries, (1/3 cup)
1 Tbsp Unsalted Butter, melted

Cream Cheese Frosting

170 gram Unsalted Butter, (3/4 cup)
112 gram Full Fat Cream Cheese, at room temperature (4 ounces)
450 gram Powdered Sugar, (1 pound)
1 Tbsp Heavy Cream (Whipping Cream)
2 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.
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 powdered sugar is incorporated. Add just enough cream for desired consistency and the vanilla. Mix to combine. Increase to high speed and beat for 3 minutes
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.