Imagine biting into a cupcake that bursts with the vibrant flavor of fresh strawberries, complemented by a delightful crunch. That’s exactly what you get with these strawberry crunch cupcakes with strawberry filling. These little treats are inspired by the nostalgic taste of strawberry shortcake ice cream bars, but with a modern twist that’s perfect for any occasion.
What makes these cupcakes stand out is their irresistible combination of textures and flavors. The moist strawberry cake, filled with a luscious strawberry filling, is topped with a crunchy, buttery streusel. It’s a dessert that’s as fun to make as it is to eat, and it’s sure to impress your friends and family. Whether you’re a seasoned baker or just starting out, this recipe will guide you through creating a batch of cupcakes that’s both beautiful and delicious.
What is Strawberry Crunch?
Strawberry crunch is a delectable topping that adds texture and bursts of flavor to desserts like our strawberry crunch cupcakes. Inspired by the classic strawberry shortcake ice cream bars, strawberry crunch combines the buttery sweetness of sugar cookies with the tangy flavor of freeze-dried strawberries. This topping is a perfect contrast to the moist strawberry cake and the creamy strawberry filling inside the cupcakes.
Creating the strawberry crunch involves blending crushed golden Oreos and freeze-dried strawberries with melted butter. The result is a crumbly, flavorful mixture that stays crispy even when baked. This delicious streusel-like topping not only enhances the overall flavor of the cupcakes but also provides a satisfying crunch with every bite. Whether you are revisiting the nostalgic flavors of your childhood or trying something new, strawberry crunch elevates these cupcakes to an extraordinary level.
Ingredients
To make these delicious strawberry crunch cupcakes with strawberry filling, you’ll need a variety of ingredients divided into four main components.
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk, room temperature
- 1/2 cup strawberry puree
For the Strawberry Crunch Topping
- 10 golden Oreo cookies, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
For the Strawberry Filling
- 1 cup fresh strawberries, diced small
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (if needed for consistency)
Tools & Equipment
To create these delicious strawberry crunch cupcakes with strawberry filling, you will need several essential tools and equipment. Each piece plays a critical role in ensuring the cupcakes are perfectly crafted and beautifully presented.
Essential Baking Tools
- Mixing Bowls: I recommend having a set of mixing bowls of various sizes. You’ll need at least two—one for mixing the dry ingredients and another for the wet ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to baking success. Have a set of both dry and liquid measuring cups and spoons.
- Stand Mixer or Hand Mixer: A stand mixer is ideal for creaming butter and sugar for the cupcake batter. A hand mixer works well too if you don’t have a stand mixer.
- Rubber Spatula: Useful for folding ingredients together gently and scraping down the sides of bowls.
- Cupcake Liners: Line your muffin tin with these to prevent sticking and to make cleanup easier.
Equipment for Cupcake Preparation
- Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe. Ensure it’s non-stick or lightly greased if not using liners.
- Cooling Racks: To allow the cupcakes to cool evenly once they come out of the oven, preventing them from becoming soggy.
- Ice Cream Scoop or Spoon: This helps portion the batter evenly into each cupcake liner.
Tools for Strawberry Filling
- Small Saucepan: You’ll need this to cook down the strawberries for the filling, intensifying their flavor.
- Fine Mesh Sieve: This helps strain the strawberry mixture to remove seeds, creating a smooth filling.
- Piping Bag and Tip: Ideal for filling the cupcakes with strawberry filling once they are baked and cooled. A filling tip works best.
Tools for Strawberry Crunch Topping
- Food Processor: Crucial for blending the Oreos and freeze-dried strawberries into a fine crumbly mixture.
- Baking Sheet: Use this to spread out the strawberry crunch mixture for even coating after combining with butter. Parchment paper helps with easy cleanup.
- Piping Bags and Tips: Essential for decorating the cupcakes with strawberry buttercream. I prefer using a star tip for a lovely swirl effect.
- Offset Spatula: This small tool is perfect for spreading frosting smoothly over the cupcakes.
With all these tools and equipment ready, you’re well-prepared to create the irresistibly delicious strawberry crunch cupcakes with a delightful strawberry filling.
Directions
In this section, I will guide you through the step-by-step process of creating these delightful strawberry crunch cupcakes with strawberry filling. Follow each step carefully to ensure your cupcakes turn out perfectly.
Make the Strawberry Cupcakes
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.
- Cream Butter and Sugar: In a large bowl, beat ½ cup unsalted butter (room temperature) and 1 cup granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, then add 2 teaspoons of vanilla extract.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with ½ cup of whole milk. Start and end with the dry ingredients.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
Prepare the Strawberry Crunch Topping
- Crush Oreos and Dried Strawberries: In a food processor, pulse 15 Golden Oreo cookies and ¼ cup of freeze-dried strawberries until they form fine crumbs.
- Add Butter: Melt 2 tablespoons of unsalted butter and mix it into the crumb mixture until well combined.
- Set Aside: Transfer the strawberry crunch topping to a bowl and set it aside for later.
Cook the Strawberry Filling
- Prepare Strawberries: Chop 1 cup of fresh strawberries into small pieces.
- Cook Filling: In a saucepan, combine the chopped strawberries, ¼ cup granulated sugar, and 1 tablespoon cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften (about 5-7 minutes).
- Cool: Allow the strawberry filling to cool completely before using.
Make the Frosting
- Beat Butter: In a large bowl, beat 1 cup unsalted butter (room temperature) until it’s creamy.
- Add Sugar and Flavorings: Gradually add 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and ¼ cup of pureed fresh strawberries. Beat until smooth and fluffy.
- Adjust Consistency: If the frosting is too thick, add a little milk (1 tablespoon at a time). If too thin, add more powdered sugar.
- Core the Cupcakes: Use a cupcake corer or a small knife to remove the centers of each cooled cupcake.
- Fill with Strawberry Filling: Spoon the cooked and cooled strawberry filling into the hollowed centers.
- Frost the Cupcakes: Pipe or spread the strawberry buttercream frosting onto each cupcake.
- Top with Crunch: Generously sprinkle the prepared strawberry crunch topping over the frosted cupcakes.
- Serve and Enjoy: Your strawberry crunch cupcakes with strawberry filling are now ready to enjoy!
Storage Instructions
Storing Fresh Cupcakes
To keep your strawberry crunch cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If your kitchen tends to be warm, I recommend refrigerating them. The strawberry filling and buttercream frosting can be sensitive to heat, which may cause them to become soft or melt.
Refrigeration
For longer storage, place the cupcakes in an airtight container and refrigerate them. They can stay fresh in the refrigerator for up to 5 days. Before serving, let the cupcakes come to room temperature for about 30 minutes to ensure the frosting and filling are at their best consistency.
Freezing Instructions
If you need to freeze the cupcakes, follow these steps to maintain their quality:
- Flash Freeze: Place the cupcakes on a baking sheet and freeze for 1 hour. This helps the frosting set and prevents it from sticking when wrapped.
- Wrap Individually: After flash freezing, wrap each cupcake tightly in plastic wrap.
- Store in Airtight Containers: Place the wrapped cupcakes in an airtight container or a freezer-safe bag.
Frozen cupcakes can be stored for up to 3 months. When you’re ready to enjoy them, thaw the cupcakes in the refrigerator overnight, then bring them to room temperature before serving.
Avoiding Moisture
To prevent your cupcakes from getting soggy, it’s crucial to avoid excess moisture. Always ensure the cupcakes are completely cooled before storing them in any container. Trapped steam can create condensation, leading to a soggy texture.
Storing Leftover Strawberry Crunch Topping
If you have extra strawberry crunch topping, store it in an airtight container at room temperature. It stays fresh and crispy for up to 1 week. You can also store it in the refrigerator for up to 2 weeks, but be sure to bring it to room temperature before using it to retain its crunchy texture.
Expert Tips
When making strawberry crunch cupcakes with strawberry filling, a few expert tips can elevate your baking game:
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature. This helps create a smooth, even batter which results in moist and fluffy cupcakes.
- Measuring Flour Correctly: Use the spoon-and-level method to measure flour. Spoon the flour into your measuring cup and level it off with a straight edge. This avoids overpacking and ensures a light, airy texture.
- Strawberry Filling: Use fresh or high-quality frozen strawberries for the filling. This maximizes the flavor and juiciness. If using frozen, thaw and drain the strawberries to avoid excess moisture in your filling.
- Cooling Your Cupcakes: Allow cupcakes to cool completely before filling and frosting. This prevents the filling and frosting from melting, maintaining the structure and appearance of your cupcakes.
- Crunch Topping Storage: Store leftover strawberry crunch topping in an airtight container at room temperature. This keeps it crispy and fresh for up to 2 weeks. For longer storage, consider freezing it.
- Piping the Filling: Use a piping bag with a narrow tip to inject the strawberry filling into the center of the cupcakes. This method is precise and ensures each cupcake gets an adequate amount of filling.
By following these expert tips, you ensure your strawberry crunch cupcakes turn out perfect every time, impeccable in both taste and presentation.
Conclusion
Creating strawberry crunch cupcakes with strawberry filling is a delightful experience that brings out the best in these sweet treats. By following the detailed steps and expert tips I’ve shared, you’ll ensure your cupcakes are not only delicious but also visually stunning. Proper storage and handling of the ingredients will keep them fresh and flavorful. Don’t forget to use quality strawberries and room temperature ingredients for the best results. With these insights, you’re all set to impress your family and friends with these irresistible cupcakes. Happy baking!