Print

Authentic Strawberry Crunch Cupcakes (Inspired by the Ice Cream Truck Bar)

A close-up of a delicious Strawberry Crunch Cupcakes topped with white frosting and red crumble.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist strawberry cupcakes topped with strawberry cream cheese frosting and the signature crunchy strawberry shortcake topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup strawberry puree (from fresh or thawed frozen strawberries)
  • 1/2 cup freeze-dried strawberries, crushed into powder
  • 1 cup all-purpose flour (for crunch topping)
  • 1/2 cup granulated sugar (for crunch topping)
  • 1/2 cup (1 stick) cold unsalted butter, cubed (for crunch topping)
  • 1/4 cup strawberry gelatin powder (for crunch topping)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or cream (optional, for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. For the cake batter, whisk together 1 1/2 cups flour and baking powder in a bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
  4. In a separate bowl, mix the buttermilk and strawberry puree.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  7. Make the crunch topping: In a food processor, pulse the 1 cup flour, 1/2 cup sugar, and freeze-dried strawberry powder until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  8. Spread the crumb mixture onto a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until lightly golden and crisp. Let cool completely.
  9. Once cool, toss the baked crumbs with the strawberry gelatin powder until evenly coated. This is your crunch topping.
  10. Make the frosting: Beat the softened cream cheese and 1/2 cup butter until smooth. Gradually beat in the powdered sugar and vanilla extract until creamy. Add milk if needed to reach a spreadable consistency.
  11. Frost the cooled cupcakes using a piping bag or knife.
  12. Generously press the strawberry crunch topping onto the sides and top of the frosting.

Notes

  • For the best strawberry flavor in the cake, use high-quality freeze-dried strawberries for the powder component.
  • If you do not have buttermilk, mix 1/2 cup milk with 1/2 teaspoon white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can prepare the crunch topping a day ahead and store it in an airtight container at room temperature.

Nutrition

Find it online: https://savorandpin.com/strawberry-crunch-cupcakes/