Description
Soft vanilla-strawberry cupcakes topped with creamy frosting and a sweet, crunchy strawberry topping.
Ingredients
Cupcakes
-
All-purpose flour
-
Granulated sugar
-
Baking powder
-
Salt
-
Unsalted butter, softened
-
Eggs
-
Milk
-
Vanilla extract
-
Strawberry purée or diced strawberries
Frosting
-
Unsalted butter
-
Powdered sugar
-
Vanilla extract
-
Milk or cream
-
Optional: strawberry powder or purée
Strawberry Crunch Topping
-
Freeze-dried strawberries, crushed
-
Vanilla cookies or graham crackers, crushed
-
Optional: melted butter
Instructions
-
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
-
Whisk flour, sugar, baking powder, and salt in one bowl.
-
In another bowl, mix butter, eggs, milk, vanilla, and strawberries.
-
Combine mixtures and stir until smooth.
-
Fill liners 2/3 full and bake 18–22 minutes. Cool completely.
-
Prepare frosting, adjusting consistency with milk.
-
Frost cupcakes.
-
Mix crushed freeze-dried strawberries with crushed cookies; add melted butter if needed.
-
Sprinkle or roll cupcakes in the crunch topping.
Notes
Freeze-dried strawberries give the strongest flavor and color.
Do not frost warm cupcakes.
Add a strawberry jam filling for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American