Description
Delight in these Strawberry Crunch Cupcakes, combining moist, fluffy cake infused with fresh strawberry puree and topped with creamy strawberry frosting and a crunchy wafer topping. Perfect for a sweet treat or special occasion, these cupcakes offer a burst of strawberry flavor and a satisfying texture contrast in every bite.
Ingredients
Scale
Cupcake Batter
- 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
Topping
- 1/2 cup strawberry frosting
- 1 cup crushed strawberry wafers
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter and sugar together using a mixer until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter consistency.
- Mix in Vanilla and Strawberry Puree: Stir in the vanilla extract and fresh strawberry puree until evenly blended, infusing the batter with natural strawberry flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fill Cupcake Liners and Bake: Spoon the batter evenly into the prepared cupcake liners, filling them about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan for 5 minutes, then transfer to a wire rack to cool further before frosting.
- Frost and Add Crunchy Topping: Once cooled, generously spread the strawberry frosting on each cupcake and sprinkle with crushed strawberry wafers for added texture and flavor.
Notes
- Ensure the butter is softened but not melted for the best creaming results.
- Use fresh, ripe strawberries for the puree to enhance flavor and natural sweetness.
- Do not overmix the batter after adding the flour to prevent dense cupcakes.
- Crushed strawberry wafers can be substituted with graham crackers or your favorite crunchy cookies.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
