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–+ servings

Strawberry Crunch Cupcakes

Kristen Espino
These strawberry crunch cupcakes are topped with cream cheese frosting and rolled in a strawberry shortbread cookie crumble.
5 from 2 votes
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 437 kcal

Ingredients
  

Vanilla Cupcakes

  • ¾ cup All purpose flour
  • ½ cup Cake flour
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 cup White granulated sugar
  • ¼ cup Canola oil
  • 1 each Large egg room temperature
  • ½ cup Heavy cream room temperature
  • 1 teaspoon Pure vanilla extract
  • ½ cup Low-fat buttermilk room temperature

Strawberry Crunch Topping

  • 5.3 oz Shortbread cookies Walker's Pure Butter Shortbread Cookies
  • ½ cup Freeze dried strawberries
  • 2 teaspoon Strawberry Jell-O
  • 2 tablespoon Unsalted butter melted

Cream Cheese Frosting

  • 12 oz Cream cheese room temperature
  • 1.5 oz Unsalted butter room temperature
  • 5 oz Powdered sugar
  • 1 teaspoon Pure vanilla extract

Instructions
 

Vanilla Cupcakes

  • Preheat oven to 350° and line 12 cup muffin pan with muffin liners. Set aside.
  • In a large bowl, sift flour, cake flour, baking soda and salt. Set aside.
  • Whisk sugar and oil together in medium size bowl. Add egg and mix until evenly incorporated. Next add heavy cream and vanilla. Whisk for 1 minute until ingredients are all mixed together.
  • Add ½ of the dry ingredients and mix well. Stir in buttermilk and mix until smooth. Last, add remaining dry ingredients and mix until combined.
  • Scoop batter into the muffin tin. Use an ice cream scoop and fill ⅔ full.
  • Bake for 13-15 minutes. The cupcakes are done when a toothpick is inserted and the tip comes out clean. Let the cupcakes cool for 10 minutes before transferring them onto a cooling rack.

Strawberry Crunch Topping

  • Combine shortbread cookies, freeze dried strawberries and strawberry Jell-O inside food processor. Pulse 2-3 times until mixture is coarse but still has small lump size cookie crumbles. Pour into clean bowl.
  • Place butter in microwave for 20 seconds until melted. Pour over strawberry cookie mixture. Mix until evenly coated. Set aside

Cream Cheese Frosting

  • Place cream cheese, butter, powdered sugar and vanilla in bowl of electric mixer. Whip on medium speed for 3-4 minutes. Scrape down sides of the bowl and mix until smooth and combined. Refrigerator for 30 minutes before frosting cupcakes. To decorate, place frosting inside piping bag fitted with star tip. I used Wilton 1M tip. Roll or spoon strawberry crunch topping onto frosting. Decorate with fresh strawberry rose.

Nutrition

Calories: 437kcalCarbohydrates: 58gProtein: 5gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 61mgSodium: 247mgPotassium: 222mgFiber: 2gSugar: 27gVitamin A: 689IUVitamin C: 121mgCalcium: 56mgIron: 3mg
Keyword strawberry crunch, strawberry cupcakes, strawberry desserts
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