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Nostalgic Strawberry Crunch Cupcakes with Pink Cream Cheese Frosting

A close-up of a delicious Strawberry crunch cupcakes topped with pink frosting and bright red strawberry crunch topping.
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Make bakery style strawberry cupcakes that look and taste amazing. These bright pink treats use freeze-dried strawberries for a sweet-tart flavor perfect for Teacher Appreciation gifts.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup strawberry puree (from 1/4 cup freeze-dried strawberries blended with 1 tablespoon hot water)
  • 1/2 cup freeze-dried strawberries, crushed finely (for crunch topping)
  • 1/2 cup vanilla wafer crumbs (for crunch topping)
  • 1/4 cup granulated sugar (for crunch topping)
  • 4 tablespoons unsalted butter, melted (for crunch topping)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pink gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a small bowl, mix the milk and strawberry puree.
  5. Alternate adding the dry ingredients and the wet strawberry mixture 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. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the crunch topping: In a small bowl, combine the finely crushed freeze-dried strawberries, vanilla wafer crumbs, and 1/4 cup sugar. Pour in the 4 tablespoons of melted butter and mix until the mixture resembles wet sand. Spread this mixture onto a small baking sheet lined with parchment paper. Bake for 5 to 7 minutes until slightly toasted. Let cool completely.
  8. Make the pink cream cheese frosting: In a large bowl, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the sifted powdered sugar until combined. Add the vanilla extract and pink gel food coloring. Beat on medium-high speed until light and fluffy.
  9. Once cupcakes are cool, frost each one generously with the pink cream cheese frosting.
  10. Press the cooled strawberry crunch topping onto the top of the frosting of each cupcake.

Notes

  • For the best pink color without thinning the frosting, use gel food coloring instead of liquid drops.
  • You can make the strawberry puree ahead of time by soaking the freeze-dried strawberries in hot water for 10 minutes, then blending until smooth.
  • This recipe makes excellent nostalgic strawberry shortcake cupcakes that hold up well for gifting.

Nutrition

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