The Best Strawberry Shortcake Crunch Cupcakes from Scratch

If you love baking with fruits, you’ll love my cobbler recipe made with fresh peaches and blueberries.

Ingredients:

To make the Strawberry Cupcakes:

• 2.5 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsalted butter, room temperature
• 2 cups fresh whole strawberries, pureed
• 3 large eggs, room temperature
• 3 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup sour cream, room temperature
• 1/2 cup canola oil
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 2 teaspoons strawberry emulsion or extract

to make the strawberry Buttercream:

• 3 cups powdered sugar
• 1 cup salted butter, room temperature
• 1/4 cup pureed fresh strawberries
• 20 grams freeze-dried strawberries
• 1/2 teaspoon strawberry emulsion or extract

To make the strawberry shortcake Crunch Topping:

• 20g freeze-dried strawberries
• 200g mini Golden Oreos
• 1/4 cup salted butter, melted
• 1/2 teaspoon strawberry emulsion or extract (optional). I use this one from Lorann

Tools & Equipment

• Stand Mixer or hand mixer. I personally love my Kitchenaid stand mixer but any stand or hand mixer will do.
• Blender or Food Processor. You’ll need to use one to puree the strawberries and also make the crumble. I love my Ninja high-speed blender system.
• Cupcake Pans. I use and love the lighter colored Wilton ones. I think they bake better cupcakes than the dark ones.
• Cupcake Liners. These pink ones are super cute with these cupcakes.
• Food storage. This vacuum sealer set is totally optional but I love it for keeping my food fresh.

Instructions:

For the Strawberry Shortcake Cupcakes:

1. Make strawberry puree by adding 2 cups fresh or frozen strawberries to a saucepan (can add a little sugar and lemon juice) then cook on medium-low, stirring occasionally and mashing as they soften until a thick sauce forms. Continue cooking for a few more minutes to reduce and reach your desired consistency. Taste and adjust with more sugar or lemon juice if needed, and blend if you want a smoother consistency.
2. Preheat your oven to 350 degrees Fahrenheit. Line two 12-well muffin pans with cupcake liners.
3. In a stand mixer, beat sugar and butter until pale and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in strawberry puree, strawberry and vanilla extracts, sour cream and oil.
6. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
7. Alternate adding flour mixture and milk to the stand mixer, mixing until just combined.
8. Scoop batter into cupcake liners and bake for 17-21 minutes. I like to use a cookie scoop to get level, even cupcakes. Let cool completely.

To make the Strawberry Buttercream:

1. Cream butter in a stand mixer, then add powdered sugar and mix until fluffy.
2. Add strawberry puree, extract, and ground freeze-dried strawberries. Mix until fully incorporated.

For the Easy Strawberry Shortcake Crunch Topping:

1. Combine freeze-dried strawberries and mini Golden Oreos in a food processor. Pulse until they form large crumbs.
2. Add melted butter and pulse until combined.

How to Assemble the Strawberry Shortcake Crunch Cupcakes:

1. Pipe cooled cupcakes with buttercream using a large star tip. I used the Wilton 1M.
2. Sprinkle strawberry shortcake crunch topping over the buttercream.

Let me know if you whip up these easy Strawberry Shortcake Crunch Cupcakes from scratch and what you think of them. Leave me a comment or tag me on Instagram @thesprinkledcakery! Happy baking!

More Strawberry Recipes You’ll Love

• Strawberry Vegan Cashew Frosting
• Strawberry Shortcake with Chantilly Cream Filling
• Strawberry Cheesecake Stuffed Chocolate Covered Dates
• Easy No Bake Strawberry Shortcake Crunch Topping Recipe with Golden Oreos

Storage

• Room Temperature: If you’re planning to enjoy these cupcakes within the next couple of days, you can keep them at room temperature. Just store them in an airtight container and they’ll stay good for up to 2 days.
• Refrigerator: For longer storage (up to 5 days), it’s best to pop these cupcakes in the fridge. Keep them in an airtight container to maintain their freshness. They might get a bit drier after day 3, but they’ll still taste amazing on day 5! Just remember to let them sit out for about 10 minutes before serving.
• Freezer: Yes, you can freeze these cupcakes! If you have leftovers or want to save some for later, freeze them unfrosted after they’ve fully cooled. Lay them out in a single layer in a freezer-safe, airtight container. They’ll keep well for up to 3 months. If they’re already frosted, it’s best to partially freeze them first to prevent the icing from getting smushed. Once they’re solid, you can wrap them individually and store them in a container or ziplock bag.

Frequently Asked Questions: