The Best Strawberry Shortcake Crunch Cupcakes from Scratch
Learn how to make delicious Strawberry Shortcake Crunch Cupcakes from scratch with this easy recipe. These homemade cupcakes are topped with a flavorful strawberry buttercream and a delightful crunchy topping. Perfect for any summer, these cupcakes will impress your friends and family with their sweet strawberry goodness and irresistible crunchy texture!
Equipment
- 2 12 cavity muffin pans
- Cupcake liners
- stand mixer or electric mixer
- 1 cookie scoop Optional
- 1 Wilton 1M Piping Tip & Piping Bags Optional
Ingredients
For the Strawberry Shortcake 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
For 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
- For the Strawberry Shortcake Crunch Topping:
- 20 g freeze-dried strawberries
- 200 g mini Golden Oreos
- 1/4 cup salted butter melted
- 1/2 teaspoon strawberry emulsion or extract optional
Instructions
- 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.
For the Strawberry Shortcake Cupcakes:
- Preheat your oven to 350 degrees Fahrenheit. Line two 12-well muffin pans with cupcake liners.
- In a stand mixer, using the paddle attachment, beat sugar and butter until pale and fluffy.1 3/4 cups granulated sugar, 3/4 cup unsalted butter
- Add eggs, strawberry puree, strawberry and vanilla extracts, sour cream and oil.3 large eggs
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.2.5 cups all-purpose flour, 3 teaspoons baking powder, 1.5 teaspoons baking soda, 1/2 teaspoon salt
- Alternate adding flour mixture and milk to the stand mixer, mixing until just combined. Begin and end with the flour mixture.3/4 cup milk
- Scoop batter into cupcake liners using a cookie scoop (These ones are great) and bake for 17-21 minutes. Let cool completely.
For the Strawberry Buttercream
- Cream butter in a stand mixer, then add powdered sugar and mix until fluffy.1 cup salted butter, 3 cups powdered sugar
- Add strawberry puree, extract, and ground freeze-dried strawberries. Mix until fully incorporated.1/4 cup pureed fresh strawberries, 20 grams freeze-dried strawberries, 1/2 teaspoon strawberry emulsion or extract
- For the Easy Strawberry Shortcake Crunch Topping:
- Combine freeze-dried strawberries and mini Golden Oreos in a food processor. Pulse until they form large crumbs. Add strawberry extract, if using, and melted butter and pulse until combined.20 g freeze-dried strawberries, 200 g mini Golden Oreos
Assembly:
- Pipe cooled cupcakes with buttercream using a star tip. I used the Wilton 1M
- Sprinkle strawberry shortcake crunch topping over the buttercream.
Notes
- 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.
- 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.