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Strawberry Crunch Cupcakes - Soft, Juicy, and Topped with a Buttery Crunch

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cupcakes: 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup neutral oil (canola or vegetable)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup finely crushed freeze-dried strawberries
  • For the frosting: 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–3 1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1–2 tbsp heavy cream or milk (as needed)
  • For the strawberry crunch topping: 1 1/4 cups vanilla wafer cookies (or shortbread), crushed
  • 3/4 cup crushed freeze-dried strawberries
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar (optional, for extra sweetness)
  • 1/4 tsp fine salt
  • Optional garnish: Fresh strawberry slices

Method
 

  1. Prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, whisk oil, eggs, sour cream, milk, and vanilla until smooth.
  4. Combine: Add wet to dry. Stir gently until just combined. Fold in crushed freeze-dried strawberries. Do not overmix.
  5. Fill and bake: Divide batter among liners (about 2/3 full). Bake 16–19 minutes, until tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then move to a rack to cool completely.
  6. Make the crunch: In a bowl, mix crushed wafers, crushed freeze-dried strawberries, melted butter, sugar, and salt until clumpy. Spread on a plate to dry slightly while you frost.
  7. Make the frosting: Beat cream cheese and butter until fluffy, 2–3 minutes. Add powdered sugar, vanilla, and salt. Beat until smooth, adding cream 1 tbsp at a time until spreadable.
  8. Frost and finish: Pipe or spread frosting on cooled cupcakes. Dip or sprinkle the tops with the strawberry crunch. Garnish with fresh strawberry slices if using.