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Luna Hossain

Strawberry Crunch Cupcakes

Strawberry crunch cupcakes are an easy yet special dessert, perfect for weekends or small gatherings. The batter is mixed until smooth, baked until lightly golden, and cooled before adding a thick, pipeable buttercream frosting. Each cupcake is finished with a crunchy strawberry topping and a fresh strawberry for a colorful, textured look. The recipe is simple, practical for home baking, and results in soft cupcakes with creamy frosting and a satisfying crunch.
Calories: ~360 | Carbs: ~45g | Fat: ~20g | Protein: ~4g
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 12
Course: Cupcakes
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Sugar
  • Eggs
  • Milk
  • Vanilla extract
  • For the frosting:
  • Unsalted butter
  • Powdered sugar
  • Milk
  • Vanilla extract
  • Pinch of salt
  • For the topping:
  • Crunchy beige crumbs plain cookie-style crumbs
  • Crunchy red or pink strawberry-flavored crumbs
  • Fresh strawberries whole or sliced

Equipment

  • Muffin pan
  • Paper cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Cooling rack
  • Piping bag or zip-top bag with the corner cut

Method
 

  1. Heat the oven to 350°F and line a muffin pan with paper liners. The pan should be ready before you mix the batter.
  2. Mix the flour, baking powder, and salt in a bowl. This helps the cupcakes bake evenly.
  3. In another bowl, beat the butter and sugar until light and fluffy. The mixture should look pale and smooth.
  4. Add the eggs one at a time, then mix in the vanilla. The batter should look creamy and well blended.
  5. Mix in the dry ingredients and milk, a little at a time. Stop mixing once the batter looks smooth.
  6. Fill each liner about two-thirds full with batter. This gives room for the cupcakes to rise.
  7. Bake for about 16 to 20 minutes. The tops should look set and lightly golden.
  8. Let the cupcakes cool completely on a rack. Warm cupcakes will melt the frosting.
  9. Beat the frosting ingredients until thick and smooth. It should hold its shape but still be easy to pipe.
  10. Pipe a tall swirl of frosting on each cupcake. The frosting should look full and steady.
  11. Sprinkle the crunch crumbs over the frosting and gently press them in. The crumbs should stick to the sides and top.
  12. Finish with a fresh strawberry on each cupcake. Place it gently so it stays upright.

Notes

Do not overmix the batter, or the cupcakes can turn dense. Let the cupcakes cool fully before frosting, or the frosting will slide off. Press the crumbs gently so the frosting keeps its shape.