There’s just something magical about baking cupcakes, isn’t there? The smell of sweet batter wafting through the kitchen, the thrill of watching them rise in the oven—it’s pure joy! And when it comes to *Strawberry Crunch Cupcakes*, it’s a whole new level of deliciousness. These little delights are bursting with fresh strawberry flavor and topped with a crunchy layer that makes every bite a treat. I still remember the first time I made these for a summer picnic. They were such a hit that I had to hide a few just to save for myself! Trust me, once you taste that sweet strawberry frosting and the crunch from the wafers, you’ll understand why they quickly became my go-to recipe for celebrations. Get ready to bake something special that’s sure to leave everyone smiling!

Ingredients List

To whip up these delightful *Strawberry Crunch Cupcakes*, you’ll need some simple yet flavorful ingredients. Here’s what you’ll need:

1 cup all-purpose flour – This is the base of your cupcakes, giving them that lovely structure.
1/2 cup sugar – Just the right amount to sweeten the batter without overpowering the strawberry goodness.
1/2 cup unsalted butter, softened – Make sure it’s softened for easy creaming; this adds a rich, buttery flavor.
2 large eggs – These provide moisture and help bind everything together.
1/2 cup milk – Milk adds tenderness and a touch of smoothness to your cupcakes.
1 teaspoon vanilla extract – A must for that warm, sweet flavor that complements the strawberries.
1 teaspoon baking powder – This is your leavening agent, helping the cupcakes rise beautifully.
1/4 teaspoon salt – Just a pinch to enhance all the flavors.
1 cup fresh strawberries, pureed – This is where the magic happens! Fresh strawberries give these cupcakes their signature flavor.
1 cup crushed strawberry wafers for topping – This adds the perfect crunch and a pop of color.
1/2 cup strawberry frosting – For that sweet finishing touch, making these cupcakes extra special.

How to Prepare Strawberry Crunch Cupcakes

Now, let’s get down to the exciting part—baking these scrumptious *Strawberry Crunch Cupcakes*! Follow these steps, and you’ll be on your way to cupcake heaven in no time.

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This ensures your cupcakes bake evenly and come out perfectly fluffy.
While the oven is heating up, grab a cupcake pan and line it with your favorite cupcake liners. This will make it easy to remove them after baking!
In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. You’ll want to see that lovely pale color!
Next, add in 2 large eggs, one at a time, mixing well after each addition. This helps incorporate air into the batter, making it nice and light.
Now stir in 1 teaspoon of vanilla extract and 1 cup of pureed fresh strawberries. The aroma at this point is simply divine!
In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. This step is super important to ensure even distribution of the dry ingredients.
Gradually add the dry mixture to the wet ingredients, alternating with 1/2 cup of milk. Start and end with the flour mixture. This makes the batter super smooth!
Once everything is combined, fill each cupcake liner about two-thirds full with the batter. Bake them in the preheated oven for 18-20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Patience is key here—you want them completely cool before frosting!

Why You’ll Love This Recipe

Quick and easy to prepare—perfect for busy days!
Delightful strawberry flavor that bursts in every bite.
Visually appealing with that lovely pink frosting and crunchy wafer topping.
A crowd-pleaser at parties and gatherings—everyone loves them!
Customizable with different toppings or fillings, if you’re feeling adventurous!

Tips for Success

To make your *Strawberry Crunch Cupcakes* truly shine, here are some of my favorite tips! First off, if you don’t have fresh strawberries on hand, frozen strawberries can work just fine—just be sure to thaw and drain them well before pureeing. It’s all about that flavor, right? If you want an extra kick of strawberry goodness, try adding a splash of strawberry extract to the batter! For the frosting, don’t hesitate to adjust the sweetness to your liking. You can even mix in a pinch of salt to balance the sweet flavors. Lastly, be patient while cooling; it’s tempting to frost too soon, but letting them cool completely will prevent any melty mishaps. Trust me, these tips will take your cupcakes from good to absolutely fabulous!

Nutritional Information

Keep in mind that the nutritional values can vary based on the specific ingredients and brands you use. But here’s a typical breakdown per serving of one *Strawberry Crunch Cupcake*:

Calories: 210
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 32g
Fiber: 1g
Sugar: 18g
Protein: 2g
Cholesterol: 30mg
Sodium: 150mg

Enjoy these delicious cupcakes while keeping an eye on those numbers—they’re worth every bite!

FAQ Section

Can I use frozen strawberries for the puree?
Absolutely! Just make sure to thaw and drain them well before pureeing. Frozen strawberries can still give you that delightful flavor in your *Strawberry Crunch Cupcakes*.

How do I store leftover cupcakes?
Store your *Strawberry Crunch Cupcakes* in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to a week.

Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance. Just frost them on the day you plan to serve them for the freshest taste and texture.

What can I substitute for the strawberry frosting?
If you’re looking for a change, cream cheese frosting or whipped cream also works wonderfully with these cupcakes. You could even try a chocolate frosting for a fun twist!

Why did my cupcakes sink in the middle?
Sinking can happen if the batter is overmixed or if they’re underbaked. Be sure to mix just until combined and always check for doneness with a toothpick!

Storage & Reheating Instructions

To keep your *Strawberry Crunch Cupcakes* fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the fridge, where they’ll last for up to a week. Just make sure they’re well-sealed to prevent them from drying out!

If you decide to enjoy them warm, simply microwave each cupcake for about 10-15 seconds. This will bring back that fresh-baked feel without losing any of the delightful flavors. Just be careful not to overheat them, or you’ll end up with a mushy mess! Enjoy every bite!

Serving Suggestions

These *Strawberry Crunch Cupcakes* are perfect for a variety of occasions! They make a delightful addition to birthday parties, bridal showers, or any summer gathering where fresh flavors are a hit. I love serving them alongside a tall glass of lemonade or iced tea for a refreshing treat. You can also pair them with a scoop of vanilla ice cream for an indulgent dessert experience that everyone will rave about. Trust me, these cupcakes are not just a dessert; they’re a celebration in every bite!

Strawberry Crunch Cupcakes: 5 Irresistible Joys Await

Author: Lisa
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delicious strawberry crunch cupcakes topped with a sweet strawberry frosting and a crunchy topping.

Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, cream the butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and strawberry puree.
In another bowl, combine flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, alternating with milk.
Fill the cupcake liners with the batter and bake for 18-20 minutes.
Let cupcakes cool completely before frosting.
Top with strawberry frosting and sprinkle with crushed wafers.

Notes

Store cupcakes in an airtight container.
Can substitute fresh strawberries with frozen ones.
Adjust sweetness of frosting to taste.

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Strawberry Crunch Cupcakes, Strawberry Cupcakes, Dessert, Baking

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