Strawberry Crunch Cupcakes with Strawberry Filling
These from scratch strawberry crunch cupcakes are strawberry shortcake in cupcake form with a fun strawberry crumble topping! Made with an extra soft and moist vanilla cupcake, filled with strawberry jam, and topped with a slightly tangy whipped cream cheese frosting. Finish with the strawberry crunch topping and a fresh strawberry!
Servings: 15 cupcakes
Calories: 374kcal
Equipment
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Food proccesor, blender, or coffee grinder
- Piping bag and piping tip optional
- Cupcake tin
- Cupcake liners
Ingredients
Vanilla Cupcakes
- 1½ cups all-purpose flour
- ¼ cup corn starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup full-fat sour cream room temperature
- ½ cup whole milk room temperature
- ¼ cup unsalted butter room temperature
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 3 large egg whites room temperature
- ½ tablespoon vanilla paste or extract
Strawberry Crunch Topping
- 10 Golden Oreos Finely crushed
- 2 tablespoons freeze dried strawberry powder
- ½ tablespoon granulated sugar
- 3 tablespoons unsalted butter melted
Whipped Frosting
- 4 oz full-fat cream cheese cold
- ¾ cups powdered sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla paste or extract
- 1½ cup heavy whipping cream cold
- Strawberry jam optional, for filled cupcakes
- Strawberries for garnish
Instructions
Vanilla Cupcakes
- Preheat the oven to 350℉/177℃ and line a cupcake tin with cupcake liners.
- Whisk together the flour, corn starch, baking powder, baking soda, and salt and set aside.1½ cups all-purpose flour, ¼ cup corn starch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
- Whisk together the sour cream and whole milk in a liquid measuring cup and set aside.½ cup full-fat sour cream, ½ cup whole milk
- Add the butter, oil and sugar to the bowl of a stand mixer and beat on medium speed for two minutes, then scrape down the sides.¼ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar
- Add the egg whites and vanilla and beat on medium high speed for one minute.3 large egg whites, ½ tablespoon vanilla paste or extract
- Add half of the flour and mix on low until combined, then add half of the dairy mixture until it comes together. Scrape down the sides and repeat with the remaining flour and dairy.
- Scoop the cupcakes into the liners until ⅔ full. There will be enough leftover batter for 3 extra cupcakes, or you can make about 9 mini cupcakes with the extra.
- Bake the cupcakes for 20-23 minutes (13-16 minutes for minis) or until a toothpick inserted into the center removes with moist crumbs and no wet batter.
Strawberry Crunch Topping
- While the cupcakes are baking, add the golden Oreos to a ziptop bag and crush with your palms or a rolling pin until finely crushed.10 Golden Oreos
- Pulverize the freeze dried strawberries (about half of a 1.2 oz bag) until a powder forms.2 tablespoons freeze dried strawberry powder
- Combine the crushed Oreos, strawberry powder, sugar, and melted butter using a fork until evenly coated and set aside. Mix again before adding to the cupcakes and separate any chunks.½ tablespoon granulated sugar, 3 tablespoons unsalted butter
Whipped Frosting
- Beat the cream cheese, powdered sugar, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment over medium speed until creamy. Scrape down the sides.4 oz full-fat cream cheese, ¾ cups powdered sugar, 1 teaspoon vanilla paste or extract, ¼ teaspoon kosher salt
- Add ½ cup of the heavy cream and mix to combine. Scrape off the paddle, then place the entire bowl in the freezer for 10 minutes.1½ cup heavy whipping cream
- Switch to the whisk attachment, add the remaining cup of heavy cream, and whip on high speed until light and fluffy with stiff peaks. When the whisk is removed (with frosting on it), it should remain in place and not begin to slide off.
Assembly
- Use the bottom handle of a wooden spoon with a round bottom (or a clean finger) and push a hole into the center of each cupcake. Fill each center with strawberry jam.Strawberry jam
- Transfer the frosting to a piping bag fitted with a piping tip and pipe the frosting onto each cupcake.
- Sprinkle the strawberry crunch onto the frosting, adding as much or a little as you'd like.
- Top each cupcake with a halved strawberry and serve.Strawberries
Notes
Store the cupcakes in the fridge for 3 days. Bring to room temperature before eating.
A Wilton 1M star tip was used to frost the cupcakes in the photos. If you don't have a piping bag and tip, a 1.5 inch cookie scoop can be used to add a dollop.
Nutrition
Calories: 374kcal | Carbohydrates: 41g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 271mg | Potassium: 127mg | Fiber: 1g | Sugar: 26g | Vitamin A: 587IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 1mg
