Strawberry Crunch Cupcakes
Fluffy, creamy, and crunchy, with great strawberry flavor.
Servings: 10
Calories: 304kcal
Ingredients
For the cupcakes
- 1/2 cup sugar
- 1/2 stick butter softened
- 1 egg
- 1/2 cup strawberry purée
- 1/4 tsp vanilla extract
- 3 tbsp sour cream
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- a pinch salt
For the cream cheese frosting
- 2 oz cream cheese
- 2 oz butter softened
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
For the topping
- 1/4 cup cookies
- 1/4 cup freeze-dried strawberries
- 5 strawberries halved
Instructions
For the cupcakes
- Preheat the oven to 350°F (180°C). Line a 10-hole cupcake pan with paper cupcake cases.
- Cream the butter and sugar together until light and creamy.
- Add the egg and mix that in too. The mixture may look curdled at this point; don't worry about it if so.
- Add the strawberry purée, sour cream, and vanilla extract. Beat in until well-combined.
- Add the flour, baking powder and salt, and fold in until no streaks of flour remain.
- Fill the cupcake cases evenly with the mixture.
- Bake for about 15 minutes, until risen, lightly browned on top, and an inserted toothpick comes out clean.
- Remove the cupcakes from the tin and leave to cool completely on a wire rack.
For the frosting
- Cream the butter and cream cheese together until light and fluffy.
- Add the vanilla extract and mix in.
- Add half the sugar, beat in well, then add the other half and continue mmixing until well-combined.
- Transfer to a piping bag and refrigerate until ready to use.
For the strawberry crunch topping
- Pound the cookies and the freeze-dried strawberries with a pestle and mortar, until you have a rough crunchy crumble.
To assemble
- Pipe the frosting out onto the top of the cupcakes.
- Scatter over the strawberry crunch topping.
- Top with half a strawberry on each cupcake.
Nutrition
Calories: 304kcal | Carbohydrates: 46.2g | Protein: 3.3g | Fat: 12.3g | Cholesterol: 49.1mg | Sodium: 100mg | Sugar: 30g