Strawberry Crunch Shortcake Cupcakes
These Strawberry Crunch Shortcake Cupcakes combine the nostalgia of strawberry shortcake with the convenience of a cupcake, topped with a delightful strawberry crunch.
Equipment
- 1 12-cup muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing bowls medium and large
Ingredients
Cupcake Base
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup milk
Strawberry Crunch Topping
- 1 cup freeze-dried strawberries crushed
- 1 cup vanilla wafers crushed
- 1/4 cup unsalted butter melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- In a small bowl, combine crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter. Mix until crumbly.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Sprinkle the strawberry crunch topping generously over each.
- Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving
- Once cooled, serve the cupcakes as they are, or with a dollop of whipped cream and fresh strawberry slices for garnish.
Storage
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Ingredient Substitutions: Try almond extract instead of vanilla for a different flavor. How to Serve: Top with whipped cream for an extra treat. Storage & Freshness: Best enjoyed within 3 days. Make-Ahead Tips: Prepare the crunch topping a day ahead and store in an airtight container.