Description
These Strawberry Shortcake Crunch Spring Cupcakes are a delightful springtime treat that combines fluffy vanilla cupcakes with juicy strawberries and a crunchy topping. Perfect for any gathering, these cupcakes are sure to impress with their vibrant flavors and textures.
Ingredients
Scale
- 1 box vanilla cake mix or homemade vanilla cupcake recipe
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar (for compote)
- 1 teaspoon fresh lemon juice
- 1.5 cups Golden Oreos (filling removed) or Nilla Wafers
- 1/4 cup finely chopped freeze-dried strawberries
- 2 tablespoons unsalted butter or neutral oil (like canola)
- 1.5 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 oz softened cream cheese or 1 teaspoon cornstarch (optional for stability)
Instructions
- Preheat your oven to the temperature specified by your recipe or cake mix instructions (usually 350°F / 175°C). Line a 12-cup muffin tin with paper liners.
- Prepare your vanilla or strawberry cupcake batter according to your chosen recipe or box mix instructions. Add a teaspoon of vanilla extract for extra flavor.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, wash, hull, and dice about 1 cup of fresh strawberries.
- In a small saucepan, combine the diced strawberries, 2 tablespoons of granulated sugar, and 1 teaspoon of fresh lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 7-10 minutes.
- Remove from heat and let the compote cool completely.
- In a food processor, pulse about 1.5 cups of Golden Oreos or Nilla Wafers until fine crumbs form.
- Add 1/4 cup of finely chopped freeze-dried strawberries to the crumbs and pulse briefly to combine.
- Melt 2 tablespoons of unsalted butter and pour it over the crumb mixture, stirring until evenly coated.
- Spread the crunch mixture on a small baking sheet lined with parchment paper and bake at 300°F (150°C) for 8-10 minutes.
- Let the crunch mixture cool completely.
- In a large chilled bowl, combine 1.5 cups of heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Optionally add 2 oz softened cream cheese or 1 teaspoon of cornstarch.
- Beat with an electric mixer on medium-high speed until stiff peaks form.
- Once the cupcakes are completely cool, use a cupcake corer or a small knife to carefully remove the center from each cupcake.
- Spoon about 1-2 teaspoons of the cooled strawberry compote into each cupcake well.
- Pipe or spread the whipped cream frosting generously onto each cupcake.
- Gently press the cooled strawberry crunch topping onto the frosting.
- Garnish each cupcake with a fresh sliced strawberry or a small piece of whole strawberry.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Don't overmix your batter to avoid tough cupcakes. Ensure cupcakes are completely cool before filling and frosting. The crunch topping can be made in advance and stored in an airtight container.