What makes cupcakes moist and fluffy every time?

The secret lies in using oil instead of butter. While butter adds flavor, it contains water that can evaporate during baking. Oil is 100% fat, so it locks in moisture and gives these cupcakes a longer-lasting softness. Sour cream adds an extra tender crumb, making these cupcakes incredibly light.

Can I make these cupcakes ahead of time?

Absolutely. Bake the cupcakes a day before and store them in an airtight container. Frost them just before serving to keep the buttercream fresh and the crunch topping crisp.

How should I store leftover cupcakes and crunch topping?

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. The crunch topping is best added just before serving, as it loses crispness with time. You can also freeze unfrosted cupcakes and frosting separately for up to 2 months.

What if I don’t have cake flour?

Make a substitute by measuring 1¼ cups of all-purpose flour, removing 2½ teaspoons of it, and replacing that with cornstarch. Sift well. This helps replicate the low-protein content of cake flour and creates a similar delicate texture.

Can I freeze frosted cupcakes safely?

Yes—place the cupcakes on a tray and freeze uncovered until the frosting is solid. Then wrap each in plastic and store in an airtight container. Thaw at room temperature before serving. However, wait to add the crunch topping until they’re fully thawed for maximum crispness.

Strawberry Crunch Cupcakes – The Best Homemade Recipe

Strawberry Crunch Cupcakes

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Moist and fluffy strawberry crunch cupcakes made with freeze-dried strawberries, topped with vanilla buttercream and a crunchy golden Oreo-strawberry crumble. A nostalgic treat perfect for any occasion.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1.2 oz freeze-dried strawberries, blended into powder
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 tsp strawberry extract
1 cup granulated sugar
6 1/2 tbsp vegetable oil
2/3 cup sour cream, room temperature
1 1/4 cup cake flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2-4 drops red food coloring (optional)
Baking spray
1 cup unsalted butter (for frosting)
4 cups powdered sugar
2 tbsp heavy cream
1/2 tsp salt (for frosting)
4 tsp vanilla extract (for frosting)
15 Golden Oreos, crushed (for topping)
1/2 cup freeze-dried strawberries (for topping)
3 tbsp melted butter (for topping)

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Instructions

Preheat oven to 350°F. Line a 12-cup muffin pan and spray with baking spray.
Blend freeze-dried strawberries into a powder and set aside.
In a bowl, whisk eggs with vanilla and strawberry extract until smooth.
Add sugar and beat until fluffy. Mix in vegetable oil and sour cream until smooth.
Sift in flour, baking powder, baking soda, and salt. Add strawberry powder and fold until combined. Add food coloring if using.
Scoop batter into liners, filling 2/3 full. Tap pan to release air bubbles.
Bake for 18–20 minutes or until centers are springy. Let cool for 5 minutes in pan, then transfer to wire rack.
To make frosting, beat butter until smooth. Gradually add powdered sugar, then cream, vanilla, and salt. Beat until fluffy.
Pipe or spread frosting onto cooled cupcakes.
Make topping by combining crushed Oreos, powdered freeze-dried strawberries, and melted butter.
Immediately press crunch topping onto frosted cupcakes to stick.

Notes

Don’t overmix the batter to keep cupcakes light.
Apply topping right after frosting to ensure it sticks.
Store cupcakes in an airtight container for up to 4 days.
For best results, measure flour by weight using a kitchen scale.
Freeze unfrosted cupcakes and frosting separately for longer storage.

Find it online: https://www.foodienarium.com/strawberry-crunch-cupcakes-recipe/