Best Strawberry Shortcake Crunch Spring Cupcakes Recipe
Dive into springtime bliss with these delightful Strawberry Shortcake Crunch Spring Cupcakes! They combine moist vanilla cupcakes, fresh strawberries, creamy frosting, and a crunchy topping for an unforgettable treat.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Total Time: 52 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh, ripe strawberries
- Granulated sugar
- Fresh lemon juice
- Cornstarch
- Heavy cream (at least 36% milk fat)
- Powdered sugar (confectioners' sugar)
- Pure vanilla extract
- Shortbread cookies
- Freeze-dried strawberries
- Unsalted butter
- Pink food coloring (optional)
- Vanilla wafers or Golden Oreos (optional for crunch)
- Pastel sprinkles (optional for garnish)
- Fresh mint leaf (optional for garnish)
- Fresh strawberry slices (optional for garnish)
Instructions
- Preheat your oven and line a 12-cup muffin tin with cupcake liners. Fill each liner about two-thirds full with vanilla cupcake batter and bake according to your recipe's instructions, usually around 18-22 minutes.
- While the cupcakes cool, dice the fresh strawberries and combine them with granulated sugar and lemon juice in a small saucepan. Cook over medium heat until softened, about 5-7 minutes. Mix cornstarch with cold water, stir into the strawberry mixture, and cook until thickened. Let cool completely.
- Crush shortbread cookies into fine crumbs and mix with freeze-dried strawberries. Melt unsalted butter and combine with the cookie mixture and extra granulated sugar. Optionally, bake at 300°F for 5-7 minutes for extra crispiness.
- In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep chilled until ready to assemble.
- Use a cupcake corer or knife to remove the center of each cooled cupcake. Fill with chilled strawberry filling, then pipe whipped cream on top. Sprinkle with the crunch topping and garnish as desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Ensure all components are completely cool before assembly to prevent melting. Stabilize whipped cream for outdoor events, and consider using crushed vanilla wafers or Golden Oreos for the crunch topping.