Strawberry Crunch Cupcakes
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
12 cupcakes
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Calories
241 kcal
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Course
Baked Goods
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Cuisine
American
Strawberry Crunch Cupcakes
Description
Strawberry Crunch Cupcakes start with either homemade or premade Victoria Sponge cupcakes as a soft cake foundation. The topping features fine crumbs made from sandwich cookies mixed with powdery freeze-dried strawberries, contributing a crisp and fruity layer. After dipping each cupcake in a thin layer of strawberry jam to add moisture and moisture-bound sweetness, the crumbs stick to the jam, providing a crunch contrast. A smooth Russian buttercream frosting is piped or spread atop, finishing with an extra sprinkling of strawberry crumbs and a fresh strawberry slice for garnish.
This combination balances the light texture of the sponge with crunchy and fruit-forward elements, making the cupcakes interesting in both taste and mouthfeel. The use of freeze-dried strawberries rather than dehydrated ones ensures a fresher strawberry flavor in the crumb topping. These cupcakes work well for desserts that benefit from decorative and flavorful finishing touches.
When using a premade buttercream, ensure you select one with a smooth consistency to blend well with the crumbs. Assembling the cupcakes in an assembly line fashion helps with efficient topping and decorating. The fresh strawberry garnish adds a nice visual and a natural fruit accent.
Ingredients
- 1 dozen cupcakes use recipe for Victoria Sponge Cupcakes, premade
- 4 Sandwich Cookies
- ½ oz freeze dried strawberries do not use dehydrated strawberries.
- 6 oz buttercream use recipe for Russian Buttercream, homemade
- 1 tbsp strawberry jam
Instructions
- Break up the cookies and place into a food processor. Pulse until the cookies resemble fine breadcrumbs. Then put them in a bowl.
- Add the freeze dried strawberries to the processor. Pulse them until they resemble course powder. Add this strawberry powder to the bowl of cookie crumbs.
- Mix the strawberry jam with 1 tsp of warm water. Arrange an assembly line starting with Cupcakes, then jam, then strawberry crumbs and frosting.
- Dip each Cupcake into the jam, and then the crumbs. Pipe or spread the frosting on top of the crumbs and garnish with some more of the strawberry crumbs.
- Garnish with a fresh strawberry sliver or half a strawberry.
Notes
- If using ready-made buttercream, a 16 oz tub is suitable for frosting all 12 cupcakes.
- Freeze-dried strawberries are preferred over dehydrated to retain better flavor and texture in the crumble topping.
- Arrange assembly line style for quick dipping in jam, crumb coating, and frosting application.
- Fresh strawberry pieces on top add a fresh, attractive finish to the cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 241kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 183mg | 8% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 15mg | 17% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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