Description
Delightful cupcakes blending classic strawberry shortcake flavors, topped with a creamy buttercream and a crunchy strawberry topping.
Ingredients
Scale
- 2 cups fresh or frozen strawberries
- 1 tablespoon granulated sugar
- 6 Golden Oreo cookies
- 1/4 cup freeze-dried strawberries
- 1 tablespoon unsalted butter (melted)
- 1/4 teaspoon vanilla extract
- 1 1/2 cups + 2 tablespoons cake flour
- 3/4 cup + 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cubed
- 1/4 cup sour cream or full-fat Greek yogurt
- 2 tablespoons canola or vegetable oil
- 2 large eggs
- 2 teaspoons strawberry extract (or vanilla extract)
- 3/4 cup roasted strawberries
- 1 cup + 4 tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Fresh strawberries (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Toss the fresh strawberries with sugar in a bowl.
- Spread them on a baking sheet and roast for 20-25 minutes until caramelized.
- Crush the Golden Oreo cookies in a resealable bag until fine crumbs.
- Combine with melted butter and freeze-dried strawberries in a bowl and mix well.
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together cake flour, baking powder, and salt in a bowl.
- Beat the room temperature butter and sugar until light and fluffy.
- Add the sour cream (or yogurt) and mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla (or strawberry extract).
- Alternate adding the dry ingredients and oil to the wet mixture, mixing until just combined.
- Gently fold in the roasted strawberries.
- Divide the batter evenly among the lined cupcake wells, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
- Beat together the room temperature butter and powdered sugar until combined.
- Add heavy cream and vanilla extract, then beat until fluffy.
- Pipe the buttercream onto the cooled cupcakes and sprinkle the strawberry crunch topping on each one.
- Garnish with fresh strawberries for a beautiful presentation.
Notes
Use room temperature ingredients for a better batter consistency. Can use other fruits like raspberries or blueberries for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg