Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes feature a moist strawberry-flavored cake topped with creamy frosting and a crunchy strawberry crumble, perfect for any celebration or dessert craving.

Course Dessert

Cuisine American

Keyword crunch, cupcakes, strawberry

Prep Time 20

Cook Time 25

Assemble/Decorate 20

Total Time 1 5

Servings cupcakes

Calories 392kcal

Equipment

cupcake pan
cupcake liners
1 ½ inch scooper
Hand mixer
piping bag
Large Star Shaped Metal Piping Tip
Baking Sheet

Ingredients

Cupcakes

¾ cup all-purpose flour
½ cup cake flour
1 cup granulated sugar
1 tablespoon vanilla pudding mix
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup buttermilk
¼ cup vegetable oil
1 egg
½ tablespoon vanilla extract
½ cup freeze-dried strawberries crushed

Frosting

4 ounces cream cheese softened
½ cup butter - unsalted - room-temperature
3 cups confectioner’s sugar
½ teaspoon vanilla extract
½ teaspoon strawberry extract
1 tablespoon milk

Strawberry Crunch Topping

15 Golden Oreos crushed
2 ounces strawberry jello mix
3 tablespoons butter melted - unsalted

Strawberries, sliced in half

Instructions

Cupcakes

Preheat the oven to 350 degrees Fahrenheit and prepare a cupcake pan with cupcake liners.
Combine the flour, cake flour, sugar, vanilla pudding mix, baking powder, and salt in a mixing bowl. Whisk together until combined.
Beat in the buttermilk, vegetable oil, egg, and vanilla extract until a thick batter is formed.
Fold in the crushed freeze-dried strawberries.
Use a large 1 ½ inch scooper to fill the cupcake liners with the prepared batter, filling each about ¾ way full.
Bake for 25 minutes or until a toothpick inserted comes out clean.

Frosting

Combine the cream cheese and softened butter in the mixer bowl, blending until smooth.
Add in the confectioner’s sugar, vanilla, and strawberry extract. Blend again until smooth and creamy.
Then add in the milk. Whip for about a minute, until the frosting becomes fluffy.

Topping

After the cupcakes have finished baking and the oven is still hot, combine the crushed golden Oreos and strawberry jello mix in a small bowl.
Add in the melted butter and mix until thoroughly coated with melted butter.
Transfer this mixture to a small baking sheet, spread it out, and bake for 8 minutes, stirring gently halfway through the baking time.

Decorate

Once the cupcakes are done, let them cool completely before frosting.
Also, let the strawberry crunch topping cool completely as well.
Transfer the frosting into a piping bag fitted with a large metal star tip.
After the cupcakes have cooled, pipe a large swirl of frosting from the outside to the center of each cupcake.
Top them all with the strawberry crunch topping.
Finish by placing a halved strawberry in the center of each cupcake.

Notes

If storing these cupcakes for later, do not add the sliced strawberries until right before serving.

Nutrition