Description
Indulge in the delightful flavors of Strawberry Crunch Cupcakes! These moist strawberry cupcakes topped with a sweet and crunchy strawberry-Oreo mixture are perfect for any occasion.
Ingredients
For the Cupcakes:
- 1 box strawberry cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries (crushed)
- 1 cup Golden Oreos (crushed)
- ½ cup unsalted butter (softened)
For the Frosting:
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- a pinch of salt
For Garnish:
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Prepare the Cupcake Batter: Prepare the strawberry cake mix according to package instructions and divide the batter evenly among the liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the Strawberry Crunch Topping: Combine the crushed freeze-dried strawberries and crushed Golden Oreos in a bowl. Stir in ½ cup softened butter until crumbly and set aside.
- Prepare the Frosting: Beat 1 cup butter until light and fluffy. Gradually add powdered sugar, then beat in the heavy cream, vanilla, strawberry extract, and salt until smooth and creamy.
- Frost the Cupcakes: Frost the cooled cupcakes using a piping bag or spatula. Sprinkle generously with the strawberry crunch topping. Garnish with fresh strawberries if desired.
Notes
- You can substitute vanilla cupcakes with strawberry jam filling for added flavor.
- The crunch topping can be made ahead and stored in an airtight container for up to 3 days.
