Strawberry Crunch CUPCAKES?! The delicious vanilla cupcake packs a punch with the strawberry frosting and topping. It is a lovely mixture of textures, sweetness, a slight tang from the topping, and fluffiness.
For all my strawberry lovers, this may be the recipe for you. I love that this recipe isn’t super overpowering with strawberry flavor by sprinkling the crushed dried strawberries throughout the vanilla cupcake and also having a tinge of strawberry flavoring in the frosting as well as in the topping. The flavor is definitely there, but also subtle too. So let’s get into it…
Equipment & Ingredients
To make this strawberry crunch cupcakes you will need these ingredients:
- Flour
- Cake Flour
- Dried Crushed Strawberries
- Vanilla Extract
- Buttermilk
- Baking Powder
- Sugar
- Vanilla Extract
- Egg
- Vanilla Pudding
- Strawberry Pudding
- Vegetable Oil
- Salt
- Butter
- Cream Cheese
- Strawberries
- Golden Oreos
As for the equipment, the list is much shorter! You will just need:
- Mixing Bowls
- Hand Mixer
- Baking Sheet
- Whisk
Aren’t they just beautiful? These cupcakes are perfect to bring to a party and everyone that tastes one will love them and YOU for you sweet creations. Let me know how this strawberry crunch cupcake recipe came out for you in the comments and be sure to share your finished product or this recipe with your family and friends!
Check Out Our Popular Cake Recipes!
Strawberry Crunch Cupcakes
Course: DessertDifficulty: Medium12
servings20
minutes25
minutesIngredients
- Batter
3/4 cup all purpose flour
1/2 cup cake flour
1 cup white granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla pudding mix
3/4 cup buttermilk
1/4 cup vegetable oil
1 egg
1/2 tablespoon vanilla extract
1/2 cup crushed freeze dried strawberries
- Frosting
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon strawberry extract
1 tablespoon milk
- Strawberry Crunch Topping
15 golden Oreos, crushed
2 ounces strawberry Jell-o mix
3 tablespoons unsalted butter, melted
Strawberries, sliced in half
Directions
- Preheat the oven to 350 degrees Fahrenheit and prepare a cupcake pan with cupcake liners.
- In a mixing bowl add all the dry ingredients of flour, cake flour, sugar, baking powder, salt and vanilla pudding mix. Whisk together until combined.
- Then add the buttermilk, vegetable oil, egg and vanilla extract all at once. Whisk together until a slightly thick batter is formed.
- Pour in the crushed freeze dried strawberries and fold into the batter.
- Use a large 1 ½ inch scooper to fill the cupcake liners, filling each about ¾ way full.
- Bake in the oven for 25 minutes or until a toothpick inserted comes out clean.
- While those bake, take another mixing bowl and add the softened butter and cream cheese. Use a hand mixer to blend the two together until they are smooth.
- Add in the powdered sugar, vanilla and strawberry extract. Blend again until smooth and creamy. Then add in the milk. Whip together once more for about a minute, until the frosting slightly lightens and becomes fluffy.
- In another mixing bowl, add the crushed golden Oreos and strawberry Jell-o mix. Mix the two ingredients with a fork until evenly distributed.
- Add in the melted butter and mix again until the mixture is thoroughly coated with melted butter.
- Transfer this to a small baking sheet and bake for 8 minutes, stirring around gently halfway through the baking time.
- Once the cupcakes are done, let 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 icing from the outside to the center of each cupcake. Top them all with the strawberry crunch topping.
- Finish these cupcakes by placing a halved strawberry in the center of each. Serve and enjoy!
Notes
- If storing these cupcakes for later, do not add the sliced strawberries until right before serving.
