In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Fresh Strawberry Cupcakes: A Burst of Berry Delight

If you’re in search of a delightful treat that encapsulates the essence of summer, look no further than Fresh Strawberry Cupcakes. These cupcakes are not only easy to make but also bring a vibrant, fruity twist to the traditional cupcake. With a perfect balance of moist cake and a crunchy topping, these cupcakes will surely become a favorite in your dessert repertoire.

Ingredients

For the Cupcakes:

• 1 cup butter, softened – unsalted
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 eggs
• 1 tbsp strawberry emulsion
• 2 ⅔ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp table salt

For the Crunch Topping:

• 20 golden Oreos, crushed
• 3 tbsp strawberry Jello mix – just the powder
• ¼ cup butter, melted – unsalted

Instructions

Preparing the Cupcakes:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheet(s) with parchment paper and set aside to ensure the cupcakes don’t stick.

2. Cream the Butter and Sugars: In the bowl of a stand mixer, combine the softened butter, granulated sugar, and brown sugar. Use the paddle attachment to beat the mixture until it’s smooth and creamy.

3. Incorporate the Wet Ingredients: Add the eggs and strawberry emulsion to the mixture. Mix until these ingredients are well combined, ensuring the emulsion is evenly distributed for that perfect strawberry flavor.

4. Add the Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Mix thoroughly to ensure all ingredients are well incorporated. Be sure to scrape down the sides of the bowl and mix again for a uniform batter.

Preparing the Crunch Topping:

5. Combine the Topping Ingredients: In a medium bowl, combine the crushed golden Oreos, melted butter, and strawberry Jello mix. Mix thoroughly until the Oreos are well coated with the butter and Jello powder.

Baking the Cupcakes:

6. Form the Cupcakes: Scoop out about a tablespoon of the cupcake batter and roll it in the prepared crunch topping. Place each dough ball on the prepared baking sheet, spacing them about two inches apart to allow for spreading.

7. Bake: Place the baking sheet in the preheated oven and bake for approximately 10 minutes or until the edges are slightly browned. Keep an eye on them to ensure they don’t overbake.

8. Add Extra Crunch: Immediately after removing the cupcakes from the oven, sprinkle them with the remaining crunch topping and gently press it into place for extra flavor and texture.

9. Cool: Allow the cupcakes to cool completely on a wire rack before serving. This will help them set properly.

Storage and Serving Suggestions

These cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. They make for an excellent treat to prepare in advance for parties or unexpected guests.

Nutrition Information

Each cupcake is approximately 116 calories, with 21g of carbohydrates, 2g of protein, and 8g of fat. They are a delightful treat to enjoy in moderation.

Final Thoughts

Fresh Strawberry Cupcakes are a delightful way to enjoy the refreshing taste of strawberries in a new form. The added crunch from the golden Oreos and strawberry Jello mix offers a unique twist that will surprise and delight your taste buds. Perfect for picnics, parties, or as a sweet indulgence, these cupcakes are sure to become a staple in your baking collection. Enjoy the burst of berry goodness in every bite!

Fresh Strawberry Cupcakes

Deliciously sweet and fruity cupcakes with a delightful crunch topping perfect for strawberry lovers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Servings: 24 cupcakes

Course: Dessert

Cuisine: American

Calories: 116

Ingredients Equipment Method Notes

Ingredients

  

Cookies

• 1 cup butter softened – unsalted
• 150 g granulated sugar
• 150 g brown sugar
• 2 pieces eggs
• 1 tbsp strawberry emulsion
• 320 g all-purpose flour
• 1 tsp baking soda
• 0.5 tsp table salt

Crunch Topping

• 20 pieces golden Oreos crushed
• 3 tbsp strawberry Jello mix – just the powder
• 60 g butter melted – unsalted

Equipment

• Baking Sheet

Method

 

1. Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
2. Combine the softened butter, sugar, and brown sugar in the bowl of a stand mixer. Beat with the paddle attachment until smooth and creamy.
3. Add in the eggs and strawberry emulsion. Mix until combined.
4. Add in the flour, baking soda, and salt. Mix thoroughly. Scrape the sides and mix again. Set aside.
5. Combine the crushed golden Oreos, melted butter, and strawberry Jello mix in a medium bowl. Mix thoroughly.
6. Scoop out about a tablespoon of dough and roll it in the crunch topping. Place the dough on the prepared baking sheet about two inches apart.
7. Bake for 10 minutes or until the edges are slightly browned. Immediately after removing from the oven, sprinkle with the remaining crunch topping and gently press into place. Allow to cool completely.

Notes

Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.