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

Fresh Strawberry Cupcakes: A Burst of Berry Delight

Indulge in the delightful fusion of fresh strawberries and classic cupcakes with our Fresh Strawberry Cupcakes recipe. These cupcakes are not just a treat for the taste buds but also a feast for the eyes, thanks to their vibrant color and irresistible aroma. Perfect for any occasion, these cupcakes promise to be a crowd-pleaser!

Ingredients

For the Cupcakes:

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 large 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 unsalted butter, melted

Instructions

Preparing the Cupcakes:

1. Preheat Your Oven: Preheat the oven to 350°F (175°C) and line your cupcake tins with paper liners. Set aside.

2. Cream 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. Add Wet Ingredients: Incorporate the eggs one at a time, mixing well after each addition. Add the strawberry emulsion and mix until fully combined.

4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl and give it another quick mix to ensure everything is well incorporated.

Preparing the Crunch Topping:

5. Combine Topping Ingredients: In a medium bowl, mix the crushed golden Oreos, melted butter, and strawberry Jello mix until well combined.

Assembling the Cupcakes:

6. Scoop and Roll: Scoop out about a tablespoon of the cupcake batter and roll it in the prepared crunch topping, ensuring it’s well-coated.

7. Arrange on Baking Sheet: Place each coated dough ball onto a prepared baking sheet, spacing them about two inches apart.

8. Bake: Bake the cupcakes for about 10 minutes, or until the edges are slightly browned. Keep an eye on them to avoid over-baking.

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

10. Cool: Allow the cupcakes to cool completely on a wire rack before serving.

Storage and Serving Tips

• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze them for up to 3 months for longer storage.
• Serving Suggestions: These cupcakes are delightful on their own, but you can also top them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Nutrition Information

• Serving Size: 1 cupcake
• Calories: 116 kcal
• Carbohydrates: 21g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 26mg
• Sodium: 106mg
• Potassium: 27mg
• Fiber: 0.3g
• Sugar: 12g
• Calcium: 8mg
• Iron: 1mg

These Fresh Strawberry Cupcakes are a delightful addition to any dessert table. Whether you’re hosting a party or simply enjoying a sweet treat at home, these cupcakes offer the perfect balance of flavor and texture. Enjoy the burst of strawberry goodness in every bite!

Fresh Strawberry Cupcakes

These delightful cupcakes are perfect for any occasion with their sweet strawberry flavor and crunchy topping.

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 units eggs
• 1 tbsp strawberry emulsion
• 320 g all-purpose flour
• 1 tsp baking soda
• 0.5 tsp table salt

Crunch Topping

• 200 g 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.
8. 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.