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Strawberry Crunch Cupcakes: A Delightful Treat for Every Occasion

If you’re a fan of strawberries and crave that perfect combination of sweet and crunchy, then Strawberry Crunch Cupcakes are about to become your new favorite indulgence. These delightful cupcakes are not only a feast for the taste buds but also a visual treat, perfect for any celebration or a simple afternoon delight. Let’s dive into the step-by-step guide to creating these scrumptious cupcakes that will leave everyone asking for seconds.

Ingredients You Will Need

For the Cupcakes:

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

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups confectioner’s sugar
• 1 teaspoon vanilla extract
• ½ teaspoon strawberry extract
• 2 tablespoons milk

For the Topping:

• 1 cup crushed golden Oreos
• 1 package strawberry jello mix
• ¼ cup unsalted butter, melted

For Decoration:

• Fresh strawberries, halved

Instructions

Making the Cupcakes

1. Prep Work: Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners to ensure easy removal and clean-up.

2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cake flour, sugar, vanilla pudding mix, baking powder, and salt. Whisk these ingredients together until fully incorporated.

3. Add Wet Ingredients: Beat in the buttermilk, vegetable oil, egg, and vanilla extract to the dry mix. Stir until a smooth, thick batter forms.

4. Incorporate Strawberries: Gently fold in the crushed freeze-dried strawberries. This will infuse the batter with a delightful burst of strawberry flavor.

5. Fill the Liners: Using a 1 ½ inch scooper, fill each cupcake liner with the prepared batter, ensuring they are about ¾ full.

6. Bake: Place the pan in the oven and bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once done, remove from the oven and allow them to cool completely.

Preparing the Frosting

1. Blend Base Ingredients: In a mixer bowl, combine the cream cheese and softened butter. Blend until the mixture is smooth and creamy.

2. Add Flavor and Sweetness: Gradually add the confectioner’s sugar, vanilla extract, and strawberry extract. Continue blending until smooth.

3. Whip to Perfection: Pour in the milk and whip the mixture for about a minute, until the frosting becomes light and fluffy.

Creating the Strawberry Crunch Topping

1. Combine Ingredients: In a small bowl, mix the crushed golden Oreos with the strawberry jello mix.

2. Coat with Butter: Stir in the melted butter until the dry ingredients are thoroughly coated.

3. Bake: Spread this mixture evenly on a small baking sheet. Bake in the preheated oven for 8 minutes, stirring gently halfway through.

Assembling the Cupcakes

1. Pipe the Frosting: Once the cupcakes are completely cool, transfer the frosting into a piping bag fitted with a large metal star tip. Pipe a generous swirl of frosting onto each cupcake, starting from the outside and working your way to the center.

2. Add the Crunch: Sprinkle the cooled strawberry crunch topping over the frosted cupcakes for that perfect crunch.

3. Finish with Fresh Strawberries: Place a halved strawberry in the center of each cupcake for a fresh, fruity finish.

Tips and Notes

• Storage: If you’re planning to store these cupcakes for later, avoid adding the sliced strawberries until just before serving to maintain their freshness.
• Equipment: Ensure you have all the necessary kitchen tools, including a cupcake pan, cupcake liners, a hand mixer, a piping bag with a large star-shaped metal tip, and a baking sheet.

Nutritional Information

Each serving of these Strawberry Crunch Cupcakes contains approximately: – Calories: 392 kcal – Carbohydrates: 83g – Protein: 4g – Fat: 18g – Saturated Fat: 5g – Cholesterol: 42mg – Sodium: 356mg – Potassium: 205mg – Fiber: 2g – Sugar: 64g – Vitamin C: 120mg – Calcium: 51mg – Iron: 3mg

These Strawberry Crunch Cupcakes are a delightful combination of moist cake, creamy frosting, and a crunchy topping that together create a taste sensation. Whether you’re serving them at a party or enjoying them as an afternoon treat, they’re sure to be a hit. Enjoy baking and indulging in these fabulous cupcakes!

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Happy Baking!

Strawberry Crunch Cupcakes

Deliciously sweet cupcakes with a strawberry crunch topping for an irresistible treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 33 minutes mins

Total Time 1 hour hr

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 392

Ingredients Equipment Method Notes

Ingredients

  

Cupcakes

• 150 g flour
• 100 g cake flour
• 200 g sugar
• 1 packet vanilla pudding mix
• 2 tsp baking powder
• 0.5 tsp salt
• 240 ml buttermilk
• 60 ml vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 30 g crushed freeze-dried strawberries

Frosting

• 200 g cream cheese softened
• 100 g butter softened
• 400 g confectioner’s sugar
• 1 tsp vanilla
• 1 tsp strawberry extract
• 2 tbsp milk

Topping

• 100 g crushed golden Oreos
• 1 packet strawberry jello mix
• 60 g butter melted
• 6 strawberries halved

Equipment

• Cupcake Pan
• cupcake liners
• 1 ½ inch scooper
• Hand mixer
• Piping Bag
• Large Star Shaped Metal Piping Tip
• Baking Sheet

Method

 

1. Preheat the oven to 350 degrees Fahrenheit and prepare a cupcake pan with cupcake liners.
2. Combine the flour, cake flour, sugar, vanilla pudding mix, baking powder, and salt in a mixing bowl. Whisk together until combined.
3. Beat in the buttermilk, vegetable oil, egg, and vanilla extract until a thick batter is formed.
4. Fold in the crushed freeze-dried strawberries.
5. Use a large 1 ½ inch scooper to fill the cupcake liners with the prepared batter, filling each about ¾ way full.
6. Bake for 25 minutes or until a toothpick inserted comes out clean.
7. Combine the cream cheese and softened butter in the mixer bowl, blending until smooth.
8. Add in the confectioner’s sugar, vanilla, and strawberry extract. Blend again until smooth and creamy.
9. Then add in the milk. Whip for about a minute, until the frosting becomes fluffy.
10. 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.
11. Add in the melted butter and mix until thoroughly coated with melted butter.
12. Transfer this mixture to a small baking sheet, spread it out, and bake for 8 minutes, stirring gently halfway through the baking time.
13. Once the cupcakes are done, let them cool completely before frosting.
14. Also, let the strawberry crunch topping cool completely as well.
15. Transfer the frosting into a piping bag fitted with a large metal star tip.
16. After the cupcakes have cooled, pipe a large swirl of frosting from the outside to the center of each cupcake.
17. Top them all with the strawberry crunch topping.
18. 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.