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A delicious plate of Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes

Deliciously sweet and fruity cupcakes with a delightful crunch topping perfect for strawberry lovers.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour
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.