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Strawberry Crunch Cupcakes

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Strawberry Crunch Cupcakes are moist strawberry cupcakes topped with creamy frosting and a sweet, crunchy strawberry cookie topping inspired by classic strawberry crunch ice cream bars. They’re colorful, fun, and perfect for parties, celebrations, or any strawberry lover.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup strawberry puree or finely chopped strawberries
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream or milk
  • 1 tsp strawberry extract or 2 tbsp strawberry puree (optional)
  • 12 golden sandwich cookies
  • 1 cup freeze-dried strawberries
  • 3 tbsp unsalted butter, melted
  • Optional: fresh strawberries
  • Optional: strawberry slices
  • Optional: white chocolate drizzle
  • Optional: sprinkles

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract and strawberry puree.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely on a wire rack.
  10. For the frosting, beat the butter until smooth and creamy.
  11. Gradually add the powdered sugar and beat until light and fluffy.
  12. Mix in the vanilla extract and enough cream or milk to achieve a smooth, pipeable consistency.
  13. For the crunch topping, crush the golden sandwich cookies and freeze-dried strawberries into coarse crumbs.
  14. Mix the crumbs with melted butter until evenly coated.
  15. Pipe or spread the frosting onto the cooled cupcakes, then sprinkle or gently press the crunch topping onto the frosting.
  16. Garnish with fresh strawberries, white chocolate drizzle, or sprinkles if desired.

Notes

  • Use cream cheese frosting instead of buttercream for a tangy contrast.
  • Add a strawberry jam filling for extra berry flavor.
  • Mix crushed vanilla wafers into the crunch topping for a different texture.
  • Use chocolate sandwich cookies for a chocolate-strawberry variation.
  • Top with whipped cream frosting for a lighter finish.
  • Store in the refrigerator for up to 5 days.
  • Add the crunch topping shortly before serving for the best texture.
  • Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-crunch-cupcakes/