Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes are a delightful twist on a classic dessert, combining moist strawberry-flavored cupcakes with a luscious strawberry buttercream frosting and a crunchy topping reminiscent of the beloved strawberry shortcake ice cream bars. Perfect for celebrations or a sweet indulgence, these cupcakes offer a harmonious blend of textures and flavors that are sure to impress.

Why You’ll Love This Recipe
Nostalgic Flavor: Evokes memories of classic strawberry shortcake ice cream bars with every bite.

Texture Contrast: Combines soft, moist cupcakes with creamy frosting and a crunchy topping for a satisfying mouthfeel.

Visually Appealing: The vibrant pink hues and crumbly topping make these cupcakes a feast for the eyes.

Versatile: Suitable for various occasions, from birthdays to casual gatherings.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Strawberry Cupcakes:

Strawberry cake mix (or homemade)

Instant vanilla pudding mix

Large eggs

Vegetable oil

Milk

Sour cream

Vanilla extract

For the Strawberry Buttercream:

Unsalted butter, softened

Powdered sugar

Strawberry puree (fresh or frozen & reduced)

Vanilla extract

Salt

Freeze-dried strawberry powder (optional)

For the Strawberry Crunch Topping:

Golden Oreos

Freeze-dried strawberries

Melted butter

directions
Prepare the Cupcakes:

Preheat the oven to 350°F (175°C) and line a muffin tin with 18–24 cupcake liners.

In a large bowl, combine the strawberry cake mix, instant vanilla pudding mix, eggs, vegetable oil, milk, sour cream, and vanilla extract.

Mix until the batter is smooth, approximately 1–2 minutes.

Fill each cupcake liner about ⅔ full with the batter.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before frosting.

Prepare the Strawberry Buttercream:

In a large bowl, beat the softened butter until fluffy, about 2–3 minutes.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Mix in the strawberry puree, vanilla extract, salt, and freeze-dried strawberry powder (if using).

Continue to beat until the frosting is smooth and creamy.

Prepare the Strawberry Crunch Topping:

Place the Golden Oreos and freeze-dried strawberries in a food processor and pulse until they form coarse crumbs.

Transfer the crumbs to a bowl and mix in the melted butter until well combined.

Assemble the Cupcakes:

Frost the cooled cupcakes with the strawberry buttercream using a piping bag or spatula.

Sprinkle the strawberry crunch topping over the frosting.

Optionally, garnish each cupcake with a fresh strawberry slice.

Servings and timing
Servings: 18–24 cupcakes

Prep Time: 20 minutes

Cook Time: 18–22 minutes

Total Time: Approximately 1 hour (including cooling and assembly)

Variations
Homemade Strawberry Cake: Replace the boxed mix with a homemade strawberry cake batter using fresh strawberries and natural ingredients.

Cream Cheese Frosting: Substitute the buttercream with a tangy cream cheese frosting for a different flavor profile.

Alternative Toppings: Use crushed graham crackers or vanilla wafers mixed with strawberry gelatin powder as a topping alternative.

Mini Cupcakes: Prepare mini versions for bite-sized treats, adjusting the baking time accordingly.

storage/reheating
Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.

Reheating: Not recommended, as reheating may alter the texture of the frosting and topping.

FAQs
Can I use a different type of cake mix?
Yes, while strawberry cake mix is traditional, you can experiment with white or vanilla cake mixes and add strawberry flavoring or puree.

How do I make the strawberry puree?
Blend fresh or thawed frozen strawberries until smooth. For a more concentrated flavor, simmer the puree over low heat until reduced by half.

Can I make these cupcakes ahead of time?
Absolutely. Bake the cupcakes a day in advance and store them in an airtight container. Frost and add the topping on the day of serving for optimal freshness.

What can I use if I don’t have freeze-dried strawberries?
You can omit them or substitute with strawberry gelatin powder for a similar flavor and color in the topping.

How do I prevent the cupcakes from becoming too dense?
Ensure not to overmix the batter and measure ingredients accurately. Overmixing can lead to dense cupcakes.

Can I use a different frosting?
Yes, cream cheese frosting or whipped cream frosting can be delightful alternatives to strawberry buttercream.

How do I store leftover frosting?
Store any leftover frosting in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

Can I make this recipe gluten-free?
Yes, use a gluten-free cake mix and ensure all other ingredients, like the Oreos and pudding mix, are certified gluten-free.

Is it necessary to use both milk and sour cream?
The combination of milk and sour cream contributes to the moistness and richness of the cupcakes. However, you can substitute with buttermilk if preferred.

How do I achieve a vibrant pink color in the cupcakes?
Adding a few drops of red or pink food coloring to the batter can enhance the color. Alternatively, using strawberry gelatin powder can also intensify the hue.

Conclusion
Strawberry Crunch Cupcakes are a delightful fusion of flavors and textures, offering a moist strawberry base, creamy frosting, and a crunchy topping that together create an irresistible treat. Whether for a special occasion or a simple indulgence, these cupcakes are sure to bring joy to any gathering.

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