Description
Strawberry Crunch Cupcakes are a nostalgic dessert inspired by strawberry ice cream bars. These cupcakes boast a fluffy strawberry base, creamy frosting, and a crunchy topping for a delightful texture and flavor combination. Perfect for birthdays, picnics, or any special occasion!
Ingredients
For the Strawberry Cupcakes:
- 1 box strawberry cake mix (plus ingredients listed on the box)
- 1/2 cup chopped fresh strawberries
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries
- 1 cup vanilla wafer cookies
- 1/4 cup unsalted butter, melted
For the Creamy Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp strawberry jam
Instructions
- Prepare the Cupcakes:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Follow the cake mix instructions; fold in fresh strawberries.
- Divide batter evenly among liners, filling each 2/3 full.
- Bake for 15-20 minutes. Cool completely.
- Make the Strawberry Crunch Topping:
- Pulse freeze-dried strawberries and vanilla wafers in a food processor into crumbs.
- Combine crumbs with melted butter. Set aside.
- Prepare the Frosting:
- Beat softened cream cheese and butter until creamy.
- Gradually mix in powdered sugar. Add vanilla extract and strawberry jam, blending until smooth.
- Assemble:
- Frost cooled cupcakes generously.
- Dip frosted tops into strawberry crunch topping, pressing gently to adhere.
- Serve and Enjoy:
- Refrigerate until ready to serve or enjoy immediately.
Notes
- Use freeze-dried strawberries for a crisp, crunchy topping.
- For gluten-free cupcakes, opt for gluten-free cake mix and cookies.
- Add a spoonful of sour cream to the batter for extra moisture.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
