Strawberry Crunch Cupcakes
Ingredients
For the Vanilla Cupcakes:
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup (120ml) whole milk or buttermilk
For the Strawberry Frosting:
1 cup (230g) unsalted butter, softened
3–3.5 cups (360–420g) powdered sugar
1/4 cup (60ml) freeze-dried strawberry powder (or puree)
1–2 tbsp heavy cream (as needed)
1 tsp vanilla extract
Pinch of salt
For the Strawberry Crunch Topping:
1 cup golden Oreos (about 10 cookies)
1/2 cup freeze-dried strawberries
2 tbsp unsalted butter, melted
Instructions
1. Make the Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy (2–3 mins).
Beat in eggs one at a time, then vanilla.
Add flour mixture in 2 parts, alternating with the milk, mixing gently.
Fill cupcake liners 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
2. Make the Strawberry Frosting
Beat butter until smooth and fluffy.
Add powdered sugar gradually. Add vanilla and strawberry powder.
Add cream, 1 tablespoon at a time, until desired consistency is reached.
Beat until creamy and light (2–3 mins).
3. Make the Strawberry Crunch Topping
In a food processor, pulse Oreos and freeze-dried strawberries until crumbly.
Stir in melted butter until combined. Set aside.
4. Assemble the Cupcakes
Pipe strawberry frosting on each cooled cupcake.
Sprinkle or gently roll the frosting in the strawberry crunch mixture.
Optional: Top with a halved fresh strawberry or a drizzle of white chocolate.