Strawberry Crunch Cupcakes
Ingredients (makes 12 cupcakes)
For the strawberry cupcakes:
1½ cups (190g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup (60g) sour cream or plain yogurt
½ cup (120ml) milk
½ cup (120g) strawberry puree or blended fresh strawberries
Optional: a few drops red or pink food coloring
For the vanilla buttercream:
1 cup (230g) unsalted butter, softened
3½–4 cups (420–480g) powdered sugar
2 tsp vanilla extract
2–3 tbsp milk or cream
Pinch of salt
For the strawberry crunch topping:
10 Golden Oreos (or vanilla sandwich cookies)
2 tbsp freeze-dried strawberries
2 tbsp unsalted butter, melted
🧁 Instructions
1. Make the cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Whisk flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
Beat in eggs one at a time, then vanilla, sour cream, and strawberry puree.
Alternate adding dry ingredients and milk to the mixture. Add food coloring if using.
Divide evenly into liners (about ¾ full).
Bake 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
2. Make the frosting:
Beat butter until smooth.
Add powdered sugar gradually. Mix in vanilla, salt, and milk to reach desired consistency.
Beat until light and fluffy. Set aside.
3. Make the strawberry crunch topping:
Pulse Golden Oreos and freeze-dried strawberries in a food processor or crush in a bag with a rolling pin.
Mix with melted butter until crumbly.
4. Assemble:
Pipe vanilla buttercream onto cooled cupcakes.
Generously sprinkle strawberry crunch topping over the frosting.
Optional: Top with a fresh strawberry or drizzle with strawberry sauce.