Fresh Strawberry Crunch Cupcakes (Edit recipe)

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Strawberry Crunch Cupcakes are soft, fluffy, and bursting with real strawberry flavor thanks to a fresh strawberry puree reduction. They’re piled high with a luscious cream cheese frosting and topped with the ultimate crunchy mix of freeze-dried strawberries and crushed Golden Oreos. It’s like your favorite Good Humor strawberry shortcake ice cream bars with a bakery-style twist!

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Original recipe

PREP TIME

40 minutes

COOK TIME

20 minutes

INGREDIENTS

21

Serves: 14

Ingredients

Strawberry Cupcakes

1.75 cups Cake Flour
1 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
6 Tbsp Butter, Unsalted
1 cup Granulated White Sugar
2 whole Eggs, at room temperature
2 tsp Pure Vanilla Extract
0.25 cup Sour Cream
0.25 cup Milk
0.25 cup Strawberries, reduced strawberry puree*

Strawberry Crunch Topping

7 whole Oreo, Golden
5 Freeze-Dried Strawberries, (1/3 cup)
1 Tbsp Butter, Unsalted, melted

Cream Cheese Frosting

0.75 cup Butter, Unsalted, at room temperature
4 oz Cream Cheese, Full Fat, at room temperature
1 lb Powdered Sugar
1 - 2 Tbsp Heavy Whipping Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
In a medium bowl, sift the flour, baking powder, baking soda, and salt.
In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
With the mixer running on medium-low speed, slowly stream in the oil and mix to combine.
Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla.
Add the sour cream and mix until completely combined.
With the mixer on low speed, add the dry ingredients and the milk. Beat until just combined. Gently fold in the strawberry puree.
Fill the cupcake liners ⅔ full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely in the pans set on a wire rack before frosting.
Allow cupcakes to cool completely in the pans set on a wire rack before filling and frosting.
Place the Golden Oreos and freeze-dried strawberries into a food processor. Process until crumbly. Add the melted butter and pulse to combine. Set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
Add the powdered sugar and mix on low speed until completely powdered sugar is incorporated. Add just enough cream for desired consistency and the vanilla. Mix to combine. Increase to high speed and beat for 3 minutes
Using a piping bag fitted with a large star tip or an offset spatula, frost the cupcakes. Sprinkle with the strawberry crunch topping.

Notes

*Reduced strawberry puree: Cut the stems off of ½ pound of fresh strawberries. Puree them in a food processor or blender until smooth. Cook in a small saucepan over medium heat for about 20 minutes or until you have ¼ cup of strawberry puree. Allow to cool completely before adding to your cupcake batter. Make-Ahead: Make the cupcakes and frosting the day before. Store the cupcakes covered at room temperature and the frosting in the refrigerator. Bring the frosting to room temperature before assembling the cupcakes. Re-whip the frosting for 2-3 minutes. Freezing: Store unfrosted cupcakes in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and frost.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	372
Fat:	19 g
Carbohydrates:	33 g
Protein:	10 g
Cholesterol:	46 g
Sodium:	68 mg
Fiber:	1 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated per serving.