Strawberry Crunch Cupcakes
A sweet, crunchy treat with a nostalgic strawberry ice cream bar vibe, featuring fluffy vanilla cupcakes topped with a rich cream cheese frosting and crunchy strawberry topping.
Ingredients
For the Cupcakes
- 12 count Vanilla cupcakes Use your favorite homemade recipe or a good boxed mix.
For the Frosting
- 8 oz Cream cheese Softened for easy mixing.
- 1/2 cup Butter Softened; either salted or unsalted.
- 4 cups Powdered sugar Adjust for thickness.
- 1 tbsp Vanilla extract Enhances flavor.
- 1 pinch Salt Optional, sharpens flavors.
For the Crunch Topping
- 1 cup Golden sandwich cookies Crushed to small crumbs.
- 1/2 cup Freeze dried strawberries Crushed into powder.
- 1/4 cup Butter Melted to hold topping together.
Instructions
Preparation
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- Mix your batter and fill each liner about two thirds full. Bake until a toothpick comes out clean, usually around 16 to 20 minutes.
- Let cupcakes cool completely before frosting.
Make the Frosting
- Beat softened cream cheese and softened butter until smooth.
- Add powdered sugar gradually, then add vanilla.
- If frosting feels too thick, add a teaspoon of milk; if too loose, add a bit more powdered sugar.
Make the Crunch Topping
- Crush golden sandwich cookies into small crumbs and freeze dried strawberries into a powdery crumb.
- Pour in melted butter and stir until the mixture looks like damp sand.
Assemble and Decorate
- Frost each cooled cupcake using a knife or piping bag.
- Gently press the strawberry crunch topping on top of each cupcake.
Notes
Store frosted cupcakes in the fridge for 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 220mgFiber: 1gSugar: 28g