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Strawberry Crunch Cupcakes

Delightful Strawberry Crunch Cupcakes for Sweet Summer Days

A delicious fusion of flavors and textures that will transport you back to childhood with these Strawberry Crunch Cupcakes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 3 hours
Total Time 3 hours 48 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Buttermilk Can substitute with plain yogurt or milk mixed with lemon juice.
  • 1/2 cup Vegetable Oil Melted coconut oil or butter can be used.
  • 1 large Egg For vegan version, use a flax egg.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best flavor.
  • 1 cup All-purpose Flour A gluten-free flour blend can be used.
  • 1 cup Granulated Sugar Coconut sugar offers a lower glycemic index alternative.
  • 2 teaspoons Baking Powder Ensure it is fresh for optimal results.
  • 1/2 teaspoon Salt
  • 1/2 cup Warm Water
  • 3 tablespoons Strawberry Gelatin Use sugar-free gelatin for a lighter option.
For the Crunch Topping
  • 1 cup Vanilla Oreos Gluten-free options are fine.
  • 1/2 cup Freeze-dried Strawberries Crushed nuts can be a tasty alternative.
For the Frosting
  • 1/2 cup Unsalted Butter Swap for a dairy-free alternative for vegan options.
  • 8 ounces Cream Cheese Vegan cream cheese also works.
  • 4 cups Powdered Sugar Use less for a less-sweet finish.
  • 1 tablespoon Cornstarch Feel free to omit if you prefer.

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another bowl, mix buttermilk, vegetable oil, egg, and vanilla extract, then gently fold into the dry ingredients.
  4. Gradually mix in warm water until the batter is smooth.
  5. Fill each muffin cup about two-thirds full and bake for 15-18 minutes.
  6. Allow the cupcakes to cool for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Combine boiling water with strawberry gelatin until dissolved and set aside.
  8. Poke holes in the tops of cooled cupcakes and pour the gelatin over to infuse flavor.
  9. Chill the cupcakes in the refrigerator for 2-3 hours.
  10. Process vanilla Oreos, freeze-dried strawberries, and melted butter until crumbly for the crunch topping.
  11. Beat together unsalted butter, cream cheese, and vanilla extract, then mix in powdered sugar and cornstarch.
  12. Pipe frosting onto each cupcake, then dip into the crunchy topping.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

These Strawberry Crunch Cupcakes are perfect for summer gatherings and can be customized with different flavors.

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