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Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes That Bring Back Sweet Memories

These Strawberry Crunch Cupcakes embrace the nostalgic flavor of strawberry crunch ice cream bars, making them a delightful treat for any occasion.
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Prep Time 25 minutes
Cook Time 18 minutes
Chilling Time 3 hours
Total Time 3 hours 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1.5 cups All-Purpose Flour Use gluten-free flour blend for gluten-free option.
  • 1 cups Granulated Sugar Can substitute with cane sugar or coconut sugar.
  • 1.5 teaspoons Baking Powder Ensure freshness for best results.
  • 0.5 teaspoons Salt
  • 0.5 cups Buttermilk Substitute with milk mixed with a little vinegar.
  • 0.33 cups Vegetable Oil Can be replaced with melted coconut oil or melted butter.
  • 1 number Egg Can substitute with a flax egg.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
  • 0.5 cups Water Lukewarm.
  • 1 package Strawberry Gelatin Sugar-free options available.
For the Topping
  • 1 cups Vanilla Oreos Can substitute with any sandwich cookie.
  • 0.25 cups Freeze-Dried Strawberries Can be substituted with fresh strawberries blended into crumbs.
For the Frosting
  • 0.5 cups Unsalted Butter Can replace with vegan butter.
  • 8 oz Cream Cheese Use vegan cream cheese for dairy-free option.
  • 2 cups Powdered Sugar Adjust for desired sweetness.
  • 1 tablespoon Cornstarch Stabilizes the frosting.

Equipment

  • Oven
  • Mixing bowls
  • food processor
  • Piping bag
  • Cupcake Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  2. Add the buttermilk, vegetable oil, vanilla extract, and egg. Gently fold in the lukewarm water until you achieve a smooth batter.
  3. Pour the mixture evenly into 12 cupcake liners and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
  4. Once baked, cool in the pan for 10 minutes, then transfer to a wire rack for another 30 minutes. Poke holes in the tops of each cupcake.
  5. Prepare the strawberry gelatin according to package instructions and pour it over each cupcake. Refrigerate for 2-3 hours.
  6. In a food processor, blend the vanilla Oreos, freeze-dried strawberries, and melted butter until coarse crumbs form.
  7. Beat the butter and cream cheese until smooth, then gradually sift in the powdered sugar and cornstarch until creamy.
  8. Use a piping bag to frost the gelatin-soaked cupcakes and dip the tops into the strawberry crunch mixture.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Chilling time is crucial for flavor absorption. Experiment with different gelatins or cookie brands for unique variations.

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