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Strawberry Crunch Cupcakes

Delicious Strawberry Crunch Cupcakes for Sweet Nostalgia

These Strawberry Crunch Cupcakes offer a delightful blend of nostalgic flavors, bright strawberry goodness, and a unique crunchy topping, making them perfect for gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup buttermilk or milk plus 1 tsp vinegar
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 large egg or flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water)
  • 1 tsp vanilla extract use pure for best flavor
  • 1 1/2 cups all-purpose flour or gluten-free blend with xanthan gum
  • 1 cup granulated sugar brown sugar can be used
  • 2 tsp baking powder ensure it's fresh
  • 1/2 tsp salt
  • 1 pkg strawberry gelatin sugar-free optional
For the Topping
  • 1 pkg vanilla Oreos or regular Oreos/gluten-free cookies
  • 1/2 cup freeze-dried strawberries or crushed strawberry candy
For the Frosting
  • 1/2 cup unsalted butter or plant-based butter for dairy-free
  • 8 oz cream cheese or dairy-free cream cheese
  • 2 cups powdered sugar adjust to taste
  • 1 tbsp cornstarch omit if not available

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Food Processor
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. Create a well in the dry mixture, then add buttermilk, oil, vanilla extract, and egg; mix gently.
  4. Gradually add warm water, stirring until the batter is smooth.
  5. Distribute the batter into muffin cups, filling them about two-thirds full; bake for 15-18 minutes.
  6. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack.
  7. Dissolve the strawberry gelatin in boiling water; whisk until fully dissolved.
  8. Poke holes in the cooled cupcakes and pour the gelatin over to soak in.
  9. Blend Oreos and freeze-dried strawberries with melted butter until crumbly for the topping.
  10. Beat together butter, cream cheese, vanilla extract, and powdered sugar until fluffy for the frosting.
  11. Frost the tops of each cupcake and dip them into the Oreo-strawberry crunch mixture.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 100mgSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure you let the cupcakes cool completely before adding gelatin for optimal flavor absorption.

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