Strawberry Crunch Cupcakes
These bright and fruity strawberry crunch cupcakes are a perfect summer or valentines day treat. Vanilla cupcakes studded with fresh strawberries and topped with strawberry crunch and vanilla buttercream frosting.
Equipment
- Mixing bowl
- Stand or Hand Mixer
- Spatula or Spoon
- Piping Bag
- Large Star Tip for piping frosting
- Measuring Spoon
- Measuring Cup
- Muffin/cupcake tin
- Cupcake Liners
Ingredients
For cupcakes
- 1 ⅔ cup Granulated Sugar
- ½ cup Butter unsalted, softened
- 6 large Egg Whites
- 2 ½ cups Flour plus 1 Tablespoon for coating strawberries.
- 2 ½ teaspoons Baking Powder
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- 1 ½ cup Milk
- ¼ cup Oil
- ½ cup Strawberries fresh, chopped
For frosting
- 1 cup Butter unsalted, softened
- 4 cup Powdered Sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla
- 2 tablespoon Milk
For the topping
- 24 Golden Oreos crushed
- 2 tablespoons Strawberry Jello Mix dry
- 3 tablespoons Butter unsalted, melted
Instructions
For the cupcakes
- Line cupcake tins with liners and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Add 1 ⅔ cup sugar and ½ cup butter to a mixing bowl. Cream together on medium high for 2 - 3 minutes.
- Add 6 large egg whites, 1 teaspoon vanilla and ¼ cup oil and mix on medium low until combined.
- Add 1 ¼ cup of milk and mix on medium low until combined. It may look slightly curdled - that is OK.
- Add in 2 ½ cups flour, ½ teaspoon salt and 2 ½ teaspoons baking powder. Mix on low, scraping down sides until well combined.
- In a separate bowl, toss ½ cup chopped strawberries with 1 tablespoon of flour until strawberries are completely coated.
- Fold the coated strawberries into the cupcake batter gently.
- Scoop batter into cupcake liners filling each about ⅔ of the way full.
- Bake for 16 - 18 minutes at 350 degrees Fahrenheit.
For the frosting
- Add 1 cup butter, 3 cups powdered sugar, 1 teaspoon of salt and vanilla, 2 tablespoons of milk into a mixing bowl and mix on low until well combined.
- Then, turn the speed to medium and continue mixing for 2 - 3 minutes until frosting becomes fluffy and smooth.
- Transfer frosting into piping bag fitted with a large star tip.
For the crunch topping
- In a bowl, combine 24 crushed golden oreos, 3 tablespoons strawberry jello powder and 3 tablespoons of melted butter.
- Mix together until totally combined - should look like wet sand.
Cupcake assembly
- Once cupcakes have cooled, add a large dollop of frosting to the center of each.
- Then, starting on the outer edge, spiral the frosting around into the center of the cupcake.
- Sprinkle crunch topping over the top of each cupcake and press it gently into the frosting to keep it in place.
Notes
Tips:
- Don't overmix - to create light and fluffy cupcakes, don't overmix or overwork the batter. Using properly softened butter (holds shape of finger if pressed into it) and room temperature eggs can help cut down on mixing time.
- Proper frosting consistency - it's important that the frosting is thick enough to hold it's shape, but not so thick that it is hard to pip onto the cupcakes. It should not droop when scooped with a spatula or spoon.
- Coat the strawberries - this helps to stop them from "bleeding" into the batter and creates just little studs of fruit in a pretty white cupcake.
- No piping bag, no problem - if you don't have a piping bag simply use a ziplock bag instead.
- Keep in an airtight container for 3 - 5 days in the fridge
- Freeze up to 3 months. Flash freeze, wrap in cling wrap and package in an airtight container or freezer bag.
Nutrition
Calories: 390kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 362mgPotassium: 73mgFiber: 1gSugar: 40gVitamin A: 425IUVitamin C: 2mgCalcium: 55mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.