Description
Tender vanilla cupcakes crowned with silky cream cheese frosting and a nostalgic strawberry crunch made from Golden Oreos, freeze-dried strawberries, and strawberry gelatin. Every bite delivers creamy, crunchy, and airy textures that feel like a summer ice cream bar in cupcake form.
Ingredients
- All-purpose flour, 1 1/2 cups
- Granulated sugar, 1 cup
- Baking powder, 1 1/2 teaspoons
- Fine salt, 1/4 teaspoon
- Unsalted butter (softened), 1/2 cup
- Large eggs, 2
- Whole milk, 1/2 cup
- Vanilla extract, 2 teaspoons
- Cream cheese (softened), 4 ounces
- Powdered sugar, 2 cups
- Heavy cream, 2 to 3 tablespoons
- Golden Oreos, 15 cookies
- Freeze-dried strawberries, 1/2 cup
- Strawberry gelatin mix, 3 ounces
Instructions
- Preheat Your Equipment: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside.
- Combine Ingredients: Whisk flour, baking powder, and salt in a bowl. In a separate bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs and vanilla. Mix in the dry ingredients alternately with the milk until just combined.
- Prepare Your Cooking Vessel: Portion batter evenly into the lined muffin pan, filling each liner about two thirds full.
- Assemble the Dish: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a rack.
- Cook to Perfection: For the strawberry crunch, pulse Golden Oreos, freeze-dried strawberries, and strawberry gelatin mix in a food processor until uniformly crumbly.
- Finishing Touches: Make the frosting by beating cream cheese with powdered sugar, then add heavy cream until smooth and pipeable. Pipe generous swirls onto cooled cupcakes.
- Serve and Enjoy: Spoon or sprinkle the strawberry crunch over the frosting, gently pressing so it adheres. Serve at room temperature.
Notes
- Note: Measure flour with a scale or spoon and level to keep the crumb light.
- For brighter color and flavor, add a teaspoon of strawberry powder to the crunch.
- Let cupcakes cool fully before frosting to keep swirls neat.
- Store crunch separately in an airtight container to maintain crispness until serving.
- For extra pop, fold a tablespoon of strawberry jam into the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: strawberry crunch cupcakes, strawberry shortcake cupcakes, golden oreo crumble, freeze-dried strawberries, cream cheese frosting, summer dessert