Easy Strawberry Crunch Cupcakes Recipe

5 from 1 vote

Simple and delicious strawberry cupcakes are elevated with a cookie bottom and topped with vanilla frosting and homemade strawberry crunch topping.

Prep Time20

Cook Time20

Total Time36

Course: Dessert

Cuisine: American

Servings: cupcakes

Add Golden Oreos to food processor* and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated. Set aside until cupcakes are ready.

Preheat the oven to 350 degrees. Line 24 muffin cups with cupcake liners and place a Golden Oreo into the bottom of each cup.
Place all cupcake ingredients into a large mixing bowl and mix well with an electric mixer for 2-3 minutes. Fill cupcake liners two thirds full with cupcake batter.
Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely prior to frosting.

In a large bowl beat the butter on medium speed with an electric mixer until creamy, about 2 minutes. With the mixer on low, add in the powdered sugar, vanilla, milk or cream and salt. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If the frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
Spread about 2 tablespoons of frosting onto the top of each cupcake {or add frosting to a piping bag and top of each cupcake with frosting}. Add strawberry crunch topping to the top of the vanilla frosting and a fresh strawberry {if desired}.

- Ensure that ingredients like butter and eggs are at room temperature. This helps in achieving a smoother batter and frosting.
- Use cupcake liners to prevent sticking and ensure easy removal of cupcakes from the muffin tin.
- Fill muffin cups using an ice cream scoop or large cookie scoop.
- After making the strawberry crunch cupcakes, store them in an airtight container in the refrigerator. Stored properly, the cupcakes can be refrigerated for up to three to four days.