Strawberry Crunch Cupcakes Recipe

This Strawberry Crunch Cupcakes Recipe has the best strawberry flavor - and homemade frosting!

Course Dessert

Cuisine American

Method Oven

Main Ingredient Grains

Prep Time 15

Cook Time 18

Additional Time 1

Total Time 1 33

Servings

Calories 266kcal

Author Kelli Miller

Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners.
Cream the butter and sugar together in a bowl. Add the egg whites, oil, and vanilla. Mix well.
Whisk the flour, sugar, salt, and baking powder separately.
Combine the dry ingredients with the wet ingredients. Add the milk and mix on low for one minute. Stop the mixer, scrape the sides, and mix on medium speed for another minute.
Fill each cupcake liner 2/3 full. Put the pan in the oven and bake for 14-16 minutes.
Let the cupcakes cool.
Mix the butter, salt, and shortening until smooth to make the frosting.
Add the milk, powdered sugar, and vanilla. Mix on low until the powdered sugar is almost fully incorporated. Scrape the sides of the bowl and then mix on medium speed for another minute until fluffy.
Add the frosting to a pastry bag with a tip.
Add the Oreos to a blender to make the strawberry crunch, then put it into a bowl. Crush the freeze-dried strawberries, then add the crushed Oreos and strawberries to a bag.
Add the strawberry emulsion.
Seal the bag and toss for a minute. Scrunch and shake until it is all combined well.
Slowly squeeze the frosting onto the cooled cupcakes, starting at the outer edge and working in.
Add a pinch of the crunch topping and then slice the strawberries and place them on top. Gently press in so that it sticks.