Strawberry Crunch Cupcakes

Ingredients

To make strawberry crunch cupcakes you need:

• Strawberry syrup
• All-purpose flour
• Plain yogurt: either Greek or traditional (homemade yogurt is the best!)
• White sugar
• Unsalted butter
• Baking powder
• Baking soda
• Milk: any type of milk works, including non-dairy milks
• Olive oil: or vegetable oil
• Eggs
• Salt

For the cream cheese frosting and crunch topping you need:

• Unsalted butter
• Cream cheese
• Vanilla extract
• Powdered sugar
• Freeze dried strawberries
• Lemon Oreos: or golden Oreos, animal crackers, graham crackers, vienna fingers or other similar cookie or cracker
• Fresh strawberries

Can I Use A Box Of Strawberry Cake Mix?

Sure! Make it real simple by using a box of strawberry cake mix instead of making the cupcake batter from scratch.

What If I Don't Have A Piping Bag?

You can use a large plastic Ziploc bag. Cut a small hole in one of the corners just begin enough for the piping tip to fit through and stay securely in place.

Instructions

Make The Cupcakes

1. Preheat the oven to 350℉ and line a muffin pan with liners. In a stand mixer fitted with the whisk attachment, or using a large bowl and an electric hand mixer, combine 1 cup unsalted butter and 1 ½ cups white sugar. Beat on medium speed until well combined and a chunky mixture has formed. Add 3 large eggs and continue to beat on medium speed until incorporated into the mixture.
2. Slowly add 3 cups all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt. Beat on medium speed until a smooth dough has formed, scraping off ingredients stuck to the bowl with a spatula.
3. Pour in 1 cup milk, ½ cup plain yogurt, ¼ cup olive oil and 6 tablespoon strawberry syrup. Beat on medium speed until combined well and a smooth, thick batter has formed. Note, the batter will be thick and have a scoopable consistency rather than a pourable one.
4. Using an ice cream scoop, fill the muffin cups ⅔ with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Make The Strawberry Crunch Topping & Frosting

1. Add 1 cup freeze dried strawberries and 10 lemon Oreos with the cream removed to a food processor. Grind until a crumbly mixture has formed. Melt 1 tablespoon unsalted butter in the microwave and combine with the crumbled strawberry and Oreo.
2. To a large mixing bowl, add 1 cup unsalted butter and 16 oz cream cheese. Beat on medium speed until combined. Add 2 tablespoon vanilla extract and mix until incorporated into the mixture. Slowly add 8 cups powdered sugar and beat on medium until a smooth and thick frosting has formed, about 3 minutes.
3. Scoop the frosting into a piping bag fitted with the piping tip of your choice (I use a large star tip). Secure the bag shut with a rubber band. Squeeze the icing onto the tops of the cooled cupcakes in the pattern of your choice.
4. Sprinkle with strawberry crunch topping immediately after icing. Place a sliced strawberry on top. Use as much or as little topping as you'd like. The recipe makes a lot of it, and you will probably have some left over. You can add it to other recipes, like strawberry baked oatmeal or strawberry toast. It's also delicious as a topping for pancakes.

How To Store

To store strawberry crunch cupcakes, put them in an airtight container and keep in the fridge for up to 5 days for optimal quality. They must be stored in the fridge because the icing is made from dairy and needs to be refrigerated.