Strawberry Crunch Cupcakes (Better Than the Ice Cream Bar!)
Nostalgic strawberry cupcakes with golden cookie crumble topping that taste even better than the classic ice cream treats! Perfect for parties and special occasions.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strawberry puree (from about 1 cup fresh strawberries)
- 1 cup Golden Oreos, finely crushed
- 1/2 cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp strawberry puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners
- Whisk together flour, baking powder, and salt in medium bowl
- Cream butter and sugar until light and fluffy (about 3 minutes)
- Add eggs one at a time, then vanilla, buttermilk and strawberry puree
- Gradually mix in dry ingredients until just combined
- Divide batter evenly among 12 cupcake liners (about ¾ full)
- Bake 18-20 minutes until toothpick comes out clean
- Cool completely on wire rack
- Make topping: Combine crushed Oreos, freeze-dried strawberries and melted butter
- Make frosting: Beat butter until creamy, gradually add powdered sugar, then strawberry puree and vanilla
- Frost cooled cupcakes and dip tops in crumb mixture