These strawberry crunch cupcakes are delicious, sweet, and totally addictive! If you love the Good Humor strawberry ice cream bars then you'll love these cupcakes that have a similar topping.
1cupunsalted buttertwo sticks (softened to room temperature)
1pinchsaltoptional (leave out if you are sodium sensitive)
3cupspowdered sugarplus two tablespoons
¼cupmilk
½teaspoonvanilla extract
For the strawberry crunch topping
15golden Oreosregular, NOT double stuffed
2tablespoonsstrawberry gelatin mixunprepared
3tablespoonsFrench vanilla pudding mixunprepared
¼cupfreeze dried strawberries
Instructions
For the cupcakes
To make the cupcakes begin by preheating your oven to 350 degrees.
Wash, dry, and remove the stems of your strawberries. Chop them into small pieces.
Next, in a large mixing bowl combine the dry ingredients (flour, salt, baking powder, and sugar). Stir well with a large spoon.
Soften your butter (I did about ten seconds in my microwave) or you can leave it on your counter to soften. It should be softened enough to be easily mixable but not completely melted.
Add the butter, vanilla, milk, egg, and egg whites to your mixing bowl. Mix well with a hand mixer until everything is well combined. Stir in the strawberries with a large spoon.
Pour into a cupcake pan with liners. Fill each about ¾ to the top.
Bake for 22 to 24 minutes at 350 degrees or until a toothpick comes clean from the middle. Let cool before frosting.
For the frosting
In a large bowl combine the butter, salt, powdered sugar, milk, and vanilla. Mix on medium until everything is well combined and fluffy. Do not over mix.
For the strawberry crunch topping
To make the strawberry crunch topping, begin by preheating your oven to 350 degrees (I recommend doing the crumble by itself and not while the cupcakes bake since you need to keep a close eye on the crumble).
Next, run your golden Oreos through a food processor (alternatively, you can use a cooking mallet and a large plastic storage bag to crush them).
Add 2 tablespoons of strawberry gelatin mix (unprepared) and 2 tablespoons of French vanilla pudding mix (unprepared, make sure you use instant pudding).
Spread on a parchment paper lined baking sheet (not wax paper). Bake for 7 to 8 minutes, checking at 4 to 5 minutes to turn. I like to keep a close eye on the crumble to make sure it doesn't burn. Set aside to let it cool.
Run your freeze dried strawberries through a food processor and then add to the crumble once it is cooled.
To assemble
Once the cupcakes and crumble are cool, frost the cupcakes and then sprinkle the crumble mixture over them.
Notes
Tips
Keep a close eye on your crumble so that it doesn't burn or get too toasty in the oven. I recommend baking the crumble by itself and not while the cupcakes bake since you need to keep a close eye on the crumble.
If using frozen strawberries make sure you remove any excess water from them.
Let the cupcakes and crumble cool completely before frosting them.
How to store leftoversStore any leftovers in your fridge. They will be good for 3 to 4 days after making.Nutritional information is an estimate only.