Strawberry Crunch Cupcakes
Easy semi homemade cake mix strawberry crunch cupcakes. All the flavors of a strawberry shortcake ice cream bar transformed into these cupcakes
Ingredients
Strawberry Cupcakes
- 1 strawberry cake mix you can also use white or yellow cake mix
- 1 cup milk
- 3 eggs
- ½ cup melted butter
Strawberry Crunch Topping
- 10 vanilla creme sandwich cookies
- 6 ounces freeze dried strawberries
- 1 tub vanilla frosting
- 3-4 teaspoons milk optional
Instructions
Cupcakes
- Preheat oven 350°F. Line cupcake pan with cupcake liners, set aside.
- In a large mixing bowl, add the cake mix, milk, eggs, butter. Blend with an electric mixer on low speed until combined. Scrap down bowl and blend on medium speed until fully combined.
- Scoop batter into cupcake liners. About ¼ cup of batter in each liner or until about ⅔ full. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Cool completely before frosting.
Strawberry Crunch Topping
- Add the vanilla creme sandwich cookies and freeze dried strawberries to a food processor. Pulse for about 30 seconds until it becomes coarse crumbs.
- Pour the mixture into a small bowl and set aside.
Assemble the Cupcakes
- Check the consistency of the frosting. Add a teaspoon of milk and thin the frosting a bit. It should smooth and easily spreadable
- Use an offset spatula to frost the cupcakes. Dip the cupcakes (frosting side down) into the bowl of strawberry crunch topping. Repeat for the rest of the cupcakes.
Nutrition
Calories: 258kcalCarbohydrates: 31gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 52mgSodium: 316mgPotassium: 96mgFiber: 1gSugar: 22gVitamin A: 412IUCalcium: 56mgIron: 1mg
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