Strawberry Crunch Cupcakes

Inspired by strawberry crunch ice cream popsicles, these strawberry crunch cupcakes are stuffed with roasted strawberries, topped with vanilla buttercream, and sprinkled with strawberry crunch pieces!

instructions

In a medium bowl combine 1/4 cup butter, 1/2 cup flour, 3 tbsp strawberry jello mix, and 1/4 cup sugar

instructions

Spread out onto a baking tray and bake at 350 for 10-12 minutes. Then set aside to cool.

instructions

Roast 2 cups frozen strawberries on a tray at 375 for 20-25 minutes until mushy and oozing bright red liquid.

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Then cream 3/4 cup sugar, 6 tbsp butter, and 2 tbsp oil until light and fluffy.

instructions

Add in 2 large eggs and 2 tsp vanilla extract to the bowl and mix until well combined.

instructions

Mix in some of the 1 3/4 cup flour, 2 tsp baking power, and 1/4 tsp salt until combined.

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Then alternate with 3/4 cup of the roasted strawberries and 1/4 cup sour cream.

instructions

Scoop the batter into a lined cupcake tray and bake at 350 for 22 minutes.

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Once cool, top with vanilla buttercream and the strawberry crunch pieces!

Get the full recipe via the link below!