Strawberry Crunch Cupcakes
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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!
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instructions
In a medium bowl combine 1/4 cup butter, 1/2 cup flour, 3 tbsp strawberry jello mix, and 1/4 cup sugar
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instructions
Spread out onto a baking tray and bake at 350 for 10-12 minutes. Then set aside to cool.
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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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instructions
Then cream 3/4 cup sugar, 6 tbsp butter, and 2 tbsp oil until light and fluffy.
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instructions
Add in 2 large eggs and 2 tsp vanilla extract to the bowl and mix until well combined.
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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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instructions
Then alternate with 3/4 cup of the roasted strawberries and 1/4 cup sour cream.
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instructions
Scoop the batter into a lined cupcake tray and bake at 350 for 22 minutes.
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instructions
Once cool, top with vanilla buttercream and the strawberry crunch pieces!
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Get the full recipe via the link below!
Get the recipe!