Strawberry Crunch Cupcakes
Enjoy strawberry crunch cupcakes with a hidden sprinkle surprise and creamy frosting. You'll get a fruity crunch in each delicious bite.
Ingredients
- 1 strawberry cake mix use your favorite cake mix
- ¼ cup sprinkles
- 3-4 tbsp strawberry puree about ½ cup diced strawberries
- ¼ cup butter softened to room temperature
- 1 ¾ cup powdered sugar
- 4 strawberries sliced
Instructions
- Bake 12 cupcakes per box cake mix instructions. Allow to cool on a rack.
- Slice and puree your strawberries. A small food processor or blender is perfect for this.
- Cut out the center of each cupcake with a cupcake corer or knife, then fill with sprinkles, and put the top of the center that you took out back into the cupcake, gently pushing down on it.
- Add the butter and pureed strawberries to the bowl of a mixer (or medium bowl), and beat on high until creamy.
- Add half the powdered sugar and mix in on low, then switch to medium. Repeat for the remainder of the powdered sugar, switching to high at the end.
- Add frosting to a piping bag equipped with large round tip and pipe frosting onto the cupcakes in a circular motion, starting from one side, around the cupcake and meeting the end, then moving into the center and stopping.
- Gently push a sliced strawberry onto the top of the frosted cupcake.
Notes
A frosting tip can be used to cut out the center of each cupcake.
Nutrition
Calories: 1961kcalCarbohydrates: 373gProtein: 10gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 2975mgPotassium: 14mgFiber: 0.2gSugar: 231gVitamin A: 237IUVitamin C: 5mgCalcium: 807mgIron: 7mg
Equipment
- Measuring cups and spoons
- stand mixer, or medium bowl and hand mixer
- piping bag
- Cutting board
- knife
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