Ingredients
Equipment
Method
- Preheat the oven to 175°C (350°F). Line a standard 12-cup muffin tin with paper liners.
- Blend the fresh strawberries until smooth, then strain through a fine mesh sieve to remove seeds.
- Beat the softened butter and caster sugar together for 3 to 4 minutes until pale and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the batter in three additions, alternating with the milk and strawberry puree. Mix until just combined.
- Add gel food coloring if desired for a brighter pink cupcake color.
- Fill cupcake liners two-thirds full and bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Cool completely.
- Beat the cream cheese and butter together until smooth and fluffy.
- Add powdered sugar, freeze-dried strawberry powder, and strawberry puree. Beat until light and fluffy.
- Crush the Golden Oreos into mixed crumbs and chunks, then combine with crushed freeze-dried strawberries.
- Drizzle melted butter over the crunch topping mixture and toss until evenly coated and slightly clumping.
- Pipe or spread frosting onto each fully cooled cupcake.
- Roll the frosted cupcake tops in the strawberry crunch topping, pressing gently so the crumbs adhere.
- Top each cupcake with a fresh strawberry half and serve at room temperature or lightly chilled.
Notes
For best results, use room temperature ingredients and allow cupcakes to cool completely before frosting. The crunch topping can be prepared up to one week in advance and stored airtight. Refrigerate assembled cupcakes and bring to room temperature before serving.