Strawberry Crunch Topping
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Add Golden Oreos to food processor* and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated. Set aside until cupcakes are ready.
Cupcake
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Preheat the oven to 350 degrees. Line 24 muffin cups with cupcake liners and place a Golden Oreo into the bottom of each cup.
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Place all cupcake ingredients into a large mixing bowl and mix well with an electric mixer for 2-3 minutes. Fill cupcake liners two thirds full with cupcake batter.
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Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely prior to frosting.
Vanilla Frosting
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In a large bowl beat the butter on medium speed with an electric mixer until creamy, about 2 minutes. With the mixer on low, add in the powdered sugar, vanilla, milk or cream and salt. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If the frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
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Spread about 2 tablespoons of frosting onto the top of each cupcake {or add frosting to a piping bag and top of each cupcake with frosting}. Add strawberry crunch topping to the top of the vanilla frosting and a fresh strawberry {if desired}.
Notes
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- Ensure that ingredients like butter and eggs are at room temperature. This helps in achieving a smoother batter and frosting.
- Use cupcake liners to prevent sticking and ensure easy removal of cupcakes from the muffin tin.
- Fill muffin cups using an ice cream scoop or large cookie scoop.
- After making the strawberry crunch cupcakes, store them in an airtight container in the refrigerator. Stored properly, the cupcakes can be refrigerated for up to three to four days.
