STRAWBERRY

CRUNCH CUPCAKES

Indulge in strawberry crunch cupcakes: fluffy vanilla sponge with strawberry pieces, a sweet strawberry heart filling, and light strawberry frosting. A berry delight!

In a large bowl, beat the butter with the sugar, then add the eggs and vanilla, followed by the dry ingredients and buttermilk, and finish with the strawberry pieces.

Pour batter into cupcake tins and bake at 350°F for about 15-20 minutes.

In a large bowl, whisk together mascarpone, heavy cream, powdered sugar, strawberry coulis ,and vanilla extra until thick.

Fill the hearts of the cupcakes with strawberry puree.

Prepare the crunch by mixing in a food processor the golden cookies and the freeze-dried strawberries.

Add the melted butter and stir.

Top cupcakes with strawberry frosting, add strawberry crunch and decorate with a fresh strawberry.

Place in the fridge for 1 hour and enjoy!

Try Strawberry Filled Cupcakes

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