Strawberry Crunch Cupcakes
Strawberry Crunch Cupcakes – they’re sweet, they’re crunchy, they’re colorful, and downright irresistible! They’re perfect for Mother’s Day tea, they’re perfect for Easter gatherings, they’re perfect for Spring celebrations, and they’re even perfect for a fun Valentine’s treat.
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Servings: 16
Ingredients
- 1 White Box Cake Mix
- 3 Large Egg Whites
- ½ Cup Vegetable Oil
- 1 Cup Water
- 2 Cups Frosting
- 1 Cup Strawberry Crunch Recipe Here
Instructions
- Preheat the oven to 350 degrees.
- Prepare a muffin tin with paper liners and set aside.
- Prepare the cake mix according to the package directions.
- Fill the cupcake liners ¾ full. Bake for 13-15 minutes or until the internal temperature reaches 200-209 degrees. Remove the cupcakes and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Fill a piping bag with the frosting. Cut off the tip.
- Hold the cupcake in one hand, and using the other hand, cover the frosting with the crunch while shaping it into a dome. Continue until all cupcakes are done. Enjoy!
Notes
- Store cupcakes in an airtight container at room temperature.
- Check out this site for temperatures for all baked goods. This helped ensure the cupcakes were moist and super soft.
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