Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes are irresistibly delicious cupcakes topped with luscious strawberry frosting and a delightful crunchy topping, creating a perfect balance of flavors and textures.

Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.

In a medium bowl, whisk together your flour, baking powder, and salt.

Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don't overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.

Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

In a bowl using an electric mixer, cream you butter. Add in your cream cheese and continue to mix until smooth.

Slowly add in your powdered sugar, then mix in your vanilla extract, heavy cream, and mashed strawberries.

If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes.