Delicious Strawberry Crunch Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare the strawberry cake mix according to the package instructions, usually by adding eggs, oil, and water. For an extra burst of strawberry flavor, fold in the diced fresh strawberries.
Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
Make the Strawberry Crunch Topping:

In a small bowl, combine the crushed freeze-dried strawberries, graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and forms a crumbly texture.
Set aside the topping for later.
Prepare the Frosting:

In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, a little at a time, while continuing to beat.
Add the heavy cream (or milk), vanilla extract, and pureed strawberries (if using). Beat until the frosting is light, fluffy, and smooth.
Assemble the Cupcakes:

Once the cupcakes are fully cooled, frost each one generously with the strawberry frosting.
Sprinkle the strawberry crunch topping on top of the frosting, pressing gently to adhere.
Serve and enjoy the sweet, strawberry-filled goodness of these irresistible cupcakes!

Serving and Storage Tips: