Delicious Strawberry Crunch Cupcakes

These cupcakes are perfect for a summer gathering, birthday parties, or a sweet treat anytime.
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Allow them to come to room temperature before serving for the best flavor.
Variations:

For a tangier flavor, add a few tablespoons of lemon zest to the frosting or mix in some lemon juice to the cake batter.
If you prefer a smoother topping, you can use regular crushed strawberries instead of freeze-dried ones.
Try adding a few mini chocolate chips to the frosting for a chocolate-strawberry combo!
FAQ:

Can I use frozen strawberries for the cupcakes?
Fresh strawberries are recommended for the best texture and flavor, but you can use frozen strawberries if fresh ones aren’t available. Be sure to thaw and drain the excess liquid before adding them to the batter.

Can I make the strawberry crunch topping ahead of time?
Yes, you can make the crunch topping ahead of time and store it in an airtight container. Just sprinkle it on top of the cupcakes right before serving.

Can I make these cupcakes without the strawberry topping?
Absolutely! If you prefer a simpler version, you can leave out the strawberry crunch topping and just enjoy the cupcakes with frosting.