RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Cupcakes with a Strawberry Crunch Topping and Fresh Strawberries? YES! I loved those Strawberry Crunch Ice Cream bars when I was little and these cupcakes remind me of them so much.

QUICK GLANCE AT INGREDIENTS FOR STRAWBERRY CRUNCH CUPCAKES:  

• White Cupcakes – Store Bought OR use my recipe below for semi homemade cupcakes
• butter – salted or unsalted is fine
• powdered sugar
• vanilla extract
• cream cheese
• heavy cream
• Fresh Strawberries
• Golden Oreos
• box strawberry Jello powder

HOW DO YOU MAKE THESE STRAWBERRY CRUNCH CUPCAKES?

FOR THE CUPCAKES:

We’re starting off this recipe with a white cupcake. You can make a strawberry cupcake base if you want to but I went with white. This is a semi homemade blog so you’ve got a few options for the cupcakes:

• Store Bought Cupcakes from the Bakery
• Box Mix Cupcakes
• The Recipe below for semi homemade white cupcakes

If you want to make my semi homemade cupcakes this is what you’ll need to do:

Pre-heat oven to 325F. In the bowl of a mixer, mix together the egg whites, water, and vanilla.

Mix on low for about 10 seconds. In a large bowl, mix together cake mix, flour, sugar, and salt.

Slowly add the dry mix a little at a time.

Mixing on low until everything is combined. Add sour cream and mix well. Mix well.

Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter. Bake at 325F for 25 minutes.

Remove from oven and cool.

FOR THE FROSTING: 

Same as before, you can use store bought frosting or use my recipe.

If you want to make my vanilla cream cheese frosting recipe, this is how to make it:

Cream butter in the bowl of a mixer. Add cream cheese and mix well.S

lowly add powdered sugar while mixing.

Add vanilla and heavy cream and mix until combined.

NOW LET’S MAKE THE STRAWBERRY CRUNCH TOPPING:

This is the topping that is going to make these cupcakes, Strawberry Crunch Cupcakes.

I learned this trick from my friend Hayley, when she made this amazing Strawberry Crunch Poke Cake.

Roughly crush Golden Oreos and pour into a bowl.

Mix in strawberry Jello powder and melted butter. Stir well.

DECORATING STRAWBERRY CRUNCH TOPPING:

I like to use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.

Then sprinkle the strawberry crunch topping onto cupcakes.

Top each cupcake with a sliced strawberry.

STRAWBERRY CRUNCH CUPCAKES

Strawberry Crunch Cupcakes

Yield: 24 cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

These Strawberry Crunch Cupcakes remind me of those amazing Strawberry Crunch Cupcakes popsicles that we use to get from the ice cream truck as kids! 

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Ingredients

CUPCAKES:

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• 2 tablespoons vegetable oil
• 4 egg whites
• 1 1/3 cups water
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 box white cake mix
• 1 cup all-purpose flour
• 1 cup sour cream (8oz container)

FROSTING:

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• 1 cup butter, softened
• 8 cups powdered sugar
• 2 teaspoons vanilla
• 8 ounces Cream cheese, softened
• 2-4 tablespoons heavy cream

TOPPINGS

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• 12 Fresh Strawberries
• 20 Golden Oreos
• 3.4 oz box strawberry Jello powder
• 4 tablespoons butter, melted

Instructions

CUPCAKES

Pre-heat oven to 325F.

In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.

In a large bowl, mix together cake mix, flour, sugar, and salt.

Slowly add the dry mix a little at a time. Mixing on low until everything is combined.

Add sour cream and mix well.

Mix well.

Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.

Bake at 325F for 25 minutes. Remove from oven and cool.

FROSTING

Cream butter in the bowl of a mixer.

Add cream cheese and mix well.

Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.*

STRAWBERRY CRUNCH TOPPING

Roughly crush Golden Oreos and pour into a bowl.

Mix in strawberry Jello powder and melted butter.

Stir well.

DECORATING

I like to use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.

Then sprinkle the strawberry crunch topping onto cupcakes.

Top each cupcake with a sliced strawberry.

Notes

*Add 1 tablespoon of heavy cream at a time until desired consisted is reached.

Nutrition Information:

Yield: 24 Serving Size: 1 cupcake
Amount Per Serving: Calories: 417Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 43mgSodium: 256mgCarbohydrates: 60gFiber: 0gSugar: 51gProtein: 3g

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The post Strawberry Crunch Cupcakes appeared first on Shoppin' Buggy Recipes.

This is one of those soups that feels like comfort in a bowl, and once you make it at home, you’ll understand why it’s on repeat around here.

When we lived down at Camp Lejeune in North Carolina, we were so excited when Olive Garden finally opened nearby. I instantly fell in love with their Chicken Marsala, endless salad, and of course… the Chicken Gnocchi Soup.

But over the years, that soup started to disappoint me. It felt thinner, less hearty, and more than once I was served what tasted like hot milk with spinach and maybe one lonely piece of gnocchi with no chicken in sight.

So I decided to make my own version at home.

This copycat Chicken Gnocchi Soup is rich, flavorful, and packed with everything the restaurant version sometimes forgets… plenty of chicken, soft gnocchi, and a creamy broth.

Quick glance at what you’ll need

• Butter
• Olive oil
• Chopped celery
• Minced garlic
• Shredded carrots
• Salt & black pepper
• Onion powder
• Italian seasoning
• Flour
• Chicken broth
• Milk
• Heavy cream
• Cooked, shredded chicken
• Frozen chopped spinach
• Gnocchi

Ingredient amounts and entire recipe directions in recipe card below with print option!

How to make Better Than Olive Garden Chicken Gnocchi Soup:

What kind of chicken broth should I use?

You’ve got options here:

• Homemade chicken broth
• Store-bought low-sodium or regular chicken broth
• Chicken bouillon mixed with water
• Broth made with Better Than Bouillon®

Lately, I’ve been loving Better Than Bouillon® Roasted Chicken Base. This isn’t sponsored — it just gives the soup a deeper, richer flavor than most boxed broths.

Angie’s Suggestions:

• This is great served with breadsticks or crusty bread.

Quick FAQ

Can I use homemade gnocchi?
Absolutely!

Can I use fresh spinach instead of frozen?
Yes, just add a couple handfuls of fresh spinach.

Does this soup store well?
It does! The soup thickens as it cools, but loosens right back up when reheated.

Chicken Tip:

Any cooked chicken works here. I love using dark meat because it stays extra tender, but chicken breasts are just fine, too.

Store-bought rotisserie chicken are perfect for meals like this! When I make this soup, I use the thighs and legs of rotisserie chicken and save the chicken breasts for recipes like this Chicken Pot Pie Casserole. 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. When reheating it, you may want to add a splash of milk or water to loosen up the sauce.

MORE CopyCat Recipes:

• Copycat KFC Famous Bowl
• Copycat Texas Steakhouse Hershey Brownie
• Copycat Olive Garden Salad

Better Than Olive Garden Chicken Gnocchi Soup

Better Than Olive Garden Chicken Gnocchi Soup

Yield: 8 cups soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Love the Chicken Gnocchi Soup from Olive Garden? If so, you're going to fall head over heals for this Olive Garden Copycat recipe! This soup is Better Than Olive Garden Chicken Gnocchi Soup and it's full of flavor, chicken and gnocchi!

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Ingredients

• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chopped celery (about 2-3 stalks)
• 1 tablespoon minced garlic
• 1 cup shredded carrots
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons onion powder
• 1 tablespoon Italian seasoning
• 1/4 cup flour
• 3 cups chicken broth
• 3 cups milk
• 1.5 cup heavy cream
• 2 cups cooked shredded chicken meat (2 legs and 2 thighs, cooked)
• 8 ounce chopped frozen spinach
• 16 ounces gnocchi

Instructions

1. In a large pot, over medium heat, melt butter and heat olive oil.
2. Once butter is melted add in celery and cook for about 5-10 minutes until soft.
3. Add in garlic and stir. Let cook for 2 minutes.
4. Add in carrots and seasonings.
5. Add in flour. Stir until everything is combined.
6. Stir and cook flour mixture for 2 minutes.
7. Add in chicken broth and stir well to break up any clumps.
8. Add in milk and heavy cream, stir.
9. Toss in frozen spinach and cooked, shredded chicken, stir.
10. Turn up heat and bring soup to a boil.
11. Gently add gnocchi to soup and boil for 4-5 minutes.
12. Serve Hot/Warm.

Notes

A store bought Rotisserie chicken is great for this recipe! You'll need the meat from 2 legs and 2 thighs!

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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The post Better Than Olive Garden Chicken Gnocchi Soup appeared first on Shoppin' Buggy Recipes.