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Strawberry shortcake mini cupcakes

Strawberry shortcake mini cupcakes

1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
18
Difficulty
Easy
Inspired by the beloved store-bought ice cream bar, these two-bite treats are full of sweet berry flavor within and crowned with vanilla-strawberry crumbles on top. All that, and it takes only four ingredients to make them! The cupcake batter is a combo of softened light strawberry ice cream and self-rising flour, and the crumbles are simply vanilla creme sandwich cookies and freeze-dried strawberries that are pulsed together in a mini food processor. The freeze-dried fruit offers a burst of concentrated flavor that makes these treats irresistible.

Ingredients

Freeze-dried strawberries

3 Tbsp

Vanilla sandwich cookie with cream filling

3 cookie(s)

Halo Top Strawberry light ice cream

8 oz, or similar product

Self-rising flour

⅔ cup(s)

Instructions

  1. Preheat oven to 350°F. Line 18 cups in a mini muffin pan with paper liners. Pulse strawberries in a mini food processor until finely ground. Crumble cookies into processor; pulse until mixture resembles small pebbles.
  2. In a medium microwave-safe bowl, microwave ice cream at 50% power until softened, about 1 minute. Stir ice cream until smooth. Stir in flour. Spoon mixture evenly into prepared muffin cups. Sprinkle cookie crumbles evenly over batter. Bake until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Remove cupcakes to a wire rack to cool.
  3. Serving size: 1 cupcake

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