Strawberry Crunch Cupcakes

why make this recipe

Strawberry Crunch Cupcakes are a delightful treat that combines the sweetness of strawberries with a fun crunch from Golden Oreos. These cupcakes are perfect for any occasion, whether it’s a birthday party, a picnic, or just a sweet dessert after dinner. The creamy frosting complements the moist cake, and the crunchy topping adds an exciting texture. Plus, they look beautiful, making them a hit on any dessert table!

how to make Strawberry Crunch Cupcakes

Ingredients:

• 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)
• 1 cup butter, softened
• 8 cups powdered sugar
• 2 teaspoons vanilla
• 8 ounces cream cheese, softened
• 2-4 tablespoons heavy cream
• 12 fresh strawberries
• 20 Golden Oreos
• 3.4 oz box strawberry Jello powder
• 4 tablespoons butter, melted

Directions:

1. Pre-heat oven to 325°F.
2. In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
3. In a large bowl, mix together cake mix, flour, sugar, and salt.
4. Slowly add the dry mix a little at a time, mixing on low until everything is combined.
5. Add sour cream and mix well.
6. Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.
7. Bake at 325°F for 25 minutes. Remove from oven and cool.

FROSTING

1. Cream butter in the bowl of a mixer.
2. Add cream cheese and mix well.
3. Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.

STRAWBERRY CRUNCH TOPPING

1. Roughly crush Golden Oreos and pour into a bowl.
2. Mix in strawberry Jello powder and melted butter.
3. Stir well.

DECORATING

1. Use a piping bag fitted with a 2D Drop Flower Decorating Tip to swirl the frosting onto the cupcakes.
2. Sprinkle the strawberry crunch topping onto the cupcakes.
3. Top each cupcake with a sliced strawberry.

how to serve Strawberry Crunch Cupcakes

Serve these cupcakes at room temperature. They are great on their own, but you can also pair them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat.

how to store Strawberry Crunch Cupcakes

You can store these cupcakes in an airtight container at room temperature for 2-3 days. If you need to keep them longer, refrigerate them, where they will stay fresh for up to a week.

tips to make Strawberry Crunch Cupcakes

• Make sure your butter and cream cheese are softened to ensure smooth frosting.
• For even fluffier cupcakes, be careful not to overmix the batter.
• Feel free to add a bit of fresh strawberry puree to the frosting for more strawberry flavor.

variation

You can use other flavors of Jello powder for different crunchy toppings, like raspberry or blueberry. Also, consider adding chocolate chips to the batter for a different twist.

FAQs

Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the texture may be slightly different. The cupcakes may be richer with whole eggs.

Can I make these cupcakes gluten-free?
Absolutely! Use a gluten-free cake mix and flour as substitutes.

Can I freeze these cupcakes?
Yes, you can freeze them. Just wrap each cupcake individually and store them in a freezer-safe bag. They will be good for up to three months.

Strawberry Crunch Cupcakes

Delightful cupcakes combining the sweetness of strawberries with a crunchy topping from Golden Oreos, perfect for any celebration!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cupcakes

• 2 tablespoons vegetable oil
• 4 large 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)

For the frosting

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

For the strawberry crunch topping

• 12 fresh strawberries For decoration
• 20 pieces Golden Oreos Roughly crushed
• 3.4 oz box strawberry Jello powder
• 4 tablespoons butter, melted

Method

 

Preparation

1. Pre-heat oven to 325°F.
2. In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
3. In a large bowl, mix together cake mix, flour, sugar, and salt.
4. Slowly add the dry mix a little at a time, mixing on low until everything is combined.
5. Add sour cream and mix well.
6. Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.

Baking

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

Frosting

1. Cream butter in the bowl of a mixer.
2. Add cream cheese and mix well.
3. Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.

Strawberry Crunch Topping

1. Roughly crush Golden Oreos and pour into a bowl.
2. Mix in strawberry Jello powder and melted butter. Stir well.

Decorating

1. Use a piping bag fitted with a 2D Drop Flower Decorating Tip to swirl the frosting onto the cupcakes.
2. Sprinkle the strawberry crunch topping onto the cupcakes.
3. Top each cupcake with a sliced strawberry.

Notes

Make sure your butter and cream cheese are softened to ensure smooth frosting. For even fluffier cupcakes, be careful not to overmix the batter. Feel free to add a bit of fresh strawberry puree to the frosting for more strawberry flavor.