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Strawberry Crunch Cupcakes Recipe

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★★★★★

4.7 from 65 reviews

Delicious Strawberry Crunch Cupcakes featuring moist white cake cupcakes topped with creamy cream cheese frosting, a crunchy strawberry-flavored Oreo topping, and fresh strawberries for a burst of fruity flavor.

Ingredients

Scale

Cupcakes

  • 2 tablespoons vegetable oil
  • 4 egg whites
  • 1 1/3 cups water
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 box white cake mix (typically 15.25 oz)
  • 1 cup all-purpose flour
  • 1 cup sour cream (8 oz container)

Frosting

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

Strawberry Crunch Topping

  • 20 Golden Oreos, roughly crushed
  • 3.4 oz box strawberry Jello powder
  • 4 tablespoons butter, melted

Decoration

  • 12 fresh strawberries, sliced

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cupcakes.
  2. Mix Wet Ingredients: In the mixer bowl, combine vegetable oil, egg whites, water, and vanilla extract. Mix on low speed for about 10 seconds until just combined.
  3. Combine Dry Ingredients: In a large bowl, mix together the white cake mix, all-purpose flour, granulated sugar, and salt until evenly blended.
  4. Incorporate Dry to Wet: Gradually add the dry ingredients to the wet mixture a little at a time, mixing on low to avoid overmixing, until everything is combined.
  5. Add Sour Cream: Add sour cream to the batter and mix thoroughly to obtain a smooth consistency.
  6. Prepare Cupcake Liners: Line a muffin tin with paper cupcake liners and fill each about 3/4 full with the batter.
  7. Bake Cupcakes: Bake the cupcakes in the preheated oven at 325°F (163°C) for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and allow to cool completely.
  8. Make Frosting: In a mixer bowl, cream the softened butter until smooth. Add the softened cream cheese and mix well until creamy.
  9. Add Sugar and Flavorings: Gradually add the powdered sugar while mixing. Then add vanilla extract and 2 to 4 tablespoons of heavy cream, mixing until the frosting reaches a smooth, spreadable consistency.
  10. Prepare Strawberry Crunch Topping: In a bowl, roughly crush the Golden Oreos. Add the strawberry Jello powder and melted butter, then stir well until evenly combined and crumbly.
  11. Decorate Cupcakes: Using a piping bag fitted with a 2D Drop Flower Decorating Tip, pipe swirls of frosting atop each cooled cupcake.
  12. Add Topping and Garnish: Sprinkle the strawberry crunch topping liberally over the frosted cupcakes, then top each with a fresh sliced strawberry.

Notes

  • Ensure cupcakes are fully cooled before frosting to prevent melting the frosting.
  • Adjust heavy cream amount in frosting to achieve desired consistency.
  • Fresh strawberries can be substituted with other berries if preferred.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • For easier crushing of Oreos, place them in a zip-lock bag and use a rolling pin.

Keywords: Strawberry Crunch Cupcakes, white cake cupcakes, cream cheese frosting, strawberry Jello topping, Golden Oreo topping, fresh strawberry cupcakes

Find it online: https://thedishspot.com/strawberry-crunch-cupcakes-recipe/