Strawberry Crunch Cupcakes Recipe

Introduction

Strawberry Crunch Cupcakes combine fluffy white cake with a creamy cream cheese frosting and a delightful crunchy strawberry topping. These cupcakes are perfect for spring gatherings or any time you want a fresh, fruity treat with a bit of texture.

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

Instructions

1. Step 1: Preheat the oven to 325°F (163°C).
2. Step 2: In the bowl of a mixer, combine vegetable oil, egg whites, water, and 1 teaspoon vanilla. Mix on low speed for about 10 seconds.
3. Step 3: In a large bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt.
4. Step 4: Gradually add the dry mixture to the wet ingredients while mixing on low speed until just combined.
5. Step 5: Add sour cream and mix well until the batter is smooth.
6. Step 6: Line a cupcake or muffin tin with paper liners. Fill each liner about three-quarters full with batter.
7. Step 7: Bake for 25 minutes at 325°F or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
8. Step 8: For the frosting, cream softened butter in a mixing bowl. Add softened cream cheese and beat until smooth.
9. Step 9: Gradually add powdered sugar while mixing, then add 2 teaspoons vanilla and 2-4 tablespoons heavy cream. Mix until combined and fluffy.
10. Step 10: To prepare the strawberry crunch topping, roughly crush the Golden Oreos and place them in a bowl.
11. Step 11: Stir in the strawberry Jello powder and melted butter. Mix well to combine.
12. Step 12: Use a piping bag fitted with a 2D drop flower tip (or any preferred tip) to swirl frosting over the cooled cupcakes.
13. Step 13: Sprinkle the strawberry crunch topping generously over the frosted cupcakes.
14. Step 14: Top each cupcake with a sliced fresh strawberry to finish.

Tips & Variations

• For extra moisture, substitute half of the water with milk in the cupcake batter.
• Use fresh or frozen strawberries in the frosting swirl for more strawberry flavor.
• If you prefer less crunch, reduce the amount of crushed Oreos or omit the Jello powder.
• Try using different cookie flavors for the crunch topping like cinnamon or chocolate for a unique twist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Bring cupcakes to room temperature before serving for best texture and flavor. You can freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can use whole eggs, but using only egg whites keeps the cupcakes lighter and fluffier.

Can I make the strawberry crunch topping ahead of time?

Yes, prepare the topping and store it in an airtight container at room temperature for up to 2 days. Stir gently before using to break up any clumps.

Strawberry Crunch Cupcakes Recipe

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Strawberry Crunch Cupcakes are moist, fluffy white cake cupcakes topped with a creamy cream cheese frosting and a delightful strawberry-flavored crunchy topping made from Golden Oreos and strawberry Jello powder. These cupcakes combine classic flavors with a fun, fruity twist and a delightful texture contrast perfect for gatherings or celebrations.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (about 15.25 oz)
• 1 cup all-purpose flour
• 1 cup sour cream (8 oz container)

Frosting

• 1 cup butter, softened (about 2 sticks)
• 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
• 12 fresh strawberries, sliced for topping

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cupcakes, ensuring even cooking temperature throughout.
2. Mix Wet Ingredients: In the bowl of a mixer, combine 2 tablespoons vegetable oil, 4 egg whites, 1 1/3 cups water, and 1 teaspoon vanilla extract. Mix on low speed for about 10 seconds until just blended.
3. Combine Dry Ingredients: In a large bowl, whisk together 1 box white cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, and 1 teaspoon salt to create a uniform dry mixture.
4. Incorporate Dry into Wet: Slowly add the dry mixture into the wet ingredients a little at a time while mixing on low speed until everything is well combined without overmixing.
5. Add Sour Cream: Add 1 cup sour cream to the batter and mix well to achieve a smooth and creamy consistency that will keep the cupcakes moist.
6. Prepare Cupcake Tin: Line a muffin or cupcake tin with paper liners. Fill each liner about 3/4 full with the prepared batter to allow room for rising.
7. Bake: Bake the cupcakes in the preheated oven at 325°F for 25 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Remove cupcakes from oven and allow to cool completely.
8. Make Frosting: In the bowl of a mixer, cream together 1 cup softened butter until smooth. Add 8 ounces softened cream cheese and mix well until fully incorporated.
9. Add Powdered Sugar and Flavoring: Gradually add 8 cups powdered sugar while mixing on low. Then add 2 teaspoons vanilla extract and 2-4 tablespoons heavy cream and continue mixing until the frosting is creamy and spreadable.
10. Prepare Strawberry Crunch Topping: Roughly crush 20 Golden Oreos and place them in a bowl. Add 3.4 oz strawberry Jello powder and 4 tablespoons melted butter to the crushed cookies. Stir well until the mixture is evenly coated and crumbly.
11. Decorate Cupcakes: Using a piping bag fitted with a 2D Drop Flower Decorating Tip, swirl the cream cheese frosting onto each cooled cupcake.
12. Add Topping and Strawberries: Sprinkle the strawberry crunch topping generously over the frosted cupcakes. Top each cupcake with a fresh sliced strawberry for a fresh and colorful finish.

Notes

• Ensure cupcakes are completely cooled before frosting to avoid melting the frosting.
• The amount of heavy cream can be adjusted for desired frosting consistency.
• Use fresh, ripe strawberries for the best flavor and presentation.
• Golden Oreos can be substituted with another light, vanilla-flavored cookie if unavailable.
• Store cupcakes in an airtight container in the refrigerator if not serving immediately.

Keywords: strawberry cupcakes, cream cheese frosting, crunchy topping, Golden Oreos, strawberry Jello, homemade cupcakes, dessert