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Strawberry Crunch Cupcakes Recipe

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★★★★★

4.9 from 146 reviews

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.

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 (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

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