Strawberry Crunch Cupcakes

Why You’ll Love This Recipe

• Nostalgic Flavour: Reminiscent of classic strawberry shortcake ice cream bars.

• Semi-Homemade Convenience: Utilises a box cake mix for ease without compromising on taste.

• Texture Delight: Combines moist cake, creamy frosting, and a crunchy topping.

• Visually Appealing: Topped with fresh strawberries for a vibrant presentation.

• Versatile: Suitable for birthdays, picnics, or as a sweet treat anytime.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 2 tablespoons vegetable oil

• 4 egg whites

• 1 ⅓ cups water

• 1 teaspoon vanilla extract

• 1 box white cake mix

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon salt

• 1 cup sour cream

For the Frosting:

• 1 cup butter, softened

• 8 ounces cream cheese, softened

• 8 cups powdered sugar

• 2 teaspoons vanilla extract

• 2–4 tablespoons heavy cream

For the Topping:

• 20 Golden Oreos

• 3.4-ounce box strawberry Jello powder

• 4 tablespoons butter, melted

• 12 fresh strawberries, halved

Directions

Cupcakes:

1. Preheat oven to 325°F (163°C).

2. In a mixing bowl, combine vegetable oil, egg whites, water, and vanilla extract. Mix on low for about 10 seconds.

3. In a separate large bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt.

4. Gradually add the dry ingredients to the wet mixture, mixing on low until combined.

5. Add sour cream and mix well until the batter is smooth.

6. Line a muffin tin with paper liners and fill each liner about ¾ full with batter.

7. Bake for 25 minutes or until a toothpick inserted into the centre comes out clean.

8. Remove from oven and allow cupcakes to cool completely.

Frosting:

1. In a mixing bowl, cream the softened butter until smooth.

2. Add softened cream cheese and mix until well combined.

3. Gradually add powdered sugar, mixing until incorporated.

4. Add vanilla extract and heavy cream (1 tablespoon at a time) until the desired consistency is reached.

Strawberry Crunch Topping:

1. Roughly crush the Golden Oreos and place them in a bowl.

2. Add the strawberry Jello powder and melted butter to the crushed cookies. Stir until well combined.

Assembly:

1. Using a piping bag fitted with a 2D Drop Flower Decorating Tip, pipe the frosting onto the cooled cupcakes.

2. Sprinkle the strawberry crunch topping generously over the frosting.

3. Top each cupcake with a halved fresh strawberry.

Servings and Timing

• Yield: 24 cupcakes

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Additional Time: 30 minutes

• Total Time: 1 hour 10 minutes

Variations

• Strawberry Cupcakes: Substitute the white cake mix with a strawberry-flavoured cake mix for an intensified strawberry taste.

• Chocolate Twist: Use chocolate cake mix and chocolate pudding for a chocolate-strawberry combination.

• Alternative Toppings: Replace Golden Oreos with vanilla wafers or graham crackers for a different crunch.

Storage/Reheating

• Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.

• Reheating: Not recommended as the frosting and topping may melt or become soggy.

FAQs

What can I use instead of Golden Oreos?

You can substitute Golden Oreos with vanilla wafers or graham crackers for a similar texture and flavour.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container and frost them on the day of serving.

How do I prevent the frosting from being too runny?

Ensure the butter and cream cheese are softened but not melted. Gradually add powdered sugar and adjust the heavy cream to achieve the desired consistency.

Can I use a different flavour of Jello powder?

Yes, you can experiment with different Jello flavours to create various crunch toppings.

Are these cupcakes suitable for outdoor events?

Yes, but keep them in a cool place to prevent the frosting from melting. Avoid direct sunlight.

Can I use store-bought frosting?

Absolutely, if you're short on time, store-bought vanilla or cream cheese frosting works well.

How do I crush the Oreos for the topping?

Place the cookies in a zip-top bag and crush them with a rolling pin or use a food processor for finer crumbs.

Can I add fresh strawberries to the batter?

Yes, you can fold in chopped fresh strawberries into the batter before baking for added flavour.

What piping tip should I use for frosting?

A 2D Drop Flower Decorating Tip is recommended for a beautiful swirl effect.

How do I achieve a vibrant red topping?

Ensure the strawberry Jello powder is well mixed with the crushed cookies and butter for an even, vibrant colour.

Conclusion

Strawberry Crunch Cupcakes are a delightful treat that combines the nostalgic flavours of childhood with the ease of semi-homemade baking. Perfect for any occasion, these cupcakes are sure to impress with their moist texture, creamy frosting, and crunchy topping. Enjoy creating and sharing this sweet indulgence with friends and family.

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Strawberry Crunch Cupcakes are nostalgic treats inspired by strawberry shortcake ice cream bars, featuring moist white cupcakes, creamy vanilla cream cheese frosting, and a crunchy strawberry topping.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 tablespoons vegetable oil

4 egg whites

1 ⅓ cups water

1 teaspoon vanilla extract

1 box white cake mix

1 cup all-purpose flour

1 cup granulated sugar

1 teaspoon salt

1 cup sour cream

1 cup butter, softened

8 ounces cream cheese, softened

8 cups powdered sugar

2 teaspoons vanilla extract

2–4 tablespoons heavy cream

20 Golden Oreos

3.4-ounce box strawberry Jello powder

4 tablespoons butter, melted

12 fresh strawberries, halved

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Instructions

1. Preheat oven to 325°F (163°C).
2. In a mixing bowl, combine vegetable oil, egg whites, water, and vanilla extract. Mix on low for about 10 seconds.
3. In a separate bowl, whisk together cake mix, flour, sugar, and salt.
4. Gradually mix dry ingredients into the wet mixture until combined.
5. Add sour cream and mix until smooth.
6. Line muffin tin with paper liners and fill each about ¾ full.
7. Bake for 25 minutes or until a toothpick comes out clean.
8. Cool cupcakes completely.
9. For frosting, cream butter until smooth, then add cream cheese and mix well.
10. Gradually add powdered sugar, then vanilla extract and heavy cream until desired consistency is reached.
11. For topping, crush Golden Oreos and combine with strawberry Jello powder and melted butter.
12. Pipe frosting onto cupcakes using a 2D Drop Flower Tip.
13. Sprinkle strawberry crunch topping over frosting.
14. Top each cupcake with a halved fresh strawberry.

Notes

Use softened, not melted, butter and cream cheese for stable frosting.

Store unfrosted cupcakes in an airtight container if making ahead.

Crush Oreos in a zip-top bag with a rolling pin or food processor.

Experiment with different Jello flavours for varied crunch toppings.

Nutrition

• Serving Size: 1 cupcake
• Calories: 380
• Sugar: 38g
• Sodium: 270mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Carbohydrates: 52g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 45mg