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Strawberry Crunch Cupcakes

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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.

Ingredients

2 tablespoons vegetable oil

4 egg whites

1 1/3 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

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 3/4 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

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