Name: Strawberry Crunch Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Ingredients: For the 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 around 15.25 oz); 1 cup all-purpose flour; 1 cup sour cream (8 oz container); For the Frosting:; 1 cup butter (softened); 8 cups powdered sugar; 2 teaspoons vanilla extract; 8 oz cream cheese (softened); 2 –4 tablespoons heavy cream (to adjust consistency); For the Strawberry Crunch Topping:; 20 Golden Oreos; 3.4 oz box strawberry Jello powder; 4 tablespoons butter (melted); 12 fresh strawberries (sliced for garnish (optional))

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Description: Relive your childhood with these delightful Strawberry Crunch Cupcakes! Inspired by the classic strawberry shortcake ice cream bars, these cupcakes feature a moist and tender vanilla base, a creamy, tangy cream cheese frosting, and a crunchy strawberry-infused topping made from Golden Oreos. They’re the perfect sweet treat for parties, celebrations, or simply indulging in a bit of nostalgia.

Why You Will Love This Recipe:

Nostalgic Flavor: The unmistakable taste of strawberry crunch ice cream in cupcake form.
Perfect Texture: A soft, moist cupcake base paired with a creamy frosting and crunchy topping.
Easy to Make: Using a cake mix as a base simplifies the process without sacrificing flavor.
Crowd-Pleasing: Guaranteed to be a hit with kids and adults alike.
Customizable: Easily adaptable to different flavors and decorations.

Introduction

These Strawberry Crunch Cupcakes are more than just a dessert; they’re a trip down memory lane. Picture those hot summer days, the crinkle of the wrapper, and that first bite of a strawberry shortcake ice cream bar. The combination of creamy vanilla ice cream, sweet strawberry coating, and crunchy cookie pieces was pure bliss. This recipe captures that feeling in a cupcake, offering a delightful twist on a beloved classic.

The secret to these cupcakes lies in the combination of textures and flavors. The moist, vanilla-scented cupcake provides a comforting base, while the tangy cream cheese frosting adds a layer of creamy indulgence. But the star of the show is undoubtedly the strawberry crunch topping. Made with crushed Golden Oreos, strawberry Jello powder, and melted butter, this topping delivers the perfect balance of sweetness, crunch, and fruity flavor.

Whether you’re baking for a special occasion or simply craving a sweet treat, these Strawberry Crunch Cupcakes are sure to satisfy. They’re fun to make, beautiful to look at, and utterly delicious to eat. So, gather your ingredients, preheat your oven, and get ready to create a batch of cupcakes that will transport you back to simpler times.

Ingredients:

For the 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 around 15.25 oz)
1 cup all-purpose flour
1 cup sour cream (8 oz container)

For the Frosting:

1 cup butter, softened
8 cups powdered sugar
2 teaspoons vanilla extract
8 oz cream cheese, softened
2–4 tablespoons heavy cream (to adjust consistency)

For the Strawberry Crunch Topping:

20 Golden Oreos
3.4 oz box strawberry Jello powder
4 tablespoons butter, melted
12 fresh strawberries, sliced for garnish (optional)

Preparation:

Making the Cupcakes:

Step 1: Preheat your oven to 325°F (165°C) and line a 24-cup muffin tin with cupcake liners. Lowering the oven temperature slightly helps ensure the cupcakes bake evenly and remain moist. Using cupcake liners makes for easy cleanup and prevents the cupcakes from sticking.

Step 2: In the bowl of a stand mixer fitted with the whisk attachment, combine the vegetable oil, egg whites, water, granulated sugar, vanilla extract, and salt. Mix on low speed for about 10 seconds until well combined. Be careful not to over mix. Starting with a low speed prevents splattering.

Step 3: In a separate large mixing bowl, whisk together the white cake mix, all-purpose flour, and salt. Whisking these dry ingredients together ensures that they are evenly distributed throughout the batter, which will result in a more consistent texture. Adding all-purpose flour helps to create a slightly denser, more flavorful cupcake than using the cake mix alone.

Step 4: Gradually add the dry mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes. Add the dry ingredients in small increments to prevent lumps from forming.

Step 5: Add the sour cream to the batter and mix until smooth and well combined. The sour cream adds moisture and richness to the cupcakes, resulting in a soft and tender crumb. It also provides a subtle tang that complements the sweetness of the other ingredients.

Step 6: Using an ice cream scoop or spoon, fill each cupcake liner about three-quarters full. This will allow the cupcakes to rise without overflowing. Avoid overfilling the liners, as this can cause the cupcakes to become misshapen or stick to the top of the muffin tin.

Step 7: Bake the cupcakes in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the cupcakes frequently. Avoid opening the oven door too often, as this can cause the cupcakes to collapse.

Step 8: Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Allowing the cupcakes to cool slightly in the muffin tin helps to prevent them from sticking or crumbling. Ensure that the cupcakes are completely cool before frosting, as warm cupcakes can melt the frosting.

Making the Frosting:

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until light and fluffy. The butter and cream cheese should be at room temperature to ensure that they blend together smoothly. Creaming the butter and cream cheese incorporates air into the mixture, resulting in a light and airy frosting.

Step 2: Gradually add the powdered sugar to the butter and cream cheese mixture, mixing on low speed until combined. Add the powdered sugar in small increments to prevent it from flying everywhere. Mix on low speed until the powdered sugar is fully incorporated.

Step 3: Add the vanilla extract and heavy cream to the frosting and mix until smooth and creamy. Add the heavy cream a tablespoon at a time, adjusting the amount to achieve your desired consistency. The frosting should be thick enough to hold its shape when piped onto the cupcakes, but smooth enough to spread easily.

Preparing the Strawberry Crunch Topping:

Step 1: In a food processor, pulse the Golden Oreos until they are finely crushed. Alternatively, you can place the Oreos in a plastic bag and crush them with a rolling pin.

Step 2: In a medium bowl, combine the crushed Golden Oreos, strawberry Jello powder, and melted butter. Mix until well combined. The melted butter will help the mixture to stick together.

Decorating the Cupcakes:

Step 1: Once the cupcakes are completely cool, frost them with the cream cheese frosting. You can use a piping bag fitted with a decorative tip to create a swirl of frosting on top of each cupcake, or you can simply spread the frosting on with a knife.

Step 2: Sprinkle the strawberry crunch topping generously over the frosted cupcakes.

Step 3: If desired, garnish the cupcakes with fresh strawberry slices. This will add a touch of freshness and visual appeal to the cupcakes.

COOKING Rating:

Difficulty: Easy
Flavor: Sweet, Creamy, Fruity
Texture: Soft, Moist, Crunchy

Serving Suggestions:

Serve these cupcakes as a dessert at parties, celebrations, or picnics.
Pair them with a glass of cold milk or a scoop of vanilla ice cream.
Package them in decorative boxes or bags as a thoughtful homemade gift.

Tips:

To make the cupcakes even more strawberry-flavored, add a tablespoon of strawberry puree or finely chopped strawberries to the batter.
If you don’t have Golden Oreos, you can use any other type of vanilla sandwich cookie.
For a more intense strawberry flavor in the topping, use strawberry-flavored Oreos.
Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
The strawberry crunch topping can be made ahead of time and stored in an airtight container at room temperature for up to a week.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Nutritional Information: (per cupcake, approximate)

Calories: 350-400
Protein: 3g
Sodium: 200mg

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients used.

Conclusion

These Strawberry Crunch Cupcakes are a delightful treat that combines the flavors of a classic dessert with the fun of a cupcake. They’re easy to make, customizable, and guaranteed to be a hit with everyone who tries them. So, bake a batch today and relive your childhood memories with every bite!

Questions and Answers:

Can I use a different type of cake mix?
- Absolutely! While this recipe calls for a white cake mix, you can easily substitute it with a vanilla, yellow, or even strawberry cake mix. Just keep in mind that using a different flavor cake mix will slightly alter the overall taste of the cupcakes. A strawberry cake mix would enhance the strawberry flavor, while a yellow cake mix would add a richer, more buttery taste.
Can I make these cupcakes gluten-free?
- Yes, you can! Simply substitute the regular white cake mix with a gluten-free cake mix. Make sure to also use a gluten-free all-purpose flour in place of the regular flour. Additionally, double-check that the Golden Oreos you use are gluten-free, as some brands may contain gluten. With these substitutions, you can enjoy these delicious cupcakes without any gluten!
Can I use fresh strawberries in the crunch topping instead of strawberry Jello powder?
- While you could try incorporating fresh strawberries into the crunch topping, it’s not recommended. Fresh strawberries contain a lot of moisture, which can make the topping soggy rather than crunchy. The strawberry Jello powder provides the necessary flavor and helps to bind the mixture together without adding excess moisture. However, you can certainly use fresh strawberries as a garnish on top of the frosted cupcakes for added flavor and visual appeal.
How do I prevent my cupcakes from sinking in the middle?
- Several factors can cause cupcakes to sink in the middle. Overmixing the batter can develop too much gluten, leading to a tough texture and sunken tops. Make sure to mix the batter until just combined. Additionally, an oven that is too hot or not properly calibrated can cause the cupcakes to rise too quickly and then collapse. Use an oven thermometer to ensure that your oven is at the correct temperature. Lastly, avoid opening the oven door frequently during baking, as this can cause temperature fluctuations that lead to sinking.
Can I freeze these cupcakes?
- Yes, you can freeze these cupcakes! For best results, freeze the cupcakes unfrosted. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months. When ready to serve, thaw the cupcakes at room temperature for a few hours and then frost and decorate as desired. You can also freeze the frosted cupcakes, but the frosting may become slightly altered in texture after thawing.

Strawberry Crunch Cupcakes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 1 10

Course Dessert, Snack

Cuisine American

Calories 400 kcal

Ingredients

For the 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 around 15.25 oz
1 cup all-purpose flour
1 cup sour cream 8 oz container
For the Frosting:
1 cup butter softened
8 cups powdered sugar
2 teaspoons vanilla extract
8 oz cream cheese softened
2 –4 tablespoons heavy cream to adjust consistency
For the Strawberry Crunch Topping:
20 Golden Oreos
3.4 oz box strawberry Jello powder
4 tablespoons butter melted
12 fresh strawberries sliced for garnish (optional)

Instructions

Making the Cupcakes:
Step 1: Preheat your oven to 325°F (165°C) and line a 24-cup muffin tin with cupcake liners. Lowering the oven temperature slightly helps ensure the cupcakes bake evenly and remain moist. Using cupcake liners makes for easy cleanup and prevents the cupcakes from sticking.
Step 2: In the bowl of a stand mixer fitted with the whisk attachment, combine the vegetable oil, egg whites, water, granulated sugar, vanilla extract, and salt. Mix on low speed for about 10 seconds until well combined. Be careful not to over mix. Starting with a low speed prevents splattering.
Step 3: In a separate large mixing bowl, whisk together the white cake mix, all-purpose flour, and salt. Whisking these dry ingredients together ensures that they are evenly distributed throughout the batter, which will result in a more consistent texture. Adding all-purpose flour helps to create a slightly denser, more flavorful cupcake than using the cake mix alone.
Step 4: Gradually add the dry mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes. Add the dry ingredients in small increments to prevent lumps from forming.
Step 5: Add the sour cream to the batter and mix until smooth and well combined. The sour cream adds moisture and richness to the cupcakes, resulting in a soft and tender crumb. It also provides a subtle tang that complements the sweetness of the other ingredients.
Step 6: Using an ice cream scoop or spoon, fill each cupcake liner about three-quarters full. This will allow the cupcakes to rise without overflowing. Avoid overfilling the liners, as this can cause the cupcakes to become misshapen or stick to the top of the muffin tin.
Step 7: Bake the cupcakes in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the cupcakes frequently. Avoid opening the oven door too often, as this can cause the cupcakes to collapse.
Step 8: Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Allowing the cupcakes to cool slightly in the muffin tin helps to prevent them from sticking or crumbling. Ensure that the cupcakes are completely cool before frosting, as warm cupcakes can melt the frosting.
Making the Frosting:
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until light and fluffy. The butter and cream cheese should be at room temperature to ensure that they blend together smoothly. Creaming the butter and cream cheese incorporates air into the mixture, resulting in a light and airy frosting.
Step 2: Gradually add the powdered sugar to the butter and cream cheese mixture, mixing on low speed until combined. Add the powdered sugar in small increments to prevent it from flying everywhere. Mix on low speed until the powdered sugar is fully incorporated.
Step 3: Add the vanilla extract and heavy cream to the frosting and mix until smooth and creamy. Add the heavy cream a tablespoon at a time, adjusting the amount to achieve your desired consistency. The frosting should be thick enough to hold its shape when piped onto the cupcakes, but smooth enough to spread easily.
Preparing the Strawberry Crunch Topping:
Step 1: In a food processor, pulse the Golden Oreos until they are finely crushed. Alternatively, you can place the Oreos in a plastic bag and crush them with a rolling pin.
Step 2: In a medium bowl, combine the crushed Golden Oreos, strawberry Jello powder, and melted butter. Mix until well combined. The melted butter will help the mixture to stick together.
Decorating the Cupcakes:
Step 1: Once the cupcakes are completely cool, frost them with the cream cheese frosting. You can use a piping bag fitted with a decorative tip to create a swirl of frosting on top of each cupcake, or you can simply spread the frosting on with a knife.
Step 2: Sprinkle the strawberry crunch topping generously over the frosted cupcakes.
Step 3: If desired, garnish the cupcakes with fresh strawberry slices. This will add a touch of freshness and visual appeal to the cupcakes.