Strawberry Crunch Cupcakes Recipe

Introduction

Strawberry Crunch Cupcakes are a delightful twist on classic cupcakes, combining fluffy white cake with a burst of strawberry flavor and a crunchy, sweet topping. This recipe balances soft, creamy frosting with a crispy strawberry-infused crumble, perfect for any occasion.

Ingredients

• 1 box white cake mix (plus ingredients listed on box)
• 1/2 cup strawberry Jell-O powder (divided for cake & topping)
• Optional: 1/2 cup diced fresh strawberries
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Optional: strawberry sauce for drizzling
• 10 Golden Oreos, crushed
• 2 tbsp butter, melted

Instructions

1. Step 1: Preheat your oven according to the cake mix directions and line a muffin tin with 24 cupcake liners.
2. Step 2: Prepare the cake batter as directed on the box, then stir in 1/4 cup of the strawberry Jell-O powder until well combined.
3. Step 3: If using, gently fold the diced fresh strawberries into the batter for added texture and flavor.
4. Step 4: Divide the batter evenly among the cupcake liners and bake according to the package instructions. Allow cupcakes to cool completely before frosting.
5. Step 5: For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar, the vanilla extract, and 2 to 3 tablespoons of cream or milk. Continue beating until the frosting is light and fluffy.
6. Step 6: Prepare the strawberry crunch topping by mixing the crushed Golden Oreos, melted butter, and the remaining 1/4 cup of strawberry Jell-O powder until crumbly and combined.
7. Step 7: Frost the cooled cupcakes generously with the buttercream.
8. Step 8: Sprinkle the strawberry crunch topping over the frosting and drizzle with strawberry sauce if desired for an extra burst of flavor.

Tips & Variations

• For a more intense strawberry flavor, add a teaspoon of strawberry extract to the frosting.
• Try swapping Golden Oreos with graham cracker crumbs or crushed vanilla wafers for a different crunch texture.
• If fresh strawberries are not in season, use freeze-dried strawberry pieces to maintain flavor without added moisture.
• Refrigerate the cupcakes before serving to help the frosting set firmly when the weather is warm.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Allow them to come to room temperature before serving for the best texture and flavor. If needed, reheat briefly in the microwave (about 10 seconds) without the topping to soften the cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

You can use a gluten-free white cake mix and gluten-free cookies for the topping to adapt this recipe for gluten-free diets.

How do I prevent the frosting from melting?

Use softened butter—not melted—and chill the cupcakes after frosting. Serving them slightly chilled helps keep the buttercream stable, especially in warm conditions.

Strawberry Crunch Cupcakes Recipe

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Strawberry Crunch Cupcakes are delightful white cupcakes infused with strawberry Jell-O powder for a fruity twist, topped with a creamy vanilla buttercream and a crunchy strawberry-flavored Oreo topping. Perfect for summer parties or a sweet treat any time, these cupcakes combine soft, moist cake with a textured, flavorful crunch for an irresistible dessert experience.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes

• 1 box white cake mix (plus ingredients listed on box, typically eggs, water, and oil)
• 1/2 cup strawberry Jell-O powder (divided: 1/4 cup for cake, 1/4 cup for topping)
• Optional: 1/2 cup diced fresh strawberries

For the Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Optional: strawberry sauce for drizzling

For the Strawberry Crunch Topping

• 10 Golden Oreos, crushed
• 2 tbsp butter, melted
• 1 tbsp strawberry Jell-O powder

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven according to the cake mix package directions. Line a muffin tin with 24 cupcake liners to ensure easy cleanup and perfect cupcake shapes.
2. Mix Cake Batter: Prepare the white cake batter as directed on the cake mix box, typically combining the cake mix with eggs, water, and oil. Stir in 1/4 cup of strawberry Jell-O powder evenly into the batter to infuse a strawberry flavor.
3. Add Fresh Strawberries (Optional): If using, gently fold the diced fresh strawberries into the batter to add texture and natural sweetness without overmixing.
4. Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake according to the package instructions, usually around 18-22 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.
5. Prepare Buttercream Frosting: In a mixing bowl, beat the softened unsalted butter until creamy and smooth. Gradually add powdered sugar, beating continuously. Add vanilla extract and 2 to 3 tablespoons of heavy cream or milk, adjusting the liquid to reach a light, fluffy frosting consistency.
6. Make Strawberry Crunch Topping: Combine the crushed Golden Oreos with melted butter and the remaining 1/4 cup strawberry Jell-O powder. Mix until crumbly and well combined to create a sweet, strawberry-flavored crunchy topping.
7. Frost Cupcakes: Generously frost the cooled cupcakes with the prepared buttercream using a spatula or piping bag for a clean finish.
8. Add Toppings and Serve: Sprinkle the strawberry crunch topping evenly over the frosted cupcakes. Optionally, drizzle with strawberry sauce for extra flavor and visual appeal. Serve and enjoy!

Notes

• Make sure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
• For best texture, crush the Oreos to medium-sized crumbs rather than powdering them completely.
• If fresh strawberries are not available, you can omit them or substitute with freeze-dried strawberry pieces.
• Adjust the heavy cream or milk in frosting to get the desired consistency; less for stiffer frosting, more for creamier.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: strawberry cupcakes, crunchy cupcake topping, vanilla buttercream, strawberry dessert, party cupcakes