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Strawberry Crunch Cupcakes Recipe

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4.8 from 73 reviews

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.

Ingredients

Scale

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

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