Go Back

Strawberry Crunch Cupcakes

These delightful Strawberry Crunch Cupcakes feature a soft base topped with creamy frosting and a crunchy strawberry topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 tablespoons vegetable oil
  • 4 egg whites egg whites
  • 1 1/3 cups water
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 box white cake mix
  • 1 cup all-purpose flour
  • 1 cup sour cream 8oz container
Frosting Ingredients
  • 1 cup butter, softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla
  • 8 ounces cream cheese, softened
  • 2-4 tablespoons heavy cream
Strawberry Crunch Topping Ingredients
  • 12 fresh strawberries sliced for decoration
  • 20 pieces Golden Oreos crushed
  • 3.4 oz box strawberry Jello powder
  • 4 tablespoons butter, melted

Method
 

Preparation
  1. Pre-heat your oven to 325°F.
  2. In the bowl of a mixer, combine oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
  3. In a large bowl, whisk together cake mix, flour, sugar, and salt.
  4. Gradually add the dry mix to the wet mix, combining until everything is smooth.
  5. Stir in the sour cream and mix well.
  6. Line a muffin/cupcake tin with paper liners. Fill each liner about 3/4 full with batter.
Baking
  1. Bake for 25 minutes. Once finished, take them out and let them cool.
Making the Frosting
  1. In a mixer, cream butter until smooth.
  2. Add cream cheese and mix well.
  3. Gradually add powdered sugar, mixing continuously. Then add vanilla and heavy cream until blended.
Making the Strawberry Crunch Topping
  1. Roughly crush Golden Oreos and place in a bowl.
  2. Mix in strawberry Jello powder and melted butter. Stir until the mixture is well combined.
Decorating
  1. Use a piping bag fitted with a 2D Drop Flower Decorating Tip to swirl the frosting onto each cupcake.
  2. Sprinkle the strawberry crunch topping atop the frosting.
  3. Top off each cupcake with a sliced strawberry.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Assemble cupcakes the day you plan to serve if made ahead of time. For added crunch, consider mixing in chopped nuts with the Oreo topping.