Introduction

These Strawberry Crunch Cupcakes combine moist white cake with a creamy cream cheese frosting and a delightful crunchy strawberry topping. Perfect for summer gatherings or any time you want a fresh, fruity twist on classic cupcakes.

A close-up view of a cupcake with three visible layers: the base is light yellow cake wrapped in white paper, the middle layer is white creamy frosting swirled on top with smooth texture, and the top layer is crushed red crumbs spread evenly over the frosting, crowned with a fresh red strawberry sliced in half with green leaves still attached. In the background, two more similar cupcakes blur softly, with a whole strawberry and green leaves beside them on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
4 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)
1 cup butter, softened
8 cups powdered sugar
2 teaspoons vanilla
8 ounces cream cheese, softened
2-4 tablespoons heavy cream
12 fresh strawberries
20 Golden Oreos
3.4 oz box strawberry Jello powder
4 tablespoons butter, melted

Instructions

Step 1: Preheat your oven to 325°F and line a muffin tin with paper cupcake liners.
Step 2: In a mixer bowl, combine the vegetable oil, egg whites, water, and 1 teaspoon vanilla. Mix on low speed for about 10 seconds.
Step 3: In a large bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt until well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 5: Add the sour cream to the batter and mix well until smooth.
Step 6: Fill each cupcake liner about three-quarters full with batter, then bake for 25 minutes.
Step 7: Remove cupcakes from the oven and allow them to cool completely before frosting.
Step 8: For the frosting, cream the softened butter in a mixer until smooth.
Step 9: Add the cream cheese and mix thoroughly until creamy and combined.
Step 10: Slowly add powdered sugar while mixing. Then add 2 teaspoons vanilla and 2 to 4 tablespoons heavy cream, mixing until smooth and spreadable.
Step 11: For the strawberry crunch topping, roughly crush the Golden Oreos in a bowl.
Step 12: Stir in the strawberry Jello powder and melted butter until well combined.
Step 13: Use a piping bag fitted with a flower tip to swirl the frosting onto each cooled cupcake.
Step 14: Sprinkle a generous amount of the strawberry crunch topping over the frosting.
Step 15: Top each cupcake with a fresh sliced strawberry to finish.

Tips & Variations

For extra moisture, brush the cupcakes with a simple syrup before frosting.
Substitute cream cheese frosting with whipped cream frosting for a lighter version.
Try using fresh raspberries or blueberries in place of strawberries for a different berry flavor.
Use chocolate Oreos instead of Golden Oreos for a richer crunch topping.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving. The crunch topping is best added just before serving to maintain its texture.

How to Serve

The image shows a close-up of a white cupcake with creamy white frosting swirled on top in a layered, smooth texture. The frosting is covered with small, crumbly pieces in shades of pink and light red, giving a crunchy look. On the very top sits a half piece of fresh red strawberry with green leaves, adding bright color and freshness to the cupcake. In the background, there are two similar cupcakes and some whole strawberries, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container in the refrigerator. Add frosting and the crunch topping just before serving for best results.

Can I freeze Strawberry Crunch Cupcakes?

You can freeze baked, unfrosted cupcakes wrapped tightly in plastic wrap for up to 2 months. Thaw completely before frosting. The crunch topping is best applied fresh and not frozen.