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Strawberry Crunch Cupcakes Recipe

Strawberry Crunch Cupcakes Recipe
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5 from 7 reviews

Delight in these Strawberry Crunch Cupcakes featuring moist white cake cupcakes topped with creamy cream cheese frosting and a crunchy strawberry-flavored Oreo topping, garnished with fresh strawberries for a perfect balance of textures and flavors.

Ingredients

Scale

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 (15.25 oz)
  • 1 cup all-purpose flour
  • 1 cup sour cream (8 oz)

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:

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

Instructions

  1. Preheat and Prepare: Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners to ensure an even bake and easy cupcake removal.
  2. Mix Wet Ingredients: In a stand mixer bowl, combine vegetable oil, egg whites, water, and vanilla extract. Mix on low speed for about 10 seconds to create a light and airy base.
  3. Combine Dry Ingredients: In a large bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt, which adds structure and enhances sweetness.
  4. Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients on low speed to prevent lumps, mixing until fully incorporated.
  5. Add Sour Cream: Stir in the sour cream to add moisture and richness, mixing until the batter is smooth and thick but pourable.
  6. Fill Cupcake Liners: Scoop batter into liners, filling each about three-quarters full to ensure even rising and baking.
  7. Bake Cupcakes: Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  8. Prepare Frosting: Beat softened butter and cream cheese in a stand mixer until light and fluffy; gradually add powdered sugar on low to avoid dust clouds, then beat on medium speed until smooth.
  9. Add Flavor and Consistency: Mix in vanilla extract, then add heavy cream tablespoon by tablespoon until desired frosting consistency is reached, aiming for a pipeable, fluffy texture.
  10. Make Strawberry Crunch Topping: Roughly crush Golden Oreos in a food processor or with a rolling pin; stir in strawberry Jello powder and melted butter until evenly combined.
  11. Frost Cupcakes: Using a piping bag with a 2D Drop Flower tip, pipe a swirl of frosting on each cooled cupcake to create decorative peaks that hold their shape.
  12. Add Topping and Garnish: Generously sprinkle the Oreo-strawberry crunch topping over the frosting, then finish each cupcake with a sliced fresh strawberry for brightness and color.

Notes

  • Use room temperature ingredients for the best mixing results.
  • Adjust the heavy cream amount in the frosting to suit your desired firmness or spreadability.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • The strawberry Jello powder in the topping provides both flavor and color – do not substitute for other flavors if you want the original taste.
  • Golden Oreos provide a milder, vanilla flavor that complements the frosting and strawberry; regular Oreos will alter the flavor profile.

Nutrition

Keywords: Strawberry cupcakes, cream cheese frosting, crunchy topping, Golden Oreos, dessert, party cupcakes

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