These Strawberry Crunch Cupcakes remind me of those amazing Strawberry Crunch Cupcakes popsicles that we use to get from the ice cream truck as kids!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Cupcakes with a Strawberry Crunch Topping and Fresh Strawberries? YES! I loved those Strawberry Crunch Ice Cream bars when I was little and these cupcakes remind me of them so much.
QUICK GLANCE AT INGREDIENTS FOR STRAWBERRY CRUNCH CUPCAKES:
- White Cupcakes – Store Bought OR use my recipe below for semi homemade cupcakes
- butter – salted or unsalted is fine
- powdered sugar
- vanilla extract
- cream cheese
- heavy cream
- Fresh Strawberries
- Golden Oreos
- box strawberry Jello powder
HOW DO YOU MAKE THESE STRAWBERRY CRUNCH CUPCAKES?
FOR THE CUPCAKES:
We’re starting off this recipe with a white cupcake. You can make a strawberry cupcake base if you want to but I went with white. This is a semi homemade blog so you’ve got a few options for the cupcakes:
- Store Bought Cupcakes from the Bakery
- Box Mix Cupcakes
- The Recipe below for semi homemade white cupcakes
If you want to make my semi homemade cupcakes this is what you’ll need to do:
Pre-heat oven to 325F. In the bowl of a mixer, mix together the egg whites, water, and vanilla.
Mix on low for about 10 seconds. In a large bowl, mix together cake mix, flour, sugar, and salt.
Slowly add the dry mix a little at a time.
Mixing on low until everything is combined. Add sour cream and mix well. Mix well.
Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter. Bake at 325F for 25 minutes.
Remove from oven and cool.
FOR THE FROSTING:
Same as before, you can use store bought frosting or use my recipe.
If you want to make my vanilla cream cheese frosting recipe, this is how to make it:
Cream butter in the bowl of a mixer. Add cream cheese and mix well.S
lowly add powdered sugar while mixing.
Add vanilla and heavy cream and mix until combined.
NOW LET’S MAKE THE STRAWBERRY CRUNCH TOPPING:
This is the topping that is going to make these cupcakes, Strawberry Crunch Cupcakes.
I learned this trick from my friend Hayley, when she made this amazing Strawberry Crunch Poke Cake.
Roughly crush Golden Oreos and pour into a bowl.
Mix in strawberry Jello powder and melted butter. Stir well.
DECORATING STRAWBERRY CRUNCH TOPPING:
I like to use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.
Then sprinkle the strawberry crunch topping onto cupcakes.
Top each cupcake with a sliced strawberry.
STRAWBERRY CRUNCH CUPCAKES
Strawberry Crunch Cupcakes
These Strawberry Crunch Cupcakes remind me of those amazing Strawberry Crunch Cupcakes popsicles that we use to get from the ice cream truck as kids!
Ingredients
CUPCAKES:
- 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)
FROSTING:
- 1 cup butter, softened
- 8 cups powdered sugar
- 2 teaspoons vanilla
- 8 ounces Cream cheese, softened
- 2-4 tablespoons heavy cream
TOPPINGS
- 12 Fresh Strawberries
- 20 Golden Oreos
- 3.4 oz box strawberry Jello powder
- 4 tablespoons butter, melted
Instructions
CUPCAKES
Pre-heat oven to 325F.
In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
In a large bowl, mix together cake mix, flour, sugar, and salt.
Slowly add the dry mix a little at a time. Mixing on low until everything is combined.
Add sour cream and mix well.
Mix well.
Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.
Bake at 325F for 25 minutes. Remove from oven and cool.
FROSTING
Cream butter in the bowl of a mixer.
Add cream cheese and mix well.
Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.*
STRAWBERRY CRUNCH TOPPING
Roughly crush Golden Oreos and pour into a bowl.
Mix in strawberry Jello powder and melted butter.
Stir well.
DECORATING
I like to use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.
Then sprinkle the strawberry crunch topping onto cupcakes.
Top each cupcake with a sliced strawberry.
Notes
*Add 1 tablespoon of heavy cream at a time until desired consisted is reached.
Nutrition Information:
Yield: 24 Serving Size: 1 cupcakeAmount Per Serving: Calories: 417Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 43mgSodium: 256mgCarbohydrates: 60gFiber: 0gSugar: 51gProtein: 3g
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These look fantastic ! Thank you for sharing . I am visiting you from Full Plate link party. Pinned and followed you would love a follow or visit back .TIA
Stacy-https://wedishitup.com/
We all just loved your Strawberry Crunch Cupcakes, they are featured on Full Plate Thursday 544 this week. I just pinned your post to our special features board and thanks so much for sharing it with us. Hope to see you again real soon!
Miz Helen
Thank you so much!!!
Why is my frosting so liquid like cake batter what did I do wrong
Hi Celia, Without being in the kitchen with you and watching you make the frosting, I can’t tell you what you did wrong. I can only guess that the correct measurements were not used for the frosting recipe.
I’m going to remake the recipe this weekend and check measurements. <3
You have to just take your mixer and mix the butter by itself first to get the creamy consistency then add other ingredients
At what point is the vegetable oil is being used?
Hi Sheilah,
It mixes in with the egg whites, water, and vanilla
Can you make a cake out of the batter?
You sure can! When I make this into a cake I pour the batter into a buttered 9×13-inch pan. Bake 30 minutes or until an inserted toothpick comes out clean. You can also bake them in cake pans for about the same amount of time
My icing was like cake batter as well. I did as the recipe said. 😕
I’m going to re try the recipe this weekend. It’s the same recipe that I use all the time. I don’t know why it is turning into batter with almost 2 pounds of powdered sugar
Were you possibly using melted butter? Or was the butter too soft? I’m a baker and I used to notice when I over creamed my butter it would turn into a cake batter consistency
Would it be ok to use Strawberry cake mix instead of white?
Of course!!
Do you take the filling out of the Oreos?
I did not 🙂
I made these for New Years ! They came out perfect. The guests at the party loved them.
One of our favorites! Love the strawberry crunch part reminds me of those ice creams we love
How many cupcakes does the recipe make?
24
how many cupcakes does this recipe make?
24 🙂
These turned out so good & truly tasted like the ice cream bar. I got about 30 cupcakes out of my batch & had lots of frosting left. Next time I make them, I’ll do a 3/4 batch of frosting & that should be perfect! Thanks for sharing!!
If I were going to do that, I would make each and store component separate and then assemble the day of the party. Keep the frosting in the fridge and the cupcakes in an air tight container maybe with a piece of bread to keep them soft. Make the crumble topping and keep it on the counter in an air tight containers with a paper towel in the bottom of the container.
I hope that y’all love them!!!
How should these cupcakes be stored once they are made?
Hey! You can store them in an air tight container 🙂
Do these have to be stored in the fridge after the frosting is on?
Hi Wendy! I’ve never stored them in the fridge 🙂
Can I use the whole eggs?
You can but it will give the cupcakes a more yellow color and the texture will be different.
Is the vanilla..vanilla extracts?
Yes 🙂
Wow ! Came out really good! My first time making the frosting! So sweet!!! I’m all sugared up lol. Thank you for sharing 😋🥰
These were a hit!! I made them for a cupcake order of 106 for a customer to take to the hospital!! Everyone loved these so much!! I am making the recipe for a two tier white cake for a birthday cake this weekend!