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 FAQCupcakes 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
(amounts in recipe card below)
How do you make these Strawberry Crunch Cupcakes?
For the Cupcakes:
- Store Bought Cupcakes from the Bakery
- Box Mix Cupcakes
- The Recipe below for semi homemade white cupcakes
For the frosting:
Now let’s make the STRAWBERRY CRUNCH TOPPING:This is the topping that is going to make these cupcakes, Strawberry Crunch Cupcakes.
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.
More strawberry Recipes:
Strawberry Crunch 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)
- 1 cup butter
- 8 cups powdered sugar
- 2 teaspoons vanilla
- 8 ounces Cream cheese
- 2-4 tablespoons heavy cream
- 12 Fresh Strawberries
- 20 Golden Oreos
- 3.4 oz box strawberry Jello powder
- 4 tablespoons butter, melted
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.
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.
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.
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.
*Add 1 tablespoon of heavy cream at a time until desired consisted is reached.
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