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

Yield: 24 cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

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! 

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Ingredients

CUPCAKES:

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• 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:

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• 1 cup butter, softened
• 8 cups powdered sugar
• 2 teaspoons vanilla
• 8 ounces Cream cheese, softened
• 2-4 tablespoons heavy cream

TOPPINGS

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• 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 cupcake
Amount Per Serving: Calories: 417Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 43mgSodium: 256mgCarbohydrates: 60gFiber: 0gSugar: 51gProtein: 3g

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