Why Make This Recipe
Strawberry Crunch Cupcakes are a delicious treat that combines the sweetness of strawberries with a light and fluffy texture. They are perfect for any occasion, whether it’s a birthday party, a picnic, or just a fun dessert at home. The bright color and fun crunch topping make them an instant hit with both kids and adults. Plus, they are easy to make and can be enjoyed fresh or stored for later!
How to Make Strawberry Crunch Cupcakes
Ingredients:
- 3 large eggs
- 1 cup whole milk
- 1/2 cup canola oil
- 1 box strawberry Jell-O (3 ounce package)
- 3/4 cup sour cream
- 1 white cake mix box (15.25 ounce)
- 1 cup salted butter, softened
- 2 teaspoons vanilla extract
- 4 1/2 cups powdered sugar
- 2-3 tablespoons heavy cream or milk
- 12 Golden Oreos
- 3/4 cup freeze-dried strawberries
- 2 tablespoons butter, melted
Directions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the eggs and milk until well mixed.
- Add the sour cream, canola oil, and strawberry Jell-O, whisking until everything is smooth.
- Next, add the white cake mix and stir until there are no lumps.
- Spoon the batter into lined muffin pans, filling them about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool for 5 minutes before moving them to a cooling rack.
- For the vanilla buttercream, beat the softened butter until it’s smooth.
- Add vanilla and mix well.
- Gradually add the powdered sugar and keep beating until smooth, adjusting with milk or cream as needed for a good consistency.
- To prepare the strawberry crunch topping, process the freeze-dried strawberries and Oreos in a food processor until they’re crumbly. Then mix in the melted butter.
- Once the cupcakes are completely cooled, frost them with the buttercream and sprinkle the strawberry crunch topping over the frosting.
- Store any frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for 4-5 days.
How to Serve Strawberry Crunch Cupcakes
Serve these delightful cupcakes on a pretty platter. They are perfect for sharing! You can also pair them with a scoop of vanilla ice cream or whipped cream for an extra treat. Don’t forget to share with your friends and family!
How to Store Strawberry Crunch Cupcakes
If you have leftovers, you can keep the cupcakes in an airtight container. They will stay fresh at room temperature for up to 2 days. If you want to save them longer, store them in the refrigerator for 4-5 days. Just make sure they are covered well to keep them moist.
Tips to Make Strawberry Crunch Cupcakes
- Make sure your butter is softened for the frosting; it helps create a smooth texture.
- Be careful not to overmix the batter; mix just until combined for fluffy cupcakes.
- Use fresh freeze-dried strawberries for the best flavor and crunch in your topping.
Variation
For a twist, try using different flavors of Jell-O, like raspberry or lime, to change the cupcake’s taste. You can also mix in chopped fresh strawberries into the batter for added sweetness and texture.
FAQs
1. Can I use another cake mix flavor?
Yes! Feel free to use any flavor of cake mix you like. Just adjust the Jell-O flavor accordingly for the best results.
2. How long can I keep these cupcakes?
Frosted cupcakes can last at room temperature for up to 2 days or in the fridge for 4-5 days.
3. Can I freeze these cupcakes?
Yes! You can freeze un-frosted cupcakes. Wrap them tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 3 months. Just thaw and frost when you’re ready to enjoy!
Strawberry Crunch Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the eggs and milk until well mixed.
- Add the sour cream, canola oil, and strawberry Jell-O, whisking until everything is smooth.
- Next, add the white cake mix and stir until there are no lumps.
- Spoon the batter into lined muffin pans, filling them about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool for 5 minutes before moving them to a cooling rack.
- To prepare the frosting, beat the softened butter until it’s smooth.
- Add vanilla and mix well.
- Gradually add the powdered sugar and keep beating until smooth, adjusting with milk or cream as needed for a good consistency.
- To prepare the strawberry crunch topping, process the freeze-dried strawberries and Oreos in a food processor until they’re crumbly.
- Then mix in the melted butter.
- Once the cupcakes are completely cooled, frost them with the buttercream and sprinkle the strawberry crunch topping over the frosting.