Why Make This Recipe
Strawberry Crunch Cupcakes are perfect for any occasion where you want to impress your friends and family with a fun and tasty treat. These cupcakes combine the sweet flavors of strawberry with a delightful crunch topping, making them both delicious and visually appealing. Whether it’s a birthday, picnic, or just a fun dessert night at home, these cupcakes will surely bring smiles to everyone’s faces.
How to Make Strawberry Crunch Cupcakes
Making Strawberry Crunch Cupcakes is easy and fun. With a few simple ingredients and steps, you can whip up a batch of flavorful cupcakes that everyone will love.
Ingredients
- 3 large eggs
- 1 cup whole milk
- 1/2 cup canola oil
- 1 box strawberry Jell-O (3 oz. package)
- 3/4 cup sour cream
- 1 white cake mix box (15.25 oz.)
- 1 cup salted butter (2 sticks), softened (unsalted will work)
- 2 tsp vanilla extract
- 4 1/2 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 12 Golden Oreos
- 3/4 cup freeze-dried strawberries
- 2 tbsp butter, melted
Directions
- Preheat your oven to 350 degrees F. In a medium bowl, whisk together the eggs and milk until combined. Add the sour cream, canola oil, and strawberry Jell-O, whisking until smooth. Then, mix in the cake mix and whisk until there are no lumps.
- Spoon the cupcake batter into lined cupcake or muffin pans, filling them about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
- For the Vanilla Buttercream, beat the softened butter in a mixing bowl until it’s smooth and creamy. Add the vanilla and mix well. Gradually add in the powdered sugar, about 3/4 cup at a time, beating until everything is well combined. Use milk or cream to reach your desired frosting consistency.
- To make the strawberry crunch topping, combine the freeze-dried strawberries and Golden Oreos in a food processor. Pulse until they are crumbly. Add the melted butter and pulse again until mixed well.
- Once the cupcakes are completely cool, frost them with the Vanilla Buttercream. Sprinkle the strawberry crunch topping on each cupcake. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for 4-5 days.
How to Serve Strawberry Crunch Cupcakes
Serve these cupcakes on a nice plate or stand. You can add a small fresh strawberry on top for extra decoration. They look great and taste even better when shared with friends and family!
How to Store Strawberry Crunch Cupcakes
Store the Strawberry Crunch Cupcakes in an airtight container. They will stay fresh at room temperature for up to 2 days, but if you want them to last longer, keep them in the fridge for 4-5 days.
Tips to Make Strawberry Crunch Cupcakes
- Make sure your butter for the frosting is at room temperature for easier mixing.
- Don’t overmix the batter; mix just until you combine all the ingredients.
- You can customize the flavor by using different Jell-O flavors or adding chocolate chips.
Variation
You can try making these cupcakes with other fruit flavors, like raspberry or lemon, by substituting the strawberry Jell-O with your favorite flavor. The crunch topping can also be made with different cookies instead of Golden Oreos for a unique twist!
FAQs
1. Can I use a different type of flour instead of cake mix?
Yes, you can use self-rising flour, but you will need to adjust the other ingredients accordingly.
2. Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without the frosting. Wrap them tightly in plastic wrap and store them in a freezer-safe container.
3. How can I make the cupcakes more strawberry-flavored?
You can add fresh chopped strawberries to the batter for extra strawberry flavor and moisture.