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Strawberry Crunch Cupcakes

Delicious and fluffy strawberry cupcakes topped with a crunchy Oreo and freeze-dried strawberry mix, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 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 box white cake mix box (15.25 ounce)
Frosting
  • 1 cup salted butter, softened Ensure butter is softened.
  • 2 teaspoons vanilla extract
  • 4 1/2 cups powdered sugar Adjust with milk or cream for consistency.
  • 2-3 tablespoons heavy cream or milk Adjust for frosting consistency.
Strawberry Crunch Topping
  • 12 pieces Golden Oreos
  • 3/4 cup freeze-dried strawberries Fresh freeze-dried strawberries recommended.
  • 2 tablespoons butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the eggs and milk until well mixed.
  3. Add the sour cream, canola oil, and strawberry Jell-O, whisking until everything is smooth.
  4. Next, add the white cake mix and stir until there are no lumps.
  5. Spoon the batter into lined muffin pans, filling them about 2/3 full.
  6. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool for 5 minutes before moving them to a cooling rack.
Frosting and Topping
  1. To prepare the frosting, beat the softened butter until it’s smooth.
  2. Add vanilla and mix well.
  3. Gradually add the powdered sugar and keep beating until smooth, adjusting with milk or cream as needed for a good consistency.
  4. To prepare the strawberry crunch topping, process the freeze-dried strawberries and Oreos in a food processor until they’re crumbly.
  5. Then mix in the melted butter.
Assembly
  1. Once the cupcakes are completely cooled, frost them with the buttercream and sprinkle the strawberry crunch topping over the frosting.

Notes

Store any frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for 4-5 days. For variations, try different Jell-O flavors or add fresh chopped strawberries to the batter.