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Strawberry Crunch Cupcakes

Delicious Strawberry Crunch Cupcakes topped with a unique strawberry crunch made from Golden Oreos and freeze-dried strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 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 box white cake mix (15.25 oz.)
Vanilla Buttercream
  • 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 Adjust for desired consistency
Strawberry Crunch Topping
  • 12 pieces Golden Oreos
  • 3/4 cup freeze-dried strawberries
  • 2 tbsp butter, melted

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, whisk together the eggs and milk until combined.
  3. Add the sour cream, canola oil, and strawberry Jell-O, whisking until smooth.
  4. Mix in the cake mix and whisk until there are no lumps.
  5. Spoon the cupcake batter into lined cupcake or muffin pans, filling them about two-thirds full.
Baking
  1. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
Making Frosting
  1. Beat the softened butter in a mixing bowl until it’s smooth and creamy.
  2. Add the vanilla and mix well.
  3. Gradually add in the powdered sugar, about 3/4 cup at a time, beating until everything is well combined.
  4. Use milk or cream to reach your desired frosting consistency.
Making Crunch Topping
  1. Combine the freeze-dried strawberries and Golden Oreos in a food processor.
  2. Pulse until they are crumbly.
  3. Add the melted butter and pulse again until mixed well.
Assembly
  1. Once the cupcakes are completely cool, frost them with the Vanilla Buttercream.
  2. Sprinkle the strawberry crunch topping on each cupcake.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for 4-5 days. 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.