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Strawberry Crunch Cupcakes Recipe

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★★★★★

4.9 from 115 reviews

Delight in these Strawberry Crunch Cupcakes featuring moist white cake cupcakes topped with creamy cream cheese frosting and a delightful strawberry-flavored crunchy topping made with Golden Oreos and strawberry Jello powder. Finished with a fresh strawberry slice, these cupcakes offer a perfect balance of sweetness and texture that’s sure to impress at any gathering.

Ingredients

Scale

Cupcakes

  • 2 tablespoons vegetable oil
  • 4 egg whites
  • 1 1/3 cups water
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 box white cake mix (approximately 15.25 oz)
  • 1 cup all-purpose flour
  • 1 cup sour cream (8 oz container)

Frosting

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

Strawberry Crunch Topping

  • 20 Golden Oreos (roughly crushed)
  • 3.4 oz box strawberry Jello powder
  • 4 tablespoons butter, melted
  • 12 fresh strawberries (for topping, sliced)

Instructions

  1. Preheat Oven: Set your oven to 325°F to prepare for baking the cupcakes.
  2. Mix Wet Ingredients: In a mixer bowl, combine vegetable oil, egg whites, water, and vanilla extract. Mix on low speed for about 10 seconds until just blended.
  3. Combine Dry Ingredients: In a separate large bowl, mix together the white cake mix, all-purpose flour, granulated sugar, and salt thoroughly.
  4. Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients a little at a time while mixing on low until fully combined.
  5. Add Sour Cream: Stir in the sour cream and mix well to ensure a smooth batter.
  6. Prepare Cupcake Liners: Line a muffin or cupcake pan with paper liners and fill each about 3/4 full with the batter.
  7. Bake Cupcakes: Bake in the preheated oven at 325°F for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
  8. Prepare Frosting: In a clean mixer bowl, cream softened butter until smooth. Add softened cream cheese and mix together until well combined.
  9. Add Sugar and Flavor: Slowly add powdered sugar while mixing, then add vanilla extract and 2 tablespoons of heavy cream. Mix until smooth and creamy, adding more cream if needed to reach desired consistency.
  10. Make Crunch Topping: Roughly crush the Golden Oreos in a bowl. Add strawberry Jello powder and melted butter, then stir well to combine the crunchy strawberry topping.
  11. Decorate Cupcakes: Use a piping bag fitted with a 2D Drop Flower Decorating Tip to swirl the cream cheese frosting onto each cooled cupcake.
  12. Apply Crunch and Strawberries: Sprinkle the strawberry crunch topping generously over the frosting, and place a sliced fresh strawberry on top of each cupcake for garnish.

Notes

  • Make sure the cupcakes are completely cooled before frosting to prevent melting.
  • The heavy cream in the frosting can be adjusted to reach your preferred consistency.
  • You can store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • For extra flavor, chill the cupcakes for a couple of hours after decorating before serving.
  • Substitute vegetable oil with canola oil if desired.

Keywords: Strawberry cupcakes, cream cheese frosting, strawberry crunchy topping, Golden Oreos, baked cupcakes, dessert recipes

Find it online: https://tastewithamy.com/strawberry-crunch-cupcakes-recipe/