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Strawberry Crunch Cupcakes Recipe

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4.7 from 77 reviews

Delight in these Strawberry Crunch Cupcakes featuring moist strawberry-flavored cake topped with a creamy, pink strawberry-infused cream cheese frosting and finished off with a crunchy golden Oreo and strawberry jello crumble. Perfect for celebrations or a sweet treat anytime!

Ingredients

Scale

Cake

  • 1 package of Strawberry Cake Mix
  • 1 cup of Water
  • 1/2 cup of Oil
  • 3 Eggs

Frosting

  • 8 oz. Cream Cheese
  • 1/2 cup Butter
  • 2 tablespoons Heavy Cream
  • 1 box Powdered Sugar (about 4 cups)
  • 1/2 (3 oz.) package Strawberry Jello Mix
  • Red Food Coloring (to preference)

Crunchy Topping

  • 1.5 sleeves Golden Oreos (cream removed)
  • 1/2 (3 oz.) package Strawberry Jello Mix
  • 1.5 to 2.5 tablespoons Butter (melted)

Other

  • Pink Cupcake Liners
  • Piping Bag and 1M Piping Tip

Instructions

  1. Mix Cake Batter: In a large bowl, combine the strawberry cake mix, water, oil, and eggs. Beat the mixture thoroughly until the batter is smooth and well blended.
  2. Prepare Cupcake Pan: Line a cupcake pan with pink cupcake liners. Fill each liner halfway with the prepared cake batter to ensure even baking and proper rising.
  3. Bake Cupcakes: Bake the cupcakes according to the package instructions for the strawberry cake mix, typically at 350°F (175°C) for 18-22 minutes, until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
  4. Make Frosting: In a large mixing bowl, beat together the softened cream cheese, butter, and half a package of strawberry jello mix until smooth. Add the heavy cream and gradually incorporate the powdered sugar, mixing well until the desired frosting thickness is achieved. Add red food coloring drop by drop and mix until the frosting is a vibrant pink.
  5. Fill Piping Bag: Attach the 1M piping tip to your piping bag and fill it with the pink strawberry cream cheese frosting, ready for decorating.
  6. Pipe Frosting: Starting in the center of each cooled cupcake, pipe the frosting by working your way outwards and upwards to create a beautiful swirl.
  7. Prepare Crunch Topping: Using a food processor, grind the golden Oreos (without cream) into fine crumbs. Add the remaining half package of strawberry jello mix and pulse to combine evenly. Pour in the melted butter and continue processing until the mixture is moist and holds together slightly.
  8. Set Crunch Mixture: Transfer the crunch mixture to a bowl and let it sit at room temperature for about 1 hour to stiffen up, making it easier to sprinkle.
  9. Top Cupcakes: Stir the crunch mixture gently with a spoon to break up any large clumps. Generously sprinkle the crunchy topping over the swirled frosting on each cupcake to add texture and additional strawberry flavor.

Notes

  • Ensure the cupcakes are completely cooled before frosting to prevent melting.
  • The red food coloring is optional and can be adjusted for desired pink intensity.
  • Removing the cream from the Golden Oreos before processing is essential for achieving the right texture in the crunch topping.
  • If you prefer a stiffer frosting for piping, chill it in the refrigerator for 15-20 minutes before use.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Keywords: Strawberry cupcakes, cream cheese frosting, golden oreo topping, strawberry dessert, crunchy cupcakes

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