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Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes are a delicious dessert that combines strawberry and vanilla flavors with a crunchy topping, similar to Strawberry Shortcake Crunch Bars or Good Humor ice cream bars. They usually have a strawberry cupcake base, vanilla frosting, and a strawberry crunch topping made of Golden Oreos, freeze-dried strawberries, and butter. You can make the cupcakes from scratch or use a box mix, and the frosting can be piped on for a fancy look. These cupcakes are great for summer parties, family get-togethers, or just as a fun treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 417 kcal

Ingredients
  

Cupcakes

  • White cake mix (store-bought or homemade) or strawberry cake mix
  • 1 tbsp vegetable oil
  • 2 egg whites
  • 2/3 cup water
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup all purpose flour
  • 1/2 cup sour cream

Frosting

  • 1/2 cup butter
  • 4 ounces cream cheese
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream

Topping

  • 10 golden oreos
  • 1.7 oz freeze dried strawberries
  • 2 tbsp butter
  • 1.7 oz strawberry jello powder

Instructions
 

  • Start by mixing together the cake mix, flour, sugar, salt, and other dry ingredients in a bowl.
  • In another bowl, combine the wet ingredients like oil, egg whites, water, and vanilla extract.Add sour cream and mashed strawberries to the wet ingredients and mix well.
  • Bake the cupcakes at 350°F/177°C for 17-19 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool completely in the pans set on a wire rack before filling and frosting.
  • To make the frosting, cream the butter and cream cheese together until smooth and creamy.
  • Gradually add powdered sugar and mix on low speed until completely incorporated.
  • Mix in the vanilla extract and enough cream to achieve the desired consistency.
  • Increase the speed to high and beat for 2-3 minutes until light and fluffy.
  • For the strawberry crunch topping, pulse the Golden Oreos and freeze-dried strawberries in a food processor until crumbly.
  • Add melted butter and pulse to combine.Once the cupcakes are cool, use a piping bag fitted with a large star tip or an offset spatula to frost them.Sprinkle the strawberry crunch topping over the frosted cupcakes