Introduction

These Strawberry Crunch Cupcakes combine moist white cake with creamy frosting and a delightful crunchy topping. Fresh strawberries and a golden Oreo-strawberry jello crumble add the perfect burst of flavor and texture. They’re a fun, fresh twist on a classic treat.

The image shows three vanilla cupcakes each in white cupcake liners placed on a white marbled texture. Each cupcake has a swirl of white frosting on top, covered with small pink and red crumb sprinkles that add texture and color contrast. On the top center of each cupcake is a halved bright red strawberry with green leaves, adding a fresh and vibrant touch. The cupcakes are arranged closely together, with a few whole strawberries softly visible in the background. The overall look is bright and inviting, capturing the detail in the frosting swirls and the texture of the strawberry crumbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
4 egg whites
1 1/3 cups water
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon salt
1 box white cake mix
1 cup all-purpose flour
1 cup sour cream (8oz container)
1 cup butter, softened
8 cups powdered sugar
2 teaspoons vanilla
8 ounces cream cheese, softened
2-4 tablespoons heavy cream
12 fresh strawberries
20 Golden Oreos
3.4 oz box strawberry Jello powder
4 tablespoons butter, melted

Instructions

Step 1: Preheat your oven to 325°F (163°C).
Step 2: In the bowl of a mixer, combine the vegetable oil, egg whites, water, and 1 teaspoon vanilla. Mix on low for about 10 seconds until slightly blended.
Step 3: In a large bowl, mix together the white cake mix, all-purpose flour, granulated sugar, and salt.
Step 4: Gradually add the dry mix to the wet ingredients a little at a time, mixing on low until everything is just combined.
Step 5: Add sour cream to the batter and mix well until smooth.
Step 6: Line a muffin or cupcake tin with paper liners. Fill each liner about ¾ full with batter.
Step 7: Bake at 325°F for 25 minutes. Once done, remove from the oven and allow cupcakes to cool completely.
Step 8: For the frosting, cream the softened butter in a mixer bowl until smooth.
Step 9: Add the softened cream cheese and mix well until fully combined.
Step 10: Slowly add powdered sugar while mixing. Add 2 teaspoons vanilla and 2 to 4 tablespoons of heavy cream. Mix until the frosting is smooth and fluffy.
Step 11: For the strawberry crunch topping, roughly crush the Golden Oreos and place them in a bowl.
Step 12: Stir in the strawberry Jello powder and melted butter until everything is evenly coated and crumbly.
Step 13: Using a piping bag fitted with a 2D Drop Flower decorating tip, swirl the frosting onto each cooled cupcake.
Step 14: Sprinkle the strawberry crunch topping generously over the frosted cupcakes.
Step 15: Top each cupcake with a slice of fresh strawberry for a finishing touch.

Tips & Variations

For extra flavor, soak the strawberry slices in a little sugar or a splash of lemon juice before topping the cupcakes.
You can substitute the Golden Oreos with a vanilla wafer or graham cracker crumble for a different texture.
Adjust the heavy cream in the frosting to achieve your preferred consistency—less for thicker frosting, more for a creamier swirl.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving. If needed, you can gently warm them in the microwave for 10 to 15 seconds but avoid overheating to prevent frosting melting.

How to Serve

A close-up view of a cupcake with one visible layer of white, soft cake at the bottom, covered with thick swirls of smooth white frosting on top. The frosting is decorated with small, crumbly red and light beige sprinkles that are scattered unevenly across the surface. A bright red, juicy half strawberry with visible seeds and a small green tip is placed upright on the frosting, dominating the top layer. The cupcake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Frost and decorate them just before serving for the freshest taste and presentation.

Can I use a different type of cake mix?

White cake mix works best for a light flavor, but you can experiment with yellow or vanilla cake mixes. Just keep in mind it will subtly change the final taste and color.