Description

Strawberry Crunch Cupcakes are a delightful twist on classic strawberry shortcake bars, featuring moist strawberry-flavored cupcakes made from a cake mix enhanced with Jell-O and sour cream. Topped with a creamy vanilla buttercream and a crunchy, buttery topping of crushed Golden Oreos and freeze-dried strawberries, these cupcakes deliver bakery-quality flavor and texture that will impress any crowd.

Ingredients

For the Strawberry Cupcakes:

3 large eggs
1 cup whole milk
½ cup canola oil
1 box strawberry Jell-O (3 oz. package)
¾ cup sour cream
1 box white cake mix (15.25 oz.)

For the Vanilla Buttercream Frosting:

1 cup salted butter (2 sticks), softened (unsalted butter works too)
2 teaspoons vanilla extract
4 ½ cups powdered sugar
2-3 tablespoons heavy cream or milk

Strawberry Crunch Topping:

12 Golden Oreos
¾ cup freeze dried strawberries
2 tablespoons butter, melted

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Instructions

Prepare the Cupcakes: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the eggs and whole milk until well combined. Add the sour cream, canola oil, and strawberry Jell-O powder, then whisk again until smooth. Stir in the white cake mix and continue whisking until the batter is smooth with no lumps.
Bake the Cupcakes: Line two cupcake or muffin pans with paper liners. Spoon the batter into the liners filling about two-thirds full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Vanilla Buttercream Frosting: Using an electric mixer, beat the softened butter on medium speed until creamy and smooth. Add the vanilla extract and mix to incorporate. Gradually add powdered sugar, about ¾ cup at a time, beating well after each addition until smooth and fluffy. Add heavy cream or milk one tablespoon at a time until reaching desired frosting consistency. Note: Double this frosting recipe if you plan to pipe the frosting onto your cupcakes.
Prepare the Strawberry Crunch Topping: In a food processor, combine freeze dried strawberries and Golden Oreos. Pulse until the mixture is crumbly and finely chopped. Drizzle in the melted butter and pulse a few more times to evenly mix the butter into the crumbs.
Frost and Top the Cupcakes: Once cupcakes are completely cooled, spread or pipe the vanilla buttercream frosting on top. Generously sprinkle the strawberry crunch topping over the frosting. Serve immediately or store as desired.

Notes

You can bake the cupcakes up to 2 days ahead and store them refrigerated in an airtight container before frosting.
For convenience, store-bought frosting can be used to save time.
If piping frosting, double the buttercream recipe to have ample frosting for tall, decorative swirls.
Store frosted cupcakes at room temperature up to 2 days in an airtight container.
Refrigerate cupcakes for up to 4-5 days; bring to room temperature before serving for best texture.
Unfrosted cupcakes freeze well for up to 3 months; frost after thawing for best results.
Frosted cupcakes can also be frozen if initially frozen solid before wrapping to protect the frosting.
If a food processor is unavailable for the topping, crush Oreos and freeze-dried strawberries manually in a sealed plastic bag with a rolling pin, then mix with melted butter.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American