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Strawberry Crunch Cupcakes

Delicious Strawberry Crunch Cupcakes for a Sweet Nostalgia

These Strawberry Crunch Cupcakes recreate the joy of strawberry crunch ice cream bars, perfect for any celebration or sweet crave.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 box white cake mix Feel free to use strawberry cake mix for a fruity twist.
  • 4 large egg whites Essential for a light, airy texture.
  • 1 cup water Helps combine all other components.
  • 2 teaspoons vanilla extract Opt for pure vanilla for better flavor.
  • 1 cup flour Achieves the perfect cupcake texture.
  • 1 cup sugar Adjust based on sweetness preference.
  • 1/2 teaspoon salt Enhances the overall flavor profile.
  • 1 cup sour cream Adds moisture and richness.
For the Frosting
  • 1 cup unsalted butter Best for controlling sweetness.
  • 8 oz cream cheese Gives luxurious, creamy texture.
  • 4 cups powdered sugar Adds sweetness and thickens frosting.
  • 1/4 cup heavy cream Ensures smooth and spreadable consistency.
For the Crunch Topping
  • 1 package Golden Oreos Perfect base for crunch.
  • 1 ounce strawberry Jello powder Intensifies flavor and adds color.

Equipment

  • Oven
  • mixing bowl
  • Cupcake tin
  • Mixer
  • Piping Bag

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and line a cupcake tin with paper liners.
  2. In a mixing bowl, combine egg whites, water, and vanilla extract. Beat on low speed for 10 seconds until blended.
  3. In another bowl, whisk together the cake mix, flour, sugar, and salt. Gradually mix into the wet ingredients until just combined.
  4. Fold in the sour cream until incorporated; the batter should be creamy and without lumps.
  5. Fill each cupcake liner three-quarters full with batter and bake for about 25 minutes.
  6. Beat softened butter until light, then add cream cheese. Slowly mix in powdered sugar and adjust consistency with heavy cream.
  7. Crush Golden Oreos and combine with strawberry Jello powder and melted butter for the crunchy topping.
  8. Frost cooled cupcakes generously and sprinkle with crunchy topping.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 270mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store un-frosted cupcakes at room temperature for up to 3 days. Frosted cupcakes can be stored in the fridge for up to 3 days.

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