Introduction

These Strawberry Crunch Cupcakes are a delightful twist on a classic treat, combining tender white cake with a tangy cream cheese frosting and a crispy, fruity topping. Perfect for spring gatherings or any occasion that calls for a fresh, flavorful dessert.

A close-up of a light golden cupcake held by a woman's hand, topped with thick, swirled white frosting mixed with thin red strawberry syrup streaks. The frosting is covered with crumbly golden and red bits sprinkled on top, finishing with a fresh, halved strawberry with green leaves standing upright at the peak. The background is a soft blur with hints of strawberries and a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 325°F (163°C) and prepare cupcake liners in a muffin pan.
Step 2: In a stand mixer, combine the vegetable oil, egg whites, water, and 1 teaspoon vanilla; mix until just combined.
Step 3: In a large bowl, whisk together the cake mix, all-purpose flour, granulated sugar, and salt. Gradually add this dry mixture to the wet ingredients in the mixer.
Step 4: Mix in the sour cream until the batter is smooth and well combined.
Step 5: Fill each cupcake liner about 3/4 full with batter. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cupcakes to cool completely on a wire rack before frosting.
Step 7: For the frosting, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar and 2 teaspoons vanilla, mixing until fluffy. Add 2 to 4 tablespoons heavy cream to reach your desired consistency.
Step 8: To make the strawberry crunch topping, crush the Golden Oreos finely and mix with the strawberry Jello powder and melted butter until well combined.
Step 9: Frost the cooled cupcakes generously, then sprinkle the strawberry crunch topping over each one. Garnish with sliced fresh strawberries for a beautiful finish.

Tips & Variations

Use chilled cream cheese and butter for a smoother frosting texture.
For extra strawberry flavor, fold small diced strawberries into the batter before baking.
Substitute Golden Oreos with graham crackers for a different crunch element.
If you prefer a lighter frosting, reduce the amount of powdered sugar or add more heavy cream.
Make sure cupcakes are completely cool to prevent frosting from melting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. The crunch topping may soften over time, so for best results, add it just before serving if possible.

How to Serve

A close-up of a single cupcake shows three main layers: the base is a light golden cupcake with a soft crumb texture, topped with a swirl of creamy white frosting. The frosting is thick and smooth, piped in a circular pattern that creates ridges and folds. On top of the frosting, there are golden and red crumb sprinkles scattered lightly, adding a grainy texture. Finally, a fresh, bright red strawberry half with its green leaves sits upright in the center of the frosting, adding a vibrant color contrast. The cupcake is set against a white marbled surface with blurred cupcakes in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute whole eggs, but using egg whites helps keep the cupcakes lighter and fluffier.

Can I make the frosting ahead of time?

Absolutely. You can prepare the frosting a day before and store it covered in the refrigerator. Bring it to room temperature and re-whip before frosting the cupcakes.