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Strawberry Crunch Cupcakes: The Easy, Crowd-Pleasing Dessert

Strawberry Crunch Cupcakes with Crunch Topping and Fresh Strawberries
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These Strawberry Crunch Cupcakes remind me of those amazing Strawberry Crunch popsicles that we used to get from the ice cream truck as kids!

Ingredients

Scale

CUPCAKES:

  • 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)

FROSTING:

  • 1 cup butter, softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla
  • 8 ounces cream cheese, softened
  • 2-4 tablespoons heavy cream

TOPPINGS:

  • 12 fresh strawberries
  • 20 Golden Oreos
  • 3.4 oz box strawberry Jello powder
  • 4 tablespoons butter, melted

Instructions

1. Preheat oven to 325°F.

2. In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.

3. In a large bowl, mix together cake mix, flour, sugar, and salt.

4. Slowly add the dry mix a little at a time. Mix on low until everything is combined.

5. Add sour cream and mix well.

6. Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.

7. Bake at 325°F for 25 minutes. Remove from oven and let cool.

8. Cream butter in the bowl of a mixer.

9. Add cream cheese and mix well.

10. Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.

11. Roughly crush Golden Oreos and pour into a bowl.

12. Mix in strawberry Jello powder and melted butter. Stir well.

13. Using a piping bag fitted with a 2D Drop Flower Decorating Tip, swirl the frosting onto the cooled cupcakes.

14. Sprinkle the strawberry crunch topping onto cupcakes.

15. Top each cupcake with a sliced strawberry.

Notes

Add 1 tablespoon of heavy cream at a time until the desired frosting consistency is reached.

Make sure cupcakes are completely cool before decorating to prevent the frosting from melting.

Store in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookingwithramsay.com/strawberry-crunch-cupcakes/