Description
These Strawberry Crunch Cupcakes are inspired by the classic Strawberry Shortcake Ice Cream Bars. They feature a soft vanilla cupcake base, creamy cream cheese frosting, and a buttery strawberry crunch topping made with Golden Oreos and strawberry Jello powder.
Ingredients
Scale
Cupcakes:
- 1 box white cake mix
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 3 egg whites
- 1 cup water
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup vegetable oil
Frosting:
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Strawberry Crunch Topping:
- 20 Golden Oreos, crushed
- 3 tablespoons strawberry Jello powder
- 3 tablespoons melted butter
- Fresh strawberries for garnish (optional)
Instructions
- Prepare Cupcake Batter: Mix dry ingredients, then combine with wet ingredients. Stir in sour cream.
- Bake: Fill cupcake liners ¾ full and bake at 325°F for 22-25 minutes. Let cool.
- Make Frosting: Beat butter and cream cheese, gradually add powdered sugar, then mix in heavy cream and vanilla extract.
- Prepare Crunch Topping: Crush Golden Oreos, mix with Jello powder and melted butter.
- Assemble: Frost cupcakes, sprinkle strawberry crunch topping, and garnish with fresh strawberries.
Notes
- For extra strawberry flavor, add a spoonful of strawberry jam inside each cupcake.
- Store in the fridge for up to 3 days for the best freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American