Strawberry Crunch Cupcakes Recipe
Indulge in these delightful Strawberry Crunch Cupcakes that are bursting with strawberry flavor. These moist strawberry cupcakes are topped with a luscious cream cheese frosting and a crunchy strawberry-Oreo topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cupcake:
- 1 box strawberry cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries
- 20 golden Oreos
- 1/4 cup unsalted butter, melted
Cream Cheese Frosting:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon strawberry extract (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the cupcake batter: Prepare the strawberry cake mix according to the package instructions. Divide the batter among the liners and bake for 18–22 minutes until done.
- Make the strawberry crunch topping: Pulse freeze-dried strawberries and Oreos in a food processor. Add melted butter and pulse until crumbled.
- Prepare the frosting: Beat cream cheese and sugar until smooth. Whip cream, sugar, and vanilla until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Decorate the cupcakes: Pipe frosting onto cooled cupcakes and sprinkle with the strawberry-Oreo crunch topping.
Notes
- Store cupcakes in the refrigerator for up to 3 days.
- For added appeal, garnish with a fresh strawberry or white chocolate drizzle.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
