Description
Strawberry Crunch Cupcakes bring together soft, fluffy vanilla cake with a pop of strawberry flavor, creamy buttercream frosting, and that nostalgic crunchy topping you remember from strawberry shortcake ice cream bars. They’re easy to make, gorgeous for parties, and guaranteed to disappear fast!
Ingredients
For the Cupcakes
1 box white cake mix (plus ingredients listed on box)
1/2 cup strawberry Jell-O powder (divided for cake & topping)
Optional: 1/2 cup diced fresh strawberries
For the Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Optional: strawberry sauce for drizzling
For the Strawberry Crunch Topping
10 Golden Oreos, crushed
2 tbsp butter, melted
1 tbsp strawberry Jell-O powder
Instructions
Preheat oven according to cake mix directions and line a muffin tin with 24 cupcake liners.
Prepare cake batter as directed on the box, then mix in 1/4 cup of strawberry Jell-O powder.
If using diced strawberries, gently fold them into the batter.
Divide batter evenly among cupcake liners and bake according to package instructions. Cool completely.
In a mixing bowl, beat softened butter until creamy.
Gradually add powdered sugar, vanilla, and cream/milk, beating until light and fluffy.
For the crunch topping, combine crushed Oreos, melted butter, and remaining Jell-O powder until crumbly.
Frost cooled cupcakes generously with buttercream.
Sprinkle with strawberry crunch topping and drizzle with strawberry sauce if desired.
Notes
For a stronger strawberry flavor, swap the white cake mix for strawberry cake mix.
You can make the crunch topping ahead and store it in an airtight container for up to 3 days.
Use a piping bag for a professional-looking swirl of frosting.
Store frosted cupcakes at room temperature for 2 days or refrigerate for up to 5 days.