Description
These strawberry crunch cupcakes are soft, creamy, and topped with a nostalgic crunchy crumble that tastes just like strawberry shortcake ice cream bars. Perfect for parties or casual treats, they come together easily with simple ingredients and deliver bakery-style results at home.
Ingredients
2 tbsp vegetable oil
4 egg whites
1 1/3 cups water
1 cup granulated sugar
1 tsp vanilla extract
1 tsp salt
1 box white cake mix
1 cup all-purpose flour
1 cup sour cream
1 cup butter softened
8 oz cream cheese softened
8 cups powdered sugar
2 tsp vanilla extract
2 to 4 tbsp heavy cream
12 fresh strawberries
20 Golden Oreos
3.4 oz strawberry gelatin powder
4 tbsp melted butter
Instructions
1. Preheat oven to 325°F and line a cupcake pan with liners
2. Mix vegetable oil, egg whites, water, and vanilla extract in a bowl
3. In another bowl, combine cake mix, flour, sugar, and salt
4. Gradually add dry ingredients into wet mixture and mix until smooth
5. Add sour cream and mix until fully combined
6. Fill cupcake liners about three quarters full
7. Bake for about 25 minutes and cool completely
8. Beat butter and cream cheese until smooth for frosting
9. Gradually add powdered sugar and mix well
10. Add vanilla extract and heavy cream until frosting reaches desired consistency
11. Crush Golden Oreos into crumbs
12. Mix crumbs with strawberry gelatin powder
13. Add melted butter and stir until crumbly
14. Frost cooled cupcakes evenly
15. Press strawberry crunch topping onto frosting
16. Top with sliced fresh strawberries
Notes
Adjust frosting consistency by adding small amounts of cream gradually
Do not overmix batter to keep cupcakes light and fluffy
Keep topping slightly chunky for best crunch texture
Store cupcakes in the fridge for up to three days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake