Strawberry Crunch Cupcakes

Every bite of Strawberry Crunch Cupcakes brings me back to those sunny spring days when everything feels a little more cheerful. I remember the first time I made these cupcakes for a family gathering. The bright pink hue of the frosting and the crunchy topping instantly caught everyone’s attention. As I set them on the table, I could hardly contain my excitement to see their reactions. Would they love the mix of textures and flavors as much as I did? The anticipation was almost as sweet as the cupcakes themselves! These cupcakes have become a staple in my dessert rotation, perfect for birthdays, spring picnics, or just an afternoon treat. The vibrant strawberry flavor paired with the satisfying crunch of the topping makes them irresistible!

Strawberry Crunch Cupcakes Shopping List

Gathering the right ingredients is essential for making Strawberry Crunch Cupcakes. Each component plays a vital role in achieving that perfect balance of flavor and texture. The key players in this recipe include the vibrant strawberries, creamy butter, and crunchy golden Oreos. Together, they create a cupcake that is not only delicious but also visually stunning.

• ⅛ cup unsalted butter (melted) – This brings richness to the cupcake batter and the strawberry crunch topping.
• 1½ tablespoons strawberry gelatin powder – Adds a sweet strawberry flavor and enhances the cupcake’s color.
• 13 golden Oreo cookies (crushed) – Provides the crunch that contrasts beautifully with the soft cupcake.
• 15.25 ounces Strawberry Supreme cake mix – The base of the cupcake, bringing convenience and flavor.
• 1 cup whole milk – Ensures a moist and tender cupcake.
• ½ cup canola oil – Keeps the cupcakes soft and adds moisture.
• 3 large eggs (room temperature) – Binds the ingredients and helps with rising.
• 3 tablespoons strawberry gelatin powder – Used in the cupcake batter to intensify the strawberry flavor.
• 2 cups unsalted butter (softened to room temperature) – Essential for making the fluffy frosting.
• 1 tablespoon vanilla extract – Adds warmth and depth to the frosting.
• ¼ teaspoon salt – Balances the sweetness of the frosting.
• 4 cups powdered sugar (sifted) – Creates a light and fluffy frosting texture.
• Optional Garnish:
• 12 small fresh strawberries (halved or quartered if they are very large) – Adds a fresh, fruity touch to the finished cupcakes.

Cooking Instructions for Strawberry Crunch Cupcakes

Making Strawberry Crunch Cupcakes is a fun and rewarding process. Let’s dive into the steps and bring this delightful dessert to life!

1. Preheat your oven to 350°F (about 175°C). Line two standard muffin pans with paper cupcake liners and prepare a large rimmed baking sheet by lining it with parchment paper. This setup will make it easy to bake and transfer your cupcakes.
2. To create the strawberry crunch, in a medium mixing bowl, combine the melted unsalted butter and strawberry gelatin powder. Stir until the gelatin is fully dissolved into the butter, creating a bright pink mixture.
3. Add the crushed golden Oreos to the bowl and stir gently. You want to ensure all the cookie crumbs are coated with the strawberry gelatin, but remember to maintain some contrast in color for visual appeal.
4. Spread the strawberry crunch mixture evenly onto the parchment-lined baking tray and place it in the preheated oven. Bake for about 8 minutes, then allow it to cool on the counter while you prepare the cupcake batter.
5. In a large mixing bowl, beat together the Strawberry Supreme cake mix, whole milk, canola oil, eggs, and additional strawberry gelatin powder using a handheld mixer on medium speed for about 2 minutes. The mixture should be smooth and well combined.
6. Carefully divide the batter evenly among the prepared muffin cups, filling each liner about ½ to ¾ full. This will give them enough space to rise without overflowing during baking.
7. Bake the cupcakes in the oven for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean. It’s crucial to keep an eye on them, as oven temperatures can vary.
8. Once baked, allow the cupcakes to cool in the pans for 5 minutes before gently transferring them to a cooling rack. This will help them cool completely while maintaining their shape.
9. While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter on medium-high speed for about 2 minutes until it’s light and fluffy.
10. Gradually add the vanilla extract and salt to the butter, mixing well.
11. Then, add the sifted powdered sugar one cup at a time, ensuring to beat thoroughly between each addition. The frosting should become light and fluffy as you mix.
12. Transfer your frosting into a large piping bag fitted with a decorative piping tip. This will make frosting the cupcakes easier and more visually appealing.
13. Once your cupcakes have cooled completely, arrange them on a serving platter. Pipe the frosting generously onto each strawberry cupcake.
14. Finally, garnish each frosted cupcake with the strawberry crunch and a half of a small fresh strawberry. This adds the perfect finishing touch!

Customization Ideas

There are endless ways to customize Strawberry Crunch Cupcakes. Here are some ideas to inspire your next baking adventure.

• Substitute different cake mix flavors: Feel free to experiment with other flavors like vanilla or chocolate to create unique variations.
• Try different toppings: Instead of golden Oreos, consider using crushed graham crackers or even chocolate cookie crumbles for a different twist.
• Add fresh fruit: Consider incorporating fresh strawberries or other fruits into the batter for added moisture and flavor.
• Mix in chocolate chips: Adding chocolate chips to the batter can bring a delightful surprise to your cupcakes.
• Decorative sprinkles: Use colorful sprinkles on top of the frosting to make these cupcakes even more festive, especially for celebrations.
• Frosting variations: Try experimenting with different frosting flavors or styles, such as cream cheese frosting or whipped cream, to enhance the overall taste.
• Make mini versions: For bite-sized treats, use a mini muffin pan and bake smaller cupcakes that are perfect for parties or gatherings.

What Goes Well With This Strawberry Crunch Cupcakes

Serving Strawberry Crunch Cupcakes can be just as fun as making them! Here’s how to elevate your serving experience:

• Pair with fresh fruit: Fresh strawberries or other seasonal fruits complement the sweetness of the cupcakes beautifully.
• Serve with whipped cream: A dollop of whipped cream on the side can add a light and airy touch to each bite.
• Ideal for celebrations: These cupcakes make a wonderful addition to birthday parties, bridal showers, or any springtime gathering.
• Great for picnics: Their portability makes them perfect for outdoor events and picnics, bringing a little sweetness to the day.
• Storage tips: Keep any leftovers in an airtight container at room temperature for up to three days to maintain freshness.
• Seasonal themes: Decorate according to seasonal themes, using different frosting colors and toppings to fit any occasion.

FAQ

Conclusion

The Strawberry Crunch Cupcakes are truly a delightful treat that combines sweetness and crunch in every bite. Their vibrant flavor and impressive appearance make them a perfect addition to any occasion. I encourage you to try making these cupcakes; they are sure to become a favorite in your household. So gather your ingredients and get ready to impress your family and friends with this scrumptious dessert!

Strawberry Crunch Cupcakes

The perfect blend of sweet and crunchy, Strawberry Crunch Cupcakes are a delightful treat for any occasion. Topped with a fluffy frosting and a crispy strawberry crunch, these easy-to-make cupcakes are sure to impress. Whether it's for a birthday or a sunny picnic, you'll want to make these today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 26 minutes mins

Total Time 36 minutes mins

Servings: 24 servings

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• ⅛ cup unsalted butter melted
• 1½ tablespoons strawberry gelatin powder
• 13 golden Oreo cookies crushed
• 15.25 ounces Strawberry Supreme cake mix (I used Duncan Hines brand)
• 1 cup whole milk
• ½ cup canola oil
• 3 large eggs (room temperature)
• 3 tablespoons strawberry gelatin powder
• 2 cups unsalted butter (softened to room temperature)
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 4 cups powdered sugar (sifted)
• 12 small fresh strawberries (halved or quartered if they are very large)

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Mixing Bowl

Method

 

1. Preheat your oven to 350°F (about 175°C). Line two standard muffin pans with paper cupcake liners and prepare a large rimmed baking sheet by lining it with parchment paper. This setup will make it easy to bake and transfer your cupcakes.
2. To create the strawberry crunch, in a medium mixing bowl, combine the melted unsalted butter and strawberry gelatin powder. Stir until the gelatin is fully dissolved into the butter, creating a bright pink mixture.
3. Add the crushed golden Oreos to the bowl and stir gently. You want to ensure all the cookie crumbs are coated with the strawberry gelatin, but remember to maintain some contrast in color for visual appeal.
4. Spread the strawberry crunch mixture evenly onto the parchment-lined baking tray and place it in the preheated oven. Bake for about 8 minutes, then allow it to cool on the counter while you prepare the cupcake batter.
5. In a large mixing bowl, beat together the Strawberry Supreme cake mix, whole milk, canola oil, eggs, and additional strawberry gelatin powder using a handheld mixer on medium speed for about 2 minutes. The mixture should be smooth and well combined.
6. Carefully divide the batter evenly among the prepared muffin cups, filling each liner about ½ to ¾ full. This will give them enough space to rise without overflowing during baking.
7. Bake the cupcakes in the oven for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean. It’s crucial to keep an eye on them, as oven temperatures can vary.
8. Once baked, allow the cupcakes to cool in the pans for 5 minutes before gently transferring them to a cooling rack. This will help them cool completely while maintaining their shape.
9. While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter on medium-high speed for about 2 minutes until it’s light and fluffy.
10. Gradually add the vanilla extract and salt to the butter, mixing well.
11. Then, add the sifted powdered sugar one cup at a time, ensuring to beat thoroughly between each addition. The frosting should become light and fluffy as you mix.
12. Transfer your frosting into a large piping bag fitted with a decorative piping tip. This will make frosting the cupcakes easier and more visually appealing.
13. Once your cupcakes have cooled completely, arrange them on a serving platter. Pipe the frosting generously onto each strawberry cupcake.
14. Finally, garnish each frosted cupcake with the strawberry crunch and a half of a small fresh strawberry. This adds the perfect finishing touch!

Notes

• Tip 1: One 3-ounce box of strawberry gelatin has 6 tablespoons of powder mix in it. This makes it very easy to split one small box for use in both the strawberry crunch and strawberry cupcake parts of the recipe.
• Tip 2: Crush the Oreos either in the food processor or in a Ziploc bag with a rolling pin to get the crumbs for the strawberry crunch.
• Tip 3: Using an ice cream scoop makes it very easy to evenly distribute the cupcake batter between each muffin cup. You will need to fill your muffin cups ½ to ¾ full.
• Tip 4: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
• Tip 5: Once these cupcakes have been garnished with the fresh strawberries, they should be served immediately.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.