Strawberry Crunch Cupcakes: A Delicious Nostalgic Treat

There’s something truly magical about a cupcake that not only tastes amazing but also brings back fond memories. These Strawberry Crunch Cupcakes do just that—they are a tribute to the nostalgic strawberry crunch ice cream bars that many of us grew up loving. With their soft, moist interior and luscious, creamy frosting, these cupcakes offer a delightful twist on the classic ice cream treat.

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The best part? The sweet crunch of golden Oreos, strawberry Jello, and a fresh strawberry topping that mirrors the beloved ice cream crunch in every bite. Whether you’re looking to recreate childhood memories or impress your guests at your next gathering, these cupcakes will do the trick. They combine the best elements of a fluffy vanilla cake, creamy frosting, and crunchy, fruity topping to make a treat that’s both indulgent and unforgettable.

The appeal of these Strawberry Crunch Cupcakes lies not only in their mouth-watering flavor but also in their fun, easy-to-make nature. With a simple combination of everyday ingredients and a few thoughtful steps, you’ll be able to recreate this nostalgic dessert in no time. These cupcakes are perfect for a variety of occasions, from birthday parties and family gatherings to a special treat on a quiet afternoon with a cup of tea or coffee. So, let’s dive into the details of how to make these stunning cupcakes, from the cake base to the frosting and topping that make them truly one-of-a-kind.

Ingredients Breakdown

For the Cupcakes:

• 2 tablespoons vegetable oil
• 4 egg whites
• 1 1/3 cups water
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 box white cake mix (typically around 15.25 oz)
• 1 cup all-purpose flour
• 1 cup sour cream (8 oz container)

For the Frosting:

• 1 cup butter, softened
• 8 cups powdered sugar
• 2 teaspoons vanilla extract
• 8 oz cream cheese, softened
• 2-4 tablespoons heavy cream (to adjust consistency)

For the Strawberry Crunch Topping:

• 12 fresh strawberries, sliced for garnish
• 20 Golden Oreos
• 3.4 oz box strawberry Jello powder
• 4 tablespoons butter, melted

Step-by-Step Instructions

Making the Cupcakes:

Start by preheating your oven to 325°F (165°C) and lining your muffin tin with cupcake liners. This is the perfect temperature to ensure the cupcakes bake evenly, staying moist with a tender crumb. In the bowl of a stand mixer, combine the vegetable oil, egg whites, water, and vanilla extract. Mix everything on low speed for about 10 seconds until well combined. This will create a light, airy base for your cupcakes.

Next, in a large mixing bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt. The flour and sugar will provide structure to the cupcake, while the salt enhances the sweetness of the batter. Gradually add this dry mixture to the wet ingredients in the stand mixer, mixing on low speed to avoid any flour splatter. Be sure to add the dry mix little by little to prevent lumps from forming.

Once the dry ingredients are fully incorporated, add the sour cream to the mixture. The sour cream adds moisture and richness to the cupcakes, making them soft and tender. Continue mixing until everything is smooth and well-combined. The batter should be thick but pourable.

Now, it’s time to scoop the batter into the cupcake liners. Use an ice cream scoop or spoon to fill each liner about three-quarters full, ensuring that the cupcakes bake evenly. Place the tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will rise nicely and develop a golden-brown top as they bake. Once they’re ready, remove them from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.

Making the Frosting:

While the cupcakes are cooling, it’s time to prepare the frosting. In the bowl of a stand mixer, cream the softened butter and cream cheese together until they’re light and fluffy. The butter adds a rich, creamy texture to the frosting, while the cream cheese balances the sweetness with a tangy bite. Once the butter and cream cheese are fully incorporated, gradually add the powdered sugar, a little at a time, mixing on low speed to avoid a sugar cloud. Once all the powdered sugar is added, increase the speed to medium and mix until the frosting becomes smooth and creamy.

Next, add the vanilla extract for flavor, and then slowly drizzle in the heavy cream, a tablespoon at a time, until you reach your desired frosting consistency. If you prefer a firmer frosting, use less heavy cream. For a softer, more spreadable consistency, add more. The frosting should be thick enough to hold its shape when piped onto the cupcakes, but smooth enough to swirl easily.

Preparing the Strawberry Crunch Topping:

For the signature crunch topping, start by roughly crushing the Golden Oreos in a food processor or by placing them in a plastic bag and gently crushing them with a rolling pin. The Oreo crumbs should have a bit of texture, as this will give the topping its satisfying crunch. Next, add the strawberry Jello powder and melted butter to the crushed Oreos. Stir everything together until the mixture is evenly combined. The Jello powder adds a burst of fruity flavor, and the butter helps bind everything together.

Decorating the Cupcakes:

Now that everything is ready, it’s time to assemble your cupcakes! Using a piping bag fitted with a 2D Drop Flower Decorating Tip, pipe a swirl of frosting onto each cupcake. The frosting should form a fluffy, decorative mound, with peaks that hold their shape. Once the cupcakes are frosted, generously sprinkle the Oreo-strawberry crunch topping over each one, ensuring that it sticks to the frosting. The crunch will add a satisfying texture that contrasts beautifully with the soft, moist cake and creamy frosting.

To finish, top each cupcake with a sliced strawberry for an extra pop of color and a fresh, fruity taste. The fresh strawberry adds a natural sweetness and balances out the richness of the frosting and crunch topping.

Serving and Storing Tips:

These Strawberry Crunch Cupcakes are best served fresh, but they can be stored in an airtight container for up to 2-3 days at room temperature. If you need to store them for a longer period, refrigerate them for up to a week. The cupcakes can be frozen for up to a month, but it’s best to freeze them without the frosting and topping. To freeze, place the cupcakes in an airtight container or freezer-safe bag and freeze them. When you’re ready to serve, thaw them at room temperature and add the frosting and crunch topping just before serving.

These cupcakes are perfect for any occasion. They’re ideal for a birthday party, a summer picnic, or even just as a treat to enjoy with your afternoon tea. The combination of sweet, creamy frosting, moist cake, and the crunchy strawberry topping is irresistible and sure to impress anyone who tries them.

Conclusion:

With their soft, flavorful cake, rich frosting, and nostalgic strawberry crunch topping, these Strawberry Crunch Cupcakes are a treat everyone will love. Whether you’re reminiscing about the ice cream truck popsicles of your childhood or simply looking for a fun and delicious dessert, these cupcakes are the perfect choice. Easy to make, full of flavor, and just the right amount of sweet, they’re sure to become a new favorite in your dessert rotation. So go ahead—bake up a batch of these delightful cupcakes and enjoy the sweet, nostalgic flavors they bring.