Strawberry Crunch Cupcakes

strawberry crunch cupcake in a polka dot cupcake liner.

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5 from 1 vote

These cupcakes have a sweet strawberry base, vanilla frosting, and strawberry crunch topping. Irresistible!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 18

Servings cupcakes

Calories 280kcal

Author Marlynn Schotland

Equipment

2 12-cup Muffin Pans

Ingredients

For the Topping

12 Golden Oreo cookies
1 cup freeze-dried strawberries
1 Tablespoon melted butter, slightly cooled

For the Cupcakes

1 box (14.25 oz) white cake mix
1 box (3 oz) strawberry Jell-o
3 large eggs
1 cup milk
½ cup vegetable oil
¾ cup sour cream
Vanilla Buttercream Frosting

Instructions

In a food processor, add the Golden Oreo cookies, freeze-dried strawberries, and melted & cooled butter. Pulse until the mixture is crumbly. Set aside.
Preheat the oven to 375°F. Line two muffin tins with cupcake liners (this recipe makes approximately 20 cupcakes total). Set aside.
In a large bowl. whisk together the white cake mix and strawberry jell-o powder.
In a separate large bowl, beat together the eggs and milk. Then beat in the oil and sour cream, until the mixture is well blended.
Gradually add the dry ingredients to the wet ingredients and mix just until there are no visible dry sections.
Using a cookie scoop, scoop batter into each of the prepared cupcake liners in the muffin tins, just about ¾ of the way full.
Bake at 375°F for 5 minutes.
Then turn down the heat to 350°F and bake for an additional 10-13 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Cool completely before decorating with vanilla buttercream frosting.
Then dip or sprinkle the tops of the frosted cupcakes with the prepared strawberry cookie topping.

Notes

Makes approximately 20 cupcakes

Storage: store unfrosted cupcakes in an airtight container at room temperature for up to one week, or store frosted cupcakes in an airtight container at room temperature for 3-4 days or in the refrigerator for up to one week.

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