Strawberry Crunch Cupcakes
Fluffy strawberry cupcakes topped with creamy buttercream and a crunchy strawberry Oreo topping. Sweet, nostalgic, and easy to make, these cupcakes are a guaranteed crowd-pleaser.
Ingredients
For the Cupcakes
- 1 box white cake mix plus ingredients listed on box
- ½ 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 as directed on cake mix (usually 350°F). Line muffin tin with cupcake liners.
- Prepare cake mix as instructed, stir in 1/4 cup strawberry Jell-O, and fold in diced strawberries if using.
- Fill liners 2/3 full and bake 18–22 minutes until a toothpick comes out clean. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, vanilla, and cream/milk until light and fluffy.
- Crush Oreos and mix with melted butter and remaining strawberry Jell-O until crumbly.
- Frost cupcakes, sprinkle with crunch topping, and drizzle strawberry sauce if desired.