Description

These Strawberry Crunch Cupcakes are soft, fruity, and fun — made with strawberry cake mix, topped with fluffy vanilla buttercream, and finished with a nostalgic Golden Oreo and Jell-O crumble. Just like the classic strawberry shortcake ice cream bars, but in cupcake form! Perfect for birthdays, summer parties, or whenever you’re craving something sweet and playful.

Ingredients

For the Strawberry Crunch Topping:

10 Golden Oreos, crushed

2 tbsp melted butter

1 tbsp strawberry Jell-O powder

2–3 tbsp heavy cream or milk (optional, to help bind if needed)

For the Cupcakes:

1 box strawberry cake mix

Ingredients listed on the cake mix box (usually eggs, oil, and water)

For the Frosting:

1 cup unsalted butter, softened

3–4 cups powdered sugar

2–3 tbsp heavy cream or milk

1 tsp vanilla extract

Optional: strawberry sauce or jam for drizzling

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Instructions

Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a cupcake tin with 12 paper liners.
Make the Cupcakes:
Prepare the cake batter according to the box instructions. Fill each cupcake liner about ⅔ full.
Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack.
Prepare the Crunch Topping:
In a small bowl, mix crushed Golden Oreos, melted butter, and strawberry Jell-O powder until crumbly.
If it feels too dry, stir in 1–2 tablespoons of heavy cream or milk until the crumbs hold together slightly. Set aside.
Make the Frosting:
In a large bowl, beat the softened butter until fluffy. Gradually add powdered sugar, then heavy cream and vanilla, adjusting for your desired texture.
Assemble the Cupcakes:
Pipe frosting onto cooled cupcakes using a piping bag with a round or star tip.
Sprinkle or roll the frosting edges in the strawberry crunch topping.
Optional: drizzle with strawberry sauce or jam and add an extra sprinkle of crunch for that wow factor!

Notes

Want a stronger strawberry flavor? Add 1–2 tablespoons of strawberry jam directly into the frosting.

No Golden Oreos? Vanilla wafers or graham crackers work in a pinch!

Make ahead: Bake cupcakes a day in advance and store unfrosted in an airtight container.

Storage tip: Store frosted cupcakes in the fridge for up to 5 days. Let them come to room temperature before serving for best flavor and texture.

Freezing: Freeze unfrosted cupcakes up to 2 months. Thaw, frost, and finish with crunch when ready to serve.