Description
Indulge in the delightful sweetness of Strawberry Crunch Cupcakes with a luscious strawberry cake base topped with a crunchy blend of Golden Oreos and freeze-dried strawberries, finished with a creamy frosting.
Ingredients
Scale
Cupcakes:
- 1 box strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (3.4 oz) box instant vanilla pudding mix
Strawberry Crunch Topping:
- 1 cup crushed Golden Oreos
- 1/2 cup freeze-dried strawberries
Frosting:
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- fresh strawberries (optional for garnish)
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Line muffin tin with liners.
- Mix Cupcake Batter: Combine cake mix, water, oil, eggs, and vanilla pudding. Fill liners and bake for 18–22 minutes.
- Make Crunch Topping: Pulse Oreos and strawberries in a food processor.
- Prepare Frosting: Beat butter, sugar, vanilla, salt, and cream until fluffy.
- Frost and Garnish: Frost cooled cupcakes, top with crunch mix, and garnish with strawberries.
Notes
- You can use strawberry pudding mix for extra strawberry flavor.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 36g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
