Description
Indulge in the delightful combination of strawberries and crunch with these scrumptious Strawberry Crunch Cupcakes. Moist strawberry-flavored cupcakes topped with a creamy frosting and a sweet, crunchy topping, these treats are perfect for any occasion.
Ingredients
Scale
Cupcakes:
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3.4 oz) instant strawberry pudding mix
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup diced fresh strawberries
Crunch Topping:
- 1/2 cup crushed Golden Oreos
- 1/4 cup freeze-dried strawberries (crushed)
Frosting:
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F and line a muffin tin with cupcake liners.
- Prepare the batter: In a large bowl, prepare the cake mix as directed, then add the strawberry pudding mix, sour cream, milk, and diced strawberries. Mix well.
- Bake: Divide batter into liners and bake for 18–22 minutes until done. Cool completely.
- Make the crunch topping: Combine crushed Golden Oreos and freeze-dried strawberries.
- Prepare the frosting: Beat butter, then add powdered sugar, cream, vanilla, and salt. Beat until fluffy.
- Frost: Frost cupcakes, then sprinkle with the crunch topping.
Notes
- Enhance with a drop of strawberry extract for more flavor.
- Store in the refrigerator 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: 310
- Sugar: 28g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
