Hey friends! If you’re searching for a delightful treat that comes together in about 30 minutes and combines the fun of cupcakes with a delicious crunch, look no further than these Strawberry Crunch Cupcakes! Trust me; your family will adore these sweet little creations! Not only are they a total crowd-pleaser, but they’re also super versatile. You can switch up the ingredients based on what’s sitting in your pantry or even use them as a way to clean out the fridge! Who doesn’t love to get a little creative in the kitchen?

Ingredient Breakdown

Let’s dive into what makes these Strawberry Crunch Cupcakes so amazing! Here’s what you’ll need:

White Cake Mix

This is going to give you the best base for those fluffy cupcakes. I prefer the classic white cake mix because it allows the strawberry flavor to shine through. You can use yellow cake mix if that’s what you’ve got on hand, or even try a gluten-free mix to cater to different diets.

All-Purpose Flour

Adding an extra cup of all-purpose flour helps create a more tender and cake-like texture. If you’re out, you can substitute with almond flour or even use a gluten-free flour blend for a similar outcome.

Granulated Sugar

We all know sugar is key for that sweetness. It also contributes to moisture and helps achieve that golden-brown color on top. You can cut back a bit if you want a less sweet cupcake, or replace it with coconut sugar for a healthier twist.

Salt

A couple of pinches of salt is essential, it balances out the sweetness and really enhances all those flavors. I like to use fine sea salt, but kosher salt or table salt will work just as well.

Egg Whites

Using 4 large egg whites provides the perfect lift and texture. You can also use whole eggs, but I’ve found that egg whites create lighter cupcakes. If you’re in a bind, a flax egg or store-bought egg substitute can do the trick too!

Water

Water helps to hydrate the dry cake mix, creating that lovely batter. Feel free to substitute half the water with milk for an even richer flavor.

Vegetable Oil

This adds moisture and keeps the cupcakes tender. You can use melted coconut oil or even applesauce if you’re looking to cut calories, just note that it may slightly alter the texture.

Pure Vanilla Extract

I can’t stress enough how important good vanilla is! It adds depth to the flavor profile. You could use vanilla bean paste for a more concentrated flavor, or even almond extract for a different vibe.

Full-Fat Sour Cream

Sour cream adds creaminess and a tad of tang that balances the sweetness. I prefer full-fat for the richness, but Greek yogurt will work in a pinch, just make sure it’s unflavored!

Unsalted Butter

Butter is non-negotiable for that rich flavor throughout. I like to soften it to room temperature for easy mixing. If you’re dairy-free, a vegan butter would be perfect too!

Cream Cheese

This is what gives our frosting that luscious texture and creaminess. If you want a lower-fat version, you can use light cream cheese, but honestly, the real stuff is just SO good.

Powdered Sugar

This is what will sweeten our frosting and give it that smooth, pipable texture. Sift it beforehand; it makes a world of difference! If you’re out, make your own by blending granulated sugar until fine.

Heavy Cream

This helps to adjust the consistency of our frosting. Use it to make the frosting fluffier and lighter, perfect for piping! If you need a lighter version, half-and-half can be a good alternative.

Golden Oreo Cookies

These crunchy cookies are the star of the show! They add that sweet crunch topping we’re after. If you don’t have Golden Oreos, regular Oreos will still work, you’ll just have a darker topping.

Strawberry Jello Powder

The secret ingredient for that fun strawberry flavor and pretty pink color! If you want a more natural option, consider using freeze-dried strawberries crushed into powder.

Unsalted Butter for Topping

Just another butter moment, for our crunchy topping! It’s going to help that crumble stick to our cookies. Don’t skip this part; it really makes a difference!

Fresh Strawberries

For a gorgeous garnish! Fresh or frozen strawberries work well here. If you’re using frozen, just ensure they’re thawed and patted dry to avoid excess moisture.

How to Make Strawberry Crunch Cupcakes

Alright, let’s get cooking! These beauties are truly simple to whip up. Here’s how it’s done!

Preheat your oven: Get your oven roaring at 325°F (163°C). Line two 12-cup muffin tins with cupcake liners.
Prepare your wet ingredients: In a large mixing bowl, take those 4 egg whites, 1⅓ cups of water, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract. Mix these goodies on low speed for about 10-15 seconds until just combined.
Combine the dry ingredients: In a separate bowl, whisk together 1 box of white cake mix, 1 cup of flour, 1 cup of granulated sugar, and 1 teaspoon of salt.
Combine wet and dry: With the mixer still running on low, gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing until everything’s just combined. Scrape down the bowl if needed, no one wants a floury surprise!
Sour cream addition: Gently fold in 1 cup of sour cream using a rubber spatula until completely incorporated, or mix on low speed until smooth.
Fill the cupcake liners: Using a large cookie scoop or ¼ cup measure, fill each cupcake liner about ¾ full. Distribute the batter evenly, this way, all cupcakes bake uniformly!
Bake away: Toss those pans in your preheated oven and bake for 23-25 minutes. They’re done when a toothpick inserted comes out clean or with a couple of moist crumbs, my favorite!
Cool down: Remove the cupcakes from the oven and let them sit in the pans for 5 minutes. Then transfer them to wire cooling racks for about 30 minutes, until they’re completely cool.
Make the frosting: In a large bowl, with an electric mixer, beat 1 cup softened butter on medium-high speed for 2-3 minutes until pale and fluffy. Then add 8 oz softened cream cheese and continue beating for another 2 minutes until smooth.
Sweeten it up: Turn the mixer to low and gradually add 8 cups of sifted powdered sugar, one cup at a time. Once everything’s in, kick it up to medium speed and beat for 2 minutes. Add 2 teaspoons of vanilla extract and 2 tablespoons of heavy cream. Beat until it’s light and fluffy, adjust with more cream or sugar to get that perfect consistency!
Make the crunch topping: Grab 20 Golden Oreos, pop them in a zip-top bag, and smash them with a rolling pin until they resemble coarse crumbs. In a bowl, mix them with 4 tablespoons of melted butter and the entire 3.4 oz box of strawberry Jello powder. Stir until you have a colorful, pink crumb topping!
Frost those cupcakes: Fill a piping bag fitted with a 2D star tip with cream cheese frosting (or a large zip-top bag if you’re feeling crafty). Start from the outside edge, pipe a spiral on each cooled cupcake, working your way to the center and pulling up slightly to create a beautiful swirl peak.
Add crunch: Immediately sprinkle those beautiful strawberry crunch toppings on top of the frosting, pressing gently so it sticks.
Garnish: Top each cupcake with a fresh slice of strawberry right in the center of that crunchy goodness. Arrange them on a serving platter and refrigerate until you’re ready to serve!

Why I Love This Recipe

You guys, this is my go-to recipe when I want to impress friends or family, but also just whip something up that feels like home. I’m a real sucker for cupcakes, they’re just so darn cute, and these strawberry ones? A total win! The best part is that you can really customize the toppings and flavors based on what you have. It really gives you that comfort food vibe while still looking gallery-worthy. Seriously, your friends will be asking for the recipe!

If you loved this recipe, be sure to check out my Strawberry Shortcake Kabobs, my Cherry Amaretto Tiramisu, or my Boozy Bourbon Cherries!

Why This Recipe Works

Quick & Easy

This recipe comes together all in under 30 minutes, making it perfect for those busy weeknights when you need a sweet treat without a lot of fuss.

Crowd-Pleaser

These strawberry crunch cupcakes really are a showstopper. With that colorful topping and fresh fruit, they’re not only delicious but also super festive!

Customizable

The beauty of this recipe is versatility. You can use whatever ingredients you have at home! Got a different flavor of Jello? Swap that in! Feel like going half chocolate? Do it! This recipe adapts so well, it gets a gold star from me.

Comfort Food

Loaded with tons of flavor, these cupcakes truly embody that warm, comforting feeling we all crave at the end of the day. I mean, who can say no to a cupcake?

Make-Ahead Friendly

You can bake these cupcakes a day ahead and frost them just before serving for the freshest taste. They actually taste even better the next day when all the flavors have mingled.

Serving Suggestions

These Strawberry Crunch Cupcakes are best served immediately after frosting, but they can stay fresh for about 3-4 days in the fridge. Cover them tightly so they don’t dry out. When you’re ready for seconds (because trust me, you’ll want them), you can just pop them out and enjoy!

Want to make them extra delightful? Serve them with a dollop of whipped cream or a scoop of vanilla ice cream on the side for a fun dessert experience. Also, don’t hesitate to mix and match with your favorite toppings nuts, chocolate chips, or even a drizzle of chocolate syrup would complement these cupcakes beautifully!

As you can see, these Strawberry Crunch Cupcakes are not only visually stunning but super easy to make and share. Whether it’s for a casual weeknight dessert or a special occasion, trust me when I say, your family will love them! Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!