Home » Dessert » Cupcakes » Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes


5 from 1 vote
  Prep Time: 15 mins

If you’re in the mood for baking, these strawberry crunch cupcakes are a wonderful choice. They are made with strawberry Jell-O, strawberries, Oreos, cream cheese, and more, for a great dessert.

Making cupcakes is a lot of fun and this is a recipe even a novice home cook will find easy. They are topped with a rich, creamy frosting and then finished off with a wonderful crumb topping. Yum!

These cupcakes are ideal for any occasion. They’re easy to make and taste amazing! And you don’t have to visit the bakery when this recipe is so simple to make by yourself at home.

Several strawberry crunch cupcakes on a stand.
Jump to:

Main Ingredients

The recipe includes strawberry Jell-O and fresh strawberries for a rich flavor. For the frosting, you will need more strawberries along with cream cheese and powdered sugar. Finally, the crushed Oreo crumb topping finishes these off perfectly. Here are the key ingredients needed:

  • Strawberries: You can’t make it without them!
  • Cream cheese: To add a creamy tang to the frosting.
  • Golden Oreos: For the crunchy crumb topping.
  • White cake mix: This is the basis of the cupcakes.
  • Strawberry gelatin: For a triple whammy of flavor, color, and texture.
  • Red food coloring: To make the frosting pink.
The ingredients to make strawberry crunch cupcakes.

Instructions Overview

There’s nothing hard about making these, but they will look and taste really professional. Milk, strawberries, oil, gelatin, and eggs combine with a boxed cake mix for the batter. After that, the batter is divided between cupcake liners and baked to perfection.

While they bake, you can get to work on the frosting. Strawberries, cream cheese, butter, milk, and powdered sugar are all you need for this rich, tangy frosting, while a couple of drops of food coloring will give a pretty pink color.

The crumb topping is simply crushed Oreo cookies with butter and strawberry gelatin. After frosting the cupcakes, this crumb topping is the final touch. They are reminiscent of strawberry shortcakes and everyone will be impressed with your baking prowess! Shh, you don’t need to admit how easy they were to make!

Several strawberry crunch cupcakes on a table.

Common Questions

How do you store strawberry crunch cupcakes?

Once they are cooled, frosted, and decorated with the crumb mixture, store them in a container with a tight-fitting lid. Keep them in the refrigerator for 5 to 6 days.

Can you freeze them?

Making a batch of these and want to freeze some? That’s a great idea and they freeze well, even after frosting and adding the crumb topping. Thaw and eat them within 2 months.

Can I use frozen strawberries in this recipe?

These are so good you’ll want to eat them in every season! But what if fresh strawberries are out of season? If that’s the case, you can use thawed strawberries. Just make sure you drain off as much liquid as possible first.

Can you make them ahead?

These will keep for several days in a sealed container in the refrigerator, so if you want to make them ahead, you absolutely can.

Can you substitute another fruit for the strawberries?

Let’s say strawberries aren’t your favorite, or someone at home has an allergy. In that case, you can easily switch the strawberries for raspberries and the strawberry gelatin for raspberry gelatin. You could also try blackberries and then a complementary Jell-O flavor such as lime.

What kind of milk is best for making cupcakes?

Although whole milk always works well, these cupcakes are just as good whether you prefer 2%, or even unsweetened almond or soy milk.

What is good to serve with these?

They go well with anything from a coffee or iced tea to a glass of dessert wine. They’re pretty enough for a special occasion too, so perhaps you’d like to make them as a centerpiece for a dessert table.

A strawberry cupcake with a vanilla Oreo on top.

Chopnotch Tips

  • Mix and match the berries you use. If you are fonder of raspberries, those would also work just fine here.
  • Don’t frost them until they are completely cool. Frosting cupcakes that are still warm will melt part of the frosting and result in a messy look.
  • A little food coloring goes a long way. Add it literally one or two drops at a time and mix well before adding more.
A strawberry cupcake up close with crunch topping.

These strawberry crunch cupcakes might end up being your favorite kind of sweet treat. There’s nothing not to love, from the moist, light cupcakes to the creamy, tangy frosting, and of course that crumbly, crunchy Oreo topping!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Strawberry Crunch Cupcakes

These strawberry cupcakes look good and taste even better. They are decorated with pretty pink cream cheese frosting and finished with a delicious crumb topping.

SCALE THIS RECIPE

Prep Time: 15 mins
Cook Time: 20 mins
Cooling Time: 10 mins
Total Time: 45 mins
Servings: 24 cupcakes

Ingredients

  • 8 oz cream cheese, softened
  • 1 ½ tbsp butter, melted
  • 1 box white cake mix, no pudding in the mix
  • 24 golden Oreos, creme removed and crushed
  • 6 oz strawberry gelatin
  • Red food coloring
  • 1 cup vegetable oil
  • 1 lb powdered sugar
  • 2 ½ tbsp milk
  • 4 eggs
  • ½ cup butter, unsalted and softened
  • ¾ cup strawberries, mashed
💡TIP: Save it on Pinterest so you can always come back when you need to! 👇

Instructions

  • Line a muffin pan with cupcake liners.
  • In a large bowl, mix together milk, ½ cup mashed strawberries, 1 cup of vegetable oil, 1 box of gelatin, 4 eggs, and 1 box of white cake mix.
  • Pour into a prepared cupcake pan and bake in a preheated oven at 350 F, until a toothpick inserted comes out clean from the center, for about 20 minutes.
  • Once done, let the cupcakes cool and remove them from the cupcake tray.

To make the frosting:

  • Beat together ⅓ cup of mashed strawberries, cream cheese, and butter. Add in milk and powdered sugar gradually.
  • Add a few drops of food coloring and beat until smooth, on high.

To make the crumb topping:

  • Add half a box of strawberry gelatin to a bowl along with crushed Oreos and 1 ½ tablespoons of melted butter.
  • Frost cupcakes by using a spatula and dip into crumb mixture to coat.
For More Dessert RecipesFollow us @chopnotch

Notes

  • Mix and match the berries you use. If you are fonder of raspberries, those would also work just fine here.
  • Don’t frost these until they are completely cool. Frosting cupcakes that are still warm will melt part of the frosting and result in a messy look.
  • A little food coloring goes a long way. Add it literally one or two drops at a time and mix well before adding more.

Nutrition Facts

Calories: 322kcal (16%), Carbohydrates: 35g (12%), Protein: 3g (6%), Fat: 20g (31%), Saturated Fat: 13g (81%), Trans Fat: 1g, Cholesterol: 50mg (17%), Sodium: 157mg (7%), Potassium: 45mg (1%), Fiber: 1g (4%), Sugar: 30g (33%), Vitamin A: 310IU (6%), Vitamin C: 3mg (4%), Calcium: 21mg (2%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American
by:

Leave a Comment

Add a rating: