Introduction to Strawberry Crunch Cupcakes
If you’re on the lookout for a cupcake that marries nostalgic flavors with a fun twist, strawberry crunch cupcakes are calling your name! These delightful treats bring back fond memories of summer ice cream bars, especially if you remember the iconic strawberry shortcake bars from Good Humor. Imagine a fluffy strawberry cupcake topped with rich vanilla buttercream and finished off with a delightful crunch—each bite is a little piece of heaven.
Why Strawberry Crunch Cupcakes are a Must-Try
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Unforgettable Flavor: The combination of strawberry and vanilla creates a flavor profile that is both refreshing and indulgent. The crunch topping, made from crushed Golden Oreos and freeze-dried strawberries, offers a fun texture that takes these cupcakes to the next level.
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Easy to Make: This recipe utilizes a simple box cake mix but enriches it with sour cream and Jell-O, making it taste like it's straight from a bakery. Plus, you don’t need to be a professional baker to whip them up!
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Perfect for Any Occasion: Whether it’s a birthday, a summer barbecue, or just a treat for yourself (you deserve it!), these cupcakes are sure to impress.
Ready to dive into the recipe and bring some sweetness into your kitchen? Let's get baking!
Ingredients for Strawberry Crunch Cupcakes
When it comes to strawberry crunch cupcakes, gathering the right ingredients plays a key role in achieving that delightful flavor and texture reminiscent of classic summer treats. Let’s break down what you’ll need.
List of Ingredients for the Cupcakes
- 3 large eggs
- 1 cup whole milk
- ½ cup canola oil
- 1 box (3 oz.) strawberry Jell-O
- ¾ cup sour cream
- 1 box (15.25 oz.) white cake mix
List of Ingredients for the Vanilla Buttercream Frosting
- 1 cup salted butter (2 sticks), softened (unsalted works too)
- 2 teaspoon vanilla extract
- 4 ½ cups powdered sugar
- 2-3 tablespoons heavy cream or milk
List of Ingredients for the Strawberry Crunch Topping
- 12 Golden Oreos
- ¾ cup freeze-dried strawberries
- 2 tablespoons butter, melted
With these ingredients in hand, you’re well on your way to baking some incredibly delicious strawberry crunch cupcakes that will be a hit at any gathering. Happy baking!
Preparing Strawberry Crunch Cupcakes
Making Strawberry Crunch Cupcakes at home not only fills your kitchen with delightful aromas, but it also crafts creations that taste straight from a bakery. So, let’s dive into the steps to whip up these scrumptious cupcakes!
Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). This ensures an even bake for your cupcakes. While that’s heating up, line two cupcake pans with paper liners. If you only have one pan, no worries—simply bake in batches. Having the right tools, like good-quality silicone or paper liners, can make a huge difference in how easily your cupcakes release!
Mix the Wet Ingredients
In a medium mixing bowl, grab three large eggs and whisk them together with one cup of whole milk until well combined. Keep it smooth! Add in ¾ cup of sour cream as well as ½ cup of canola oil. Finally, toss in the 3 oz. package of strawberry Jell-O. Whisk until everything is homogeneous. This blend is where the magic happens, giving your cupcakes that signature strawberry flavor.
Incorporate the Dry Ingredients
Next, it’s time to add the dry ingredients. Grab a 15.25 oz. box of white cake mix and gently fold it into the wet mixture. Stir until no lumps remain. Again, don’t rush—overmixing can yield dense cupcakes. If you prefer some added texture, consider adding in some chopped fresh strawberries at this stage!
Fill the Cupcake Liners
Now, it's time to fill your prepared cupcake liners! Use a spoon or a scoop (an ice cream scoop works like a charm) to fill each liner about two-thirds full. This allows room for the batter to rise without overflowing.
Bake and Cool the Cupcakes
Slide the cupcake pans into your preheated oven and bake for about 15-18 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, they’re ready! Once baked, pull them out and allow them to cool in the pans for about five minutes before transferring them to a wire rack to cool completely.
Make the Vanilla Buttercream Frosting
While the cupcakes cool, let’s get started on the frosting! In a large bowl, beat one cup of softened salted butter until creamy. Mix in two teaspoons of vanilla extract. Gradually add in 4.5 cups of powdered sugar, about three-quarters of a cup at a time, mixing until smooth after each addition. If it’s too thick, loosen it up with 2-3 tablespoons of heavy cream or milk until you reach a spreadable consistency. If you're a frosting lover, feel free to double this recipe!
Prepare the Strawberry Crunch Topping
Now let's enhance those strawberry flavors! Take 12 Golden Oreos and ¾ cup of freeze-dried strawberries and process them in a food processor until you’ve got crumb finely textured. Add in two tablespoons of melted butter and pulse until everything is well combined. This topping brings the ultimate crunch!
Frost the Cupcakes and Add the Topping
Finally, it’s time for the grand finale! Frost your completely cooled cupcakes with the buttery vanilla frosting, spreading it generously over the top. Then, sprinkle a generous amount of your strawberry crunch topping atop the frosting. These little gems are ready to impress! Make sure to enjoy them fresh, or store them in an airtight container for a sweet treat later on.
Creating strawberry crunch cupcakes is a delightful process that not only yields delicious treats but also invokes some nostalgia. Give it a try, and indulge in the strawberry goodness!
Variations on Strawberry Crunch Cupcakes
Chocolate Strawberry Crunch Cupcakes
For a delightful twist, try these Chocolate Strawberry Crunch Cupcakes! Simply substitute a chocolate cake mix instead of the white cake mix. This small change infuses rich chocolate flavor while still capturing the delicious berry essence. Pair it with chocolate buttercream frosting for an extra indulgence and top it with the traditional crunchy layer.
Gluten-Free Strawberry Crunch Cupcakes
If you're catering to gluten-free friends or family, swapping out the cake mix for a gluten-free version is a breeze! Look for a high-quality gluten-free cake mix that measures cup-for-cup with regular cake mix. This way, everyone can enjoy strawberry crunch cupcakes without compromising on taste! Just ensure that your Oreos are also gluten-free.
For more delicious variations, check out this gluten-free baking guide. Happy baking!
Baking Notes for Strawberry Crunch Cupcakes
Tips for Perfectly Moist Cupcakes
To ensure your strawberry crunch cupcakes are irresistibly moist, always measure your ingredients accurately. Adding a touch of sour cream not only enhances the flavor but also keeps the cupcakes tender. When mixing, avoid over-beating, as this can create a denser texture. Finally, make sure to check for doneness by inserting a toothpick; it should come out clean but not overly dry.
Substitutions and Adjustments
If you're looking for alternatives, consider using Greek yogurt in place of sour cream for a tangy twist. For those avoiding dairy, unsweetened almond milk works wonderfully as a substitute. Additionally, feel free to swap the Golden Oreos for any similar cookie to customize the crunch topping. Don’t hesitate to get creative with your frosting flavors—think strawberry extract or a splash of lemon for a unique twist!
Serving Suggestions for Strawberry Crunch Cupcakes
Pairing Ideas for Cupcakes
When enjoying your strawberry crunch cupcakes, consider pairing them with a refreshing glass of iced tea or sparkling lemonade. These beverages complement the cupcakes perfectly, enhancing the fruity flavors. If you’re feeling adventurous, serve with a scoop of vanilla ice cream on the side for a delightful dessert fusion that echoes those classic summer treats!
Presentation Tips for a Beautiful Dessert
To elevate your cupcake presentation, try these simple tips:
- Serve on a colorful cake stand: This adds height and visual interest.
- Garnish with fresh strawberries: A few whole berries on top creates a charming touch.
- Use decorative liners: Opt for fun or pastel colors that provide a beautiful backdrop for your frosting.
With these ideas, your strawberry crunch cupcakes will not only taste amazing but also look stunning!
Time Details for Strawberry Crunch Cupcakes
Preparation Time
Get ready to whip up some deliciousness in just 20 minutes! This is your chance to gather all the yummy ingredients and prep for a fabulous baking session.
Baking Time
Your delightful strawberry crunch cupcakes will be in the oven for around 15 minutes. A quick reminder: keep an eye on them! The perfect bake means that toothpick test—no crumbs sticking for the win.
Total Time
In just 45 minutes, you’ll have a batch of strawberry crunch cupcakes ready to enjoy! It’s a sweet treat that won’t steal your whole day. Perfect for a quick dessert fix or an unexpected guest, right?
Nutritional Information for Strawberry Crunch Cupcakes
Calories
These delightful strawberry crunch cupcakes pack approximately 374 calories each. While they may not be the lightest dessert option, the joy they bring makes every calorie worth it!
Sugar
Satisfy that sweet tooth with 41 grams of sugar per cupcake! This sweetness comes from the combination of cake mix, frosting, and the delicious strawberry crunch topping, ensuring a delightful treat.
Fats
Each cupcake contains about 17 grams of fat, which includes both saturated and healthy fats from ingredients like butter and canola oil. Enjoy them in moderation as part of your dessert rotation!
For more in-depth insight on cupcake baking tips and nutritional information, check out Healthline.
FAQs about Strawberry Crunch Cupcakes
Can I make these cupcakes ahead of time?
Absolutely! You can whip up the strawberry crunch cupcakes a day or two ahead. Just bake them, cool them completely, and store them in an airtight container in the refrigerator. When you’re ready to serve, simply frost them with your delightful vanilla buttercream!
How should I store leftover cupcakes?
To keep your cupcakes fresh, store them in an airtight container. You can keep them at room temperature for up to two days. For longer storage, pop them in the fridge for about five days. Just remember, they taste best within the first few days!
What can I substitute for the Jell-O?
If you’re looking for a Jell-O alternative, consider using strawberry puree to keep that fresh strawberry flavor. Just ensure it’s a similar consistency to maintain the moisture in your batter.
Can I use fresh strawberries in the topping?
Of course! Fresh strawberries can add a nice touch to your strawberry crunch cupcakes. Simply chop them finely and sprinkle them over the frosting for added flavor and texture. Enjoy the burst of real strawberry goodness!
Conclusion on Strawberry Crunch Cupcakes
These delightful strawberry crunch cupcakes offer a nostalgic bite reminiscent of childhood ice cream bars. Easy to make and bursting with flavor, they’re perfect for any occasion. Whether you enjoy them at a gathering or treat yourself at home, these cupcakes will surely impress and bring smiles!
Strawberry Crunch Cupcakes
Equipment
- mixing bowl
- electric mixer
- food processor
- cupcake pans
Ingredients
For the Strawberry Cupcakes
- 3 large eggs
- 1 cup whole milk
- 0.5 cup canola oil can also use melted butter
- 1 box strawberry Jell-O 3 oz. package
- 0.75 cup sour cream
- 1 box white cake mix 15.25 oz.
For the Vanilla Buttercream Frosting
- 1 cup salted butter softened (unsalted will work)
- 2-3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- 4.5 cups powdered sugar
Strawberry Crunch Topping
- 12 Golden Oreos
- 0.75 cup freeze dried strawberries
- 2 tablespoons butter melted
Instructions
Prepare the Cupcakes
- Preheat oven to 350°F. In a medium bowl, whisk together the eggs and milk until incorporated.
- Add the sour cream, oil and Jell-O and whisk until smooth. Add the cake mix and whisk until smooth and no lumps remain.
- Spoon the cupcake batter into lined cupcake pans, filling approximately ⅔ of the way.
- Bake for about 15-18 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for about 5 minutes before transferring to a wire cooling rack.
Make the Vanilla Buttercream
- Using an electric mixer, beat the softened butter until smooth and creamy.
- Add the vanilla and beat to incorporate. Begin adding the powdered sugar slowly, about ¾ cup at a time, beating until smooth after each addition.
- Once the powdered sugar is incorporated, add the milk or cream a tablespoon at a time until desired consistency is reached.
- **Double the frosting recipe to pipe your cupcakes versus spreading the frosting.**
Make the Strawberry Crunch Topping
- Combine the freeze dried strawberries and Golden Oreos in a food processor. Process until broken down into crumbs.
- Add in the melted butter and pulse several times to incorporate into the mixture.
Frost the Cupcakes
- Once the cupcakes have cooled completely, frost them as desired and sprinkle a generous amount of the strawberry crunch over top of the frosting.
- Enjoy immediately or store them in an airtight container at room temperature for up to 2 days, or refrigerated for 4-5 days.
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