Description
Delicious Strawberry Shortcake Crunch Cupcakes topped with creamy frosting and a crunchy strawberry topping.
Ingredients
Scale
- 1 box white cake mix (plus eggs, oil, and water as directed on the box)
- OR make from scratch with:
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- For the Frosting:
- 8 oz cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3–3½ cups powdered sugar
- 2–3 tbsp strawberry puree (or strawberry jam)
- 1 tsp vanilla extract
- For the Crunch Topping:
- 15 Golden Oreo cookies (crushed)
- 3 tbsp freeze-dried strawberries (crushed to powder)
- 2 tbsp unsalted butter, melted
- For Decoration:
- Fresh strawberry slices
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners.
- Prepare cake batter (box mix or scratch recipe).
- Divide evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
- Crush Oreos into fine crumbs.
- Mix with crushed freeze-dried strawberries and melted butter until sandy. Set aside.
- Beat cream cheese and butter together until smooth and creamy.
- Add powdered sugar gradually, mixing until fluffy.
- Mix in strawberry puree and vanilla extract. Beat until smooth.
- Frost cooled cupcakes generously with strawberry cream cheese frosting.
- Roll or sprinkle the sides with strawberry crunch topping.
- Garnish with fresh strawberry slices on top.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Store cupcakes in the refrigerator if not consumed immediately.
- For a stronger strawberry flavor, increase the amount of strawberry puree or jam.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg