Ingredients
Equipment
Method
- First, preheat your oven to 350°F. In a medium bowl, whisk together the eggs and milk until well incorporated.
- Next, add the sour cream, canola oil, and the strawberry Jell-O to the mixture, whisking until smooth.
- Gradually add the white cake mix to the bowl, whisking until the batter is smooth and free of lumps.
- Spoon the cupcake batter into two lined cupcake pans, filling each liner approximately two-thirds of the way.
- Bake in the oven for about 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow to cool for about 5 minutes before transferring the cupcakes to a wire cooling rack.
- While the cupcakes cool, it’s time to make the frosting! Using an electric mixer, beat the softened butter until smooth and creamy.
- Add the vanilla extract and beat until incorporated.
- Begin adding the powdered sugar slowly, about ¾ cup at a time, beating until smooth after each addition.
- Once all the powdered sugar is incorporated, add the heavy cream or milk one tablespoon at a time until you reach your desired consistency.
- In a food processor, combine the freeze dried strawberries and Golden Oreos. Process until they’re broken down into fine crumbs.
- Add in the melted butter and pulse several times to incorporate into the mixture.
- Once your cupcakes have cooled completely, frost them as desired.
- Generously sprinkle the strawberry crunch topping over the frosting.
- Enjoy these delightful treats immediately or store them in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
You can make and store the cupcakes for up to 2 days before frosting. If you need to do some of the work ahead of time, you can make the strawberry cupcakes within 2 days of icing. Store in the refrigerator, in an airtight container until you frost them. To save time, use a container of frosting instead. If you don’t have time, grab a tub of frosting. This will cut down on the work and still give you the fun of these strawberry crunch cupcakes.
If you plan to pipe the frosting on the cupcakes, double the frosting recipe. Room temperature: You can store these strawberry crunch cupcakes at room temperature up to 2 days in an airtight sealed container. Refrigerator: for best results, refrigerate these cupcakes up to about 5 days in the refrigerator, also sealed airtight.
Freezer: these cupcakes can be frozen. You can freeze the unfrosted cupcakes after fully cooling in a single layer using a freezer safe, airtight container. They will freeze for up to 3 months. Frosted cupcakes can also be frozen. It’s ideal to partially freeze them before wrapping them so the icing doesn’t get smashed.