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Strawberry Crunch Cupcakes

Delicious Strawberry Crunch Cupcakes That Spark Nostalgia

These Strawberry Crunch Cupcakes combine nostalgic flavors and textures, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 0.5 cup Vegetable Oil Can be swapped for melted coconut oil.
  • 4 large Egg Whites Use whole eggs for added richness.
  • 0.5 cup Water Replace with milk for extra richness.
  • 1 tablespoon Vanilla Extract Opt for pure vanilla for best results.
  • 1 box White Cake Mix A gluten-free option is available.
  • 0.5 cup All-Purpose Flour Consider whole wheat flour for a nutty texture.
  • 1 cup Granulated Sugar Brown sugar can add deeper flavor.
  • 0.5 teaspoon Salt Omit for low-sodium diets.
  • 0.5 cup Sour Cream Substitute Greek yogurt for a healthier option.
For the Frosting
  • 0.5 cup Butter Vegan butter is a great dairy-free alternative.
  • 8 oz Cream Cheese Opt for dairy-free cream cheese for a vegan version.
  • 3 cups Powdered Sugar Blend granulated sugar to make your own.
  • 1 tablespoon Vanilla Extract
  • 1 splash Heavy Cream Blend until desired consistency is reached.
For the Crunchy Topping
  • 1 cup Golden Oreos Regular or gluten-free Oreos work.
  • 3 tablespoons Strawberry Jello Powder Switch with any gelatin flavor.
  • 2 tablespoons Melted Butter For combining with Oreos.
  • 0.5 cup Fresh Strawberries For garnishing.

Equipment

  • Stand mixer
  • muffin tin
  • mixing bowls
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with colorful cupcake liners.
  2. In a stand mixer, combine vegetable oil, egg whites, water, and vanilla extract, mixing on low speed until just combined.
  3. In a separate bowl, whisk together the cake mix, all-purpose flour, granulated sugar, and salt. Gradually mix into the wet mixture without overmixing.
  4. Stir in sour cream until the batter is smooth.
  5. Scoop batter into liners, filling each about ¾ full. Bake for 25 minutes or until a toothpick comes out clean.
  6. Let the cupcakes cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
Frosting & Topping
  1. Cream together softened butter and cream cheese until fluffy. Gradually add powdered sugar, mixing well with vanilla extract and a splash of heavy cream.
  2. For the crunchy topping, crush Golden Oreos and mix with strawberry Jello powder and melted butter until combined.
  3. Frost the cooled cupcakes with cream cheese frosting and sprinkle with the Oreo topping. Garnish with a slice of fresh strawberry.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to prevent melting. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.

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