Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, mix the strawberry cake ingredients according to the package instructions by adding water, vegetable oil, and eggs. Don’t forget to mix in the vanilla extract!
- Fill cupcake liners about 2/3 full with the batter. Bake for 18-22 minutes until a toothpick comes out clean. Once baked, allow them to cool completely.
- While the cupcakes are cooling, prepare the frosting: Beat together the room-temperature butter and cream cheese until smooth and fluffy. Gradually add the powdered sugar and mix until combined. Stir in the vanilla extract and strawberry jam for that luscious strawberry flavor.
- For the crunchy topping, crush the golden or regular Oreos and freeze-dried strawberries into fine crumbs. Combine with melted butter until clumpy.
- Frost the cooled cupcakes generously, sprinkle the crunch topping over each one, and garnish with a fresh strawberry or a drizzle of strawberry sauce if desired. Enjoy!
Best ways to enjoy it
These cupcakes are a treat that can stand alone, but they’re even better with some creative serving suggestions! Consider displaying them on a cake stand for a beautiful centerpiece at your next gathering. Drizzle a little extra strawberry jam on top or serve them with a scoop of vanilla ice cream to elevate the experience. Pairing them with a refreshing glass of lemonade or iced tea can also complement their sweetness—perfect for a sunny day.
How to store
To keep your Strawberry Crunch Cupcakes fresh, store any leftovers in an airtight container in the refrigerator. They will stay vibrant for about 3-5 days. If you’d like to save them for a later date, you can freeze the cupcakes without frosting. Wrap each one tightly in plastic wrap, then place them in a freezer-safe container. When you’re ready to enjoy, thaw them in the refrigerator overnight and frost them fresh the next day!
Helpful cooking tips
Here are some chef’s tips to make your baking successful:
- Room temperature ingredients: Make sure your eggs, butter, and cream cheese are at room temperature for a smoother batter and frosting.
- Don’t overmix: When preparing the batter, mix just until combined. Overmixing can lead to dense cupcakes.
- Test for doneness: Ovens can vary, so check your cupcakes a couple of minutes before the recommended time to avoid overbaking.
- Refrigerate the frosting: If your kitchen is warm, refrigerating the frosting for about 15-30 minutes can make it easier to spread.
Creative twists
If you’re looking to switch things up, consider these variations:
- Flavor swaps: Try using lemon or vanilla cake mix instead of strawberry for a different flavor profile.
- Add-ins: Mix in chocolate chips or diced fresh strawberries into the batter for added flavor and texture.
- Dietary adaptations: For a gluten-free version, use a gluten-free cake mix and ensure all other components are also gluten-free.
FAQs
How long does it take to prepare these cupcakes?
The overall preparation and baking time for Strawberry Crunch Cupcakes is approximately 45 minutes to 1 hour, depending on your familiarity with the recipe.
Can I use fresh strawberries instead of freeze-dried ones?
Absolutely! Fresh strawberries can add a wonderful flavor, but they won’t provide the same crunch as freeze-dried strawberries. Consider using them in the frosting or as a garnish.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. If it comes out wet with batter, give them a few more minutes in the oven.
