Go Back
Print Recipe

Strawberry Crunch Cupcakes

Light, fluffy cupcakes flavored with strawberry Jell-O and topped with creamy buttercream and a golden Oreo-strawberry crumble. Sweet, crunchy, and perfect for any celebration.
Calories:
Author: Sandra Myers

Ingredients

For the Cupcakes

  • 1 box white cake mix plus ingredients listed on the box
  • ½ cup strawberry Jell-O powder divided
  • Optional: 1/2 cup diced fresh strawberries

For the Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 –3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Optional: strawberry sauce for drizzling

For the Strawberry Crunch Topping

  • 10 Golden Oreos crushed
  • 2 tbsp butter melted
  • 1 tbsp strawberry Jell-O powder

Instructions

  • Preheat oven as directed on the cake mix box. Line a muffin tin with 24 liners.
  • Prepare cake mix per package instructions. Stir in 1/4 cup strawberry Jell-O and fold in diced strawberries if using.
  • Divide batter among liners. Bake 18–22 minutes at 350°F until a toothpick comes out clean. Cool completely.
  • Beat butter until creamy. Gradually add powdered sugar, vanilla, and cream/milk until light and fluffy.
  • Mix crushed Oreos, melted butter, and remaining 1/4 cup Jell-O until crumbly.
  • Frost cupcakes, sprinkle with crunch topping, and drizzle strawberry sauce if desired.