Strawberry Crunch Cupcakes
Strawberry cupcakes are kicked up a notch with delightfully fluffy strawberry icing and a crunchy topping. These nostalgic strawberry crunch cupcakes capture all the flavors of a strawberry shortcake ice cream bar. Their pretty pink color makes them the perfect Valentine's Day cupcake or a great treat for a baby shower or any other fun pink occasion.
Servings: 18
Calories: 169kcal
Ingredients
- 1 package of Strawberry Cake Mix
- 1 cup of Water
- 1/2 a cup of Oil
- 3 Eggs
- 8 oz. of Cream Cheese
- 1/2 a cup of Butter
- 2 tablespoons of Heavy Cream
- 1 box of Powdered Sugar
- 1/2 of a 3 oz. package of Strawberry Jello Mix
- Red Food Coloring
- Piping Bag and 1M Piping Tip
- 1 and 1/2 Sleeves of Golden Oreos Remove cream.
- 1/2 of a 3 oz. package of Strawberry Jello Mix
- 1.5 to 2.5 tablespoons of Butter Melted
- Pink Cupcake Liners
Instructions
- Start mixing together your cake mix, oil, eggs, and water.
- Beat until smooth.
- Line a cupcake pan with liners, and fill 1/2 way.
- Bake according to box instructions
- Let cool.
- In a large mixing bowl, beat together cream cheese butter, and jello mix.
- Add in heavy cream, and gradually add in powdered sugar until you reach desired thickness.
- Add in food coloring and mix until pink.
- Attach your pipping tip to your bag, and fill bag with pink icing.
- Starting in the middle of your cupcake work your way out and up with icing.
- In a food processor grind up your oreos.
- Add in strawberry jello mix, and combine.
- Add in melted butter and process until mixture becomes moist.
- I let mine sit and stiffen a bit, about 1 hour.
- Stir with a spoon to break up.
- Sprinkle on cupcakes.
- Serve and enjoy!
Nutrition
Calories: 169kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 231mg | Potassium: 28mg | Sugar: 12g | Vitamin A: 262IU | Calcium: 62mg | Iron: 1mg