Strawberry Crunch Cupcakes
Delicious strawberry cupcakes loaded with flavor and topping with a frosting and strawberry crunch topping. They are packed with strawberry flavor and a beautiful red color that can be decorated for the perfect cupcake for so many holidays like 4th of July, Memorial day, and more! Quick and easy recipe.
Ingredients
Cupcake Mix
- 15.25 oz Duncan Hines Strawberry Supreme Cake Mix 1 box
- 1 C Water
- 1/2 C Canola oil
- 3 Eggs room temperature
- 6 oz Strawberry Gelatin 1 small box
Frosting and topping
- 2 C Butter softened
- 1 Tbsp Vanilla extract
- ¼ tsp Salt
- 4 C Powdered sugar
- Strawberry crunch topping
Instructions
- Preheat the oven to 350℉ and line the muffin pan with the cupcake liners.
- If you don't have some already made, start by making the Strawberry Crunch recipe which only takes at most 10 minutes.
MAKING THE CUPCAKE BATTER
- Now, mix together the eggs, water, canola oil, gelatin and cake mix.1 C Water, 1/2 C Canola oil, 3 Eggs, 6 oz Strawberry Gelatin, 15.25 oz Duncan Hines Strawberry Supreme Cake Mix
- Beat together until all combined, about 2 minutes.
- Evenly fill all of the muffin liners using about 1/3 of a cup of mix in each.
- Bake at 350 ℉ for around 15 - 19 minutes. All ovens are calibrated differently so start checking if a toothpick inserted in the center comes out clean at around 16 minutes.
- Remove from the oven and cool in the pan for 5 minutes before transferring the cupcakes to a wire stand to finish cooling.
MAKING THE FROSTING
- Use a handheld mixer or stand mixer to beat the butter, vanilla, salt, and powdered sugar together.2 C Butter, 1 Tbsp Vanilla extract, ¼ tsp Salt, 4 C Powdered sugar
- Continue to mix until it is all smooth.
- Transfer the frosting to a piping bag. Once the cupcakes are completely cooled, apply the frosting.
- Sprinkle the top of each one with Strawberry Crunch Topping, fresh berries, holiday sprinkles or whatever you would like.Strawberry crunch topping
- Serve immediately or store in the refrigerator for later.
Notes
*Use room temperature eggs and butter
*If you melt the butter the frosting will be too thin
*You can use store bought frosting to make this recipe even quicker and use your favorite strawberry cake mix it doesn't need to be Duncan Hines but this one really is very moist and tender.
*Store the cupcakes in the refrigerator
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators.
Nutrition
Serving: 1cupcakeCalories: 359kcalCarbohydrates: 41gProtein: 1gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 301mgPotassium: 6mgSugar: 35gVitamin A: 473IUVitamin C: 0.004mgCalcium: 39mgIron: 0.3mg
Tried this recipe?Let us know how it was!