Berry Sweet on You: Strawberry Cookies & Cream Cupcakes
Get ready to fall in love, cupcake enthusiasts! Today, we’re baking up a batch of Strawberry Cookies and Cream Cupcakes that are as dreamy as they sound. Imagine fluffy strawberry cupcakes crowned with a cloud of Oreo cookies and cream frosting—pure dessert magic! To make them extra special, each cupcake is topped with a sweet red candy heart and a shower of colorful sprinkles. Whether you’re celebrating a special occasion or just treating yourself, these cupcakes are sure to steal the show (and your heart)!
Why these cupcakes are so good:
- Using strawberry cake mix and premade frosting, they’re super easy but delicious!
- Topped with a cookies and cream frosting and a candy heart – they’re better than just a plain box mix cupcake.
- Make them heart-shaped or plain.
- Perfect for parties, birthdays, holidays, bake sales, and Valentine’s Day, or just as a treat for someone special in your life (including you!)
Strawberry Cookies and Cream Cupcakes
Yields: 2 Dozen Cupcakes
Prep time: 45 minutes / Active time: 51 minutes / Idle time: 19 minutes
Total time: 70 minutes
Ingredients
- 1 Box of Strawberry Cake Mix
- 3 Eggs
- Oil
- Water
- 16 Ounces of Buttercream Frosting
- 8-10 Oreo Cookies
- 4 Ounces Red Chocolate Melts
- Sprinkles
Instructions
Add the strawberry cake mix and ingredients, according to the box, in a mixing bowl and mix until combined.
Put the cupcake liners in the muffin pan and then use an ice-cream scoop to put the batter into the liners. Fill liners a little over half way.
Take a sheet of aluminum foil, cut it into medium size strips, ball them up into a round shape.
Put the balls of foil in the top portion the individual holes that are holding the cupcake batter. Make sure the foil balls are outside of the cupcake liner. This will help give the cupcakes a heart shape as they bake.
Bake the cupcakes according to the instructions on the box.
Remove the cupcakes out of the oven and leave them to the side to cool.
Melt your red chocolate melts. Put them in a small bowl and place it in the microwave for 30 seconds and mix them using a spatula. If needed, put them back into the microwave for 15 second intervals until they’re completely melted.
Put the melted chocolate in a piping bag, cut a small hole on the tip and pipe the red melting chocolate into the heart mold.
Put the mold in the freezer for 5-6 mins until the chocolate hardens. Repeat these steps until you have your desired number of hearts. Put them in a cool dry place for later.
Place the Oreo cookies in a ziplock bag and smash them using a can of peas or a rolling pin. If you have a food processor you can use that.
Put the buttercream in a large bowl and pour in the Oreo crumbs. Use a spatula or your mixer to mix the Oreo crumbs in to the buttercream until they’re combined.
Put the cookies and cream buttercream into a piping bag. Cut a medium size hole in the tip and tie the other end.
Pipe the cookies and cream buttercream in a heart shape on the cupcakes, then fill in the middle. If the there are any gaps in the buttercream smooth it out with a spatula to fill them in.
Line a cookie sheet with a sheet of parchment paper, then place the cupcakes in the sheet upside down, light press on the cupcakes to flatten a tad bit.
Place them in the freezer for 10-15 minutes.
Next, pour the sprinkles on a plate or clean flat surface and lightly place the edges of the cupcake in the sprinkles. Be sure to cover all sides and be gentle so you don’t change the shape.
Place the red chocolate heart on the middle of the cupcake.
Serve and Enjoy!
Note:
- If possible, get two heart molds so you can make twice as many heart chocolates at a time.
- Make sure to cut the hole in the piping bag big enough for the chunky pieces of cookie to fit through.
- If you want to really kick up the strawberry flavor, try adding some freeze dried strawberries into the batter before baking.
These cupcakes can be stored in an air tight container in the fridge for up to 3 days. Be sure to remove the chocolate heart so the color doesn’t bleed into the buttercream. The sprinkle colors may be bleed into the icing as well.
FAQ
Can I use fresh strawberries in the cupcake batter?
Absolutely! Fresh, finely chopped strawberries add a burst of natural flavor and moisture to the cupcakes. Just be sure to pat them dry before folding them into the batter to avoid excess moisture.
Do I have to use cake mix and premade frosting?
No, you can use your own homemade cupcake and frosting recipe if you’d like! Follow the instructions for the heart-shaped cupcakes and the crushed Oreo frosting.
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature, and frost them just before serving for the freshest taste.
What’s the best way to crush the Oreos for the frosting?
Place the Oreos in a zip-top bag and crush them with a rolling pin, or pulse them in a food processor until you have fine crumbs. Avoid large chunks to ensure a smooth, pipeable frosting.
How should I store leftover cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before enjoying for the best flavor and texture.
