If you want to brighten up a dessert table or just treat your sweet tooth to something truly special, Strawberry Crunch Cupcakes are the dessert for you. Imagine tender, strawberry-infused cake with swirls of creamy frosting and a fun, nostalgic crunch that’s literally bursting with strawberry flavor. Whether for a party, a picnic, or a just-because baking day, these cupcakes promise pretty pops of color, juicy fruit taste, and a real crunch in every bite!
Ingredients You’ll Need
There’s nothing fussy here—just a handful of ingredients coming together to create magical Strawberry Crunch Cupcakes. Each one has a special job: the cake brings softness, the topping gives you that iconic crunch, and the frosting ties it all together with creamy sweetness.
- Strawberry cake mix: Your shortcut to a perfectly pink, fruity cupcake base—grab a box and follow the package directions for effortless results.
- Eggs, oil, and water: Essential to bring the boxed mix to life; check your box for exact amounts.
- Freeze-dried strawberries (1 cup, crushed): These add a punch of real berry flavor and gorgeous color to the crunchy topping.
- Golden Oreos (1 cup, crushed): Crushed cookies give the topping that unmistakable sweet-crunchy texture you remember from ice cream bars.
- Unsalted butter (½ cup just for topping, plus 1 cup for frosting): Makes your crunch topping crumbly-delicious and your frosting rich and fluffy.
- Powdered sugar (4 cups): The backbone of a plush, swoon-worthy frosting—don’t skimp here!
- Heavy cream or milk (3 tablespoons): Softens and smooths out your frosting for perfect spreading or swirling.
- Vanilla extract (1 teaspoon): Enhances the frosting flavor with pure sweetness.
- Strawberry extract (½ teaspoon): Turns your frosting into a berry-filled dream.
- Salt (a pinch): Just enough to balance all the sweet notes.
- Fresh strawberries (for garnish, optional): Make it pop with a juicy, colorful finish!
How to Make Strawberry Crunch Cupcakes
Step 1: Bake the Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a muffin pan with your favorite cupcake liners—this recipe makes about 24 cupcakes, so plan accordingly. Prepare the strawberry cake mix as directed on the box (typically with eggs, oil, and water), then divide the batter evenly among your liners. Bake them for about 18–20 minutes; you’ll know they’re done when a toothpick poked into the center comes out clean. Let the cupcakes cool completely before moving on to the next (and most fun) step.
Step 2: Make the Strawberry Crunch Topping
While the cupcakes cool, stir up that irresistible Strawberry Crunch topping. Grab a bowl and toss in your crushed freeze-dried strawberries and crushed Golden Oreos. Add the softened ½ cup of butter and mix—use a fork or your fingers—until everything is crumbly and delightfully chunky. Try not to eat it all with a spoon before it even hits the cupcakes!
Step 3: Whip Up the Strawberry Frosting
With the cupcakes cooled, it’s time for creamy, dreamy strawberry frosting. Beat 1 cup of unsalted butter in a large mixing bowl until it turns light, smooth, and a little fluffy. Gradually add in your powdered sugar, mixing well between each addition. Next, drizzle in the heavy cream (or milk), vanilla extract, and strawberry extract along with a pinch of salt. Keep beating until the frosting is smooth and spreadable—if you want it even pinker, add a few drops of food coloring or a spoonful of crushed freeze-dried strawberries.
Step 4: Frost and Finish the Cupcakes
Load up a piping bag or grab a trusty spatula and frost each cupcake with a swirl or soft mound of strawberry frosting. Immediately sprinkle a generous layer of the strawberry crunch topping over each one—press it down gently so it sticks to the frosting. If you’re feeling extra, top each cupcake with half a fresh strawberry for a pretty finishing touch.
How to Serve Strawberry Crunch Cupcakes
Garnishes
For a finishing flourish, go classic with a halved or sliced fresh strawberry perched on top of each cupcake. You could also add a dusting of freeze-dried strawberry crumbs, colorful sprinkles, or even a tiny mint leaf for a cool contrast. The vibrant red on top looks irresistible—and tastes as sweet as it looks!
Side Dishes
These Strawberry Crunch Cupcakes star beautifully at brunches, garden parties, or birthdays. Pair them with a pitcher of lemonade, a creamy berry milkshake, or a bowl of fresh fruit salad on the side. Their sweet, fruity crunch also goes well with a light vanilla ice cream or a tangy yogurt parfait if you want to make dessert the whole show.
Creative Ways to Present
When it comes to presentation, these cupcakes shine on a simple white platter or a tiered cake stand. For parties, try individual cupcake boxes with clear windows, or arrange Strawberry Crunch Cupcakes in rainbow order with other cupcake flavors for a cheerful display. For a summer picnic, wrap them in parchment and tie with twine—adorable, delicious, and picnic-proof!
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left (lucky you!), store them in an airtight container at room temperature for up to two days. If it’s particularly warm in your kitchen, you may want to refrigerate them instead—the frosting holds up best when chilled, and the crunchy topping stays nice and crisp for a day or two.
Freezing
You can absolutely freeze unfrosted Strawberry Crunch Cupcakes for up to 3 months. Simply wrap them well in plastic wrap and pop into a freezer bag. Thaw at room temperature when ready to serve, then frost and finish with the crunchy topping just before enjoying for best texture.
Reheating
If your cupcakes have been refrigerated or frozen, let them come back to room temperature before serving, which keeps the cake soft and the frosting creamy. If you’re craving a warm cupcake (minus the frosting and topping), a quick zap in the microwave for 5-10 seconds will do the trick.
FAQs
Can I make the Strawberry Crunch Cupcakes gluten-free?
Definitely! Just swap the box of regular strawberry cake mix and Golden Oreos for gluten-free versions. Most grocery stores carry both, and your cupcakes will turn out just as deliciously soft and crunchy.
What if I can’t find freeze-dried strawberries?
No worries—freeze-dried strawberries are common in most supermarkets (look near the dried fruits or snack aisle), but in a pinch, you can use extra Golden Oreos and swap in a couple of tablespoons of strawberry gelatin powder for flavor and color in the topping.
Can the strawberry crunch topping be made in advance?
Yes! The crunch topping can be made up to three days ahead—just keep it in an airtight container at room temperature. It’s handy for party prep and stays crisp, making the last-minute assembly a breeze.
What’s the secret to super fluffy frosting?
Start with room temperature butter and beat it well before adding anything else. Sift your powdered sugar if it looks lumpy, and add the heavy cream slowly until you reach your preferred consistency. Don’t rush the mixing: a couple of extra minutes really gives the fluffiest result!
Can I substitute the strawberry extract?
If you don’t have strawberry extract, you can add a spoonful of the crushed freeze-dried strawberries right into the frosting for both flavor and color, or use a bit more vanilla extract for a classic take—the cupcakes will still be lovely and berry-forward thanks to the cake and topping.
Final Thoughts
These Strawberry Crunch Cupcakes are the perfect blend of nostalgic crunch, fresh fruit flavor, and bakery-style sweetness. They’re easy to make, gorgeous to present, and an absolute crowd-pleaser wherever you share them. Give them a try—you might just find your new favorite dessert!
Print
Strawberry Crunch Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Strawberry Crunch Cupcakes! These moist strawberry cupcakes topped with a sweet and crunchy strawberry-Oreo mixture are perfect for any occasion.
Ingredients
For the Cupcakes:
- 1 box strawberry cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries (crushed)
- 1 cup Golden Oreos (crushed)
- ½ cup unsalted butter (softened)
For the Frosting:
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- a pinch of salt
For Garnish:
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Prepare the Cupcake Batter: Prepare the strawberry cake mix according to package instructions and divide the batter evenly among the liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the Strawberry Crunch Topping: Combine the crushed freeze-dried strawberries and crushed Golden Oreos in a bowl. Stir in ½ cup softened butter until crumbly and set aside.
- Prepare the Frosting: Beat 1 cup butter until light and fluffy. Gradually add powdered sugar, then beat in the heavy cream, vanilla, strawberry extract, and salt until smooth and creamy.
- Frost the Cupcakes: Frost the cooled cupcakes using a piping bag or spatula. Sprinkle generously with the strawberry crunch topping. Garnish with fresh strawberries if desired.
Notes
- You can substitute vanilla cupcakes with strawberry jam filling for added flavor.
- The crunch topping can be made ahead and stored in an airtight container for up to 3 days.
Your email address will not be published. Required fields are marked *