Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes

If you love the nostalgic flavors of strawberry shortcake ice cream bars, then these Strawberry Crunch Cupcakes will be your new favorite dessert! These cupcakes feature a moist vanilla and strawberry cake base, a luscious cream cheese frosting, and an irresistible strawberry crunch topping made with golden Oreos and freeze-dried strawberries. Perfect for birthdays, celebrations, or just an indulgent treat, these cupcakes deliver the perfect combination of creamy, fruity, and crunchy textures.

Ingredients

For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ¼ cup sour cream
  • ¼ cup strawberry puree (fresh or store-bought)
  • 2-3 drops red food coloring (optional)
For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (adjust for consistency)
For the Strawberry Crunch Topping:
  • 10 golden Oreos, crushed
  • ½ cup freeze-dried strawberries, crushed
  • 2 tablespoons unsalted butter, melted
Garnish (Optional):
  • Fresh strawberries, halved
  • Drizzle of strawberry sauce

Preparation

Step 1: Preheat the Oven and Prepare the Cupcake Liners

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy (about 2-3 minutes). This helps create a tender crumb in your cupcakes.

Step 4: Add the Wet Ingredients

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, milk, and sour cream until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

Step 6: Prepare the Strawberry Batter

Divide the batter into two portions. In one portion, mix in the strawberry puree and a few drops of red food coloring to enhance the color.

Step 7: Swirl the Batter

Spoon 1 tablespoon of vanilla batter into each cupcake liner, followed by 1 tablespoon of strawberry batter. Use a toothpick to gently swirl the two batters together.

Step 8: Bake the Cupcakes

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

Step 9: Prepare the Frosting

While the cupcakes are cooling, beat the cream cheese and butter together until smooth. Add the powdered sugar, one cup at a time, followed by the vanilla extract. Add the heavy cream a little at a time until you reach the desired consistency.

Step 10: Make the Strawberry Crunch Topping

In a food processor, pulse the golden Oreos and freeze-dried strawberries until crumbly. Transfer to a bowl and mix in the melted butter until the mixture is slightly sticky.

Step 11: Frost the Cupcakes

Transfer the frosting to a piping bag fitted with a star tip and pipe swirls onto each cooled cupcake.

Step 12: Add the Crunch Topping

Sprinkle the strawberry crunch topping generously over the frosting, pressing it lightly to adhere.

Step 13: Garnish and Serve

For an extra special touch, garnish each cupcake with a fresh strawberry half and a drizzle of strawberry sauce.

Variations

  • Chocolate Strawberry Crunch Cupcakes – Add cocoa powder to half the batter for a chocolate-strawberry swirl effect.
  • Lemon Strawberry Crunch Cupcakes – Add lemon zest and a teaspoon of lemon juice to the vanilla batter for a citrusy twist.
  • Strawberry Shortcake Cupcakes – Fill the cupcakes with whipped cream and diced strawberries before frosting.

Cooking Notes

  • Ensure all ingredients are at room temperature for a smooth batter and frosting.
  • Use cake flour instead of all-purpose flour for an even softer texture.
  • Do not overmix the batter; otherwise, the cupcakes may become dense.
  • If you don’t have freeze-dried strawberries, use crushed strawberry cereal for the crunch topping.

Serving Suggestions

  • Serve these cupcakes at birthday parties, baby showers, or Valentine’s Day celebrations.
  • Pair them with a glass of milk or a fresh strawberry milkshake for a delightful treat.
  • Drizzle with white chocolate ganache for extra decadence.

Tips

  • For extra strawberry flavor, add a teaspoon of strawberry extract to the batter.
  • If your frosting is too runny, chill it for 15 minutes before piping.
  • Make the crunch topping in advance and store it in an airtight container for up to a week.
  • Freeze unfrosted cupcakes for up to 3 months and frost fresh when ready to serve.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Nutritional Information (Per Cupcake)

  • Calories: 380
  • Protein: 4g
  • Sodium: 190mg

FAQs

Q: Can I use store-bought cake mix instead of making the batter from scratch?

A: Yes! Use a vanilla or strawberry cake mix and follow the box instructions, then swirl in the strawberry puree for extra flavor.

Q: Can I make these cupcakes in advance?

A: Absolutely! Store the cupcakes (without frosting) in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Q: How can I make the crunch topping stick better?

A: Lightly press the topping into the frosting while it’s still fresh to ensure it adheres properly.

Q: Can I substitute the cream cheese frosting?

A: Yes! You can use buttercream, whipped cream, or even marshmallow frosting as an alternative.

Q: How do I store leftover cupcakes?

A: Store them in the refrigerator in an airtight container for up to 5 days. Let them come to room temperature before serving for the best texture.

Conclusion

Strawberry Crunch Cupcakes are a delightful fusion of classic flavors and fun textures. With a moist vanilla-strawberry cake, a rich cream cheese frosting, and a crunchy, fruity topping, these cupcakes are truly a show-stopper. Whether for a party or a simple indulgence, they are guaranteed to impress. Try them today and bring a little extra sweetness into your life!

 

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Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale

Ingredients

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ¼ cup sour cream
  • ¼ cup strawberry puree (fresh or store-bought)
  • 23 drops red food coloring (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (adjust for consistency)

For the Strawberry Crunch Topping:

  • 10 golden Oreos, crushed
  • ½ cup freeze-dried strawberries, crushed
  • 2 tablespoons unsalted butter, melted

Garnish (Optional):

  • Fresh strawberries, halved
  • Drizzle of strawberry sauce

Instructions

Preparation

Step 1: Preheat the Oven and Prepare the Cupcake Liners

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy (about 2-3 minutes). This helps create a tender crumb in your cupcakes.

Step 4: Add the Wet Ingredients

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, milk, and sour cream until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

Step 6: Prepare the Strawberry Batter

Divide the batter into two portions. In one portion, mix in the strawberry puree and a few drops of red food coloring to enhance the color.

Step 7: Swirl the Batter

Spoon 1 tablespoon of vanilla batter into each cupcake liner, followed by 1 tablespoon of strawberry batter. Use a toothpick to gently swirl the two batters together.

Step 8: Bake the Cupcakes

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

Step 9: Prepare the Frosting

While the cupcakes are cooling, beat the cream cheese and butter together until smooth. Add the powdered sugar, one cup at a time, followed by the vanilla extract. Add the heavy cream a little at a time until you reach the desired consistency.

Step 10: Make the Strawberry Crunch Topping

In a food processor, pulse the golden Oreos and freeze-dried strawberries until crumbly. Transfer to a bowl and mix in the melted butter until the mixture is slightly sticky.

Step 11: Frost the Cupcakes

Transfer the frosting to a piping bag fitted with a star tip and pipe swirls onto each cooled cupcake.

Step 12: Add the Crunch Topping

Sprinkle the strawberry crunch topping generously over the frosting, pressing it lightly to adhere.

Step 13: Garnish and Serve

For an extra special touch, garnish each cupcake with a fresh strawberry half and a drizzle of strawberry sauce.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 380
  • Sodium: 190mg
  • Protein: 4g