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!
Strawberry Crunch Cupcakes
- Total Time: 40 minutes
Ingredients
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
Instructions
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