Strawberry Crunch Cupcakes

Strawberry crunch cupcakes combine soft vanilla cake, creamy frosting, and a crunchy strawberry topping for the perfect sweet treat. Make them for birthdays, bake sales, or anytime you crave a fun and flavorful dessert!

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Strawberry crunch cupcakes are the perfect mix of soft vanilla cake, creamy frosting, and a crunchy strawberry topping. They taste just like the classic ice cream bars but in cupcake form. A sweet strawberry crunch topping adds flavor and texture to every bite. Make these easy cupcakes for birthdays, bake sales, or anytime you want a fun homemade treat.

You’ll love how simple these are to make! Follow the step-by-step photos and directions to get perfect results every time. We’ve included pro tips and tricks to help, plus answers to the most frequently asked questions.

Strawberry crunch cupcakes bring the nostalgic taste of strawberry shortcake ice cream bars to a soft, fluffy cupcake. With a buttery vanilla base, creamy frosting, and a crunchy strawberry topping, these cupcakes taste amazing and look bakery-perfect.

Make them in under an hour for birthdays, bake sales, or summer parties. The sweet strawberry crunch sets them apart, making every bite extra special!

What you'll need to make this recipe for Strawberry Crunch Cupcakes:

For The Strawberry Crunch:

• ⅛ cup of unsalted butter, melted
• 1½ tablespoons of strawberry gelatin powder
• 13 golden Oreo cookies, crushed

For The Cupcakes:

• 15.25-ounce box of Strawberry Supreme cake mix
• 1 cup of whole milk
• ½ cup of canola oil
• 3 large eggs, room temperature
• 3 tablespoons of strawberry gelatin powder 

To Make The Vanilla Frosting:

• 2 cups of unsalted butter, softened to room temperature
• 1 tablespoon of vanilla extract
• ¼ teaspoon of salt
• 4 cups of powdered sugar, sifted

For The Optional Garnish:

• 12 small fresh strawberries with the green tops still on, halved or quartered if they are very large

Personalize your strawberry cupcakes recipe by swapping ingredients and adding tasty extras! These easy changes let you customize your cupcakes. Here are some top substitutions and additions:

• Substitute vanilla cake mix: Use strawberry or white cake mix for a different flavor while keeping the cupcakes soft and moist.
• Add fresh strawberries: Mix chopped strawberries into the batter for extra bursts of juicy fruit in every bite.
• Substitute vanilla pudding mix: Swap for cheesecake or white chocolate pudding mix to create a richer, creamier cupcake texture.
• Add strawberry extract: Boost the strawberry flavor by adding a teaspoon to the cake batter or frosting.
• Substitute crushed cookies: Use Golden Oreos or vanilla wafer crumbs instead of shortbread cookies for a slightly different crunch topping.
• Add white chocolate chips: Fold them into the batter for melty sweetness that pairs perfectly with the strawberry crunch.
• Substitute cream cheese frosting: Swap for whipped frosting or buttercream for a lighter or richer topping option.

Make the best strawberry crunch cupcakes with this easy recipe! Follow our pictures, step-by-step instructions, and the tips and tricks below. Let’s get started and bake these sweet, crunchy cupcakes!

FIRST STEP: Preheat the oven to 350°F.

Line two standard muffin pans with paper cupcake liners and a large rimmed baking sheet with a piece of parchment paper. Set them aside. 

SECOND STEP: For the strawberry crunch, stir together the melted butter and strawberry powder in a medium bowl until the powder has dissolved into the butter.

Add the crushed golden Oreos and stir. All of the cookie crumbs should not be coated with the strawberry gelatin. You want to see a color contrast.

THIRD STEP: Spread the strawberry crunch in an even layer on the parchment-lined rimmed baking tray and bake for eight minutes.

Allow to cool on the counter while you prepare the rest of the recipe.

FOURTH STEP: Beat together the Strawberry Supreme boxed cake mix, whole milk, canola oil, eggs, and strawberry jello powder for two minutes.

Use a large bowl and a handheld electric mixer on medium speed

FIFTH STEP: Divide the batter evenly between the paper-lined muffin cups. Bake for 17 to 19 minutes or until a toothpick inserted comes out clean.

SIXTH STEP: Allow the cupcakes to cool in the pan for five minutes before transferring them to a wire rack to cool completely on the counter.

SEVENTH STEP: While the cupcakes are cooling, you can make your frosting.

Beat the softened butter in a large mixing bowl on medium-high speed for two minutes or until the butter is light and fluffy.

EIGHTH STEP: Beat the vanilla extract and salt into the butter. 

NINTH STEP: Add the sifted powdered sugar, one cup at a time, beating thoroughly between additions until all the powdered sugar has been added.

Your frosting should be light and fluffy.

TENTH STEP: Transfer your frosting to a large piping bag fitted with a large decorative piping tip.

ELEVENTH STEP: Once your cupcakes have cooled completely, you can place them on a serving platter and pipe the frosting onto the top of the cupcakes.

TWELFTH STEP: Garnish the top of each cupcake with the strawberry crunch topping and half of a small fresh strawberry. 

Serve strawberry crunch cupcakes for any occasion that needs a sweet, crunchy treat! These cupcakes are great for parties, holidays, or just because. Here are some fun ways to serve them:

• Birthday Parties: Kids and adults love these fun cupcakes with a crunchy strawberry topping. Add a scoop of banana ice cream or a glass of homemade raspberry lemonade for the perfect party dessert.
• Summer Cookouts: These cupcakes bring fresh, fruity flavor to any summer BBQ or picnic. Serve them with frozen strawberry daiquiris or no-bake cheesecake for a refreshing warm-weather treat.
• Valentine’s Day or Baby Showers: The pink color makes these cupcakes perfect for romantic occasions or celebrations. Pair them with chocolate-covered strawberries brownies or a creamy Oreo milkshake for an extra sweet spread.

Strawberry crunch cupcakes have become a favorite for so many reasons. They’re not just delicious—they’re easy, fun, and packed with sweet flavor. Here’s why this recipe stands out:

• Easy to Make: Simple ingredients and clear steps make this recipe a breeze, even for beginners.
• Nostalgic Flavor: These cupcakes taste just like the classic strawberry shortcake ice cream bars everyone loves.
• Fun for Any Occasion: Perfect for birthdays, bake sales, or any time you want a sweet, crunchy treat.
• The Best Crunchy Topping: Buttery crumbles and strawberry flavor create a topping you won’t stop eating.
• Great for Decorating: The pink and golden crunch make these cupcakes look bakery-worthy without extra effort.

These cupcakes bring the perfect mix of flavor and fun, and we know you’ll love making them again and again!

Can I use fresh strawberries instead of freeze-dried ones for the crunch topping?
No, fresh strawberries won’t work for the crunch topping. They add too much moisture and won’t create the crispy texture.

How do I keep my cupcakes from drying out?
To keep your cupcakes soft, don’t overmix the batter, and make sure you don’t overbake them. Use a toothpick to check for doneness.

Can I make these cupcakes without a mixer?
Yes, you can make strawberry crunch cupcakes without a mixer. Use a whisk for the batter and a sturdy spoon for the frosting.

Why did my cupcakes sink in the middle?
If your cupcakes sank, they may have been underbaked, or you overmixed the batter. Check baking time and mix just until combined.

How do I make the strawberry crunch topping stick to the frosting?
To help the crunch topping stick, press it gently onto the frosting while it’s still soft. Avoid waiting until the frosting sets.

Can I make the cupcakes ahead of time?
Yes, you can make strawberry crunch cupcakes a day in advance. Store them in an airtight container to keep them fresh.

What’s the best way to serve strawberry crunch cupcakes at a party?
Arrange them on a dessert stand or tray for a fun, eye-catching display. Add extra crunch topping just before serving.

Should I serve strawberry crunch cupcakes chilled or at room temperature?
These cupcakes taste best at room temperature. Let them sit out for about thirty minutes before serving for the perfect texture.

Can I serve these cupcakes without frosting?
Yes, but the frosting helps the crunch topping stick. If you skip frosting, dust the tops with powdered sugar for extra sweetness.

How do I keep the crunch topping from getting messy when serving?
Use cupcake liners to help contain the crumbs. Serve them on a platter instead of stacking to keep the topping in place.

Can I serve these cupcakes as mini cupcakes instead?
Yes, you can make mini strawberry crunch cupcakes! Reduce the baking time to ten to twelve minutes and add just a small dollop of frosting.

How long should I let the cupcakes sit before serving?
Let the cupcakes cool completely before adding frosting and topping. This keeps the frosting from melting and the crunch from getting soggy.

Follow these directions, tips, and tricks to keep your strawberry crunch cupcakes fresh and delicious. Learn how to store, freeze, and reheat them properly.

Can I make strawberry crunch cupcakes ahead of time?
Yes, bake the cupcakes a day in advance. Keep them in an airtight container at room temperature, then frost before serving.

What’s the best way to store leftover strawberry crunch cupcakes?
Store cupcakes in an airtight container at room temperature for up to two days. If longer, refrigerate to keep them fresh.

Should I refrigerate strawberry crunch cupcakes?
If you’ve already frosted them, refrigeration helps keep the frosting firm. Let them sit at room temperature before serving.

Can I freeze strawberry crunch cupcakes?
Yes, freeze unfrosted cupcakes in an airtight container for up to two months. Add frosting and crunch topping after thawing.

How do I thaw frozen strawberry crunch cupcakes?
Let them sit at room temperature for an hour or thaw overnight in the fridge before frosting and serving.

What’s the best way to reheat strawberry crunch cupcakes?
Cupcakes don’t need reheating, but if cold, let them sit at room temperature for thirty minutes before serving for the best texture.

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Strawberry Crunch Cupcakes

Strawberry crunch cupcakes combine soft vanilla cake, creamy frosting, and a crunchy strawberry topping for the perfect sweet treat. Make them for birthdays, bake sales, or anytime you crave a fun and flavorful dessert!

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5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 26 minutes mins

Total Time 36 minutes mins

Course Cupcakes, Dessert, Desserts

Cuisine American

Servings 24

Calories 392 kcal

Ingredients

  

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Strawberry Crunch

• ⅛ cup unsalted butter (melted)
• 1½ tablespoons strawberry gelatin powder
• 13 golden Oreo cookies (crushed)

Cupcakes

• 15.25 ounces Strawberry Supreme cake mix (I used Duncan Hines brand)
• 1 cup whole milk
• ½ cup canola oil
• 3 large eggs (room temperature)
• 3 tablespoons strawberry gelatin powder

Frosting

• 2 cups unsalted butter (softened to room temperature)
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 4 cups powdered sugar (sifted)
• Optional Garnish
• 12 small fresh strawberries (halved or quartered if they are very large)

DIRECTIONS

 

• Preheat the oven to 350°F. Line two standard muffin pans with paper cupcake liners and a large rimmed baking sheet with a piece of parchment paper. Set them aside.
• To make the strawberry crunch, stir together the melted unsalted butter and strawberry gelatin powder in a medium mixing bowl until the powder has dissolved into the melted butter. Add the crushed golden Oreos and stir. All of the cookie crumbs should not be coated with the strawberry gelatin. You want to see a color contrast.
• Spread the strawberry crunch in an even layer on the parchment-lined rimmed baking tray and bake for 8 minutes. Allow to cool on the counter while you prepare the rest of the recipe.
• In a large mixing bowl, using a handheld mixer on medium speed, beat together the Strawberry Supreme cake mix, whole milk, canola oil, eggs, and strawberry gelatin powder for 2 minutes.
• Divide the batter evenly between the paper-lined muffin cups. Bake for 17 to 19 minutes or until a toothpick inserted comes out clean.
• Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely on the counter.
• While the cupcakes are cooling, you can make your frosting by beating the softened butter in a large mixing bowl on medium-high speed for 2 minutes or until the butter is light and fluffy.
• To the butter, beat in the vanilla extract and salt.
• Add the sifted powdered sugar, 1 cup at a time, beating thoroughly between additions until all the powdered sugar has been added. Your frosting should be light and fluffy.
• Transfer your frosting to a large piping bag fitted with a large decorative piping tip.
• Once your cupcakes have cooled completely, you can place them on a serving platter and pipe the frosting onto each strawberry cupcake.
• Garnish each frosted cupcake with the strawberry crunch and half of a small fresh strawberry.

Notes

• One 3-ounce box of strawberry gelatin has 6 tablespoons of powder mix in it. This makes it very easy to split one small box for use in both the strawberry crunch and strawberry cupcake parts of the recipe.
• Crush the Oreos either in the food processor or in a Ziploc bag with a rolling pin to get the crumbs for the strawberry crunch.
• Using an ice cream scoop makes it very easy to evenly distribute the cupcake batter between each muffin cup. You will need to fill your muffin cups ½ to ¾ full.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
• Once these cupcakes have been garnished with the fresh strawberries, they should be served immediately.

Nutrition

Calories: 392kcal | Carbohydrates: 40g | Protein: 3g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 188mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 32g | Vitamin A: 549IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg

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