The moment I took a bite of these Strawberry Crunch Cupcakes, I was instantly transported back to childhood summers spent savoring strawberry shortcake ice cream bars. With their moist vanilla base, topped with rich cream cheese frosting and a delightful fruity strawberry crunch, these cupcakes are an irresistible combination of flavors and textures. What I love most about this recipe is how approachable it is—even novice bakers can craft these decorative desserts that are perfect for any occasion, from casual get-togethers to festive celebrations. Plus, the option to create gluten-free versions means everyone can enjoy a sweet treat! Are you ready to dive into a baking adventure that will leave your taste buds singing? Why Make Strawberry Crunch Cupcakes? Deliciously Unique: These cupcakes offer a playful twist on the classic strawberry shortcake, capturing the essence of summer in each bite. Easy to Customize: With ingredient substitutions like gluten-free flour or dairy-free milk, you can cater to various dietary needs. Textures That Wow: Enjoy the combination of fluffy cupcakes, creamy frosting, and a crunchy topping that makes each bite a delightful surprise. Perfect for Any Occasion: Whether you’re celebrating a birthday or just want a sweet treat, these cupcakes will impress guests and family alike. For more fresh ideas, check out my Cucumber Strawberry Salad or Chicken Cabbage Crunch for vibrant dish options! Beginner-Friendly: This recipe is straightforward, making it easy for anyone to achieve homemade perfection. Strawberry Crunch Cupcake Ingredients For the Cupcake Batter • Unsalted Butter – Provides moisture and richness; use at room temperature for better incorporation. • Granulated Sugar – Sweetens the cupcakes and contributes to texture; brown sugar can substitute for a caramel flavor. • Eggs – Adds structure and moisture; ensure they are at room temperature for even mixing. • Vanilla Extract – Enhances flavor; opt for pure vanilla for the best taste. • Whole Milk – Adds moisture to the batter; can use almond or oat milk for dairy-free versions. • All-Purpose Flour – Provides structure to the cupcakes; gluten-free flour alternatives can be used. • Salt – Balances sweetness; essential for flavor enhancement. • Baking Powder – Works as a leavening agent to help the cupcakes rise; ensure freshness for best results. • White Vinegar – Combines with baking soda to create fluffy cupcakes; can substitute lemon juice. • Baking Soda – Provides a leavening effect. For the Cream Cheese Frosting • Full-Fat Cream Cheese – Base for frosting, making it creamy and rich; use high-fat varieties for better texture. • Mascarpone – Contributes a luscious texture to the frosting; can substitute with more cream cheese or heavy cream. • Powdered Sugar – Sweetens frosting while contributing to its smooth texture; sift to remove lumps before use. For the Strawberry Crunch Topping • Golden Oreos – Adds crunch to strawberry topping; regular Oreos can be used for a chocolate twist. • Freeze-Dried Strawberries – Infuses berry flavor and color into the crunch topping; substitute with freeze-dried raspberries for variation. • Unsalted Butter (for crunch) – Binds the crunch mixture together; ensure it’s melted but cooled slightly before mixing in. • Fresh Strawberries – Used as a decoration; opt for ripe strawberries for best flavor. With these ingredients in hand, you’re just a step away from crafting your delightful Strawberry Crunch Cupcakes! Step‑by‑Step Instructions for Strawberry Crunch Cupcakes Step 1: Preheat the Oven Start by preheating your oven to 350°F (175°C) while you prepare your cupcake tin with liners. This ensures the temperature is just right when your cupcake batter is ready to bake. Getting your oven hot beforehand will help achieve those beautifully risen, moist Strawberry Crunch Cupcakes. Step 2: Mix Butter and Sugar In a large mixing bowl, cream together room temperature unsalted butter and granulated sugar using a handheld or stand mixer at medium speed. Beat them for about 2-3 minutes until the mixture becomes pale, light, and fluffy. This process is key to creating a rich texture in your cupcakes. Step 3: Incorporate Eggs and Vanilla Add your room temperature eggs one at a time to the fluffy butter-sugar mixture, making sure each egg is fully incorporated before adding the next. Follow this with the pure vanilla extract, blending until smooth and homogenous. This step infuses wonderful flavor into your Strawberry Crunch Cupcakes. Step 4: Combine the Dry Ingredients In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This not only removes any lumps but also ensures proper distribution of the leavening agents. Once mixed, gently fold this dry mixture into your wet ingredients, creating a smooth batter without overmixing—your cupcakes will thank you for it! Step 5: Add Milk for Moisture Begin adding the whole milk to the cupcake batter alternately with the sifted dry ingredients. Start with a portion of the flour mix, then add some milk, mixing gently each time until just combined. This maintains the batter’s lightness, leading to the moist texture desired in your Strawberry Crunch Cupcakes. Step 6: Prepare for Fluffiness In a small bowl, combine white vinegar and baking soda to create a fizzy reaction, then immediately fold this into your batter. This step is crucial as it contributes to the fluffy, tender nature of your cupcakes. You’ll see the batter become even more airy—what a wonderful sight! Step 7: Bake the Cupcakes Spoon the batter evenly into the prepared cupcake liners, filling each about ¾ full. Place the tin in your preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; they should be golden and spring back when gently pressed. Step 8: Cool the Cupcakes Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting. This cooling step is essential as it prevents the frosting from melting down and ensures perfection in your Strawberry Crunch Cupcakes. Step 9: Make the Frosting In another bowl, whip together the cream cheese, mascarpone, powdered sugar, and a touch of vanilla extract until the mixture turns creamy and smooth. Take your time to achieve a fluffy consistency; this rich frosting will beautifully complement your Strawberry Crunch Cupcakes. Step 10: Prepare the Strawberry Crunch In a food processor, pulse the Golden Oreos and freeze-dried strawberries until finely crushed. Then, mix this delicious crunch with melted unsalted butter and a pinch of salt until well combined. This adds a delightful texture and intense flavor to your cupcakes. Step 11: Frost the Cupcakes Once your cupcakes have cooled completely, pipe the luscious cream cheese frosting generously onto each one. Be creative; you can swirl it or create a smooth top. This layer of frosting is not only tasty but also acts as a base for the crunchy topping that follows. Step 12: Decorate the Cupcakes Finally, sprinkle your strawberry crunch mixture generously on top of the frosted cupcakes. For an extra touch, garnish each cupcake with fresh strawberry slices. This decorative step not only adds visual appeal but also enhances the flavor experience of your Strawberry Crunch Cupcakes. Tips for the Best Strawberry Crunch Cupcakes Butter Temperature: Use room temperature butter for a smoother batter. Cold butter can lead to lumps and uneven mixing. Mixing Technique: Cream butter and sugar until light and fluffy. This step ensures your cupcakes are airy, contributing to the ideal moist texture of your Strawberry Crunch Cupcakes. Egg Mixing: Add eggs one at a time and mix until just combined. This helps maintain the airy batter structure; too much mixing can cause denser cupcakes. Cooling Before Frosting: Always cool cupcakes completely before frosting. Frosting warm cupcakes will melt and slide off, ruining your beautiful presentation. Crunch Topping: For a crispier crunch, let the Oreo-strawberry mixture sit for a few minutes after mixing; this allows it to bind better when sprinkled on top. How to Store and Freeze Strawberry Crunch Cupcakes Fridge: Keep your Strawberry Crunch Cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness. This also holds the creamy frosting perfectly. Freezer: For longer storage, freeze the un-frosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to 3 months. Thawing: To enjoy your frozen cupcakes, simply remove them from the freezer and let them thaw in the fridge overnight or at room temperature for a few hours before frosting. Reheating: If you prefer your cupcakes warm, you can microwave them for about 10-15 seconds once thawed; just be careful not to overheat, which could melt the frosting. What to Serve with Strawberry Crunch Cupcakes Savoring these delightful desserts is just the beginning—let’s elevate your meal experience with perfect pairings. Fresh Berries: The burst of flavor from vibrant strawberries, blueberries, or raspberries brightens the cupcake’s sweetness, creating a fresh palate. Vanilla Ice Cream: A scoop of creamy vanilla ice cream on the side complements the cupcakes’ rich frosting while adding cool silkiness to each bite. Fruit Salad: A refreshing mix of seasonal fruits balances the sweetness of the cupcakes, providing a light and colorful contrast to the rich flavors. Mint Chocolate Chip Milkshake: This indulgent drink brings together minty freshness with creamy textures, making it a fun companion for any festive occasion. Whipped Cream Topping: A dollop of homemade whipped cream enhances the cupcakes’ creaminess; plus, it visually elevates your dessert presentation! Sparkling Lemonade: Effervescent and zesty, sparkling lemonade cuts through the cupcake’s richness while offering a delightful fizz—perfect for summer gatherings! Chocolate-Dipped Strawberries: These decadent treats resonate with the flavor profile in your cupcakes, creating a luxurious pairing that guests will adore. Mini Cheesecakes: For those who love dessert variety, a creamy mini cheesecake provides a beautiful texture contrast and enhances your celebratory table. Sweet Rosé Wine: To elevate your dessert experience, a glass of chilled sweet rosé wine beautifully complements the fruity flavors in each cupcake. With these pairing ideas, your Strawberry Crunch Cupcakes will shine even brighter at any gathering or special occasion! Make Ahead Options These Strawberry Crunch Cupcakes are perfect for meal prep enthusiasts! You can bake the cupcakes up to 2 days in advance, allowing them to cool completely before storing them in an airtight container, ensuring they stay moist and delicious. Additionally, the cream cheese frosting can be prepared up to 3 days ahead; just refrigerate it in a sealed container. For the strawberry crunch topping, prepare it and store in an airtight container for optimal crunch. When ready to serve, simply frost the cooled cupcakes and sprinkle the crunch on top for that added texture, making your dessert as delightful as if it were freshly made! Strawberry Crunch Cupcakes: Variations & Substitutions Feel free to get creative and customize these delightful cupcakes to suit your taste and dietary needs! Dairy-Free: Swap whole milk for almond or oat milk, and use a dairy-free cream cheese for the frosting. Gluten-Free: Use a certified gluten-free flour blend in place of all-purpose flour for a delicious gluten-free treat. Sugar Alternatives: Replace granulated sugar with coconut sugar for a lower glycemic index or use a sugar substitute like stevia or erythritol. Flavor Boost: Add citrus zest, such as lemon or orange, to the batter for a fresh and zesty twist. Imagine that sunny flavor dancing through your cupcakes, mingling with the strawberries beautifully. Fruit Options: Substitute freeze-dried strawberries with freeze-dried raspberries or blueberries for a change in flavor and color, bringing a new level of allure to your crunch topping. Chocolate Twist: Use chocolate sandwich cookies instead of Golden Oreos for a decadent chocolatey crunch. Just picture that rich chocolate flavor layered with sweet strawberries — a true indulgence! Filling Surprise: Fill the cupcakes with strawberry compote or jam before frosting for a delightful surprise in every bite. A burst of fruity goodness awaits inside each cake! Nutty Addition: Fold in chopped nuts like almonds or walnuts into the batter for added texture and a nutritional boost. With these enticing variations, you’ll be on your way to making Strawberry Crunch Cupcakes that perfectly suit your cravings. Whether you’re experimenting with flavors or adapting for dietary needs, joy is just a cupcake away! For more inspiration, why not check out my refreshing Cucumber Strawberry Salad or try my crunchy Chicken Cabbage Crunch? Happy baking! Strawberry Crunch Cupcakes Recipe FAQs What type of strawberries should I use for the crunch topping? Absolutely! I recommend using freeze-dried strawberries for the crunch topping. They infuse a robust strawberry flavor and vibrant color while offering a satisfying crunch. If you can’t find freeze-dried strawberries, you can substitute them with freeze-dried raspberries for a delightful variation. How should I store my Strawberry Crunch Cupcakes? To keep your Strawberry Crunch Cupcakes fresh, store them in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cool before placing them in the container to maintain their moist texture and prevent the frosting from melting. Can I freeze Strawberry Crunch Cupcakes? Absolutely! To freeze your Strawberry Crunch Cupcakes, start by wrapping each un-frosted cupcake tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, let them thaw in the fridge overnight, then frost once completely thawed. Why are my cupcakes dense instead of fluffy? Very! If your cupcakes turned out dense, it may be due to overmixing the batter. It’s crucial to mix just until combined after adding the dry ingredients to prevent a dense texture. Also, ensure that your baking powder is fresh, as expired leavening agents can affect the rise of your cupcakes. Can I make these cupcakes gluten-free? Of course! To make gluten-free Strawberry Crunch Cupcakes, simply substitute all-purpose flour with a gluten-free flour blend that’s meant for baking. Ensure you also check that your baking powder is gluten-free, and you’ll have a delicious batch everyone can enjoy! Strawberry Crunch Cupcakes You'll Love: Moist & Irresistible These Strawberry Crunch Cupcakes are a delicious twist on the classic dessert, with a moist vanilla base, cream cheese frosting, and crunchy topping. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 22 minutes minsCooling Time 5 minutes minsTotal Time 57 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcake Batter1 cup Unsalted Butter room temperature1.5 cups Granulated Sugar3 large Eggs room temperature2 teaspoons Vanilla Extract pure1 cup Whole Milk or dairy-free milk2 cups All-Purpose Flour or gluten-free flour1 teaspoon Salt2 teaspoons Baking Powder ensure freshness1 teaspoon White Vinegar or lemon juice1 teaspoon Baking SodaFor the Cream Cheese Frosting8 ounces Full-Fat Cream Cheese8 ounces Mascarpone or more cream cheese2 cups Powdered Sugar siftedFor the Strawberry Crunch Topping10 pieces Golden Oreos or regular Oreos1 cup Freeze-Dried Strawberries1 tablespoon Unsalted Butter melted and cooled5 pieces Fresh Strawberries for decoration Equipment OvenMixing BowlStand MixerCupcake Tinpiping bagfood processor Method Preparation StepsPreheat your oven to 350°F (175°C) and prepare your cupcake tin with liners.Cream together room temperature unsalted butter and granulated sugar until pale and fluffy.Incorporate eggs one at a time, followed by the vanilla extract.Sift together the all-purpose flour, baking powder, and salt in a separate bowl.Gently fold the dry ingredients into the wet mixture.Add whole milk alternately with dry ingredients, mixing gently.Mix white vinegar with baking soda to create a fizzy reaction and fold into batter.Spoon the batter into prepared cupcake liners, filling each about ¾ full.Bake for 20-22 minutes, or until a toothpick inserted comes out clean.Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack.Whip cream cheese and mascarpone with powdered sugar until creamy.Pulse Golden Oreos and freeze-dried strawberries in a food processor until finely crushed.Frost cooled cupcakes with cream cheese frosting and top with strawberry crunch mixture.Decorate with fresh strawberry slices if desired. Nutrition Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg NotesEnsure to use room temperature ingredients for the best results. Cool cupcakes completely before frosting. Tried this recipe?Let us know how it was!
