Let me make that super friendly and inviting!
Hey dessert lovers! Remember that magical moment when you'd hear the ice cream truck coming down your street? Well, get ready to relive that childhood joy - but this time, in cupcake form! 🍓
I'm so excited to share these strawberry crunch cupcakes with you - they're like a big hug from your favorite ice cream truck treat, but even better because you can make them right in your kitchen! Picture this: fluffy vanilla cupcakes that are so soft they practically melt in your mouth, topped with the most dreamy strawberry frosting (seriously, you might want to eat it straight from the bowl - no judgment here!), and then... the best part... that amazing crunchy strawberry coating that makes that satisfying little crackle when you bite into it!
These pretty-in-pink treats are perfect for making any day feel special. Having friends over? Celebrating a birthday? Or maybe you're just craving something deliciously nostalgic? These cupcakes have got your back! They're like happiness in cupcake form, and trust me, everyone's eyes light up when they see that signature pink crunch topping!
Why You'll Love These Strawberry Crunch Cupcakes
Oh my goodness, let me tell you why these strawberry crunch cupcakes are about to become your new obsession! 🎉
You know that pure joy you felt as a kid when you got your hands on those strawberry crunch cupcakes shortcake ice cream bars? These cupcakes bring back ALL those happy vibes, but with an awesome homemade twist that'll make your heart (and taste buds) so happy!
Here's the fun part - when you bite into one of these beauties, it's like a little party in your mouth! First, you get that amazing crunch from the coating (seriously, try not to snack on it while you're making these!), then you hit that creamy, dreamy strawberry frosting, and finally, there's that perfectly soft cupcake that just melts away... I mean, how perfect is that?
And don't worry if you're not a star baker - these are totally doable! You might think something this impressive would be super complicated, but I promise you've got this! Think of it like building a tiny, delicious masterpiece - one simple layer at a time.
The best part? When you serve these at your next get-together, just watch everyone's faces light up when they realize what they're about to taste. That nostalgic "OMG, I remember these!" moment is absolutely priceless! 🌟
Jump to:
Ingredients
OK baking buddies, let's gather our ingredients for these amazing strawberry crunch cupcakes! 💝
For Our Super-Soft Vanilla Cupcakes:
- Grab 2½ cups of all-purpose flour - this is our foundation for fluffy goodness!
- 2½ teaspoons of baking powder to help them rise into perfect little clouds
- Just a tiny ¼ teaspoon of salt (it makes all the other flavors pop!)
- 1 cup of unsalted butter, nice and soft - like it's been lounging on the counter for a bit
- 2 cups of granulated sugar for that perfect sweetness
- 4 large eggs (make sure they're not cold from the fridge!)
- 2 teaspoons of vanilla extract for that cozy, warm flavor we all love
- 1¼ cups of whole milk, also at room temp (trust me, it makes a difference!)
For That Dreamy Strawberry Frosting:
Just a tiny pinch of salt to make everything pop
1½ cups of soft unsalted butter - this is going to make it super creamy
4 cups of powdered sugar (I know it seems like a lot, but it'll be perfect!)
½ cup of freeze-dried strawberry powder - this is our secret weapon for amazing flavor!
2-3 tablespoons of heavy cream to make it extra smooth
1 teaspoon of vanilla extract because more vanilla is always good
And for That Amazing Crunchy Coating:
- 15 Golden Oreos crushed into little bits of happiness
- 1 package (3 oz) of strawberry Jell-O powder - this gives us that classic ice cream bar taste!
- 4 tablespoons of melted butter to hold all that crunchiness together
Strawberry Crunch Cupcakes Instructions
Let's break this down into super-easy steps - I'll be right here with you! 👩🍳
First Up: Let's Make Those Amazing Cupcakes!
- Get your oven warming up to 350°F (175°C) and pop those cute cupcake liners in your muffin tins
- Mix up your dry team players (flour, baking powder, and salt) in a bowl - this takes like 30 seconds!
- Now for the fun part - cream your butter and sugar until it's super fluffy and looks like a cloud (about 3-4 minutes)
- Add those eggs one at a time (they're taking turns, no rushing!) and splash in that vanilla
- Here's where we play tennis 🎾 - bounce between adding your dry mix and milk to the butter mixture. Start and end with the flour mix!
- Fill up those liners about ⅔ full (think of it as giving your cupcakes room to party)
- Pop them in the oven for 18-20 minutes - when a toothpick comes out clean, they're ready to rock!
- Let them chill for 5 minutes in the pan, then move them to a cooling rack for their final cooldown
Time for That Dreamy Strawberry Frosting!
- Turn those freeze-dried strawberries into powder - it's like making fairy dust! ✨
- Whip that butter until it's super creamy (about 2 minutes)
- Slowly add your powdered sugar, strawberry powder, and salt - we don't want a sugar cloud in the kitchen!
- Add vanilla and cream, then beat until it's fluffy like clouds
- If it feels too thick, add a tiny bit more cream - you're the boss here!
Let's Make That Amazing Crunchy Coating!
- Mix your crushed Golden Oreos with the strawberry Jell-O (hello, nostalgia!)
- Drizzle with melted butter and mix it up
- Spread it on a baking sheet and give it a quick toast in the oven (5-7 minutes)
- Let it cool down - patience is key here!
The Grand Finale - Putting It All Together! 🎉
- Swirl that gorgeous frosting on your cupcakes like you're creating little masterpieces
- Now for the fun part - gently roll the frosted tops in your crunchy coating
- Add an extra sprinkle on top because... why not?
And voilà! You've just made something absolutely amazing! Take a moment to admire your work - you're basically a cupcake artist now! 🧁✨
Equipment For Strawberry Crunch Cupcakes
- Two 12-cup muffin tins
- Cupcake liners
- Electric mixer (stand or hand)
- Food processor for freeze-dried strawberries
- Piping bag and large piping tip
- Mixing bowls
- Measuring cups and spoons
Storage Instructions
- Store frosted strawberry crunch cupcakes in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days, but bring to room temperature before serving
- Unfrosted cupcakes can be frozen for up to 3 months
Top Tip
- Room temperature ingredients are crucial for a smooth, well-mixed batter
- Don't overmix the batter once you add the flour to prevent tough strawberry crunch cupcakes
- Make the crunch coating just before assembly to maintain maximum crispiness
- Store leftover crunch coating in an airtight container for future use
Grandma's Magic Touch:
You know what would make grandma's eyes sparkle? These strawberry crunch cupcakes! While they might not be her traditional vanilla pound cake, they carry that same special touch of love in every bite. Just like how grandma would carefully choose the ripest strawberries from her garden, we're capturing that perfect strawberry magic using modern ingredients!
Here are some sweet grandma-inspired secrets for your strawberry crunch cupcakes:
- Start by bringing your eggs and milk to room temperature - grandma always said patience makes everything taste better
- When you're mixing the batter, do it with gentle love (overmixing is like rushing through a good story - you miss all the best parts!)
- Add an extra tiny splash of vanilla - grandma's secret for making everything taste more homemade
- Present them on your prettiest plate or cake stand - because as grandma would say, "we feast with our eyes first, dear!"
Remember how grandma could tell when a cake was done just by the smell filling her kitchen? While we've got precise baking times now, take a moment to appreciate that sweet aroma when these beauties are almost ready. And just like how she'd always save the prettiest strawberry for the top of her cakes, make sure each strawberry crunch cupcakes gets that perfect sprinkle of crunchy topping! 🧁👵💕
FAQ
What is the secret to super moist cupcakes?
The key to super moist strawberry crunch cupcakes is using room temperature ingredients and not overmixing the batter. Make sure your eggs, milk, and butter are at room temp before starting. Also, always measure flour correctly by spooning it into measuring cups rather than scooping, and never bake them longer than needed. A touch of sour cream or yogurt in the batter can also boost moisture!
How do you put fruit in the middle of a cupcake?
To add fruit to the center of a strawberry crunch cupcakes, wait until they're completely cooled. Then, use an apple corer or small knife to remove a cylinder from the middle of each cupcake, about 1 inch deep. Fill with diced fresh strawberries, strawberry jam, or any fruit filling you love. Replace the top portion of the cake cylinder if desired before frosting.
How do you cut strawberries for the top of cupcakes?
For perfect strawberry crunch cupcakes decorations on cupcakes, start with firm, fresh berries. Remove the stems and slice them from top to bottom in thin, even slices (about ⅛ inch thick). For a fan design, make vertical cuts ¾ of the way through the berry, then gently spread the slices. Pat them dry with paper towels before placing on frosting to prevent bleeding.
How did your strawberry crunch cupcakes turn out?
I bet your kitchen smells absolutely incredible right now! These cuties are like a sweet hug in strawberry crunch cupcakes form, with that perfect mix of soft, creamy, and crunchy textures, plus that amazing strawberries-and-cream flavor that makes everyone smile.
If you're loving these nostalgic ice cream truck-inspired treats, you've got to try our Boston Cream Pie recipe next! It's another classic dessert that brings together soft cake, creamy filling, and an irresistible topping - just like these cupcakes!
I'm dying to hear about your baking adventure! Did you follow the recipe exactly, or did you put your own spin on it? Maybe you discovered an amazing flavor combo with the frosting, or found a clever way to make that crunch coating even crunchier? Share your star rating and tell us all about it in the comments!
And pretty please - don't forget to snap a pic before they all disappear! (We know how fast good cupcakes can vanish! 😉) Your photos might just inspire another baker to give these a try. Plus, who doesn't love drooling over delicious cupcake pictures?
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Pairing
These are my favorite dishes to serve with Strawberry Crunch Cupcakes
Strawberry Crunch Cupcakes
Equipment
- Two 12-cup muffin tins
- Cupcake liners
- Electric mixer (stand or hand)
- Food processor for freeze-dried strawberries
- Piping bag and large piping tip
- Mixing bowls
- Measuring cups and spoons
Ingredients
Vanilla Cupcakes
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups whole milk room temperature
Strawberry Frosting
- 1½ cups unsalted butter softened
- 4 cups powdered sugar
- ½ cup freeze-dried strawberry powder
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Strawberry Crunch Coating
- 15 Golden Oreos finely crushed
- 1 package 3 oz strawberry Jell-O powder
- 4 tablespoons unsalted butter melted
Instructions
the Cupcakes
- Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy (3-4 minutes).
- Beat in eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk to butter mixture.
- Fill liners ⅔ full.
- Bake 18-20 minutes.
- Cool completely.
the Frosting
- Beat butter until creamy.
- Add powdered sugar, strawberry powder, and salt.
- Mix in vanilla and cream until fluffy.
the Coating
- Mix crushed Oreos and Jell-O powder.
- Stir in melted butter.
- Bake at 350°F for 5-7 minutes.
- Cool completely.
Assembly
- Pipe frosting onto cooled cupcakes.
- Coat with strawberry crunch mixture.
- Top with fresh strawberry halves.
Notes
- Use room temperature ingredients for best results
- Store in airtight container up to 3 days
- Add crunch coating just before serving
- Can be made ahead - store frosting and coating separately
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