Transform your favorite ice cream truck treat into an irresistible homemade dessert with these strawberry crunch cupcakes. These stunning pink beauties feature a moist vanilla cupcake base, creamy strawberry frosting, and that iconic crunchy strawberry cookie coating that everyone loves. Perfect for birthday parties, summer gatherings, or whenever you're craving something special!
Why You'll Love These Strawberry Crunch Cupcakes
Remember those strawberry shortcake ice cream bars from your childhood? These cupcakes capture that same nostalgic flavor in a fresh, homemade treat. The combination of soft cake, smooth frosting, and crispy coating creates an amazing texture contrast that makes these cupcakes truly unforgettable. Plus, they're easier to make than you might think!
Jump to:
- Why You'll Love These Strawberry Crunch Cupcakes
- Ingredients
- Instructions
- Equipment For Strawberry Crunch Cupcakes
- Storage Instructions
- Grandma’s Secret Twist for the Best Strawberry Crunch Cupcakes
- FAQ
- Strawberry Crunch Cupcakes: A Bite of Nostalgia, A Dash of Magic
- Related
- Pairing
- Strawberry Crunch Cupcakes
Ingredients
the Vanilla Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- Pure vanilla extract
- Whole milk, room temperature
the Strawberry Frosting:
- Unsalted butter, softened
- Powdered sugar
- Freeze-dried strawberry powder
- Heavy cream
- Vanilla extract
- Pinch of salt
the Strawberry Crunch Coating:
- Golden Oreos, finely crushed
- Strawberry Jell-O powder
- Unsalted butter, melted
Instructions
Preparing the Cupcakes
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
- Fill cupcake liners about ⅔ full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Making the Strawberry Frosting
- Process freeze-dried strawberries in a food processor until they become a fine powder.
- Beat softened butter until creamy, about 2 minutes.
- Gradually add powdered sugar, strawberry powder, and salt, mixing on low speed.
- Add vanilla extract and heavy cream, beating until smooth and fluffy.
- Adjust consistency with more cream if needed.
Creating the Strawberry Crunch Coating
- Combine crushed Golden Oreos and strawberry Jell-O powder in a bowl.
- Drizzle with melted butter and mix until crumbs are evenly coated.
- Spread mixture on a baking sheet and bake at 350°F for 5-7 minutes to crisp up.
- Let cool completely before using.
Assembly
- Pipe a generous swirl of strawberry frosting onto each cooled cupcake.
- Gently press the sides and top of the frosted cupcakes into the strawberry crunch coating.
- Sprinkle additional coating on top if desired.
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 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
Grandma’s Secret Twist for the Best Strawberry Crunch Cupcakes
When I was little, my grandma had a way of making every dessert feel extra special. She never rushed, always humming as she baked, and she had a secret ingredient for everything—including her legendary Strawberry Crunch Cupcakes. It wasn’t in the batter or frosting, but in the crunch. Instead of just mixing the cookie crumbs with butter and strawberry Jell-O, she’d add a pinch of freeze-dried strawberry powder right after baking the crumble—enhancing the fruity aroma and making the crunch irresistible.
It was one of those tiny details that no one could quite put their finger on, but they always went back for seconds. I still remember sneaking into her kitchen, swiping a handful of the sweet, crispy topping before she could catch me. Now, every time I make these cupcakes, I sprinkle that little extra love into the crunch and smile, knowing she’d approve. Try it for yourself—you might just create a family tradition of your own.
FAQ
What is the secret to super moist cupcakes?
Room temperature ingredients, proper creaming of butter and sugar, and not overmixing the batter are key. Adding sour cream or buttermilk also enhances moisture, while baking at the right temperature prevents dryness.
What are the strawberry shortcake crunchies made of?
A mix of crushed Golden Oreos, strawberry Jell-O powder, and melted butter creates the signature crispy, flavorful crunch.
Why did my strawberry cupcakes turn purple?
Fresh strawberries or puree can react with baking soda or powder, causing a color change. Stick to freeze-dried strawberry powder for stable color.
What makes cupcakes crumble?
Overbaking, too much flour, or not enough fat (like butter or oil) can lead to dry, crumbly cupcakes. Proper measuring and mixing prevent this.
Strawberry Crunch Cupcakes: A Bite of Nostalgia, A Dash of Magic
There’s something undeniably special about these Strawberry Crunch Cupcakes—a treat that blends childhood nostalgia with homemade perfection. With their fluffy vanilla cake, dreamy strawberry frosting, and that irresistible crunchy topping, every bite is a celebration of flavors and textures. Whether you're baking for a party, a special occasion, or just a well-deserved sweet moment for yourself, these cupcakes will never disappoint.
Ready to explore more classic desserts? Try our Boston Cream Pie Recipe for a rich, custard-filled delight or indulge in the warm, spiced goodness of a Cinnamon Roll fresh from the oven. Happy baking, and don’t forget to share your creations with us!
Related
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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.
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