These Strawberry Crunch Cupcakes are the perfect summer dessert! If you love strawberry crunch ice cream bars, then you will love these cupcakes. Soft vanilla cake with a creamy cream cheese frosting and topped with strawberry + golden Oreo topping.
Growing up, I loved those Strawberry Shortcake ice cream bars. These homemade cupcakes are inspired by those delicious frozen treats. They're easy and a total crowd pleaser and are perfect for Valentine's Day, birthdays, special occasions and strawberry lovers alike.
These Strawberry Crunch Cupcakes have a vanilla cake base made without cake mix and a light and fluffy whipped cream cheese frosting. Finally, topped with a crunchy strawberry crunch topping made from golden Oreos and strawberry jello powder with a fresh strawberry on top.
If you're a fellow strawberry lover looking for more strawberry focused recipes, you have to check out my Strawberry Rosé Sorbet, Strawberry Red Wine Sauce and Spinach Strawberry Goat Cheese Salad or my Strawberry Cucumber Salad for savory strawberry recipes.
Why You'll Love this Recipe
Loaded with Flavor and Texture! - These Strawberries Crunch Cupcakes have delicious strawberry flavors with a touch of vanilla and creamy cream cheese frosting. Plus, there's lot of texture from the light cake to the fluffy frosting and the crunchy topping.
Recipe Makes a Perfect Dozen Cupcakes - and can easily be double or tripled to feed a crowd.
Beautiful Presentation - these gorgeous cupcakes are perfect for any and all occasions and celebrations like Valentine's day
Ingredient Notes
Flour - All you need is some all-purpose flour. See my recipe notes on how to properly measure flour.
Oil - Use a neutral, flavorless oil like canola or vegetable oil.
Baking Powder -This ingredient helps the cupcakes rise.
Eggs - adds moisture and creates structure to the cupcakes. Use room temperature eggs.
Vanilla Extract - A small amount of vanilla extract adds tremendous flavor to the cupcakes. I recommend using pure vanilla extract for the best flavor.
Unsalted Butter – Softened, unsalted butter adds rich flavor and moisture. It also provides some natural leavening as it is creamed with sugar.
Salt - balances the sweetness and makes the flavors stand out more
Milk - I use milk in my cupcakes to keep them nice and moist, but you could also substitute full-fat plain yogurt or sour cream!
Granulated Sugar - add sweetness but it also helps the cupcakes hold in moisture.
Cream Cheese Frosting
Cream Cheese - Use block-style cream cheese softened to room temperature. Make sure to use full fat cream cheese for best flavor. Avoid using cream cheese from a tub or spread, as they often contain added water.
Unsalted Butter -Since there’s already salt in the cream cheese I highly recommend going with unsalted butter so cream cheese frosting isn’t too salty. Use room temperature butter for easy mixing.
Powdered Sugar - Also known as confectioners sugar. No substitutes here, this very fine sugar makes for a smooth, non-gritty frosting. If your powdered sugar is super lumpy I recommend sifting before using to ensure smooth frosting.
Vanilla Extract - A small amount of vanilla extract adds tremendous flavor to the frosting. I recommend using pure vanilla extract for the best flavor.
Strawberry Crunch Topping & Garnish
Strawberry Jello Powder - gives the crunchy its sweet strawberry flavor.
Golden Oreos - or use a similar type of vanilla sandwich cookie. No need to remove the cream! We want it in there for extra flavor and texture! The cookies are pulsed in a food processor, but you can also go at it with a rolling pin!
Unsalted Butter - Melted, unsalted butter brings the cookie crumbs and strawberry jello together.
Fresh Strawberries - to garnish the cupcakes. I recommend picking the reddest strawberries for the sweetest and best flavor as strawberries do not continue to ripen once picked.
Step-by-Step Instructions
- For the cupcakes - Preheat the oven to 350° F. Prepare a standard 12-count cupcake pan with cupcake liners. Set aside. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy.
- Add the eggs and vanilla extract to the butter, oil and sugar mixture. Mix until combined.
- Add the dry mixture, alternating with the milk until completely combined.
- Fill each cupcake liner about 2⁄3 of the way.
- Bake for 16-18 minutes or until a toothpick can be inserted and come out clean. Allow the cupcakes to completely cool while making the cream cheese frosting.
- For the cream cheese frosting - In a large mixing bowl beat the cream cheese, softened butter, and vanilla extract until smooth and creamy. Add the powdered sugar gradually until completely combined.
- For the strawberry crunch topping - Add half the Oreo crumbs to a medium mixing bowl and combine with the melted butter and jello powder. Mix until well combined. Spread evenly onto a baking sheet and bake at 350° F for 10 minutes. Remove from the oven and allow to cool completely.
- Place the cooled strawberry mixture in a food processor and blend into crumbs. Combine the strawberry crumbs with the remaining oreo crumbs.
- To assemble - Spread a thin even layer of cream cheese frosting onto each cupcake and dip the cupcakes into the strawberry crunch topping.
- Transfer the remaining frosting to a piping bag and pipe a spiral onto each cupcake.
- Sprinkle with the remaining strawberry crunch topping, and top with a half of a strawberry.
Expert Tips
Properly Measure Flour - If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
Cool Cupcakes Completely Before Frosting - If your cupcakes are even a tiny bit warm, the frosting will melt right off.
Use Room Temperature/ Softened Ingredients: this will create a consistent batter, uniform cupcakes and creamy frosting.
Sift for Lump Free Batter and Frosting - If your flour or powdered sugar is lumpy, sift it beforehand. Sifting will also help aerate the flour to yield lighter cupcakes.
Alternate Adding Flour and Buttermilk – this keeps the mixture uniform and well blended. If you add in all of the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.
Recipe FAQ
Yes, once cooled cupcakes can be frozen for up to a month. Individually wrap them in plastic wrap for best results and store in an airtight container. When ready to serve, defrost the cupcakes in the refrigerator before bringing to room temperature and frosting.
Cupcakes can be stored in an airtight container at room temperature without the frosting and garnish for up to 3 days or refrigerated for up to 1 week. Garnish them with the sliced strawberries right before serving.
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Strawberry Crunch Cupcakes
Ingredients
Vanilla Cupcakes
- 1 & ½ cups all purpose flour
- 1 & ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter softened
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 eggs, large room temerpature
- 2 teaspoon vanilla extract
- 1 cup whole milk room temerpature
Cream Cheese Frosting
- 6 ounces cream cheese, block style softeneed
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Strawberry Crunch Topping + Garnish
- 1 & ½ cups golden oreo crumbs
- 3 ounces strawberry jello powder
- 4 tablespoons unsalted butter melted
- 6 strawberries cut in half
Instructions
- For the cupcakes - Preheat the oven to 350° F. Prepare a standard 12-count cupcake pan with cupcake liners. Set aside. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy.
- Add the eggs and vanilla extract to the butter, oil and sugar mixture. Mix until combined.
- Add the dry mixture, alternating with the milk until completely combined.
- Fill each cupcake liner about 2⁄3 of the way.
- Bake for 16-18 minutes or until a toothpick can be inserted and come out clean. Allow the cupcakes to completely cool while making the cream cheese frosting.
- For the cream cheese frosting - In a large mixing bowl beat the cream cheese, softened butter, and vanilla extract until smooth and creamy. Add the powdered sugar gradually until completely combined.
- For the strawberry crunch topping - Add half the Oreo crumbs to a medium mixing bowl and combine with the melted butter and jello powder. Mix until well combined. Spread evenly onto a baking sheet and bake at 350° F for 10 minutes. Remove from the oven and allow to cool completely.
- Place the cooled strawberry mixture in a food processor and blend into crumbs. Combine the strawberry crumbs with the remaining oreo crumbs.
- To assemble - Spread a thin even layer of cream cheese frosting onto each cupcake and dip the cupcakes into the strawberry crunch topping.
- Transfer the remaining frosting to a piping bag and pipe a spiral onto each cupcake.
- Sprinkle with the remaining strawberry crunch topping, and top with a half of a strawberry.
Did you make this recipe? Let me know!