Looking for a delightfully nostalgic treat that will turn any day into a celebration? These Strawberry Crunch Cupcakes capture all the joy of a classic ice cream bar in cupcake form, boasting fluffy strawberry cake, creamy frosting, and a bright, irresistible crunch topping. Each bite is a magical medley of fruity sweetness and cookie crumble, delivering pure happiness whether you’re baking for a party or simply craving a taste of childhood.

Strawberry Crunch Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Strawberry Crunch Cupcakes is in their simplicity, with pantry staples and a few playful extras coming together for unbeatable flavor and texture. Every ingredient has its place, contributing color, crunch, or that burst of strawberry goodness.

Strawberry cake mix: The heart of the cupcakes, delivering vibrant color and berry flavor with minimal effort.
Water: Helps create a moisture-rich batter and ensures the cupcakes bake up soft and tender.
Vegetable oil: Keeps the crumb moist for days, making each bite lusciously soft.
Large eggs: Add structure and richness, holding everything together with a gorgeous golden hue.
Instant vanilla pudding mix: The secret to an extra moist crumb with a hint of vanilla cream—try strawberry pudding for a double berry twist!
Golden Oreos: Crushed and blended into the topping for that signature vanilla cookie crunch and nostalgic flair.
Freeze-dried strawberries: Offer an intensely fruity punch and beautiful color to the crunchy coating—don’t skip these if you want the full “strawberry crunch” effect!
Unsalted butter (softened): The creamy backbone of your frosting, making it perfectly fluffy and rich.
Powdered sugar: Sweetens and thickens the frosting to dreamy, cloudlike peaks.
Heavy cream: Just a splash brings the frosting together with extra smoothness and a melt-in-your-mouth finish.
Vanilla extract: A generous dash gives the frosting that classic bakery scent and flavor.
Pinch of salt: Balances the sweetness and rounds out the flavors.
Fresh strawberries (optional): For garnish—these are the cherry (or berry) on top, adding juicy brightness and a pretty finish.

How to Make Strawberry Crunch Cupcakes

Step 1: Prep Your Tools and Oven

Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners. This step ensures the cupcakes bake evenly and release effortlessly when they’re done—nothing kills cupcake joy like stuck liners!

Step 2: Make the Cupcake Batter

In a large mixing bowl, combine your strawberry cake mix with water, oil, and eggs, following the instructions on the package. Once smooth, add in the instant vanilla pudding mix, stirring just until it’s fully integrated. The pudding makes your Strawberry Crunch Cupcakes unbelievably tender.

Step 3: Fill and Bake

Spoon the batter evenly into your cupcake liners, filling each about two-thirds full. Pop the tin in the oven and bake for 18 to 22 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Set aside to cool completely before decorating—patience, my friend, is key to the perfect cupcake!

Step 4: Make the Strawberry Crunch Topping

While your cupcakes cool, bring out the food processor. Pulse together the Golden Oreos and freeze-dried strawberries until you have a colorful, crunchy crumb. This is what puts the “crunch” in Strawberry Crunch Cupcakes—it’s seriously hard to resist snacking on this topping as you go!

Step 5: Prepare the Frosting

In a stand mixer or with a handheld beater, whip the softened butter until light and creamy. Gradually add the powdered sugar, stopping to scrape the bowl so everything mixes evenly. Add vanilla extract, a pinch of salt, and just enough heavy cream to create a billowy, spreadable frosting. Fluffy, creamy, and ready for the big reveal!

Step 6: Frost and Decorate

Once the cupcakes are completely cool, frost them generously using a piping bag for a bakery look or a simple butter knife for a homemade touch. Sprinkle on that glorious strawberry crunch topping and, if desired, crown each cupcake with a fresh strawberry. Stand back and admire your masterpiece: Strawberry Crunch Cupcakes are ready for their close-up.

How to Serve Strawberry Crunch Cupcakes

Garnishes

The beauty of these cupcakes is in the details—top them with a fresh strawberry half, a whole berry, or even a little drizzle of strawberry sauce. For an extra festive touch, add a tiny swirl of whipped cream or edible glitter. This little garnish not only adds a pop of color but takes your Strawberry Crunch Cupcakes to the next level of wow.

Side Dishes

Pair your cupcakes with a cool glass of milk, a summery lemonade, or even a scoop of vanilla bean ice cream for the ultimate dessert duo. Light fruit salads or a big bowl of mixed berries will balance the sweetness and keep the berry theme shining all the way through the meal.

Creative Ways to Present

Arrange your Strawberry Crunch Cupcakes on a tiered stand for birthday parties, box them up in cupcake bakery boxes for a cheerful gift, or serve them in colorful wrappers at a summer picnic. For a dessert table centerpiece, try stacking them in a pyramid and scattering extra cookie crunch between the cupcakes for a playful, irresistible look.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Strawberry Crunch Cupcakes in an airtight container at room temperature for up to three days. The cookie crunch stays nice and crisp, and the cake remains moist and delicious even on day three!

Freezing

You can absolutely freeze these cupcakes—just hold off on the frosting and crunch topping until you’re ready to serve. Wrap unfrosted cupcakes individually and freeze them for up to two months. When the craving hits, thaw them at room temperature, frost, and add your crunchy topping fresh.

Reheating

If you prefer your cupcakes a little warm (who could blame you?), microwave them without frosting and topping for about 10 seconds. For frosted ones, a few seconds is plenty—just enough to take the chill off and wake up those lovely flavors.

FAQs

Can I use homemade strawberry cake instead of a cake mix?

Definitely! If you have a favorite from-scratch strawberry cake recipe, go for it. The cake mix just keeps things quick and foolproof, but homemade adds your personal touch.

Is there a substitute for freeze-dried strawberries in the topping?

If you can’t find freeze-dried strawberries, try swapping in a bit of strawberry gelatin powder or simply use extra Golden Oreos with a hint of strawberry jam. The crunch and color won’t be quite the same, but the cupcakes will still taste fabulous.

Can I make mini Strawberry Crunch Cupcakes for parties?

Absolutely! Divide the batter between mini muffin tins and reduce the baking time to about 10 to 12 minutes. They’re perfect bite-sized treats for gatherings and little hands.

How do I get bakery-style tall frosting swirls?

Use a large open star piping tip and start from the edge of the cupcake, swirling inward and upward for beautifully tall, fluffy peaks. The frosting recipe included whips up plenty for generous swirls!

Can I make these Strawberry Crunch Cupcakes gluten-free?

Yes, just swap in a gluten-free cake mix and make sure your cookies and pudding mix are gluten-free too. The crunch topping can be made with gluten-free vanilla sandwich cookies for a safe, scrumptious treat.

Final Thoughts

Once you try these Strawberry Crunch Cupcakes, they’ll become your go-to cupcake for every celebration, craving, and sweet tooth emergency. They’re nostalgic yet modern, easy enough for weeknights but impressive enough for parties. Give them a try and watch these beautiful, berry-packed treats disappear in no time!

Strawberry Crunch Cupcakes Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful sweetness of Strawberry Crunch Cupcakes with a luscious strawberry cake base topped with a crunchy blend of Golden Oreos and freeze-dried strawberries, finished with a creamy frosting.

Ingredients

Scale

Cupcakes:

1 box strawberry cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 (3.4 oz) box instant vanilla pudding mix

Strawberry Crunch Topping:

1 cup crushed Golden Oreos
1/2 cup freeze-dried strawberries

Frosting:

1/2 cup unsalted butter (softened)
4 cups powdered sugar
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt
fresh strawberries (optional for garnish)

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Instructions

Preheat and Prepare: Preheat oven to 350°F. Line muffin tin with liners.
Mix Cupcake Batter: Combine cake mix, water, oil, eggs, and vanilla pudding. Fill liners and bake for 18–22 minutes.
Make Crunch Topping: Pulse Oreos and strawberries in a food processor.
Prepare Frosting: Beat butter, sugar, vanilla, salt, and cream until fluffy.
Frost and Garnish: Frost cooled cupcakes, top with crunch mix, and garnish with strawberries.