There’s something about strawberry crunch desserts that instantly takes me back to childhood. The sweet, fruity flavor, the creamy vanilla frosting, and that signature crunchy topping—it’s a combination that never gets old. These Strawberry Crunch Cupcakes bring all that nostalgia into a perfectly portioned treat. They’re soft, fluffy, packed with fresh strawberry flavor, and topped with a crunchy, buttery crumble that mimics the iconic strawberry shortcake ice cream bars.
Whether you’re baking for a birthday, a summer gathering, or just because, these cupcakes are guaranteed to impress. Let’s dive into what makes them so special and how you can recreate them at home!
Why You’ll Love These Cupcakes
I’ve made my fair share of strawberry-flavored desserts, but these cupcakes always stand out. Here’s why:
- Real strawberry flavor – No artificial extracts here! The fresh strawberry puree keeps the cupcakes moist and flavorful.
- Soft and fluffy texture – A perfect balance of butter, milk, and eggs makes these cupcakes light yet rich.
- A nostalgic crunch – The topping, made from crushed Golden Oreos and freeze-dried strawberries, gives these cupcakes that signature ice cream bar texture.
- Easy to make – No complicated techniques, just simple ingredients and a foolproof method.
Ingredients You’ll Need
(Serves 12 | Prep Time: 20 mins | Cook Time: 18-20 mins)
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup strawberry puree (fresh or frozen, blended)
For the Vanilla Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
For the Strawberry Crunch Topping:
- 1 cup crushed Golden Oreos
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners so they’re ready to go.
2. Make the Cupcake Batter
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the softened butter, eggs, vanilla, and milk until smooth. Gradually mix in the dry ingredients until just combined, then gently fold in the strawberry puree.
3. Bake the Cupcakes
Fill each cupcake liner about ¾ full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
4. Make the Vanilla Frosting
While the cupcakes cool, beat the butter in a mixing bowl until light and fluffy. Gradually add powdered sugar, vanilla extract, and heavy cream, whipping until smooth and creamy. If the frosting is too thick, add a bit more cream. If it’s too thin, add a little more powdered sugar.
5. Prepare the Strawberry Crunch Topping
In a small bowl, mix together the crushed Golden Oreos, freeze-dried strawberries, and melted butter. The result should be a crumbly, slightly sticky texture that clings together slightly when pressed.
6. Assemble the Cupcakes
Pipe or spread the vanilla frosting onto the cooled cupcakes. Then, generously sprinkle the strawberry crunch topping over the frosting, pressing it down slightly so it sticks.
7. Enjoy!
These cupcakes are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to two days or refrigerate them for up to five days.
My Pro Tips for the Best Strawberry Crunch Cupcakes
- Use fresh strawberries – If you have ripe strawberries on hand, blend them into a puree for the best flavor. If using frozen, thaw and drain excess liquid first.
- Don’t overmix the batter – Overmixing can lead to dense cupcakes. Stir just until combined for a light and fluffy texture.
- Make the crunch topping ahead – The topping can be stored in an airtight container for up to a week, making assembly even easier.
- For extra crunch – Sprinkle a little extra topping on the frosting just before serving to keep the texture crisp.
What to Serve with Strawberry Crunch Cupcakes
These cupcakes are perfect on their own, but here are a few fun ways to serve them:
- With vanilla ice cream – The creamy texture pairs beautifully with the crunchy topping.
- Drizzled with strawberry syrup – A little extra strawberry flavor never hurts!
- As a party dessert – Serve these alongside a classic strawberry shortcake for a stunning dessert table.
FAQs (From My Kitchen to Yours)
Q: Can I make these ahead of time?
A: Yes! Bake the cupcakes and store them (unfrosted) in an airtight container for up to two days. Frost and add the crunch topping right before serving.
Q: Can I use store-bought frosting?
A: Absolutely! While homemade frosting tastes best, a high-quality store-bought vanilla frosting works in a pinch.
Q: What if I don’t have freeze-dried strawberries?
A: You can substitute crushed strawberry cereal (like Fruity Pebbles) or finely chopped dried strawberries.
Q: Can I make this into a full-sized cake?
A: Yes! Pour the batter into an 8-inch cake pan and adjust the baking time to 25-30 minutes.
Why You Need to Try These Cupcakes
If you’re a fan of classic strawberry crunch ice cream bars, these cupcakes will hit all the right notes. They’re soft, fruity, creamy, and topped with the most irresistible crunch. Plus, they’re so easy to make, even beginner bakers can nail them on the first try.
Give them a try, and let me know how they turn out! I’d love to hear if you add any fun twists—maybe a strawberry cream filling or a white chocolate drizzle? Happy baking!
How to Make Strawberry Crunch Cupcakes That Taste Just Like the Classic Ice Cream Bar
Ingredients
- 1 cup sugar
- 1 cup unsalted butter, softened
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- 1 cup crushed Golden Oreos
- 3 tbsp melted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup diced fresh strawberries
- 1 cup vanilla frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this to the creamed mixture, alternating with the heavy cream.
- Fold in the diced strawberries gently until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the crunchy topping by mixing crushed Golden Oreos with melted butter until crumbly.
- Once the cupcakes are completely cooled, frost each cupcake with vanilla frosting and sprinkle the Oreo mixture on top.
- Serve and enjoy your nostalgic Strawberry Crunch Cupcakes!
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