If you grew up loving those strawberry shortcake ice cream bars, then these Strawberry Crunch Cupcakes are going to bring back all the best memories! They have a soft, moist vanilla-strawberry cake, luscious strawberry buttercream, and the BEST part—a crunchy, buttery strawberry shortcake crumble on top. Every bite is sweet, creamy, and crispy all at once!
These cupcakes are perfect for birthdays, spring and summer gatherings, or just because. Plus, they’re easy to make with simple ingredients and fun to decorate. Get the kids involved—they’ll love sprinkling on the crunch topping!
Let’s get baking!
What Ingredients You’ll Need to Make Strawberry Crunch Cupcakes
Cupcake Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ cup strawberry puree (fresh or frozen & blended)
Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ¼ cup freeze-dried strawberry powder
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Strawberry Crunch Topping:
- 1 cup Golden Oreos, crushed
- ½ cup freeze-dried strawberries, crushed
- 2 tablespoons melted butter
Pro Tips for the Best Strawberry Crunch Cupcakes
- Use Room Temperature Ingredients: This ensures the batter and frosting mix smoothly for soft, fluffy cupcakes.
- Don’t Overmix the Batter: Stir just until combined—overmixing can make cupcakes dense.
- Get That Crunch Extra Crispy: Toast the crunch topping in the oven for 5 minutes at 350°F for even more texture!
- Pipe the Buttercream High: Use a large piping tip to create tall, swirly frosting that holds the crunchy topping well.
- Store Crunch Separately for Later: If making ahead, sprinkle the crunch topping right before serving to keep it crispy.
Tools You’ll Need
- Mixing bowls
- Electric mixer (hand or stand)
- Whisk
- Measuring cups & spoons
- Spatula
- Muffin tin
- Cupcake liners
- Piping bag + large piping tip
- Food processor (for crushing Oreos & strawberries)
Substitutions & Variations
- No Fresh Strawberries? Use strawberry jam instead of puree in the cupcakes.
- Dairy-Free? Swap butter for vegan butter and milk for almond or oat milk.
- Want Chocolate? Add white chocolate chips to the batter for extra indulgence!
- Extra Fancy? Drizzle with white chocolate before adding the crunch topping.
Make-Ahead Tips
- Cupcakes: Bake up to 2 days in advance and store in an airtight container.
- Buttercream: Make ahead and refrigerate. Let it soften and rewhip before piping.
- Crunch Topping: Store in an airtight container at room temp for up to a week.
How to Make Strawberry Crunch Cupcakes
Step 1: Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 2: Cream the Butter and Sugar
In another bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
Step 3: Add the Wet Ingredients
Mix in the eggs, vanilla, and strawberry puree until combined.
Step 4: Combine & Bake
Gradually add the dry ingredients and milk, alternating between them. Scoop batter into lined muffin tins and bake at 350°F for 18-20 minutes.
Step 5: Make the Crunch Topping
Pulse Golden Oreos and freeze-dried strawberries in a food processor, then mix with melted butter.
Step 6: Frost & Decorate
Pipe strawberry buttercream onto cooled cupcakes, then sprinkle generously with crunch topping.
Leftovers & Storage
Store cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.
Freeze unfrosted cupcakes for up to 3 months, then thaw and decorate.
Final Thoughts
These Strawberry Crunch Cupcakes are pure nostalgia in every bite! Perfectly soft, buttery, and full of fresh strawberry flavor with that irresistible crunch topping. Try them out and let me know how they turned out in the comments! 🍓💕
Leave a Reply