Strawberry Crunch Cupcakes are a delicious dessert that combines strawberry and vanilla flavors with a crunchy topping, similar to Strawberry Shortcake Crunch Bars or Good Humor ice cream bars. They usually have a strawberry cupcake base, vanilla frosting, and a strawberry crunch topping made of Golden Oreos, freeze-dried strawberries, and butter. You can make the cupcakes from scratch or use a box mix, and the frosting can be piped on for a fancy look. These cupcakes are great for summer parties, family get-togethers, or just as a fun treat.
Strawberry Crunch Cupcakes Ingredients
- White cake mix or strawberry cake mix (store-bought or homemade): Forms the base of the cupcakes, providing structure and texture. Use whichever flavor you prefer or adjust the recipe to match your taste.
- Vegetable oil: Adds moisture to the cupcakes, keeping them soft. Use any type of vegetable oil such as canola, corn, or sunflower oil.
- Egg whites: Bind the ingredients together and contribute to a light texture. Use fresh egg whites for best results.
- Sour cream: Adds moisture and richness, resulting in a tender crumb. Use full-fat sour cream for the best texture.
- Fresh strawberries: Add natural strawberry flavor and texture. Use ripe strawberries for the best flavor.
- Powdered sugar: Sweetens and thickens the frosting. Use powdered sugar (also known as confectioner’s sugar).
- Heavy cream or milk: Thins out the frosting to achieve the desired consistency. Use heavy cream for a richer frosting or milk for a lighter one.
- Golden Oreos: Provide a crunchy base for the topping. Use the original flavor Golden Oreos.
- Strawberry Jello powder: Adds flavor and color to the topping. Use strawberry-flavored gelatin powder.
How I Made Strawberry Crunch Cupcakes
First, I mixed the cake ingredients like box mix, flour, eggs and oil. Then I folded in mashed berries and sour cream for extra moisture and flavor.
Once baked, the cupcakes smelled so good as they cooled. While they rested, I started on the frosting by beating butter and cream cheese until fluffy. Slowly mix in powdered sugar until smooth.
For the topping, I pulsed Oreo cookies and dried strawberries in the food processor until crumbly. Stirring in melted butter created delicious crunchy clumps.
It was frosting time! Using a piping bag, I piped rosettes of frosting onto each cupcake. The bright pink swirls were so pretty.
As a final touch, I sprinkled the strawberry crunch generously over top. What a colorful, tasty result!
How to Make Strawberry Crunch Cupcakes with Cheesecake Filling
- Preheat the oven to 180°C (350°F) and prepare a cupcake tray with 12 liners.
- Combine flour, baking powder, baking soda, salt, sugar, and dried strawberries in a large bowl. Whisk to blend.
- Mix in sour cream (or buttermilk), egg, melted butter, vegetable oil, and vanilla extract until a sticky batter forms.
- Place a golden Oreo at the bottom of each cupcake liner and fill them ¾ full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool in the tray for 10 minutes, then transfer them to a cooling rack.
- For the strawberry filling, cook strawberries, sugar, lemon juice, and salt in a saucepan over low-medium heat until the strawberries soften.
- In a small bowl, combine cornstarch and water. Stir the mixture into the strawberries and cook for 2-3 minutes until thickened, with some larger strawberry pieces.
- Crush cookies and dried strawberries in a food processor or with a rolling pin in a ziplock bag to make the crunchy crumbles. Set aside.
- Prepare the White Chocolate Cream Cheese Frosting according to the instructions, adding strawberry powder at the end.
- Core the center of each cupcake and fill the hole with strawberry filling.
- Frost the cupcakes with cream cheese frosting, then dip them in the crunchy crumbles.
- Finish by piping a small dollop of frosting on each cupcake and decorating with drops of strawberry filling and strawberry halves.
More Strawberry Desserts
- Strawberry Mochi Cake
- Strawberry Crunch Cookies
- Strawberry Coconut Balls
- Strawberry Milk Cake
Strawberry Crunch Cupcakes
Ingredients
Cupcakes
- White cake mix (store-bought or homemade) or strawberry cake mix
- 1 tbsp vegetable oil
- 2 egg whites
- 2/3 cup water
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup all purpose flour
- 1/2 cup sour cream
Frosting
- 1/2 cup butter
- 4 ounces cream cheese
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream
Topping
- 10 golden oreos
- 1.7 oz freeze dried strawberries
- 2 tbsp butter
- 1.7 oz strawberry jello powder
Instructions
- Start by mixing together the cake mix, flour, sugar, salt, and other dry ingredients in a bowl.
- In another bowl, combine the wet ingredients like oil, egg whites, water, and vanilla extract.Add sour cream and mashed strawberries to the wet ingredients and mix well.
- Bake the cupcakes at 350°F/177°C for 17-19 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely in the pans set on a wire rack before filling and frosting.
- To make the frosting, cream the butter and cream cheese together until smooth and creamy.
- Gradually add powdered sugar and mix on low speed until completely incorporated.
- Mix in the vanilla extract and enough cream to achieve the desired consistency.
- Increase the speed to high and beat for 2-3 minutes until light and fluffy.
- For the strawberry crunch topping, pulse the Golden Oreos and freeze-dried strawberries in a food processor until crumbly.
- Add melted butter and pulse to combine.Once the cupcakes are cool, use a piping bag fitted with a large star tip or an offset spatula to frost them.Sprinkle the strawberry crunch topping over the frosted cupcakes