The Ultimate Strawberry Crunch Cupcakes Recipe: Moist, Fluffy, and Irresistible
Prepare to be enchanted by these incredible Strawberry Crunch Cupcakes – a delightful fusion of moist, tender strawberry cake, luscious vanilla buttercream, and an irresistible crunchy topping. This recipe takes inspiration from nostalgic strawberry shortcake ice cream bars, transforming that beloved flavor into a gourmet cupcake experience. Whether you’re a seasoned baker or just starting, our easy-to-follow guide ensures perfect results every time. Get ready to bake a treat that’s guaranteed to impress and become a new favorite for any celebration, from casual gatherings to special occasions.
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If you’re a fan of these vibrant strawberry treats, you’ll also adore my French Strawberry Cake, the summery Peach Cherry Galette, and the elegant White Forest Cake!
Why These Strawberry Crunch Cupcakes Are a Must-Try
These aren’t just any ordinary strawberry cupcakes; they are an experience! Our recipe for Strawberry Crunch Cupcakes delivers a beautifully moist and fluffy cake base, infused with the natural, bright essence of strawberries. What truly elevates them is the legendary strawberry crunch topping. This delightful crumble adds an incredible textural contrast, turning every bite into a symphony of soft cake, creamy frosting, and satisfying crunch. Think of the classic strawberry shortcake ice cream bars you loved as a child – now imagine that iconic crumble elevating a homemade cupcake!
We craft these delectable treats using my signature Strawberry Shortcake Crumble recipe, which you might recognize from my popular Strawberry Crunch Cheesecake. Using freeze-dried strawberries for both the cake and the topping ensures a consistent, intense strawberry flavor that shines through without needing artificial colors or flavors. This makes them a perfect year-round dessert, equally fantastic for a sunny spring picnic, a warm summer BBQ, a festive Valentine’s Day surprise, or any special occasion that calls for a touch of sweetness and charm.
What Makes the Strawberry Crunch Topping So Special?
The magic of these strawberry crunch cupcakes largely lies in their unbelievably easy yet incredibly flavorful crunch topping. This simple three-ingredient recipe is the secret to replicating the beloved crumble from those classic Good Humor Strawberry Shortcake bars. You only need Golden Oreo cookies (or any other vanilla sandwich cookie), freeze-dried strawberries, and a touch of melted butter.
The Golden Oreos provide a buttery, vanilla base, while the pulverized freeze-dried strawberries infuse a concentrated burst of tangy strawberry flavor and a beautiful natural pink hue. Melted butter brings it all together, creating a perfectly crumbly texture that holds its crunch. It’s truly a game-changer for any dessert that needs a textural pop and an extra layer of fruity goodness. For the full detailed recipe, be sure to check out my dedicated Strawberry Shortcake Crumble post. Once you master this crumble, you’ll find endless uses for it! And while you’re at it, don’t miss my festive Valentine’s Day Cake Pops and the delightful Blackberry Coffee Cake if you love baking with berries.
Easy Strawberry Crunch Cupcakes Ingredients: For Perfect Flavor and Texture
One of the best things about these fluffy strawberry cupcakes is that they are made with simple, accessible ingredients, achieving their beautiful color and rich flavor without the need for artificial food dyes (though you can add them if you wish!). Let’s dive into the key components you’ll need to create these irresistible treats:
- Freeze-Dried Strawberries: These are the star! You’ll process a bag of freeze-dried strawberries into a fine powder using a blender or food processor. This concentrates their natural flavor and color, providing an authentic strawberry taste throughout the cupcake without adding excess moisture. If you love baking with strawberries, you must try my Strawberry Blueberry Pie!
- Eggs: Crucial for structure and moisture. Ensure your eggs are at room temperature, as this allows them to emulsify better with other ingredients, resulting in a smoother batter and a more uniform, tender crumb. If they’re cold, simply submerge them in a bowl of lukewarm water for about 15 minutes.
- Vanilla Extract: For the most exquisite flavor, I always recommend using pure vanilla extract. Its warm, sweet notes perfectly complement the bright strawberry flavor. Feeling ambitious? You can even make your own!
- Strawberry Extract: To truly amplify that sweet strawberry punch, a hint of strawberry extract gives these cupcakes an extra layer of fruity intensity. McCormick is a reliable choice.
- Granulated Sugar: Provides the perfect level of sweetness, ensuring the cupcakes are delightfully balanced without being overly sugary.
- Vegetable Oil: The secret to truly moist cupcakes! Using oil instead of butter as the primary fat helps create an incredibly tender and moist crumb that stays fresh for days. Unlike butter, which contains water that evaporates during baking, oil is 100% fat, locking in moisture.
- Sour Cream: Just like in my popular Lavender Lemon Cupcakes, sour cream contributes significantly to the cupcakes’ moistness and tender texture. Its acidity also reacts with the baking soda, aiding in a beautiful rise. Remember to bring it to room temperature for best results.
- Cake Flour: This finely milled flour, with its lower protein content, is key to achieving a light and airy cupcake texture. For accurate results, always measure your cake flour by weight using a kitchen scale to avoid over-measuring, which can lead to dry cupcakes. (See FAQ for a substitute if you don’t have it!)
- Baking Powder: A leavening agent that works to help the cupcakes rise evenly and achieve that desirable fluffy texture.
- Baking Soda: Another leavening agent that reacts with the acidic sour cream, producing carbon dioxide bubbles that contribute to a light and airy crumb structure.
- Salt: A small but mighty ingredient! Salt enhances all the other flavors, bringing out the sweetness of the sugar and the fruitiness of the strawberries, ensuring a well-rounded taste.
- Red Food Coloring (Optional): While the freeze-dried strawberries provide a natural pink, a few drops of red food coloring can intensify the color for a more vibrant visual appeal. I chose not to use it for the cupcakes pictured here, showcasing their natural beauty.
- Baking Spray: Even with nonstick cupcake liners, a light coating of baking spray ensures your cupcakes release cleanly and effortlessly, preventing any sticking.
After baking the perfect homemade strawberry cupcakes, we’ll top them with a luxurious, fluffy vanilla buttercream frosting and that show-stopping strawberry crunch topping. Here’s what you’ll need for these delightful additions:
- Unsalted Butter: The foundation of our creamy buttercream. Make sure it’s at room temperature for the best whipping consistency. If you prefer salted butter, simply omit the additional salt in the frosting recipe.
- Powdered Sugar: Also known as confectioners’ sugar, this fine sugar provides the necessary structure and sweetness for a smooth, pipeable frosting.
- Heavy Cream: This helps achieve the perfect light and fluffy consistency for the buttercream, making it wonderfully smooth and easy to spread or pipe. You can substitute with milk if heavy cream isn’t available.
- Vanilla Extract: Just like in the cupcakes, a good quality vanilla extract is essential for a rich, aromatic frosting flavor that perfectly complements the strawberry.
- Salt: A tiny pinch of salt in the buttercream balances the sweetness and enhances the overall flavor profile, preventing it from tasting flat.
- Strawberry Shortcake Crumble: The star topping! You’ll prepare this separately using my easy recipe.
See the full recipe card below for exact quantities.
Essential Equipment for Baking Strawberry Crunch Cupcakes
Having the right tools can make your baking experience much smoother and more enjoyable. For these delicious strawberry crunch cupcakes, here’s a list of recommended equipment:
- 12-Cup Muffin Pan: A standard 12-cup muffin pan is essential for baking a perfect batch of cupcakes.
- Cupcake Liners: High-quality cupcake liners not only make serving easier but also prevent sticking and keep your cupcakes looking neat.
- Mixing Bowls: You’ll need at least two large mixing bowls – one for wet ingredients and one for dry, and possibly another for the buttercream.
- Blender or Food Processor: To turn your freeze-dried strawberries into a fine powder, a blender or food processor is indispensable.
- Electric Mixer (Hand or Stand): For whipping eggs, sugar, and especially for creating that light and fluffy vanilla buttercream, an electric hand mixer or a stand mixer with a paddle attachment will save you a lot of arm work and ensure smooth, consistent results.
- Rubber Spatula: Perfect for scraping down the sides of your mixing bowls and gently folding in dry ingredients without overmixing.
- Cookie or Ice Cream Scoop: A cookie scoop or small ice cream scoop helps portion the cupcake batter evenly into the liners, ensuring uniformly sized cupcakes that bake consistently.
- Wire Rack: A wire cooling rack is essential for allowing your baked cupcakes to cool completely after coming out of the oven. This prevents the bottoms from getting soggy and ensures they’re at the perfect temperature for frosting.
- Piping Bag and Tips: For a professional and elegant finish, a piping bag and your favorite tips (like a star tip or round tip) are perfect for applying the vanilla buttercream frosting.
- Kitchen Scale: As mentioned, a kitchen scale is highly recommended for accurately measuring dry ingredients like flour, which can significantly impact the final texture of your cupcakes.
How Do You Make Strawberry Crunch Cupcakes? Step-by-Step Guide
Creating these delightful strawberry crunch cupcakes is a fun and rewarding process. While the recipe card below provides comprehensive step-by-step instructions, ingredient measurements, and even a helpful video, here’s a quick overview of the main stages involved:
Hint: For the best adhesion and crunch, make sure to add the strawberry crunch topping to your frosted cupcakes immediately after frosting them. If the frosting sets too much, the crumble may not stick as effectively!
Storage Tips for Your Strawberry Crunch Cupcakes
Proper storage is key to keeping your delicious strawberry crunch cupcakes fresh and flavorful. While the crunch topping is always at its best on the first day, these cupcakes store wonderfully:
- Room Temperature: You can store frosted strawberry crunch cupcakes in an airtight container at room temperature for up to two days. A dedicated cupcake carrier or a beautiful domed cake stand works perfectly for this, keeping them protected and fresh.
- Refrigeration: For longer storage, especially in warmer climates or if your home is warm, refrigerate the cupcakes in an airtight container for up to four days. Bring them to room temperature for about 15-30 minutes before serving for the best flavor and texture.
- Freezing (Unfrosted): If you plan to make the cupcakes ahead, baking and freezing them unfrosted is ideal. Once completely cooled, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or airtight container for up to two months. Thaw at room temperature and then frost as usual.
- Freezing (Frosted): You can also freeze frosted cupcakes. First, freeze them uncovered on a baking sheet until the frosting is solid (about 1-2 hours). Then, wrap each frozen cupcake in plastic wrap and place them in an airtight freezer-safe container for up to two months. Thaw unwrapped at room temperature to prevent condensation from making the frosting sticky.
Time-Saving: Strawberry Crunch Cupcakes with Cake Mix
Short on time but still craving these delightful strawberry crunch cupcakes? Good news! You absolutely can make a fantastic version using a store-bought cake mix. This shortcut is perfect for busy schedules without sacrificing much flavor or fun.
Simply follow the package instructions for your favorite strawberry cake box mix. Prepare the batter and bake the cupcakes as directed. While they cool, you can focus on creating the homemade elements that make these cupcakes truly special: the fluffy vanilla buttercream and, of course, the signature strawberry crunch topping. Once your cupcakes are cooled, frost and top them just as you would with the scratch-made version. It’s a fantastic way to enjoy all the deliciousness with less effort!
Strawberry Crunch Cake Variation: Transform Your Cupcakes into a Layer Cake!
Love the sound of these flavors but prefer a classic cake? This recipe is incredibly versatile and can easily be adapted to make a stunning strawberry crunch layer cake! The same moist cake batter, creamy frosting, and crunchy topping work beautifully in cake form, making for an impressive dessert perfect for birthdays or larger gatherings.
To create a strawberry crunch cake, simply prepare the cake batter as instructed in the recipe. Instead of portioning it into cupcake liners, pour the batter into a greased and floured 8-inch round cake pan. Bake for approximately 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Once cooled, frost with the vanilla buttercream and generously sprinkle with the strawberry crunch topping. If you’re looking for a delightful gluten-free option, you might also enjoy my Gluten Free Olive Oil Cake!
Frequently Asked Questions About Strawberry Crunch Cupcakes
My ultimate secret for achieving incredibly moist strawberry cupcakes lies in using **vegetable oil instead of butter** as the primary fat. While butter adds wonderful flavor, it contains about 18% water, which can evaporate during or after baking, potentially leading to drier cupcakes. Vegetable oil, on the other hand, is 100% fat. This means all of its richness and moisture remain in the cupcakes, keeping them tender and fresh for days. This technique, also used in my mini vanilla cake, ensures a consistently soft and delightful texture. For another moist cupcake recipe that will impress, try my Cinnamon Cupcakes!
Absolutely! If you don’t have cake flour on hand, you can easily make a substitute for these strawberry crunch cupcakes. All you need is **all-purpose flour and cornstarch**. For every 1 cup of cake flour, measure out 1 ¼ cup of all-purpose flour and then remove 2½ teaspoons of it, replacing it with 2½ teaspoons of cornstarch. In grams, this would be 137 grams of all-purpose flour sifted with 22 grams of cornstarch. As always, for the most accurate results, it’s best to measure by weight using a kitchen scale. If you’re measuring by volume, be sure to use the spoon-and-level method to avoid compacting the flour and adding too much.
Making your strawberry crunch cupcakes the day before you plan to frost and serve them can be a great idea! It allows them ample time to cool completely, which is crucial for preventing frosting from melting or sliding off. Additionally, having the cupcakes baked ahead of time means you can focus solely on preparing a fresh batch of frosting and the crunch topping on the day of serving, ensuring everything is at its peak deliciousness and freshness.
While it might seem convenient, I highly recommend against leaving your cupcakes in the muffin pan for more than a few minutes after they come out of the oven. The residual heat from the metal pan can continue to cook the cupcakes, leading to over-baking and a dry, crumbly texture. As soon as they are cool enough to handle, transfer them to a wire rack to allow air circulation and ensure they cool down properly, maintaining their moistness.
Top Baking Tip for Success!
Don’t underestimate the power of accurate measurements, especially when it comes to flour! Always measure your flour by weight with a kitchen scale. This simple step will help ensure you add the precise amount needed, preventing accidentally dense or dry cupcakes and guaranteeing a light, fluffy result every time!
Related Recipes: More Muffin Pan Delights
If you loved making these strawberry crunch cupcakes, you’ll be thrilled to discover more delicious recipes that utilize your versatile muffin pan:
- 3 Ingredient Pumpkin Muffins
- White Chocolate and Raspberry Muffins
- Chocolate Chip Mini Muffins with Orange Zest
- Banana and Pumpkin Muffins
Perfect Pairings: What to Serve with Strawberry Crunch Cupcakes
These delightful strawberry crunch cupcakes are fantastic on their own, but they also pair wonderfully with a variety of beverages and other treats to create a complete dessert experience. Here are some of my favorite recipes to serve alongside them:
- Brown Sugar Shaken Espresso (Starbucks Copycat)
- Pumpkin Spice Espresso Martini
- Mini Red Velvet Cake
- Blackberry Strawberry Banana Smoothie
If you give this recipe a try, I would absolutely love it if you could leave a star review rating and a comment below! Your feedback is incredibly valuable and helps me continue sharing delicious free recipes with you. And don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram! I can’t wait to see your strawberry crunch masterpieces!
📖 Recipe
Strawberry Crunch Cupcakes – Easy Cupcake Recipe
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Equipment you may need
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muffin pan
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cupcake liners
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mixing bowls
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measuring cups and spoons
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whisk
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cupcake scoops
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rubber spatula
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hand mixer
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stand mixer
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pastry bag and tips
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blender
Ingredients
- baking spray
- 1.2 oz bag freeze-dried strawberries – blended into a powder
- 2 large eggs – room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon strawberry extract
- 1 cup granulated sugar
- 6 ½ tablespoon vegetable oil
- ⅔ cup sour cream – room temperature
- 1 ¼ cup cake flour
- 1.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 2-4 drops red food coloring – optional, to deepen the pink color
Vanilla Buttercream Frosting & Topping
- 1 cup unsalted butter – room temperature
- 4 cups powdered sugar
- 2 tablespoon heavy cream – or milk
- 4 teaspoon vanilla extract
- ½ teaspoon salt
- strawberry shortcake crumble
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and spray with baking spray for extra non-stick insurance.baking spray
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Add the freeze-dried strawberries to a blender or food processor and pulse until they are transformed into a fine powder. Set this aside to be incorporated into the batter.1.2 oz bag freeze-dried strawberries
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In a large mixing bowl, beat together the room temperature eggs, pure vanilla extract, and strawberry extract until the mixture is light, fluffy, and well combined. This process incorporates air, contributing to a lighter cupcake texture.2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon strawberry extract
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Gradually add the granulated sugar to the egg mixture, whipping until it is fluffy and thoroughly incorporated. The mixture should be noticeably lighter in color and texture.1 cup granulated sugar
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Mix in the vegetable oil and room temperature sour cream until the batter is smooth and well combined. Be careful not to overmix at this stage; just mix until ingredients are incorporated.6 ½ tablespoon vegetable oil, ⅔ cup sour cream
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In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. Then, add the reserved strawberry powder to the dry ingredients. Gently fold the dry ingredients into the wet batter until just combined. Overmixing will develop the gluten and result in tough cupcakes, so mix only until no streaks of flour remain.1 ¼ cup cake flour, 0.5 teaspoon salt, 0.25 teaspoon baking soda, 1.5 teaspoon baking powder
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(Optional) If you desire a more vibrant pink color, add 2-4 drops of red food coloring to the batter and gently fold until evenly distributed.2-4 drops red food coloring
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Use a cupcake scoop or measuring cup to fill each cupcake liner about two-thirds full. Gently drop the muffin pan onto the counter a couple of times to release any trapped air bubbles, ensuring a flatter top and even rise.
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Bake in the preheated oven for 18-20 minutes, or until the centers are springy to the touch and a toothpick inserted into the middle comes out with only a few moist crumbs. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This is crucial before decorating to prevent frosting from melting.
Vanilla Buttercream Frosting
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Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter until it is smooth and creamy.1 cup unsalted butter
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Gradually add the powdered sugar to the butter, mixing on low speed until combined, then increase speed to medium and continue beating until light and fluffy.4 cups powdered sugar
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Mix in the salt, vanilla extract, and heavy cream (or milk) until smooth. Then, beat the frosting on medium-high speed for an additional 1-2 minutes until it reaches a beautiful, smooth, and fluffy consistency.2 tablespoon heavy cream, ½ teaspoon salt, 4 teaspoon vanilla extract
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Once your cupcakes are completely cooled, spread or pipe the vanilla buttercream frosting generously over each one. Immediately after frosting, sprinkle your homemade strawberry shortcake crumble over the cupcakes, gently pressing it into the frosting to ensure it adheres well. Serve and enjoy!strawberry shortcake crumble
Video
Notes
Freezing: These strawberry crunch cupcakes can be frozen to enjoy later! For best results, freeze them unfrosted. Once the baked cupcakes are completely cooled, wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or airtight container for up to 2 months. You can also freeze frosted cupcakes. To do this, freeze them uncovered on a baking sheet until the frosting is solid. Then, wrap each in plastic wrap and store in an airtight container for up to 2 months. Always thaw cupcakes unwrapped at room temperature to prevent condensation.
Nutrition
Nutrition Disclaimer
