Get ready to meet your new dessert obsession! Strawberry Crunch Cupcakes pack all the nostalgia of your favorite childhood ice cream treat into a perfectly portable, party-ready cupcake. Each bite bursts with juicy real strawberries, fluffy cake, and a generous crown of sweet, crunchy topping you won’t be able to resist. Whether you’re baking for a celebration or just want to brighten a regular afternoon, these Strawberry Crunch Cupcakes deliver gorgeous colors, fun textures, and fresh summer flavor in every single cupcake.

Strawberry Crunch Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few key ingredients can create cupcakes with so much personality. Each part, from the cake base to the luscious frosting and signature strawberry crunch, brings something special to the party—making your Strawberry Crunch Cupcakes pop with color, flavor, and texture.

White cake mix: This reliable pantry hero forms the soft, fluffy foundation, allowing the strawberry flavors to shine.
Instant strawberry pudding mix: Adds moisture and a pop of strawberry taste that takes your cake base to the next level.
Sour cream: Guarantees a tender crumb and irresistible richness in every bite.
Milk: Makes the batter silky, so your cupcakes bake up beautifully soft.
Fresh strawberries, diced: Brings authentic fruity sweetness and those lovely specks of color throughout the cake.
Golden Oreos, crushed: The secret to that nostalgic, buttery crunch topping everyone will remember.
Freeze-dried strawberries, crushed: Intensifies strawberry flavor and brings a gorgeous pop of red color to your crunchy crumble.
Unsalted butter, softened: The must-have ingredient for a creamy, dreamy frosting base.
Powdered sugar: Makes your frosting sweet, smooth, and fluffy—just the way we like it.
Heavy cream: Whips the frosting into a cloud-like texture and helps spread it easily.
Vanilla extract: Adds classic depth to the frosting, making every bite even more comforting.
Pinch of salt: Just enough to balance out the sweetness and round out all the flavors.

How to Make Strawberry Crunch Cupcakes

Step 1: Prep Your Oven and Muffin Tin

Begin your Strawberry Crunch Cupcake journey by preheating your oven to 350°F and lining a muffin tin with festive cupcake liners. This not only ensures easy removal but also makes cleanup a breeze—plus, pretty liners make every cupcake look that much cuter!

Step 2: Make the Strawberry Cake Batter

In a large mixing bowl, prepare the white cake mix according to the package instructions. Then, add the instant strawberry pudding mix, sour cream, milk, and diced fresh strawberries. Stir everything together until well combined. The batter will look thick, luxurious, and delightfully studded with real fruit—it’s almost too tempting not to sneak a spoonful!

Step 3: Fill and Bake

Divide the batter evenly among your cupcake liners, filling each about two-thirds full for the perfect rise. Slide the tray into your preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. You’ll smell that sweet strawberry aroma telling you these Strawberry Crunch Cupcakes are almost ready. Let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Strawberry Crunch Topping

While your cupcakes cool, combine the crushed Golden Oreos and freeze-dried strawberries in a small bowl. This vibrant mixture will become the signature “crunch” topping that everyone loves—it brings color, texture, and bold berry flavor to every bite.

Step 5: Whip Up the Creamy Frosting

In another bowl, beat the softened unsalted butter until creamy and smooth. Gradually add powdered sugar, then pour in the heavy cream, vanilla, and a pinch of salt. Beat until the frosting becomes beautifully light and fluffy; it should hold soft peaks and spread like a dream. If you want extra flavor, add a drop of strawberry extract here for an extra berry boost!

Step 6: Frost and Decorate

Once your Strawberry Crunch Cupcakes are completely cool, pile on the frosting however you like—swirled high or spread in rustic peaks. Finish with a generous sprinkle of the strawberry crunch topping. The result? Cupcakes that look as good as they taste, each one topped with a magical layer of crunch.

How to Serve Strawberry Crunch Cupcakes

Garnishes

Go the extra mile with a few simple garnishes: try adding half a fresh strawberry on top, a twist of strawberry ribbon candy, or even an extra dusting of freeze-dried strawberry powder. It’s these personal touches that make everyone feel extra special when you serve up your Strawberry Crunch Cupcakes.

Side Dishes

Pair your cupcakes with light and creamy sides like a scoop of vanilla bean ice cream or a refreshing fruit salad. If you’re putting out a dessert spread, lemonade or strawberry milk makes a playful, nostalgic partnership, keeping the berry theme going strong.

Creative Ways to Present

Take your party presentation to a whole new level by arranging the cupcakes on a wide platter with additional fresh strawberries and Oreo pieces scattered around. For summer BBQs or birthdays, try stacking them on a cupcake stand or nestling each one in a clear treat bag with a ribbon for an adorable take-home favor.

Make Ahead and Storage

Storing Leftovers

To keep Strawberry Crunch Cupcakes moist and delicious, store any extras in an airtight container in the refrigerator for up to three days. The cupcake base stays nice and soft, and the topping retains a pleasant crunch for several days.

Freezing

If you’d like to make your cupcakes ahead, freeze the unfrosted cupcakes tightly wrapped for up to two months. When you’re ready, simply defrost them at room temperature, then add the fresh frosting and crunch topping right before serving for the best texture and fresh flavor.

Reheating

These cupcakes are best served at room temperature, so if they’ve been chilled, just let them sit out for 20–30 minutes before serving. If you’d like a slightly warm base (like a cake fresh from the oven), a very quick 6–8 second zap in the microwave (without the crunch topping) is plenty.

FAQs

Can I use frozen strawberries instead of fresh?

You can substitute frozen strawberries in the batter, but be sure to thaw and pat them dry very well to avoid making the batter watery. Fresh will always provide the brightest flavor and texture.

What can I use if I can’t find freeze-dried strawberries?

If freeze-dried strawberries aren’t available, you can use extra crushed fresh or dried strawberries, or omit them and just use Golden Oreos for a sweet, buttery crunch. The color and zing will be a bit less pronounced but still delicious.

How do I make these Strawberry Crunch Cupcakes gluten-free?

Simply use a gluten-free cake mix and gluten-free sandwich cookies for the crunch topping. All other ingredients are already gluten-free—so everyone gets to enjoy these!

Can I make minis instead of full-size cupcakes?

Absolutely! Just divide the batter into mini cupcake liners, bake at 350°F for about 10–12 minutes, and check for doneness. Top each mini with a little swirl of frosting and a sprinkle of crunch for an irresistible bite-sized dessert.

How can I make the strawberry flavor even stronger?

For a powerful berry kick, add a drop or two of strawberry extract to the batter or frosting. You can also swirl in a spoonful of strawberry jam into the batter before baking for pockets of juicy flavor.

Final Thoughts

If you’re searching for a treat that brings together color, crunch, and the sweet berries of summer, there’s no better place to start than with Strawberry Crunch Cupcakes. Easy to make and impossible to resist, these are the cupcakes that turn every day into a celebration. Gather your ingredients, get baking, and discover just how much fun (and flavor!) a batch of Strawberry Crunch Cupcakes can deliver.

Strawberry Crunch Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 5 reviews

Author: Emma
Total Time: 40 minutes
Yield: 18 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of strawberries and crunch with these scrumptious Strawberry Crunch Cupcakes. Moist strawberry-flavored cupcakes topped with a creamy frosting and a sweet, crunchy topping, these treats are perfect for any occasion.

Ingredients

Scale

Cupcakes:

1 box white cake mix (plus ingredients listed on the box)
1 package (3.4 oz) instant strawberry pudding mix
1/2 cup sour cream
1/2 cup milk
1 cup diced fresh strawberries

Crunch Topping:

1/2 cup crushed Golden Oreos
1/4 cup freeze-dried strawberries (crushed)

Frosting:

1/2 cup unsalted butter (softened)
3 cups powdered sugar
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat to 350°F and line a muffin tin with cupcake liners.
Prepare the batter: In a large bowl, prepare the cake mix as directed, then add the strawberry pudding mix, sour cream, milk, and diced strawberries. Mix well.
Bake: Divide batter into liners and bake for 18–22 minutes until done. Cool completely.
Make the crunch topping: Combine crushed Golden Oreos and freeze-dried strawberries.
Prepare the frosting: Beat butter, then add powdered sugar, cream, vanilla, and salt. Beat until fluffy.
Frost: Frost cupcakes, then sprinkle with the crunch topping.