If you love the classic strawberry shortcake ice cream bars, you are going to fall in love with these Strawberry Crunch Cupcakes! Fluffy vanilla cupcakes topped with silky strawberry buttercream and that signature buttery strawberry crunch topping—each bite is pure nostalgia.
These are a family favorite in my house, especially in the spring and summer when fresh strawberries are in season. The crunchy topping adds the perfect texture to the soft cupcakes, and they taste just as amazing as they look. Plus, they’re super fun to make with kids—rolling the cookies in the strawberry crunch mix is always a hit!
Let’s get baking!
What You’ll Need
Cupcake Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
Strawberry Buttercream Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup freeze-dried strawberries, blended into a fine powder
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
Strawberry Crunch Topping
- 15 Golden Oreos, crushed
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
Garnish
- Fresh strawberries, sliced
Pro Tips
- Use Room Temperature Ingredients – This helps the cupcakes bake evenly and stay soft.
- Don’t Overmix the Batter – Mix until just combined for light and fluffy cupcakes.
- Make Extra Crunch Topping – You’ll want to sprinkle it on everything! It’s great on ice cream, yogurt, or even pancakes.
- Pipe Buttercream in Swirls – A large piping tip makes the cupcakes look extra fancy.
- Garnish Right Before Serving – Fresh strawberries on top can release juices over time, so add them at the last minute for the best look.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Muffin tin
- Cupcake liners
- Wire cooling rack
- Food processor (or rolling pin & ziplock bag for crushing cookies)
- Piping bag & large piping tip
Substitutions & Variations
- No sour cream? Use Greek yogurt for the same creamy texture.
- Want to use fresh strawberries? Replace the freeze-dried strawberries in the buttercream with ¼ cup strawberry puree, but reduce the heavy cream slightly.
- Make them chocolatey! Add 2 tbsp cocoa powder to the cupcake batter for a strawberry-chocolate twist.
- Dairy-Free Option – Use plant-based butter, milk, and sour cream alternatives.
Make Ahead Tips
- Cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Buttercream can be made ahead and stored in the fridge for up to 3 days. Let it come to room temperature before piping.
- The strawberry crunch topping can be stored in an airtight container for up to 1 week.
How to Make Strawberry Crunch Cupcakes
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
3. Add Eggs & Vanilla
Mix in the eggs, one at a time, followed by the vanilla extract.
4. Alternate Dry Ingredients & Milk
Gradually add the dry ingredients, alternating with milk and sour cream, until just combined.
5. Bake the Cupcakes
Fill cupcake liners ⅔ full and bake at 350°F (175°C) for 18-20 minutes.
6. Make the Strawberry Crunch Topping
Crush the Golden Oreos and freeze-dried strawberries, then mix with melted butter.
7. Make the Strawberry Buttercream
Beat butter until creamy, then add powdered sugar, freeze-dried strawberry powder, vanilla, and heavy cream.
8. Assemble the Cupcakes
Pipe buttercream onto cooled cupcakes, sprinkle with strawberry crunch topping, and garnish with a fresh strawberry slice.
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 2 months.
Final Thoughts
These Strawberry Crunch Cupcakes are a must-try! The soft vanilla cupcakes, creamy strawberry buttercream, and crunchy topping make them totally irresistible. If you make them, let me know how they turned out in the comments! 🍓💖 Happy baking!
Leave a Reply