Strawberry Crunch Cupcakes are soft, tender vanilla-strawberry cupcakes topped with creamy frosting and a nostalgic strawberry crumble coating. They taste like the classic strawberry shortcake ice cream bars—sweet, fruity, and lightly crunchy. This recipe is simple enough for weeknight baking yet special enough for parties and celebrations.

Why You’ll Love It

These cupcakes are moist, flavorful, and topped with a beautiful strawberry crunch that adds texture and color. They’re easy to bake using familiar ingredients, and the crumble topping gives them a bakery-style look without extra effort.

What You’ll Need (Ingredients)

Cupcakes

All-purpose flour – Provides structure.
Granulated sugar – Sweetens and softens the crumb.
Baking powder – Helps the cupcakes rise.
Salt – Balances flavor.
Unsalted butter, softened – Adds richness and moisture.
Eggs – Bind and help create a tender texture.
Milk – Keeps the batter soft and smooth.
Vanilla extract – Adds depth of flavor.
Strawberry purée or diced strawberries – Adds natural berry flavor.

Frosting

Unsalted butter – Forms the base of the frosting.
Powdered sugar – Sweetens and thickens.
Vanilla extract – Flavor.
Milk or cream – Adjusts consistency.
Optional: Strawberry powder or purée – For strawberry frosting.

Strawberry Crunch Topping

Freeze-dried strawberries, crushed – Provides real strawberry flavor.
Vanilla cookies or graham crackers, crushed – Adds light crunch.
Butter (optional, melted) – Helps bind the topping if needed.

Tools for This Recipe

Mixing bowls
Whisk
Spatula
Baking pan
Parchment paper
Knife

(Plus standard cupcake tools: muffin tin + liners)

How to Make It (Step-by-Step)

Step 1 — Prep & Batter

Whisk flour, sugar, baking powder, and salt in a bowl.
In another bowl, mix butter, eggs, milk, vanilla, and strawberries.
Combine wet and dry ingredients until smooth.
Divide batter among cupcake liners.

Step 2 — Bake & Cool

Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
Cool cupcakes completely.
Frost cupcakes and roll or sprinkle them with the strawberry crunch mixture.

Helpful Tips

Make sure cupcakes are fully cool before frosting so it doesn’t melt.
Crush freeze-dried strawberries finely for the best texture.
Add frosting lightly so the crunch topping sticks well.
Don’t overmix the cupcake batter—this keeps them fluffy.

Substitutions & Variations

Strawberries: Substitute raspberry powder or diced fresh berries.
Frosting: Use plain vanilla, strawberry, or cream cheese frosting.
Crunch topping: Swap vanilla cookies with golden Oreos or graham crackers.
Filling option: Add a spoonful of strawberry jam inside each cupcake.

What to Serve With It

Serve with tea, lemonade, berry iced drinks, or as part of a dessert table. Great for birthdays, baby showers, and spring celebrations.

Leftovers & Storage

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Room Temperature: Store frosted cupcakes for 1 day in a covered container.
Refrigerator: Lasts 3–4 days; bring to room temperature before serving.
Freezer: Freeze unfrosted cupcakes up to 2 months; thaw before decorating.

FAQs

Can I use boxed cake mix?
Yes—prepare cupcakes as directed and use the crunch topping and frosting from this recipe.

Can I make these ahead?
Bake cupcakes a day early and frost before serving.

How do I keep the crunch topping crisp?
Store cupcakes uncovered for 15–20 minutes after adding topping, then loosely cover.

Can I add color to the cupcakes?
A small amount of pink gel food coloring enhances the strawberry look.

Why did my cupcakes turn dense?
Overmixing or expired leavening agents can affect the rise.

Conclusion

These Strawberry Crunch Cupcakes are bright, nostalgic, and incredibly fun to make. Soft cupcakes, creamy frosting, and a crunchy berry topping come together for a dessert everyone will love. Enjoy baking—and sharing—this beautiful treat!

Full Recipe