Strawberry Crunch Cupcakes

Strawberry crunch cupcakes are a delightful treat that blends soft, moist cupcakes with a sweet, crunchy topping.

Inspired by the nostalgic flavors of strawberry shortcake ice cream bars, these cupcakes start with a tender strawberry or vanilla base.

They’re topped with creamy frosting and a crunchy layer made from crushed cookies, freeze-dried strawberries, and buttery goodness.

Perfect for celebrations or just a little everyday indulgence, these cupcakes are as fun to make as they are to eat.

Table of Contents

Strawberry Crunch Cupcakes Recipe

In a large mixing bowl, combine the cake mix, flour, sugar, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the water, vegetable oil, egg whites, vanilla extract, and yogurt.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth.
Preheat your oven to 350°F (177°C) and line a muffin tin with cupcake liners.
Fill each liner about two-thirds full with batter.
Bake for 17–19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool completely on a wire rack.
Using an electric mixer, beat the butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until fully incorporated.
Add the vanilla extract and 1 tablespoon of cream or milk, increasing to 2 tablespoons if needed for a spreadable consistency.
Beat on high speed for 2–3 minutes until light and fluffy.In a food processor, pulse the golden sandwich cookies and freeze-dried strawberries until crumbly.
Add the melted butter and strawberry gelatin powder, pulsing until well mixed.
Use a piping bag or an offset spatula to frost the cooled cupcakes.
Sprinkle the strawberry crunch topping generously over the frosting. Press lightly to adhere.

Here are some expert-level tips to help your strawberry crunch cupcakes truly stand out:

Boost the Strawberry Flavor: Add a teaspoon of strawberry extract or a spoonful of strawberry jam to the batter for extra strawberry flavor.
Homemade Freeze-Dried Crunch: If you don’t have freeze-dried strawberries, you can dehydrate fresh strawberries at home in a low-temperature oven. This adds a personal touch to your topping.
Stabilize the Frosting: Add a teaspoon of cornstarch or meringue powder to the frosting for better hold, especially if serving in warm weather.
Color Coordination: Use natural food coloring made from beet juice or strawberries for a vibrant pink hue in the frosting without artificial additives.
Make it a Surprise: Hollow out the center of the cupcakes and fill them with strawberry jam, mousse, or diced fresh strawberries for a hidden treat.
Layer the Crunch: Sprinkle a little of the crunch topping inside the cupcake liner before adding batter for a surprise crunch layer at the base.
Garnish with Fresh Fruit: Add fresh strawberry slices or a small whole berry on top for extra freshness and elegance.

Complete your table with these complementary dishes:

Drinks: Iced tea, lemonade, or strawberry milkshakes.
Light Snacks: Fresh fruit salad, strawberry scones, or cream cheese-stuffed strawberries.
Savory Dishes: Mini sandwiches, quiches, or a simple charcuterie board.
Desserts: Vanilla ice cream, strawberry mousse, or chocolate-dipped strawberries.

Proper storage is key to keeping your cupcakes fresh and delicious:

Prevent Soggy Toppings: If your topping contains butter, store cupcakes in the fridge and add the crunch topping just before serving to maintain crispness.
Flash Freeze for Frosting Stability: Freeze frosted cupcakes on a tray for 1–2 hours before transferring them to a container. This prevents smudging and keeps decorations intact.
Restore Freshness Before Serving: If refrigerated, let cupcakes sit at room temperature for 20 minutes before serving to bring back their soft texture and creamy frosting.
Separate Layers with Parchment: When stacking cupcakes in storage, place parchment paper between layers to avoid sticking.