Strawberry Crunch Cupcakes

These strawberry crunch cupcakes made from scratch are delicious, sweet, and totally addictive! If you love the Good Humor strawberry ice cream bars then you’ll love these cupcakes that have a similar topping.

My daughter just turned three and asked for strawberry cupcakes for her birthday. I had to deliver! These cupcakes were a huge hit and are a fantastic cupcake to make for parties or other gatherings. They are made with fresh strawberries, vanilla frosting, and an amazing strawberry crunch crumble.

One recipe that is popular every year around Valentine’s Day has been these strawberry crunch covered strawberries. They are just so good! These cupcakes are also taken to the next level with this amazing strawberry crunch topping.

🍓 Ingredients needed

For the cupcakes:

• All purpose flour: The base of the cupcake recipe.
• Baking powder: To give the cupcakes some rise.
• Salt: You’ll need just a pinch of salt for these cupcakes.
• Sugar: To sweeten the cupcakes
• Eggs: You’ll need 1 large egg and 2 egg whites
• Strawberries: I used fresh but you can also use frozen. If using frozen, defrost then remove any excess water.
• Vanilla extract: Pure vanilla extract is best for baking.
• Milk: I have only tested this recipe with regular milk. Whole or 2% milk both work in this recipe.
• Butter: I recommend using unsalted butter. If you only have salted butter on hand, I recommend leaving out the salt.

For the frosting and the strawberry crunch topping:

• Butter: I recommend using unsalted butter so you can control the salt going into the batter.
• Powdered sugar: Also called confectioners’ sugar.
• Salt: You’ll need just a pinch for the frosting. You can leave it out if you are sensitive to sodium.
• Vanilla extract: If you can, I recommend using pure vanilla extract.
• Milk: You’ll need about ¼ cup of milk.
• Golden Oreos: Make sure to use regular golden Oreos and NOT the double stuffed version.
• Strawberry gelatin mix: Do not prepare the mix.
• French vanilla instant pudding: Make sure you get instant pudding. Again, do not prepare the mix.
• Freeze dried strawberries: You’ll need about ¼ cup of freeze dried strawberries.

🧁 How to make the cupcakes

To make the cupcakes begin by preheating your oven to 350 degrees.

Wash, dry, and remove the stems of your strawberries. Chop them into small pieces.

Next, in a large mixing bowl combine the dry ingredients (flour, salt, baking powder, and sugar). Stir well with a large spoon.

Soften your butter (I did about ten seconds in my microwave to soften mine) or you can leave it on your counter to soften. It should be softened enough to be easily mixable but not completely melted.

Add the butter, vanilla extract, milk, egg, and egg whites to your mixing bowl. Mix well with a hand mixer until everything is well combined. Stir in the strawberries with a large spoon.

Pour into a cupcake pan with liners. Fill each about ¾ to the top.

Bake for 22 to 24 minutes at 350 degrees or until a toothpick comes clean from the middle. Let cool before frosting.

How to make the frosting

In a large bowl combine the butter, powdered sugar, milk, and vanilla. Mix on medium until everything is well combined and fluffy. Be careful not to over mix.

How to make the strawberry crunch topping

To make the strawberry crunch topping, begin by preheating your oven to 350 degrees (I recommend doing the crumble by itself and not while the cupcakes bake since you need to keep a close eye on the crumble).

Next, run your golden Oreos through a food processor (alternatively, you can use a cooking mallet and a large plastic storage bag to crush them).

Add the strawberry gelatin mix (unprepared) and French vanilla pudding mix (unprepared, make sure you use instant pudding).

Spread on a parchment paper lined baking sheet (not wax paper). Bake for 7 to 8 minutes, checking at 4 to 5 minutes to turn. I like to keep a close eye on the crumble to make sure it doesn’t burn. Set aside to let it cool.

Run your freeze dried strawberries through a food processor and then add to the crumble once it is cooled.

🥡 How to store leftovers

Store any leftovers in your fridge. They will be good for 3 to 4 days after making.

👩🏻‍🍳 Tips

• Keep a close eye on your crumble so that it doesn’t burn or get too toasty in the oven. I recommend baking the crumble by itself and not while the cupcakes bake since you need to keep a close eye on the crumble.
• If using frozen strawberries make sure you remove any excess water from them.
• Let the cupcakes and crumble cool completely before frosting them.

Other dessert recipes:

If you tried these Strawberry Crunch Cupcakes or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!

Strawberry Crunch Cupcakes

Audrey

These strawberry crunch cupcakes are delicious, sweet, and totally addictive! If you love the Good Humor strawberry ice cream bars then you'll love these cupcakes that have a similar topping.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 22 mins

Total Time 42 mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 569 kcal

Equipment

• ▢
  Hand mixer
• ▢
  Food processor (or you can use a large plastic storage bag with a mallet)

Ingredients

  

1x2x3x

For the cupcakes

• ▢ 1 ½ cups all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 pinch salt
• ▢ 1 cup sugar
• ▢ 1 cup fresh strawberries, diced or substitute frozen strawberries
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ ½ cup unsalted butter one stick (softened)
• ▢ 1 large egg
• ▢ 2 egg whites
• ▢ ¼ cup milk whole or 2%

For the frosting

• ▢ 1 cup unsalted butter two sticks (softened to room temperature)
• ▢ 1 pinch salt optional (leave out if you are sodium sensitive)
• ▢ 3 cups powdered sugar plus two tablespoons
• ▢ ¼ cup milk
• ▢ ½ teaspoon vanilla extract

For the strawberry crunch topping

• ▢ 15 golden Oreos regular, NOT double stuffed
• ▢ 2 tablespoons strawberry gelatin mix unprepared
• ▢ 3 tablespoons French vanilla pudding mix unprepared
• ▢ ¼ cup freeze dried strawberries

Instructions

 

For the cupcakes

• To make the cupcakes begin by preheating your oven to 350 degrees.
• Wash, dry, and remove the stems of your strawberries. Chop them into small pieces.
• Next, in a large mixing bowl combine the dry ingredients (flour, salt, baking powder, and sugar). Stir well with a large spoon.
• Soften your butter (I did about ten seconds in my microwave) or you can leave it on your counter to soften. It should be softened enough to be easily mixable but not completely melted.
• Add the butter, vanilla, milk, egg, and egg whites to your mixing bowl. Mix well with a hand mixer until everything is well combined. Stir in the strawberries with a large spoon.
• Pour into a cupcake pan with liners. Fill each about ¾ to the top.
• Bake for 22 to 24 minutes at 350 degrees or until a toothpick comes clean from the middle. Let cool before frosting.

For the frosting

• In a large bowl combine the butter, salt, powdered sugar, milk, and vanilla. Mix on medium until everything is well combined and fluffy. Do not over mix.

For the strawberry crunch topping

• To make the strawberry crunch topping, begin by preheating your oven to 350 degrees (I recommend doing the crumble by itself and not while the cupcakes bake since you need to keep a close eye on the crumble).
• Next, run your golden Oreos through a food processor (alternatively, you can use a cooking mallet and a large plastic storage bag to crush them).
• Add 2 tablespoons of strawberry gelatin mix (unprepared) and 2 tablespoons of French vanilla pudding mix (unprepared, make sure you use instant pudding).
• Spread on a parchment paper lined baking sheet (not wax paper). Bake for 7 to 8 minutes, checking at 4 to 5 minutes to turn. I like to keep a close eye on the crumble to make sure it doesn't burn. Set aside to let it cool.
• Run your freeze dried strawberries through a food processor and then add to the crumble once it is cooled.

To assemble

• Once the cupcakes and crumble are cool, frost the cupcakes and then sprinkle the crumble mixture over them.

Notes

Tips

• Keep a close eye on your crumble so that it doesn’t burn or get too toasty in the oven. I recommend baking the crumble by itself and not while the cupcakes bake since you need to keep a close eye on the crumble.
• If using frozen strawberries make sure you remove any excess water from them.
• Let the cupcakes and crumble cool completely before frosting them.

How to store leftovers

Store any leftovers in your fridge. They will be good for 3 to 4 days after making.

 

Nutritional information is an estimate only.

Nutrition

Serving: 1 cupcakeCalories: 569kcalCarbohydrates: 80gProtein: 4gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 144mgPotassium: 146mgFiber: 1gSugar: 60gVitamin A: 747IUVitamin C: 67mgCalcium: 51mgIron: 2mg

I want to see your photos! Tag me on Instagram@twopinkpeonies

Join our Facebook group for more recipes!