Featuring a vanilla cupcake topping with strawberry icing and a crunchy topping, these Strawberry Crunch Cupcakes feature all the flavors of the popular strawberry crunch popsicle. The perfect cupcake for summer!
Easy Strawberry Crunch Cupcakes
Do you remember those strawberry crunch popsicles? I used to LOVE eating them every summer and they’re the inspiration behind these strawberry crunch cupcakes.
With a vanilla cupcake topped with strawberry frosting and a strawberry cookie crunch topping, they have the perfect combination of strawberry and vanilla flavor.
The crunch topping is made with Golden Oreos and strawberry jello, to give that classic flavor and crunchy texture.
These have been a hit every time I serve them, whether it’s at a birthday party or summer gathering. Kids and adults alike are quick to snatch them up!
If you love strawberry cupcakes, be sure to check out my strawberry shortcake cupcakes! They’re fun, easy, and taste just like classic strawberry shortcake!
Why You’ll Love This Cupcake Recipe
Here are a few reasons why you’ll likely find yourself making these strawberry vanilla cupcakes again and again.
- Easy to make. These cupcakes take just a few minutes of prep time and the assembly is quick and easy too.
- Store well. These cupcakes can easily be made a day or two in advance and stored in the fridge. (Full storage instructions below!)
- Great flavor and texture. These have the perfect balance of strawberry and vanilla flavors, plus the crunchy topping offers a wonderful contrast to the moist cupcake and creamy frosting.
What You’ll Need
This strawberry crunch cupcake recipe uses a handful of pantry staples, plus jello, strawberry frosting, and, of course, strawberries. See the recipe card below for measurements.
- All-purpose flour – Be sure to use all purpose flour instead of self rising flour since salt and baking powder are also being added to the recipe.
- Baking powder – If all you have is self rising flour in your kitchen, leave the baking powder out of this recipe.
- Salt – Adding salt to baked goods helps to bring out the flavor of the other ingredients.
- Eggs – It is best to use large eggs in this cupcake recipe.
- Sugar
- Butter – Always use unsalted butter when baking, even if your recipe calls for salt. This lets you control the amount of salt in the recipe.
- Vanilla – Try to use pure vanilla because it has a better flavor than imitation vanilla.
- Half n half – Using half and half creates a richer flavor than milk in this recipe.
- Strawberry frosting – This is the topping of the cupcakes. Using a pastry pipe and star will help you get the beautiful frosting swirl on top of the cupcakes.
- Golden Oreo cookies – The Golden Oreos make the strawberry crunch crumbs over the top of the cupcakes
- Strawberry Jello – The Strawberry Jello mixes with the Golden Oreos to create the crumbs.
- Neon Pink Food coloring gel- When using gel colors, it is easier to get a bright color with only a little bit of food coloring.
- Strawberries – A fresh strawberry is the final garnish in these cupcakes.
Can I Use Frozen Strawberries In These Cupcakes?
If you thaw the strawberries first and make sure they dry well, you can use frozen strawberries. While it will work, it will not taste as good as using fresh strawberries.
How to Make Strawberry Crunch Cupcakes
While they look fancy, these strawberry crunch cupcakes are super simple to make. Here’s how!
- Make the cupcake batter. Combine the flour, baking powder, and eggs. In a separate bowl, beat the eggs. Add them to the flour mixture, then stir in the sugar, melted butter, vanilla, and half n half. Mix on low until blended.
- Bake the cupcakes. Fill each cupcake liner 3/4 full. Bake for 18 to 22 minutes. Allow the cupcakes to cool completely.
- Make the crumb topping. Blend the golden Oreos into cookie crumbs, then add the strawberry jello. Transfer the crumbs to add the food coloring, and stir. Set aside.
- Prepare the strawberries. Wash and dry the strawberries and remove the stems.
- Assemble the cupcakes. Place the frosting in a pastry bag with a large star tip. Frost the cupcakes. Roll the frosted cupcakes in the cookie crumbs. Add a strawberry to the center of each cupcake and place a small dollop of frosting on top of each strawberry.
- Enjoy! Keep the cupcakes refrigerated until serving. Enjoy!
Tips for Success
Here are a few tips and tricks to help you make this strawberry crunch cupcake recipe.
- Don’t overfill the cupcake liners. Since these cupcakes will rise during baking, it’s important to fill them just 3/4 of the way. Otherwise, they’ll overflow in the oven.
- Avoid overbaking the cupcakes. All ovens are different so it’s always a good idea to check the cupcakes at the early side of the bake time, to avoid drying them out.
- Allow the cupcakes to cool completely. Be sure to allow the cupcakes to cool completely before frosting, to avoid the frosting melting.
- Can I use box cupcakes? Of course. If you want to take a shortcut on these strawberry crunch cupcakes, just grab a box of your favorite vanilla cake mix and use those as your base.
Proper Storage
You’ll want to keep your strawberry crunch cupcakes in the fridge, due to the icing and fresh strawberries. They’ll last in an airtight container for up to 6 days.
Another option is to prepare the cupcakes themselves a day or two in advance and then frost just before serving. Unfrosted cupcakes can be stored at room temperature in an airtight container.
More Strawberry Desserts
- Strawberry Pretzel Salad
- Strawberry Bread
- Quick and Easy Strawberry Trifle
- Strawberry Rhubarb Crisp
- Strawberry Delight
Strawberry Crunch Cupcakes
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon of salt
- 4 large eggs
- 1 1/3 cup of sugar
- 3 sticks of butter – melted
- 1 Tablespoon of Vanilla
- 1 cup of half n half
FROSTING – DECORATING THE CUPCAKES
- 2 cans of Strawberry frosting
- 1 package of Golden Oreo cookies
- 1 package of Strawberry Jello 3.4 ounces
- 1 teaspoon of Neon Pink Food coloring gel
- 2 Pints of fresh Strawberries
Instructions
- Pre-heat the oven to 350 degrees.
- Line 2 – 12 count, or one 24 count muffin tin(s) with cupcake liners.
- In the mixing bowl of a stand mixer, blend the flour, baking powder, and salt together at low speed.
- In a separate bowl, beat the eggs until they’re a light lemon color, and add to the flour mixture, and add the sugar, melted butter, vanilla, and half n half.
- Mix on low until all ingredients are blended.
- Scrape down the sides of the mixing bowl with a spatula and blend again. Don’t over mix the batter.
- Fill the cupcake liners 3/4 full.
- Bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, place the whole package of Golden Oreo’s in a blender, and blend until they’re cookie crumbs.
- Add Strawberry Jello, and blend until mixed.
- Pour the crumbs into a medium bowl, and add the Neon pink food coloring gel, and stir with a spoon. Set aside.
- Wash and dry the fresh Strawberries, and remove the stems.
- Leave on paper towels to dry.
- When cupcakes are cool, place Strawberry frosting in a pastry bag with a large star tip, and frost the cupcakes, swirling the frosting around the cupcakes, and up to a point in the center.
- Roll the sides of the frosted cupcakes in the cookie crumbs.
- Place one Strawberry in the center of the frosting on top of each cupcake, and place one small dollop of Strawberry frosting on the top of the Strawberry.
- Place the cupcakes in a cupcake container, and refrigerate until time to serve.
- Serve, and Enjoy!
- Makes approximately 24 cupcakes
- Cupcakes may be kept in the refrigerator for up to 6 days.
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