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Strawberry crunch cupcake topped with a fresh strawberry
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5 from 2 votes

Strawberry Crunch Cupcakes

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!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Keyword: strawberry crunch cupcake recipe, strawberry crunch cupcakes, strawberry vanilla cupcakes
Servings: 24 cupcakes
Calories: 129kcal
Author: Jill

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.

Nutrition

Calories: 129kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 69mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 78IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg