Strawberry Crunch Cupcakes are irresistibly delicious cupcakes topped with luscious strawberry frosting and a delightful crunchy topping, creating a perfect balance of flavors and textures.
Strawberry crunch cupcakes are delectable treats that blend the fruity sweetness of strawberries with the indulgent crunch of a crumbly topping. These cupcakes start with a moist and fluffy batter that is baked to perfection. Once cooled, they are crowned with a swirl of creamy strawberry frosting, adding a burst of flavor.
But what sets these cupcakes apart is the delightful crunch factor, providing a delightful texture contrast to the softness of the cupcake and the silky frosting. Each bite is a delightful symphony of flavors and textures, leaving you satisfied.
Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to please your taste buds and leave you wanting more. So go ahead, take a bite into these decadent delights and savor the wonderful combination of strawberries, cream, and crunch.
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INGREDIENTS YOU NEED
Cupcakes:
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 2 large eggs room tempertaure
- 2 tsp vanilla extract
- 1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup full fat milk of choice
Frosting:
- 1/2 cup unsalted butter room temperature
- 4 cups powdered sugar
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1/4 cup mashed strawberries
Crunch Topping:
- 10 golden oreos
- 1.7 oz strawberry jello powder
- 2 tbsp unsalted butter melted
Instructions To Make Strawberry Crunch Cupcakes
Cupcakes:
- Preheat your oven to 350 degrees F and line a cupcake tin with 12 cupcake liners. Set aside.
- Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.
- Add in your eggs one at a time, and then mix in your vanilla extract.
- In a medium bowl, whisk together your flour, baking powder, and salt.
- Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don’t overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frosting:
- In a bowl using an electric mixer, cream you butter. Add in your cream cheese and continue to mix until smooth.
- Slowly add in your powdered sugar, then mix in your vanilla extract, heavy cream, and mashed strawberries.
- If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes.
Crunch Topping:
- Crunch your golden oreos and place them in a bowl.
- Mix in your powdered jello mix and melted butter, mix until combined.
- Sprinkle evenly on to the tops of your cupcakes, and enjoy!
Strawberry Crunch Cupcakes
Ingredients
Cupcakes:
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 2 large eggs room tempertaure
- 2 tsp vanilla extract
- 1 1/4 cups all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup full fat milk of choice
Frosting:
- 1/2 cup unsalted butter room temperature
- 4 oz cream cheese softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1/4 cup mashed strawberries
Crunch Topping:
- 10 golden oreos
- 1.7 oz strawberry jello powder
- 2 tbsp unsalted butter melted
Instructions
Cupcakes:
- Preheat your oven to 350 degrees F and line a cupcake tin with 12 cupcake liners. Set aside.
- Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.
- Add in your eggs one at a time, and then mix in your vanilla extract.
- In a medium bowl, whisk together your flour, baking powder, and salt.
- Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don't overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.
- Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frosting:
- In a bowl using an electric mixer, cream you butter. Add in your cream cheese and continue to mix until smooth.
- Slowly add in your powdered sugar, then mix in your vanilla extract, heavy cream, and mashed strawberries.
- If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes.
Crunch Topping:
- Crunch your golden oreos and place them in a bowl.
- Mix in your powdered jello mix and melted butter, mix until combined.
- Sprinkle evenly on to the tops of your cupcakes, and enjoy!
Nutrition
Frequently Asked Questions About Strawberry Crunch Cupcakes
Yes! If you do not wish to make the cupcake batter yourself, you can use a boxed mix and just make the frosting and crunch topping.
Yes, freeze in an airtight container for up to 6 months. I would wait to frost them until you are ready to eat though.
More Recipes You Might Enjoy:
- Nutella Cupcakes (Gluten Free Option)
- Gluten Free Banana Cupcakes
- Strawberry Cheesecake Cookies
- Strawberry Donuts (Gluten Free Option)
- Strawberry Banana Pudding
- Easy Keto Strawberry Shortcake
- Easy Sugar Free Strawberry Pie
- Easy Strawberry Cream Pie (Gluten Free)
- Healthy Keto Gluten free Strawberry Cookie Bars
- Healthy Sugar Free Keto Low Calorie Strawberry Jello Parfait
- Strawberry Simple Syrup
- Keto Strawberry Scones
- Gluten Free Strawberry Muffins
- Fruit Recipes
I made these for a BBQ party and they were a huge hit! Thanks