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Home » Desserts and Sweets

Strawberry Crunch Cupcakes

Published: May 11, 2023 · Modified: May 5, 2025 by Maddy · This post may contain affiliate links for which I may earn a small commission.

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These easy Strawberry Crunch Cupcakes are made with a delicious from-scratch batter, vanilla cream cheese frosting and a crispy freeze dried strawberry and cookie topping. One of the best fruity homemade cupcakes you'll make!

strawberry crunch cupcake with buttercream frosting and fresh strawberries on a white cake plate
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These delicious Strawberry Crunch Cupcakes are made with a super moist and flavorful cupcake batter, decadent cream cheese frosting and a crispy crunch topping full of sweet strawberries. It's one of our favorite summer treats along with strawberry brownies, 3-ingredient mango popsicles and s'mores pie.

They make a tasty treat for birthday parties, holidays, Mother's Day and any celebration in between. Mermaid Cupcakes, Shark Attack Cupcakes and Red, White and Blue Cupcakes are also some of our much-loved cupcake recipes for fun holidays and parties.

Our strawberry crunch cupcake batter is made with strawberry syrup, not strawberry extract, to give it a ton of strawberry flavor but to keep it easy since syrup is generally easy to find and not too expensive. Our cream cheese frosting is out of this world, using a mixture of savory butter and sweet cream cheese and powdered sugar, plus vanilla extract to enhance the flavor. And the strawberry crunch topping really puts the icing on the cake!

Chef's Tip

While you can make this recipe completely from scratch like we do, you can easily make it even more simple by using store bought cake mix too (we won't tell anyone!).

strawberry crunch cupcakes on a white cake plate and cooling rack

Ingredients

To make strawberry crunch cupcakes you need:

  • Strawberry syrup
  • All-purpose flour
  • Plain yogurt: either Greek or traditional (homemade yogurt is the best!)
  • White sugar
  • Unsalted butter
  • Baking powder
  • Baking soda
  • Milk: any type of milk works, including non-dairy milks
  • Olive oil: or vegetable oil
  • Eggs
  • Salt

For the cream cheese frosting and crunch topping you need:

  • Unsalted butter
  • Cream cheese
  • Vanilla extract
  • Powdered sugar
  • Freeze dried strawberries
  • Lemon Oreos: or golden Oreos, animal crackers, graham crackers, vienna fingers or other similar cookie or cracker
  • Fresh strawberries

Instructions

Make The Cupcakes

  1. Preheat the oven to 350℉ and line a muffin pan with liners. In a stand mixer fitted with the whisk attachment, or using a large bowl and an electric hand mixer, combine 1 cup unsalted butter and 1 ½ cups white sugar. Beat on medium speed until well combined and a chunky mixture has formed. Add 3 large eggs and continue to beat on medium speed until incorporated into the mixture.
  2. Slowly add 3 cups all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt. Beat on medium speed until a smooth dough has formed, scraping off ingredients stuck to the bowl with a spatula.
  3. Pour in 1 cup milk, ½ cup plain yogurt, ¼ cup olive oil and 6 tablespoon strawberry syrup. Beat on medium speed until combined well and a smooth, thick batter has formed. Note, the batter will be thick and have a scoopable consistency rather than a pourable one.
  4. Using an ice cream scoop, fill the muffin cups ⅔ with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
unfrosted strawberry cupcakes cooked in a muffin pan

Make The Strawberry Crunch Topping & Frosting

  1. Add 1 cup freeze dried strawberries and 10 lemon Oreos with the cream removed to a food processor. Grind until a crumbly mixture has formed. Melt 1 tablespoon unsalted butter in the microwave and combine with the crumbled strawberry and Oreo.
  2. To a large mixing bowl, add 1 cup unsalted butter and 16 oz cream cheese. Beat on medium speed until combined. Add 2 tablespoon vanilla extract and mix until incorporated into the mixture. Slowly add 8 cups powdered sugar and beat on medium until a smooth and thick frosting has formed, about 3 minutes.
  3. Scoop the frosting into a piping bag fitted with the piping tip of your choice (I use a large star tip). Secure the bag shut with a rubber band. Squeeze the icing onto the tops of the cooled cupcakes in the pattern of your choice.
  4. Sprinkle with strawberry crunch topping immediately after icing. Place a sliced strawberry on top. Use as much or as little topping as you'd like. The recipe makes a lot of it, and you will probably have some left over. You can add it to other recipes, like strawberry baked oatmeal or strawberry toast. It's also delicious as a topping for pancakes.
a strawberry cupcake topped with frosting and strawberry crunch on a cooling rack

Recipe Tips

  • Use box cake mix. If you're short on time or ingredients or just want to make these tasty cupcakes even easier, use a box of strawberry cake mix.
  • Use any type of vanilla or golden cookie. There are so many options for making the crunch topping. I love adding a bit of lemon flavor by using lemon Oreos, but you can use any cookie or cracker. Animal crackers, golden Oreos, vienna fingers, honey graham crackers, Italian biscuits, etc. all would taste wonderful in the crunch topping.
  • Don't overfill the cupcake tin. Make sure to only fill the muffin cups ⅔ of the way to the top. If any higher, the batter will spill out over the sides and you'll get oddly shaped cupcakes.
  • Don't frost them until they are completely cool. You can speed cooling up by putting the cupcakes in the fridge for about 10 minutes. If you frost the cupcakes while they are still warm, the icing may melt and drip down.
  • Add strawberry crunch topping immediately after icing. Sprinkle on the topping after icing two or three cupcakes to ensure that it sticks.

Recipe FAQs

Can I Use A Box Of Strawberry Cake Mix?

Sure! Make it real simple by using a box of strawberry cake mix instead of making the cupcake batter from scratch.

Can I Make Them In Advance?

Yes, you can make the cupcakes up to 3 months in advance, but you shouldn't frost them until a day or two before. You can freeze unfrosted cupcakes for 3 months and refrigerate them for up to 5 days.

What If I Don't Have A Piping Bag?

You can use a large plastic Ziploc bag. Cut a small hole in one of the corners just begin enough for the piping tip to fit through and stay securely in place.

How To Store Homemade Cupcakes

To store strawberry crunch cupcakes, put them in an airtight container and keep in the fridge for up to 5 days for optimal quality. They must be stored in the fridge because the icing is made from dairy and needs to be refrigerated.

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Recipe

strawberry crunch cupcake with crispy topping on a white plate

Strawberry Crunch Cupcakes

These easy Strawberry Crunch Cupcakes are made with a delicious from-scratch batter, vanilla cream cheese frosting and a crispy freeze dried strawberry and cookie topping. One of the best fruity homemade cupcakes you'll make!
5 from 8 votes
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Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 24
Calories 391 kcal

Equipment

  • electric hand mixer
  • standard size muffin tin
  • cupcake liners
  • ice cream scoop
  • piping bag and piping tips

Ingredients
  

Cupcakes

  • 1 cup unsalted butter, room temperature
  • 1 ½ cups white sugar
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 6 tablespoon strawberry syrup

Frosting

  • 1 cup unsalted butter, room temperature
  • 16 oz cream cheese, softened
  • 2 tablespoon vanilla extract
  • 8 cups powdered sugar

Topping

  • 1 cup freeze dried strawberries
  • 10 lemon Oreos, or golden Oreos
  • 1 tablespoon unsalted butter, melted
  • 12 fresh strawberries, sliced in half

Instructions
 

Cupcakes

  • Preheat the oven to 350℉ and line a muffin pan with liners. In a stand mixer fitted with the whisk attachment, or using a large bowl and an electric hand mixer, combine 1 cup unsalted butter and 1 ½ cups white sugar. Beat on medium speed until well combined and a chunky mixture has formed. Add 3 large eggs and continue to beat on medium speed until incorporated into the mixture.
  • Slowly add 3 cups all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt. Beat on medium speed until a smooth dough has formed, scraping off ingredients stuck to the bowl with a spatula.
  • Pour in 1 cup milk, ½ cup plain yogurt, ¼ cup olive oil and 6 tablespoon strawberry syrup. Beat on medium speed until combined well and a smooth, thick batter has formed. Note, the batter will be thick and have a scoopable consistency rather than a pourable one.
  • Using an ice cream scoop, fill the muffin cups ⅔ with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Frosting and Topping

  • To a large mixing bowl, add 1 cup unsalted butter and 16 oz cream cheese. Beat on medium speed until combined. Add 2 tablespoon vanilla extract and mix until incorporated into the mixture. Slowly add 8 cups powdered sugar and beat on medium until a smooth and thick frosting has formed, about 3 minutes.
  • Scoop the frosting into a piping bag fitted with the piping tip of your choice (I use a large star tip). Secure the bag shut with a rubber band.
  • Add 1 cup freeze dried strawberries and 10 lemon Oreos with the cream removed to a food processor. Grind until a crumbly mixture has formed. Melt 1 tablespoon unsalted butter in the microwave and combine with the strawberry and Oreo.
  • Squeeze the icing onto the tops of the cooled cupcakes in the pattern of your choice. Sprinkle with strawberry crunch topping and place a sliced strawberry on top.

Notes

Storing: To store fully made strawberry crunch cupcakes, put them in an airtight container and keep in the fridge for up to 5 days for optimal quality. They must be stored in the fridge because the icing is made from dairy and needs to be refrigerated. 
Use any type of vanilla or golden cookie. There are so many options for making the crunch topping. I love adding a bit of lemon flavor by using lemon Oreos, but you can use any cookie or cracker. Animal crackers, golden Oreos, vienna fingers, honey graham crackers, Italian biscuits, etc. all would taste wonderful in the crunch topping.
Don't overfill the cupcake tin. Make sure to only fill the muffin cups ⅔ of the way to the top. If any higher, the batter will spill out over the sides and you'll get oddly shaped cupcakes.
Don't frost them until they are completely cool. You can speed cooling up by putting the cupcakes in the fridge for about 10 minutes. If you frost the cupcakes while they are still warm, the icing may melt and drip down.
Add strawberry crunch topping immediately after icing. Sprinkly on the topping after icing two or three cupcakes to ensure that it sticks.

Nutrition

Serving: 4ozCalories: 391kcalCarbohydrates: 75gProtein: 4gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 85mgSodium: 183mgPotassium: 206mgFiber: 2gSugar: 60gVitamin A: 781IUVitamin C: 124mgCalcium: 71mgIron: 3mg
Did You Try This Recipe?Mention @myminichefs or tag #myminichefs!

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Comments

    5 from 8 votes (1 rating without comment)

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    Recipe Rating




  1. Lauren Michael Harris says

    May 16, 2023 at 9:32 am

    5 stars
    This strawberry cupcakes turned out amazing! We made them for a birthday party and everyone who had one loved them!

    Reply
  2. Bernice says

    May 17, 2023 at 5:45 pm

    This is cupcake perfection! Your photos make me want to just reach in and grab one for myself. Great idea to use the syrup to save on costs. Every little bit helps!

    Reply
  3. Tammy says

    May 19, 2023 at 12:33 pm

    Ahh I have to find freeze dried strawberries! I've been seeing this strawberry crunch desserts everywhere on the web lately and I really want to make them. Your cupcakes look fantastic...the cream is calling to me!

    Reply
  4. Elaine says

    May 19, 2023 at 2:47 pm

    5 stars
    These are too cute not to make them. I mea, look at them! I should definitely make them over the weekend and treat my friends a little. They will love'em, too!

    Reply
  5. sophie says

    May 19, 2023 at 4:54 pm

    5 stars
    The moist strawberry cupcakes were perfectly complemented by the crunchy and sweet topping, creating a wonderful texture contrast

    Reply
  6. Claire says

    May 21, 2023 at 3:44 pm

    5 stars
    Where do I even start? The strawberry cupcakes this recipe made were perfection, the cream cheese frosting was to-die for and the crunch topping was everything you could hope for in strawberry crunch inspired treats. I'll definitely be making this again.

    Reply
  7. Dennis says

    May 21, 2023 at 5:33 pm

    5 stars
    I made these for my wife's bookclub ( I ate 4 of them), and they absolutely loved them! OMG delicious cupcakes!!

    Reply
  8. Loreto and Nicoletta says

    May 21, 2023 at 7:40 pm

    5 stars
    These are just too cute. 😍 I live the toping with that creamy frosting and those crispy morsels. Yummy 😋! I like that you used strawberry syrop!. Thanks for sharing these delightful cupcakes! ❤️

    Reply
  9. Ramona Sebastian says

    May 22, 2023 at 8:44 am

    5 stars
    I love the fact that this recipe is made from scratch. I really cannot take those recipes that ask you to use a cake mix and all that.
    This was wonderful very delicious and so good-looking cupcakes. My kids were over the moon.

    Reply

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