Strawberry Crunch Cupcakes Recipe – Sweet, Fruity & Irresistibly Crunchy
If you’re looking for the perfect dessert that’s light, fruity, and has the ideal balance of fluffy cake, creamy frosting, and crunchy topping, these Strawberry Crunch Cupcakes are it. Inspired by the nostalgic strawberry shortcake ice cream bars we all loved as kids, these cupcakes bring back all the same flavors but in homemade cupcake form. They’re sweet, tangy, creamy, and finished with a strawberry-vanilla Oreo crunch topping that takes them completely over the top.
On my About page, I share how I started experimenting with fun desserts that remind me of my childhood. These cupcakes are a prime example of that idea coming to life. They combine the soft, moist texture of strawberry Jell-O infused cupcakes, the creamy tang of cream cheese frosting, and the crunchy topping that instantly reminds you of summertime ice cream treats. Perfect for birthdays, Valentine’s Day, baby showers, or just because—you’ll find any excuse to make them again and again.
Why You’ll Love These Strawberry Crunch Cupcakes
They taste like the classic Good Humor strawberry shortcake bars in cupcake form. They’re soft, moist, and infused with strawberry Jell-O for maximum flavor and color. The vanilla cream cheese frosting balances the sweetness with a slight tang. The strawberry crunch topping adds texture and makes them look bakery-quality. They’re fun and nostalgic, reminding you of childhood treats. They’re customizable—you can make them into a full cake, a layered dessert, or even swap flavors for variety.
Strawberry Crunch Cupcakes Recipe – Sweet, Fruity & Irresistibly Crunchy
Ingredients
- Strawberry Jell-O Cupcakes
- ½ cup buttermilk room temperature
- ¼ cup vegetable oil
- 1 egg room temperature
- ½ tablespoon vanilla extract
- 1¼ cup all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup lukewarm water
- 1½ ounces strawberry gelatin Jell-O
- ½ cup boiling water
- Strawberry Crunch
- 6 –8 vanilla Oreos
- 0.5 ounce freeze-dried strawberries Thousand Lakes brand if desired
- 1 tablespoon unsalted butter melted
- Vanilla Cream Cheese Frosting
- ½ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar
- 1 tablespoon cornstarch
Instructions
- Prep the pan & oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Buuck Farms Bakery
- Make the gelatin mixture: In a small bowl, dissolve strawberry gelatin in ½ cup boiling water. Stir in ½ cup lukewarm water; let cool slightly.
- Combine wet ingredients: In a medium bowl, whisk buttermilk, vegetable oil, egg, and vanilla until smooth.
- Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, baking powder, and salt.
- Form the batter: Add the wet mixture to the dry and stir just until combined. Pour in the cooled gelatin mixture and mix until evenly incorporated (do not overmix).
- Fill & bake: Divide batter evenly among liners (about ¾ full). Bake 18–20 minutes or until a toothpick comes out clean. Cool completely on a rack.
- Buuck Farms Bakery
- The Sweet Occasion
- Make the strawberry crunch: Pulse Oreos and freeze-dried strawberries in a food processor to coarse crumbs. Add melted butter and pulse to combine; set aside.
- Make the frosting: Beat butter and cream cheese until smooth and fluffy. Mix in vanilla, then gradually beat in powdered sugar and cornstarch until creamy. (Standard cream-cheese frosting method.)
- Life Love and Sugar
- Wild Wild Whisk
- Assemble: Frost cooled cupcakes. Sprinkle or press the strawberry crunch onto the frosting. Serve or chill to set.
Notes
- For the most even rise, fill liners ⅔–¾ full and avoid overmixing the batter. The Sweet Occasion
- The crunch topping sticks best if added soon after frosting.
- Store cupcakes covered in the refrigerator for up to 3–4 days; bring to room temp before serving. Lemons & Zest
- For extra strawberry punch, add a drop or two of strawberry extract to the batter or frosting.
Ingredients for Strawberry Crunch Cupcakes
Strawberry Jell-O Cupcakes
½ cup buttermilk, room temperature
¼ cup vegetable oil
1 egg, room temperature
½ tablespoon vanilla extract
1¼ cup all-purpose flour
1 cup granulated sugar
1½ teaspoon baking powder
½ teaspoon salt
½ cup lukewarm water
1½ ounces strawberry gelatin
½ cup boiling water
Strawberry Crunch Topping
6–8 vanilla Oreos
0.5 ounce freeze-dried strawberries (I like Thousand Lakes brand)
1 tablespoon unsalted butter, melted
Vanilla Cream Cheese Frosting
½ cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2½ cups powdered sugar
1 tablespoon cornstarch
Step-by-Step Instructions
Step 1: Make the Cupcake Batter
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large mixing bowl, whisk together buttermilk, oil, egg, and vanilla until smooth. In a separate bowl, whisk flour, sugar, baking powder, and salt. Slowly add dry ingredients into the wet mixture and stir until just combined.
Step 2: Add the Strawberry Gelatin
In a small bowl, dissolve the strawberry gelatin in ½ cup boiling water. Stir until completely dissolved. Add the lukewarm water to the gelatin and mix. Slowly incorporate this gelatin mixture into the cupcake batter, stirring gently until smooth and vibrant pink.
Step 3: Bake the Cupcakes
Divide the batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
Step 4: Prepare the Crunch Topping
In a food processor, pulse the Oreos and freeze-dried strawberries until crumbly. Add the melted butter and pulse again until the mixture resembles a coarse crumble. Set aside.
Step 5: Make the Cream Cheese Frosting
In a large mixing bowl, beat butter and cream cheese together until fluffy. Add vanilla, then gradually mix in powdered sugar and cornstarch until smooth and spreadable. If too soft, chill slightly before piping.
Step 6: Assemble the Cupcakes
Frost cooled cupcakes with cream cheese frosting using a piping bag or offset spatula. Generously sprinkle the strawberry crunch topping over each cupcake, pressing lightly so it sticks. Serve and enjoy!
Pro Tips for Perfect Cupcakes
Don’t overmix the batter—stir until ingredients are just combined for light and fluffy cupcakes. Use room temperature ingredients to ensure a smooth, even batter and frosting. Cool cupcakes completely before frosting, or the frosting will melt. Use freeze-dried strawberries, not fresh, to keep the crunch topping crisp. For bakery-style swirl frosting, use a large round or star piping tip.
Variations and Substitutions
Swap strawberry gelatin with raspberry or cherry gelatin for a flavor twist. Use Golden Oreos instead of vanilla Oreos for a slightly different crunch. Turn this into a cake by baking in a 9×13-inch pan instead of cupcakes. For a dairy-free version, use vegan butter, vegan cream cheese, and plant-based milk. Add extra toppings like white chocolate drizzle or fresh strawberry slices for decoration.
Pairing Ideas
These Strawberry Crunch Cupcakes go perfectly with a glass of cold milk or strawberry milk for kids. Adults might enjoy them with a latte, cappuccino, or a glass of rosé wine for a fun dessert pairing. Serve them at parties alongside fresh fruit salad, chocolate-dipped strawberries, or even a vanilla bean ice cream scoop for a complete dessert spread.
Storage and Make-Ahead Tips
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 15–20 minutes before serving for the best flavor and texture. You can freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature, then frost and add the crunch topping just before serving. The crunch topping is best made fresh, but you can prepare the frosting a day in advance and store it covered in the fridge.
FAQs About Strawberry Crunch Cupcakes
Can I use fresh strawberries instead of freeze-dried? No, fresh strawberries will make the topping soggy. Freeze-dried works best.
Can I make these into mini cupcakes? Yes, just reduce the baking time to 10–12 minutes.
Do I have to use buttermilk? Buttermilk gives the cupcakes extra tenderness, but you can substitute ½ cup milk with ½ teaspoon vinegar or lemon juice stirred in.
What piping tip works best for frosting? A large open star tip (Wilton 1M) gives a classic swirl look.
Can I make this without a food processor? Yes, just crush Oreos and freeze-dried strawberries in a zip-top bag with a rolling pin.
Nutrition Facts (Per Cupcake – 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 295 |
| Protein | 3g |
| Carbohydrates | 38g |
| Fat | 14g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sodium | 210mg |
Conclusion
These Strawberry Crunch Cupcakes are the perfect nostalgic dessert to make at home. With their moist strawberry Jell-O infused cake, tangy cream cheese frosting, and that irresistible crunchy topping, they’re sure to impress at any gathering. They’re fun, playful, and surprisingly easy to make—ideal for birthdays, summer parties, or just treating yourself. Once you take a bite, you’ll see why these cupcakes are one of the most popular fruity dessert recipes.
