Strawberry Crunch Cupcakes Recipe – Sweet, Fruity & Irresistibly Crunchy
Moist, strawberry-infused cupcakes made with Jell-O, finished with a nostalgic strawberry crunch topping and a silky vanilla cream cheese frosting—perfect for birthdays, bake sales, and summer parties.
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.