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Strawberry Crunch Cupcakes

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a close up shot of Strawberry Crunch Cupcakes on a stand
Delight any strawberry lover with a batch of these strawberry crunch cupcakes featuring a moist cupcake topped with a velvety vanilla frosting and sweet strawberry-infused cookie crunch.
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Table of Contents
  1. Strawberry Crunch Cupcakes Ingredients
  2. Substitutions And Additions
  3. How To Make This Strawberry Crunch Cupcakes Recipe
  4. How To Serve
  5. Storage
  6. More Recipes You’ll Love
  7. JUMP TO RECIPE
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If you’re in the mood for something sweet, light, and delicious, then you need to try these delectable strawberry crunch cupcakes. The strawberry cupcakes are moist and fluffy, with a creamy vanilla frosting and a delightful cookie crunch on top. 

a close up shot of a Strawberry Crunch Cupcake

Strawberry Crunch Cupcakes Ingredients

Strawberry Crunch Cupcakes raw ingredients that are labeled
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Strawberry crunch cupcakes are a delightful sweet treat that tantalizes your taste buds.

With every bite, you get a burst of strawberry flavor that is perfectly balanced with a crunchy texture.

These cupcakes are soft and light, yet they are packed with a punch of mouth-watering goodness.

You’ll need:

For The Strawberry Crunch:

  • ⅛ cup of unsalted butter, melted
  • 1½ tablespoons of strawberry gelatin powder
  • 13 golden Oreo cookies, crushed

For The Cupcakes:

  • 15.25-ounce box of Strawberry Supreme cake mix (I used Duncan Hines brand)
  • 1 cup of whole milk
  • ½ cup of canola oil
  • 3 large eggs, room temperature
  • 3 tablespoons of strawberry gelatin powder 

For The Vanilla Frosting:

  • 2 cups of unsalted butter, softened to room temperature
  • 1 tablespoon of vanilla extract
  • ¼ teaspoon of salt
  • 4 cups of powdered sugar, sifted

For The Optional Garnish:

  • 12 small fresh strawberries with the green tops still on, halved or quartered if they are very large

PRO TIP:

One 3-ounce box of strawberry gelatin has 6 tablespoons of powder mix in it. This makes it very easy to split one small box for use in both the strawberry crunch and strawberry cupcake parts of the recipe.

Substitutions And Additions

COOKIES: We used golden Oreo cookies for this strawberry shortcake cupcake recipe, but any brand of vanilla sandwich cookies will work for the strawberry crunch part of the recipe.

How To Make This Strawberry Crunch Cupcakes Recipe

There are a few different parts to these cupcakes. First, you will create the sweet crunch topping. Next, the cupcake batter comes together easily, while the creamy vanilla frosting adds the perfect finish.

STEP ONE: Preheat the oven to 350°F. Line two standard muffin pans with paper cupcake liners and a large rimmed baking sheet with a piece of parchment paper. Set them aside. 

STEP TWO: To make the strawberry crunch, stir together the melted unsalted butter and strawberry gelatin powder in a medium mixing bowl until the powder has dissolved into the melted butter. Add the crushed golden Oreos and stir. All of the cookie crumbs should not be coated with the strawberry gelatin. You want to see a color contrast.

OUR RECIPE DEVELOPER SAYS

Crush the Oreos either in the food processor or in a Ziploc bag with a rolling pin to get the crumbs for the strawberry crunch.

STEP THREE: Spread the strawberry crunch in an even layer on the parchment-lined rimmed baking tray and bake for 8 minutes. Allow to cool on the counter while you prepare the rest of the recipe.

strawberry crunch spread on the baking tray

STEP FOUR: In a large bowl, using a handheld electric mixer on medium speed, beat together the Strawberry Supreme boxed cake mix, whole milk, canola oil, eggs, and strawberry jello powder for 2 minutes.

PRO TIP:

Using an ice cream scoop makes it very easy to evenly distribute the cupcake batter between each muffin cup. You will need to fill your muffin cups ½ to ¾ full.

cake mix, oil, eggs, and gelatin powder whisked in a bowl

STEP FIVE: Divide the batter evenly between the paper-lined muffin cups. Bake for 17 to 19 minutes or until a toothpick inserted comes out clean.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

batter divided into muffin cups

STEP SIX: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely on the counter.

STEP SEVEN: While the cupcakes are cooling, you can make your frosting by beating the softened butter in a large mixing bowl on medium-high speed for 2 minutes or until the butter is light and fluffy.

STEP EIGHT: Beat the vanilla extract and salt into the butter. 

STEP NINE: Add the sifted powdered sugar, 1 cup at a time, beating thoroughly between additions until all the powdered sugar has been added. Your frosting should be light and fluffy.

STEP TEN: Transfer your frosting to a large piping bag fitted with a large decorative piping tip.

STEP ELEVEN: Once your cupcakes have cooled completely, you can place them on a serving platter and pipe the frosting onto the top of the cupcakes.

frosting being piped on to the cupcake

STEP TWELVE: Garnish the top of each cupcake with the strawberry crunch topping and half of a small fresh strawberry. 

PRO TIP:

Once these cupcakes have been garnished with the fresh strawberries, they should be served immediately.

garnish cupcake with strawberry crunch and half and half strawberry

How To Serve

These pretty pink perfect cupcakes would make such a sweet addition to a party for a little princess or for a bridal shower party. Add our rainbow sherbet punch and strawberry truffles for two more pastel-colored treats.

Of course, a scoop of creamy vanilla ice cream is never a bad idea when it comes to cake or cupcakes.

In my opinion, you can never get enough strawberry desserts. Our strawberry pie and strawberry trifle are two more ways to enjoy this lovely juicy fruit flavor.

Storage

If you are planning to make these ahead of time, they are best frozen without frosting or garnish.

ON THE COUNTER/IN THE FRIDGE: You can store these strawberry cupcakes in a covered container on the counter or in the refrigerator for up to 2 days. Note that the cookie crunch will start to soften the longer they are stored.

IN THE FREEZER: You can keep the baked, unfrosted cupcakes in a freezer-safe, airtight container for up to two months in the freezer. You will need to thaw them overnight in the refrigerator before frosting and garnishing them.

a close up shot of a close up shot of aStrawberry Crunch Cupcakes on a stand

Any recipe that boasts a sweet strawberry flavor is something special, and these strawberry crunch cupcakes are no exception. Not only do they taste fabulous, but these scrumptious confections look almost too pretty to eat (almost!).

FREQUENTLY ASKED QUESTIONS

How do I easily crush the cookies for this recipe?

Place the cookies in a Ziploc bag and use a rolling pin or meat mallet to crush the cookies. You could also put them in the bowl of a food processor and run it until they are the desired size.

If I can’t find strawberry cake mix, what can I replace it with?

If you can’t find strawberry cake mix, you can use white cake mix for these delicious strawberry shortcake cupcakes instead.

What is strawberry crunch made of?

The strawberry crunch topping on this cake is made from vanilla sandwich cookies, strawberry gelatin, and butter. In other recipes, you may also find the addition of freeze-dried strawberries.

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a close up shot of Strawberry Crunch Cupcakes on a stand

Strawberry Crunch Cupcakes

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Delight any strawberry lover with a batch of these strawberry crunch cupcakes featuring a moist cupcake topped with a velvety vanilla frosting and sweet strawberry-infused cookie crunch.
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 24

Ingredients
  

Strawberry Crunch

  • cup unsalted butter, melted
  • tablespoons strawberry gelatin powder
  • 13 golden Oreo cookies, crushed

Cupcakes

  • 15.25 ounces Strawberry Supreme cake mix, I used Duncan Hines brand
  • 1 cup whole milk
  • ½ cup canola oil
  • 3 large eggs, room temperature
  • 3 tablespoons strawberry gelatin powder

Frosting

  • 2 cups unsalted butter, softened to room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups powdered sugar, sifted

Optional Garnish

  • 12 small fresh strawberries, halved or quartered if they are very large

Instructions
 

  • Preheat the oven to 350°F. Line two standard muffin pans with paper cupcake liners and a large rimmed baking sheet with a piece of parchment paper. Set them aside.
  • To make the strawberry crunch, stir together the melted unsalted butter and strawberry gelatin powder in a medium mixing bowl until the powder has dissolved into the melted butter. Add the crushed golden Oreos and stir. All of the cookie crumbs should not be coated with the strawberry gelatin. You want to see a color contrast.
  • Spread the strawberry crunch in an even layer on the parchment-lined rimmed baking tray and bake for 8 minutes. Allow to cool on the counter while you prepare the rest of the recipe.
  • In a large mixing bowl, using a handheld mixer on medium speed, beat together the Strawberry Supreme cake mix, whole milk, canola oil, eggs, and strawberry gelatin powder for 2 minutes.
  • Divide the batter evenly between the paper-lined muffin cups. Bake for 17 to 19 minutes or until a toothpick inserted comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely on the counter.
  • While the cupcakes are cooling, you can make your frosting by beating the softened butter in a large mixing bowl on medium-high speed for 2 minutes or until the butter is light and fluffy.
  • To the butter, beat in the vanilla extract and salt.
  • Add the sifted powdered sugar, 1 cup at a time, beating thoroughly between additions until all the powdered sugar has been added. Your frosting should be light and fluffy.
  • Transfer your frosting to a large piping bag fitted with a large decorative piping tip.
  • Once your cupcakes have cooled completely, you can place them on a serving platter and pipe the frosting onto each strawberry cupcake.
  • Garnish each frosted cupcake with the strawberry crunch and half of a small fresh strawberry.

Notes

  • One 3-ounce box of strawberry gelatin has 6 tablespoons of powder mix in it. This makes it very easy to split one small box for use in both the strawberry crunch and strawberry cupcake parts of the recipe.
  • Crush the Oreos either in the food processor or in a Ziploc bag with a rolling pin to get the crumbs for the strawberry crunch.
  • Using an ice cream scoop makes it very easy to evenly distribute the cupcake batter between each muffin cup. You will need to fill your muffin cups ½ to ¾ full.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
  • Once these cupcakes have been garnished with the fresh strawberries, they should be served immediately.

Nutrition

Calories: 423kcal | Carbohydrates: 45g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 221mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 585IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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