These strawberry crunch cupcakes are bright and fruity. Moist and fluffy vanilla cupcakes studded with fresh strawberries and topped with creamy frosting and strawberrry crunch topping.
The bright and fruity flavors of fresh strawberries are perfectly mingled with fluffy vanilla cupcakes and sweet, creamy frosting. The crunchy topping adds a nice texture and added strawberry sweetness.
Fruity cupcakes like these work so well much like these raspberry cupcakes or these lemon meringue cupcakes.
If you are looking for a perfect summer dessert, these cupcakes are sure to hit the spot. They are also a great valentines day dessert with their red and white colors.
🧁Why To Try This Recipe
Bright & Fruity. Dotted with fresh strawberries, these pretty white and red cupcakes have a fresh, sweet fruity flavor.
Easy to Make. These are ready in under an hour and don't require and fancy baking techniques.
Great for Celebrations. The flavor and look of these cupcakes makes them great for a variety of different occasions from birthdays to holidays.
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📋Ingredients
- Granulated Sugar
- Butter - unsalted & softened
- Egg Whites
- Flour
- Baking Powder
- Vanilla
- Salt
- Milk
- Oil
- Strawberries - fresh is best
See recipe card for quantities.
📋Frosting & Topping Ingredients
- Butter - softened & unsalted
- Powdered Sugar
- Salt
- Vanilla
- Milk
- Golden Oreos - crushed
- Strawberry Jello Mix
See recipe card for quantities.
📖Substitutions & Variations
If you want to make a few ingredient substitutions, try one of these out.
- Flavored Frosting - the vanilla buttercream is delicious and light on these cupcakes. But you can make a flavored buttercream by adding in chopped strawberries, or even cocoa powder.
- Garnish with Strawberries - take the strawberry flavor over the top by garnishing each cupcakes with a slice of strawberry stuck into the frosting.
- Time saver - want to save a ton of time? Use store-bought frosting or even vanilla cake mix to make the cupcakes.
Want a whole cake instead? Try this strawberry crunch pound cake.
⏲️Instructions
Follow along with these easy step-by-step directions to bake up the perfect batch of these strawberry crunch cupcakes for yourself.
Step one: Preheat the oven to 350 degrees Fahrenheit. Add cupcake liners to each hole in the cupcake/muffin tin and set it aside.
Step two: Add softened butter and sugar into mixing bowl and cream together on medium high for about 2 - 3 minutes.
Step three: Add in egg whites, vanilla and oil. Mix on medium until well combined.
Step four: Add in milk and keep mixing.
Step five: Add in salt, baking powder and flour. Mix on low, scraping down sides until well combined.
Step six: in a separate bowl, toss the chopped strawberries with flour.
Step seven: Fold flour coated strawberries into the batter.
Step eight: Fill each cupcake liner about ⅔ of the way full and bake at 350 degrees for 16 - 18 minutes.
Step nine: Add melted butter, strawberry jello mix and crushed golden oreos to a bowl.
Step ten: Mix ingredients together until well combined.
Step eleven: Add powdered sugar, butter, vanilla, salt and milk into a bowl.
Step twelve: Mix on slow until combined, then turn onto medium for 2 - 3 minutes or until frosting becomes fluffy and smooth. Add frosting to a piping bag with a large star tip.
Step thirteen: Once cupcakes are cooled, add a large dollop of frosting to the center and then, starting at the outside edge spiral the frosting into the center of the cupcake. Sprinkle with the crunch topping.
Hint: make sure not to overcook the cupcakes. The edges should just be golden brown and center just set - you should be able to insert a fork or toothpick and remove it without cupcake sticking to it.
⭐Recipe Tips for Success
- Don't overmix - to create light and fluffy cupcakes, don't overmix or overwork the batter. Using properly softened butter (holds shape of finger if pressed into it) and room temperature eggs can help cut down on mixing time.
- Proper frosting consistency - it's important that the frosting is thick enough to hold it's shape, but not so thick that it is hard to pip onto the cupcakes. It should not droop when scooped with a spatula or spoon.
- Coat the strawberries - this helps to stop them from "bleeding" into the batter and creates just little studs of fruit in a pretty white cupcake.
Storage
You can easily store these in an airtight container in the fridge for 3 - 5 days.
You can also freeze these cupcakes. Simple flash freeze them, wrap each in cling wrap and then package into a freezer bag or airtight container. They last for up to 3 months.
💭FAQ
We have found that frozen strawberries have a lot more liquid in them and can create soggy cupcakes. If you defrost them and pat the liquid off of them, they are a little better.
You sure can, homemade tends to taste fresher. But if you are in a pinch for time, go ahead!
Strawberry crunch is a sweet topping for desserts that is made of melted butter, strawberry jello mix and crushed golden oreos.
Strawberry Crunch Cupcakes
Equipment
- Mixing bowl
- Stand or Hand Mixer
- Spatula or Spoon
- Piping Bag
- Large Star Tip for piping frosting
- Measuring Spoon
- Measuring Cup
- Muffin/cupcake tin
- Cupcake Liners
Ingredients
For cupcakes
- 1 ⅔ cup Granulated Sugar
- ½ cup Butter unsalted, softened
- 6 large Egg Whites
- 2 ½ cups Flour plus 1 Tablespoon for coating strawberries.
- 2 ½ teaspoons Baking Powder
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- 1 ½ cup Milk
- ¼ cup Oil
- ½ cup Strawberries fresh, chopped
For frosting
- 1 cup Butter unsalted, softened
- 4 cup Powdered Sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla
- 2 tablespoon Milk
For the topping
- 24 Golden Oreos crushed
- 2 tablespoons Strawberry Jello Mix dry
- 3 tablespoons Butter unsalted, melted
Instructions
For the cupcakes
- Line cupcake tins with liners and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Add 1 ⅔ cup sugar and ½ cup butter to a mixing bowl. Cream together on medium high for 2 - 3 minutes.
- Add 6 large egg whites, 1 teaspoon vanilla and ¼ cup oil and mix on medium low until combined.
- Add 1 ¼ cup of milk and mix on medium low until combined. It may look slightly curdled - that is OK.
- Add in 2 ½ cups flour, ½ teaspoon salt and 2 ½ teaspoons baking powder. Mix on low, scraping down sides until well combined.
- In a separate bowl, toss ½ cup chopped strawberries with 1 tablespoon of flour until strawberries are completely coated.
- Fold the coated strawberries into the cupcake batter gently.
- Scoop batter into cupcake liners filling each about ⅔ of the way full.
- Bake for 16 - 18 minutes at 350 degrees Fahrenheit.
For the frosting
- Add 1 cup butter, 3 cups powdered sugar, 1 teaspoon of salt and vanilla, 2 tablespoons of milk into a mixing bowl and mix on low until well combined.
- Then, turn the speed to medium and continue mixing for 2 - 3 minutes until frosting becomes fluffy and smooth.
- Transfer frosting into piping bag fitted with a large star tip.
For the crunch topping
- In a bowl, combine 24 crushed golden oreos, 3 tablespoons strawberry jello powder and 3 tablespoons of melted butter.
- Mix together until totally combined - should look like wet sand.
Cupcake assembly
- Once cupcakes have cooled, add a large dollop of frosting to the center of each.
- Then, starting on the outer edge, spiral the frosting around into the center of the cupcake.
- Sprinkle crunch topping over the top of each cupcake and press it gently into the frosting to keep it in place.
Notes
- Don't overmix - to create light and fluffy cupcakes, don't overmix or overwork the batter. Using properly softened butter (holds shape of finger if pressed into it) and room temperature eggs can help cut down on mixing time.
- Proper frosting consistency - it's important that the frosting is thick enough to hold it's shape, but not so thick that it is hard to pip onto the cupcakes. It should not droop when scooped with a spatula or spoon.
- Coat the strawberries - this helps to stop them from "bleeding" into the batter and creates just little studs of fruit in a pretty white cupcake.
- No piping bag, no problem - if you don't have a piping bag simply use a ziplock bag instead.
- Keep in an airtight container for 3 - 5 days in the fridge
- Freeze up to 3 months. Flash freeze, wrap in cling wrap and package in an airtight container or freezer bag.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
