Strawberry Crunch Cupcakes

Strawberry crunch cupcakes are a real treat, with a soft vanilla base packed with juicy strawberries and topped with a unique, crunchy strawberry crunch crumble. They're just perfect for any event where you want to serve something sweet, fun, and a bit different.

Jump to:

• Why you'll love this recipe
• Ingredient You Need
• How to make Strawberry Crunch Cupcakes
• Tips for this recipe
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Cupcake Recipes
• Strawberry Crunch Cupcakes

These strawberry crunch cupcakes, also known as strawberry shortcake cupcake recipe, are inspired by a very popular treat, strawberry shortcake ice cream bars.

Delicious strawberry cupcakes with a crumble-like strawberry crunch that we like to use in all kinds of sweet recipes like strawberry crunch cake, strawberry crunch cheesecake or ice cream.

This strawberry cupcake is loaded with my soft vanilla cupcake recipe with fresh sliced strawberries, with a heart filling of homemade strawberry compote, and strawberry whipped cream frosting.

My strawberry crunch topping is a simple strawberry crumble, prepared with just 3 ingredients, shortbread cookies like golden Oreo, unsalted butter and freeze-dried strawberries, mixed together it gives a delicious crunchy texture.

Craving for more Strawberry recipes? Give these a try, Strawberry cake pops, Strawberry buttercream cake, Strawberry whipped cream cake, Strawberry fraisier cake and Strawberry filled cupcakes.

Ingredient You Need

You need these ingredients to make strawberry shortcake cupcakes:

• Vanilla Strawberry Cupcakes: Unsalted butter softened, granulated sugar, room temperature eggs, buttermilk, cake flour, baking powder vanilla, salt and chopped fresh strawberries.
• Strawberry filling: Fresh or frozen strawberries with sugar and lemon juice to make the strawberry filling.
• Strawberry whipped cream: Mascarpone cheese, cold heavy cream or heavy whipped cream, strawberry puree, powdered sugar and vanilla extract.
• Strawberry crumble: Freeze-dried strawberries with shortbread cookies like Oreo golden cookies, graham crackers and unsalted and melted butter.

How to make Strawberry Crunch Cupcakes

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

• Preheat the oven to 350°F / 180°C and prepare a muffin pan with cupcake liners or muffin cups.
• In a bowl, mix and sift the dry ingredients, cake flour, baking powder and salt, then set aside.
• In a large bowl or the bowl of your stand mixer fitted with the whisk attachment, blend the softened butter with the sugar for around 2-3 minutes, until creamy.
• Add the eggs and vanilla extract and beat for a further 3 minutes until the mixture is voluminous.
• Add the dry ingredients and buttermilk alternately and in batches, mixing with a spatula until smooth.
• Add the diced strawberries and stir again to incorporate.
• Pour the cupcake batter into the cupcake cases in the prepared pan and bake for approx. 15-17 minutes, until the cupcakes are golden brown on top.
• Allow to cool slightly before removing from the pan, then cool completely on a wire rack.

• Place all ingredients in a saucepan: fresh or frozen strawberries, sugar and lemon juice.
• Cook over low heat until thick, like a purée (without crushing or blending the strawberries).
• Leave to cool completely before filling the inside of the cupcakes, which have been hollowed out with a cupcake corer.

• Place the golden Oreos, freeze-dried strawberries in your food processor.
• Blend on high speed for 1 minute until smooth, with no large lumps.
• Add the melted butter and stir.

• Place all ingredients in a large bowl: cold mascarpone, cold heavy cream, strawberry puree, powdered sugar and vanilla.
• Mix with an electric mixer for about 3 minutes at medium speed until smooth and firm.
• Fill a large piping bag with the frosting and pipe swirls over the tops of the cupcakes.
• Sprinkle strawberry crunch topping over the top of the cupcakes and place in the fridge for 30 minutes before serving.

Storage instructions

In the fridge: Store cupcakes in the fridge for around 3-4 days, under plastic wrap or in an airtight container.

Freezer: These cupcakes with frosting cannot be stored in the freezer, only the unfrosted cupcakes can be frozen for up to 3 months.

Recipe Questions

Can I make these cupcakes ahead of time?

Sure thing! The cupcakes can be baked ahead and stored in an airtight container. For the best texture, add the frosting and crunch topping before serving.

Can I freeze Strawberry Crunch Cupcakes?

Yes, you can freeze them without the topping for up to a month. Thaw overnight in the fridge and add the crunch topping before serving.

Can I use frozen strawberries instead of fresh for the cupcakes?

Yes, frozen strawberries work well. Just ensure they're thawed and drained to avoid adding extra moisture to the batter.

What’s the secret to the perfect strawberry crunch topping?

The key is using freeze-dried strawberries mixed with your choice of crumbled cookies or graham crackers for that perfect sweet and crunchy texture.

More Cupcake Recipes

I hope you love this strawberry crunch cupcake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Print