Make these delicious Strawberry Crunch Cupcakes in just 55 minutes from start to finish. These cupcakes have fresh strawberry bites in the middle, frosted with a smooth silky cream cheese frosting and a generous sprinkle of the delicious Strawberry Crunch Topping. It will remind you of the strawberry popsicles you had in your childhood.
These strawberry cupcakes have a decadent and moist crumb. They are super easy to make and will impress anyone around. Sprinkle Strawberry Crunch on the top (super easy to make) to enhance the flavor and look further.
If you grew up in the 90’s you would remember the famous strawberry shortcake ice cream bars that we all enjoyed in the school cafeteria. Just imagine recreating that nostalgic memory in the form of a cupcake.
Table of Contents
Why You'll Love This Recipe?
- These cupcakes are super easy to bake and even a novice baker can pull it up with ease.
- Bake them using a few pantry staples in less than an hour.
- The crumb is light, pillowy and fluffy with a strawberry surprise in the middle of each cupcake just like these vanilla cupcakes with oil and these cinnamon cupcakes.
- These little cakes are loaded with bright strawberry flavor just like these strawberry creamcheese cookies, strawberry jam and this strawberry crunch cheesecake.
Ingredients
Ingredients for the Strawberry Cupcakes
Ingredients for Cream Cheese Frosting.
- Strawberries (fresh) are the hero of this recipe.
- All Purpose Flour provides the base for these mini cakes.
- Buttermilk adds fats to the batter which results in fluffy cupcakes. It also brings tanginess to the overall flavor.
- Vegetable Oil keep the cupcakes moist.
- Follow the detailed recipe for Strawberry Crunch Topping to sprinkle it on the top of the frosted cupcakes.
See the recipe card below for a full list of ingredients and quantities.
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Strawberry Crunch Cupcakes
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
Prepare the Cupcakes
Step 1: Whisk all-purpose flour, baking powder and salt together.
Step 2: Cream oil and sugar and add in the eggs, milk and vanilla extract.
Step 3: Beat the mixture for 2 – 3 minutes. Add the dry ingredients into the wet ingredients. Stir until mixed.
Step 4: Using an ice-cream scoop, fill in the cupcake liners about ⅔ and leaving the space on the top.
Step 5: Bake the cupcakes at 350 F for 18 – 22 minutes. Insert a wooden skewer in the center and if it comes out clean, the cupcakes are ready.
Step 6: Prepare the strawberry filling by mixing the strawberries and strawberry jam.
Step 7: Cut a small hole in the center of the cupcakes or use clean finger to form a well in the cupcake.
Step 8: Fill the center of the cupcakes with strawberry mixture.
Creamcheese Frosting
Step 9: Beat the cream cheese and butter together until creamy in texture.
Step 10: Add salt, vanilla extract in the cream cheese and butter mixture and mix until combined.
Step 11: Gradually add in the icing sugar and beat constantly until the texture is silky and creamy.
Step 12: Fill in the piping bag with cream cheese frosting.
Step 13. Pipe the cupcakes with cream cheese frosting.
Step 14. Roughly crush Golden Oreos and add in strawberry Jello powder and melted butter and stir well until combined. Sprinkle the crunch on the frosting. You may also dip the cupcakes into the crunch directly.
Expert Tips
- Cool cupcakes fully at room temperature before frosting to avoid runny icing.
- Avoid overmixing the batter to prevent a tough texture. Blend wet and dry ingredients just until combined to avoid activating gluten and hard cupcakes.
- Avoid over-whipping the cream cheese frosting. Beat for 1-2 minutes until smooth; over-beating leads to grainy texture.
Recipe FAQs
I use Wilton M 1 tip to pipe these cupcakes. You can use any tip of your choice.
How to Store
Refrigerate
Store these Strawberry Crunch Cupcakes in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
Note: Avoid freezing these cupcakes, as they may become soggy upon thawing.
Freeze the unfrosted cupcakes with strawberry filling for up to 2 months. Thaw before icing the small cakes.
Related Strawberry Recipes
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Recipe
Strawberry Crunch Cupcakes
Equipment
- 1 Muffin tray
- 1 Digital Scale
Ingredients
Cupcakes
- 1 ¼ cup all purpose flour (150 g)
- 1 cup castor sugar (200 g)
- 1 ½ teaspoon baking powder (9 g)
- 1 tablespoon vanilla extract (13 ml)
- ½ cup butter milk (120 ml)
- 2 tablespoon vegetable oil (30 g)
- 2 tablespoon sour cream (28 g)
- 2 eggs (large)
Strawberry Filling
- ½ cup strawberries (72 g) chopped in small pieces
- ¼ cup strawberry jam (79 g)
Cream Cheese Frosting
- ½ cup butter (unsalted) room temeprature
- 8 oz cream cheese (113 g) room temperature
- 4 cup icing/powdered sugar (500 g)
- 1 ½ teaspoon vanilla extract (7.5 ml)
- ¼ teaspoon salt
Instructions
Cupcakes
- Preheat the oven to 350 F. Set the 12-muffin tin with cupcake liners and set aside.
- Sift the all-purpose flour, baking powder and salt together.
- Take a large bowl and cream together oil and sugar. Add in the eggs, buttermilk, sour cream and vanilla extract and mix for 2 – 3 minutes until well-incorporated.
- Fold in the dry ingredients into the wet ingredients and gently stir until combined.
- Using an ice-cream scoop, fill in the cupcake liners about ⅔ leaving the space on the top.
- Place the muffin tray in the middle rack of the oven and bake for 18 – 22 minutes until a wooden skewer inserted in the center comes out clean.
Strawberry Filling
- In a medium sized bowl, combine the strawberry pieces and the jam.
- Once the cupcakes are cooled. Cut a small hole in the center of the cupcakes. You can also form a well by using your finger. Fill the center with the strawberry mixture.
Cream Cheese Frosting
- Beat the cream cheese and butter together until it is lump free and creamy in texture.
- Add the salt, vanilla extract and mix until combined.
- Gradually add in the icing sugar while beating constantly until the texture is silky and creamy.
Notes
- Cool cupcakes fully at room temperature before frosting to avoid runny icing.
- Avoid overmixing the batter to prevent a tough texture. Blend wet and dry ingredients just until combined to avoid activating gluten and hard cupcakes.
- Avoid over-whipping the cream cheese frosting. Beat for 1-2 minutes until smooth; over-beating leads to grainy texture.
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