Strawberry Crunch Cupcakes: The Nostalgic Treat That Outshines the Ice Cream Bar!
Remember those iconic strawberry shortcake ice cream bars from childhood – the ones with that irresistible golden crumble coating? What if I told you we’ve captured that magical flavor combination in cupcake form – and made it even better?
As a pastry chef with over 15 years of experience, I’ve perfected these Strawberry Crunch Cupcakes to deliver that same nostalgic punch while offering:
Superior texture – Moist strawberry cake meets that signature crunchy topping
Customizable sweetness – Control the sugar level to your preference
Year-round enjoyment – No need to wait for ice cream truck season!
These aren’t just cupcakes – they’re edible memories with a gourmet twist. Perfect for birthday parties, summer barbecues, or when you simply need a sweet pick-me-up.
What makes our version special?
✅ From-scratch strawberry cake (no artificial flavors!)
✅ That iconic golden crumb topping with a secret ingredient
✅ Creamy strawberry frosting that pipes like a dream
Whether you’re a baking novice or a seasoned pro, this recipe will become your new go-to for bringing smiles to any occasion. Let’s recreate that childhood magic – one delicious bite at a time!
Pro Tip: The crunch topping stays perfectly crisp for days – if they last that long!
Ingredients
(Makes 12 cupcakes)
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup strawberry puree
For the Crunch Topping:
- 1 cup Golden Oreos, crushed
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp strawberry puree
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Make the Cupcake Batter
- Preheat oven to 350°F (175°C).
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy, then add eggs, vanilla, buttermilk, and strawberry puree.
- Fold in dry ingredients.
2. Bake & Cool
- Divide batter into 12 lined cupcake tins.
- Bake for 18-20 minutes, then cool completely.
3. Prepare the Crunch Topping
- Mix crushed Oreos, freeze-dried strawberries, and melted butter.
4. Make the Frosting
- Beat butter until creamy, then add powdered sugar, strawberry puree, and vanilla.
5. Assemble & Serve
- Frost cupcakes, then dip in crunch topping.
(Chef’s Tip: For extra crunch, sprinkle more topping before serving!)
Recipe Variations
🔹 Gluten-free? Use GF flour and GF Oreos.
🔹 Healthier? Swap butter for coconut oil.
🔹 More strawberry flavor? Add chopped fresh strawberries to the batter.
FAQ
What is strawberry crunch cake?
Strawberry crunch cake (or cupcakes) features a moist strawberry cake base topped with a golden cookie crumble that mimics the texture of classic strawberry shortcake ice cream bars. Our version uses crushed Golden Oreos and freeze-dried strawberries for maximum crunch!
Can you put fresh strawberries in cupcakes?
Absolutely! For these cupcakes, we recommend making a strawberry puree (cooked down fresh strawberries) rather than using chunks, which can make the batter too wet. Reserve fresh slices for garnish instead.
How long to cook cupcakes for?
Bake at 350°F (175°C) for 18-20 minutes. They’re done when a toothpick comes out clean and the tops spring back when lightly pressed. Pro tip: Rotate pans halfway for even baking!
How long can a cupcake sit out?
Frosted cupcakes can sit at room temperature for up to 2 days when stored in an airtight container. The crunch topping stays crispest if added within 4 hours of serving.
How long does strawberry cake last at room temperature?
Unfrosted strawberry cupcakes last 1-2 days at room temperature. For longer storage (up to 5 days), refrigerate in an airtight container, but bring to room temp before serving for best texture.
Strawberry Crunch Cupcakes (Better Than the Ice Cream Bar!)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strawberry puree (from about 1 cup fresh strawberries)
- 1 cup Golden Oreos, finely crushed
- 1/2 cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp strawberry puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners
- Whisk together flour, baking powder, and salt in medium bowl
- Cream butter and sugar until light and fluffy (about 3 minutes)
- Add eggs one at a time, then vanilla, buttermilk and strawberry puree
- Gradually mix in dry ingredients until just combined
- Divide batter evenly among 12 cupcake liners (about ¾ full)
- Bake 18-20 minutes until toothpick comes out clean
- Cool completely on wire rack
- Make topping: Combine crushed Oreos, freeze-dried strawberries and melted butter
- Make frosting: Beat butter until creamy, gradually add powdered sugar, then strawberry puree and vanilla
- Frost cooled cupcakes and dip tops in crumb mixture
Final Thoughts: Your New Signature Dessert Awaits!
There you have it—the ultimate Strawberry Crunch Cupcakes that deliver all the nostalgic magic of those beloved ice cream bars, but with even more flavor and texture to love! Whether you’re baking for a special occasion or just treating yourself, these cupcakes are guaranteed to:
Spark joy with every crunchy, creamy bite
Impress guests (they’ll beg for the recipe!)
Satisfy cravings without the freezer burn
A few parting tips to make them perfect every time:
- For maximum crunch, apply the topping just before serving
- Freeze extras (without frosting) for up to 3 months
- Get creative with different berry variations in summer
I’d love to hear how yours turn out! Did you add a personal twist? Maybe some white chocolate drizzle or a splash of lemon zest? Share your creations with me on [email protected] —nothing makes me happier than seeing your baking adventures!
Don’t forget to save this recipe by pinning the image below. Happy baking, and may your kitchen always smell like sweet strawberries!