Name: Strawberry Crunch Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1/2 cup finely chopped fresh strawberries; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract; 1 cup freeze-dried strawberries; 1/2 cup vanilla wafer cookies or graham crackers, crushed; 3 tbsp melted butter

Sweet, fluffy cupcakes topped with creamy frosting and a crunchy strawberry crumble—these Strawberry Crunch Cupcakes are the perfect treat for any celebration or casual indulgence. Each bite combines moist, fruity cake with luscious frosting and a delightful textural contrast.

Why You’ll Love This Recipe

I love how these cupcakes strike the perfect balance between sweetness and texture. The fresh strawberries add a natural fruity flavor, while the strawberry crunch topping provides a satisfying bite. Plus, the recipe is simple to follow and can be customized for any occasion. Whether it’s a birthday party, a family gathering, or a weekend treat, these cupcakes are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

1/2 cup finely chopped fresh strawberries

For the Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 tbsp heavy cream

1 tsp vanilla extract

For the Strawberry Crunch Topping:

1 cup freeze-dried strawberries

1/2 cup vanilla wafer cookies or graham crackers, crushed

3 tbsp melted butter

Directions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Prepare Batter: Whisk the flour, baking powder, and salt in a medium bowl. Cream the butter and sugar in another bowl until fluffy. Beat in the eggs one at a time, followed by the vanilla. Gradually incorporate the dry ingredients and milk, alternating between the two. Gently fold in the fresh strawberries.

Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.

Make Frosting: Beat the butter until creamy. Slowly add powdered sugar, heavy cream, and vanilla, and whip until fluffy.

Prepare Crunch Topping: Blend the freeze-dried strawberries and cookies in a food processor until crumbly. Stir in melted butter.

Assemble Cupcakes: Generously frost each cupcake and sprinkle with the crunch topping, pressing gently to adhere.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: Approximately 280 kcal per cupcake

Variations

Chocolate Twist: Add a tablespoon of cocoa powder to the batter for a hint of chocolate flavor.

Lemon Strawberry: Add a teaspoon of lemon zest to the batter and frosting for a refreshing citrus touch.

Dairy-Free: Substitute butter and milk with plant-based alternatives like coconut oil and almond milk.

Nutty Crunch: Add chopped almonds or pecans to the crunch topping for added texture.

Gluten-Free: Replace the flour and cookies with gluten-free alternatives.

Storage/Reheating

Storage: Keep the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: Store unfrosted cupcakes in a freezer-safe container for up to 3 months. Defrost at room temperature before frosting.

Reheating: If stored in the refrigerator, let the cupcakes come to room temperature before serving for the best flavor.

Related Recipes:

Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, but make sure to thaw and drain them well to avoid excess moisture in the batter.

How do I prevent the cupcakes from sinking in the middle?

Ensure your oven is fully preheated, and avoid overmixing the batter to maintain its structure.

Can I make the cupcakes ahead of time?

Absolutely. Bake the cupcakes a day in advance and frost them just before serving.

What’s the best way to crush the freeze-dried strawberries?

A food processor works best, but you can also crush them with a rolling pin inside a ziplock bag.

Can I double the recipe?

Yes, simply double all the ingredients. Adjust baking time slightly if baking multiple batches at once.

Conclusion

These Strawberry Crunch Cupcakes are a delightful blend of fruity, creamy, and crunchy textures. They’re easy to make and perfect for sharing with friends and family. I love how versatile they are, making every occasion a little sweeter. Give this recipe a try, and enjoy the smiles they bring!

📖 Recipe: