Strawberry Crunch Cupcakes

Freeze dried strawberries pack a punch of fruity flavor into both the cupcakes and the crunchy sweet topping in this irresistible strawberry crunch cupcakes recipe! It's the perfect combination of vanilla and strawberry for any occasion, made without any artificial food color or Jello powder.

How I Packed Maximum Flavor in these Adorable Cupcakes

Theses strawberry crunch cupcakes are soft and moist, flavored with freeze dried strawberries instead of fresh or pureed strawberries for the boldest flavor. I love using freeze dried strawberries in place of fresh strawberries for maximum flavor when strawberries aren't in season, like in my strawberry cake with strawberry filling and my strawberry sugar cookies.

And that irresistible crunchy topping is made of smashed golden Oreos and more freeze dried strawberries. Plus you can sprinkle any leftovers onto oatmeal, ice cream, yogurt, or other baked desserts. Sometimes I can't stop myself from eating it by the spoonful...

A Strawberry Cupcake Inspired by My Favorite Ice Cream Bars

As a kid, my sister and I would run down the street whenever we'd hear the ice cream truck in summer. I loved getting the vanilla ice cream bars with the fruity strawberry crunch on the outside. The flavor of these scrumptious strawberry crunch cupcakes is similar to the strawberry crunch ice cream bars from childhood.

I tested this recipe several times to get it just right. So even if you've never made cupcakes or buttercream frosting before, you'll even impress yourself with how tasty these turn out!

Why You'll Love this Recipe

• There is no artificial food coloring required. The beautiful pink color of the topping comes naturally from freeze dried strawberries.
• There is no gelatin or strawberry Jell-O powder in this recipe, so these strawberry crunch cupcakes are halal.
• Each cupcake is packed with flavor since strawberries are added in both the topping and in the cupcake batter.
• The strawberry crunch topping only requires 3 ingredients, and the frosting needs only 4 ingredients.
• It's a crowd-pleaser! This recipe makes 12 big cupcakes.
• There's no special equipment needed - you don't need a stand mixer or a food processor.

Ingredients

Strawberry Cupcakes

• Buttermilk - You can use store bought buttermilk, or combine 1 scant cup milk with 1 teaspoon lemon juice or white vinegar, and leave it on the counter for 10 minutes to curdle into homemade buttermilk.
• Unsalted butter - Remember to allow your butter to soften to room temperature
• Plain Greek yogurt - Adds moisture to the batter and creates softer cupcakes
• Eggs - Binds the batter and helps it rise in the oven
• Granulated sugar
• Vanilla
• All purpose flour - Provides the base structure for the cupcakes
• Baking powder and baking soda - Leavens the batter to help it rise in the oven
• Salt
• Freeze dried strawberries - Adds an intense strawberry flavor

Vanilla Buttercream Frosting

• Unsalted butter
• Powdered sugar - Sweetens the frosting while keeping it light and creamy
• Vanilla
• Salt - Balances the sweetness and brings out the buttery flavor

Strawberry Crunch Topping

• Golden Oreos - The light color and vanilla flavor of Golden Oreos are perfect in the topping
• Melted butter - Binds the freeze dried strawberries to the Oreos
• Freeze dried strawberries

How to Make these Cupcakes

Make the Strawberry Cupcakes

1. Pulverize the strawberries in a food processor.
2. Whisk the dry ingredients (flour, salt, baking powder, baking soda, and freeze dried strawberry powder).
3. Beat the softened butter and granulated sugar until it's creamy. Add the eggs and vanilla extract and mix until it's creamy.
4. In a separate bowl, whisk the buttermilk and yogurt.
5. Add about one-third of the dry mixture to the butter mixture. Mix until there's no dry flour visible. Add about one-third of the milk and yogurt mixture. Mix again until it's fully combined. Continue alternating between adding the dry and wet ingredients, mixing after each time.
6. Divide the batter evenly into the cupcake tin.
7. Bake for about 20 to 25 minutes, until a toothpick comes out clean.

Make the Vanilla Frosting

1. Beat the softened butter until it is soft and fluffy.
2. Add one cup of powdered sugar and beat it on a low speed until the sugar is incorporated. Continue beating in one cup of powdered sugar at a time until the frosting is smooth and fluffy.
3. Beat in the vanilla and salt until they're well incorporated.

Prepare the Strawberry Crunch Topping & Assemble

1. Pulverize the Golden Oreos and freeze dried strawberries into crumbles for about 10 seconds on high speed in a food processor. Then add the melted butter and blend on high for another 10 seconds. Transfer to a wide, shallow bowl.
2. To assemble the cupcakes, use a butter knife or small spatula to spread a dollop of the vanilla frosting on the top of each cupcake. Press the top of each cupcake into the Oreo and strawberry crunch topping.

Cupcake Baking Tips

• Blending: When I don't feel like washing my food processor, I seal the freeze dried strawberries and Oreos in a Ziplock bag and smash it with something heavy like a rolling pin.
• Baking: I learned the hard way to only fill your cupcake tins about ⅔ to ¾ full. If the batter completely fills them, they'll overflow as they bake.
• Cool: Allow your cupcakes to cool completely before frosting them. I've tried rushing and frosting warm cupcakes, but the frosting just melted right off.
• Frosting Methods: I have two preferred frosting methods. You can use a spatula to spread the frosting flat on the cupcakes, then dip the cupcakes into the crunchy topping. Or use a piping bag to pipe the frosting, then sprinkle the crunchy topping on top.

Variations and Substitutions

• For a tangy flavor to balance the strawberries, frost your cupcakes with cream cheese frosting instead of vanilla frosting.
• Top each cupcake with a fresh strawberry for a cute strawberry shortcake vibe.
• You can use regular chocolate Oreos in the topping, but it will be much darker and it won't look as vibrantly pink.

Storing

• Room Temperature: store unfrosted cupcakes in an airtight container at room temperature for up to 4 days.
• Fridge: store frosted cupcakes and extra vanilla frosting in the fridge in an airtight container for up to 3 days.
• Freezer: store unfrosted cupcakes in the freezer wrapped in plastic wrap then wrapped in aluminum foil for up to 3 months. Thaw at room temperature, then add the frosting and crunchy topping.
• Topping: store any extra strawberry crunch topping at room temperature in an airtight container. If the topping goes in the fridge, it'll absorb moisture and become soft.

Recipe FAQ's

What if I don't have piping bags and piping tips?

You can use a spatula or a butterknife to spread the frosting on the cupcakes. Then dip the cupcakes into the crunchy topping on a plate or in a shallow bowl.

What is the secret to moist cupcakes?

My top secret tip is adding buttermilk and yogurt in these strawberry crunch cupcakes to create the most soft, moist cupcakes ever.