Go Back

Strawberry Crunch Cupcakes

Strawberry crunch cupcakes with pink-and-gold coating and a swirl of strawberry cream cheese frosting—made by baking vanilla cupcakes, frosting, then encrusting the tops in a crunchy Golden Oreo mix. Finished with a fresh strawberry for a bright, summer strawberry dessert bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
cooling 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 box (15.25 oz) white or vanilla cake mix Use cake-mix ingredients listed on the box (eggs, milk, or water).
  • 2 tbsp freeze-dried strawberry powder Blend freeze-dried strawberries into a fine powder.
For the strawberry crunch coating
  • 20 Golden Oreos Finely crush.
  • 1 cup freeze-dried strawberries Crush to a powder.
  • 4 tbsp butter Melted.
For the frosting
  • 8 oz cream cheese Soften to room temperature.
  • 0.5 cup butter 1 stick, softened.
  • 3 cup powdered sugar
  • 2 tbsp freeze-dried strawberry powder For color and flavor.
  • 1 tsp vanilla extract
  • 24 fresh strawberries Slice for topping; one per cupcake.

Equipment

  • 1 sheet pan

Method
 

Bake the strawberry cupcakes
  1. Prepare the cake mix according to package directions, stirring in the freeze-dried strawberry powder for color and flavor.
  2. Line a muffin tin with 24 cupcake liners and fill each liner about 2/3 full with batter.
  3. Bake cupcakes according to the cake-mix package directions, then cool completely.
Make the strawberry crunch coating
  1. Combine the crushed Golden Oreos, freeze-dried strawberry powder, and melted butter until the mixture looks crumbly and evenly coated.
Make the strawberry cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth, then scrape down the bowl for even texture.
  2. Add powdered sugar, strawberry powder, and vanilla extract and beat until fluffy and pink.
Assemble the cupcakes
  1. Pipe or swirl the frosting generously on each cooled cupcake.
  2. Roll or press the frosted top of each cupcake into the strawberry crunch coating, coating generously.
  3. Top each cupcake with a fresh strawberry slice, then serve.

Notes

Pro tip: keep the crunch mixture fresh and dry—if it looks too wet, let it sit 5 minutes so the butter firms before rolling the cupcakes. Store cupcakes covered in the refrigerator up to 3 days; for best crunch, add strawberry slices right before serving. Freezing is not recommended because the topping can soften. For a lighter option, use reduced-fat cream cheese in the frosting (texture stays pipeable, with a slightly less rich flavor).