Description

These Strawberry Crunch Cupcakes are a nostalgic twist on the classic ice cream bar—moist strawberry cake topped with fluffy strawberry buttercream and a crunchy strawberry-vanilla crumble. Perfect for birthdays, summer parties, or just because you crave something sweet and fruity!

Ingredients

For the Strawberry Cupcakes:

1 box strawberry cake mix (or homemade – see notes)
1 (3.4 oz) box instant vanilla pudding mix
4 large eggs
3/4 cup (180ml) vegetable oil
1/2 cup (120ml) milk
1/2 cup (120ml) sour cream
1 tsp vanilla extract

For the Strawberry Buttercream:

1 cup (226g) unsalted butter, softened
3-4 cups (360-480g) powdered sugar
1/4 cup (60ml) strawberry puree (fresh or frozen & reduced)
1 tsp vanilla extract
Pinch of salt
Optional: 1 tbsp freeze-dried strawberry powder

For the Strawberry Crunch Topping:

12 Golden Oreos
1/4 cup freeze-dried strawberries
2 tbsp melted butter

Cook Mode Prevent your screen from going dark

Instructions

Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with 18–24 cupcake liners.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, milk, sour cream, and vanilla.
- Mix until smooth (1–2 minutes).
- Fill cupcake liners about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Make the Buttercream:
- In a large bowl, beat softened butter until light and fluffy (2–3 minutes).
- Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
- Add strawberry puree, vanilla, salt, and freeze-dried strawberry powder (if using).
- Beat until smooth and creamy.
Make the Crunch Topping:
- Pulse Golden Oreos and freeze-dried strawberries in a food processor until crumbly.
- Mix in melted butter until combined.
Assemble:
- Frost cooled cupcakes with strawberry buttercream.
- Sprinkle or roll the tops in the strawberry crunch topping.

Notes

To make homemade strawberry cake, substitute boxed mix with a basic vanilla cupcake base plus ⅓ cup strawberry puree.
Reduce strawberry puree on the stove for a more concentrated flavor.
Store cupcakes in the fridge but let them come to room temperature before serving.