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Strawberry Crunch Cupcakes

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  • Author: Elizabeth Buuck
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 18 Cupcakes 1x


Fresh strawberry cupcakes topped with cream cheese buttercream and a crunchy strawberry vanilla crumble.



For the Fresh Strawberry Cupcakes

  • 1/2 C (113 g) Salted Butter, at room temperature
  • 1 3/4 C (350 g) Granulated Sugar
  • 2 Lg Eggs, at room temperature
  • 1 C (250 mL) Buttermilk, at room temperature
  • 1/2 C Fresh Strawberry Puree
  • 1 tsp Pure Vanilla Extract
  • 2 1/2 C (310 g) All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Salt

For the Cream Cheese Frosting

  • 1/2 C (113 g) Unsalted Butter, at room temperature
  • 4 oz (1/2 a block) Full Fat Cream Cheese, at room temperature
  • 1 tsp Pure Vanilla Extract
  • 4 1/2 C Powdered Sugar
  • 24 TBSP Heavy Cream

For the Strawberry Crumble

  • 10 Vanilla Oreos
  • 1 C Freeze Dried Strawberries
  • 4 TBSP Salted Butter, melted


For the Fresh Strawberry Cupcakes

  • Preheat the oven to 350 and lining cupcake pans with 18 total cupcake liners.
  • Then, cream the butter and sugar in the bowl of your stand mixer with the paddle attachment until it’s light and fluffy, about 2-3 minutes.
  • Add the eggs and mix another 2 minutes until very well combined.
  • Into your measuring cup with the room temp buttermilk, add in the vanilla extract and strawberry puree, whisk to combine.
  • In a separate bowl, whisk together the dry ingredients – flour, baking powder, salt.
  • Alternate adding the dry ingredients and strawberry buttermilk mixture to the mixer in 3 total additions. So, add 1/2 of the dry ingredients, all of the buttermilk, and then the remaining 1/2 of the dry ingredients.
  • Do a quick final mix with a rubber spatula just to ensure that everything is evenly incorporated.
  • Fill the cupcake liners 3/4 of the way full – I do this with an ice cream scoop with a trigger to ensure that each cupcake is the same size.
  • Bake at 350 for 18-20 minutes or until a toothpick comes out mostly clean with a few moist crumbs attached. Let cool completely before frosting.

For the Strawberry Crunch Crumble

  • Preheat the oven to 325. Line a small sheet pan with parchment.
  • Melt the butter and set it aside to cool slightly.
  • In a large plastic bag or a blender add the Vanilla Oreos and freeze dried strawberries. Smash or pulse in the blender until you have small crumbs.
  • Pour into a bowl and stir in the melted butter and mix until the crumb mixture is coated with the butter.
  • Pour onto the prepared sheet pan and bake for 7-8 minutes, careful not to let it burn.
  • Set aside to cool.

For the Cream Cheese Frosting

  • In the bowl of a stand mixer with the paddle attachment, cream the butter and cream cheese for 10 minutes making sure to stop the mixer and scrape the bottom and sides of the bowl every couple of minutes. 
  • Add the vanilla and mix to combine.
  • Add the powdered sugar, 1/2 at a time, mixing for 3 minutes on low after each addition.
  • Add heavy cream 1-2 TBSP at a time until you reach your desired consistency. You want it to be soft and smooth, but still firm enough to hold its shape when piped.
  • Add the frosting to a piping bag fitted with a large round tip. Pipe onto the cooled cupcakes.
  • Then, take an offset spatula to smooth off the sides by holding it at a 45 degree angle towards the center of the cupcake. Keep the spatula stationary while rotating the cupcake in a full circle to create a smooth flat edge. Wipe off any extra frosting and repeat with the remaining cupcakes.
  • Roll the sides of the cupcake into the strawberry crunch crumble. Either leave as is or use your offset spatula to create a swirl in the frosting on top of the cupcake.