strawberry crunch cupcakes

Name: Strawberry Crunch Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2.5 cups all-purpose flour; 1.5 cups granulated sugar; 2 teaspoons baking powder; 0.5 teaspoons salt; 0.75 cups unsalted butter, softened; 3 large eggs; 1 teaspoon vanilla extract; 1 cup milk; 0.5 cups strawberry puree; 1 cup all-purpose flour; 0.5 cups granulated sugar; 0.25 teaspoons salt; 0.375 cups unsalted butter, cold and cubed; 0.5 cups crushed freeze-dried strawberries; 1 cup unsalted butter, softened; 8 ounces cream cheese, softened; 4 cups powdered sugar, sifted; 0.25 cups strawberry puree; 1 teaspoon vanilla extract

Jump to Recipe Print Recipe Pin it

Oh, these Strawberry Crunch cupcakes. They’re not just cupcakes; they’re little bites of sunshine and pure joy. Honestly, whenever I’m craving something sweet that feels both special and comforting, these are my go-to. They remind me so much of summer afternoons at my grandma’s house, the kind where the air smelled like honeysuckle and laughter. There’s something magical about the combination of fluffy strawberry cake, a creamy, dreamy filling, and that irresistible crunchy topping. People always ask me if they taste intensely of strawberries, and I always say yes, but it’s a sweet, delicate strawberry flavor, not an overpowering one. It’s like a perfect spring day captured in a wrapper. If you love a good strawberry shortcake, you’re going to be absolutely obsessed with these. They’ve become a staple in my baking repertoire, and I’m so excited to finally share them with you!

What are strawberry crunch cupcakes?

So, what exactly are these delightful little creations? Think of them as a miniature, portable version of your favorite strawberry cake, but with a delightful twist. The “crunch” is where the magic really happens. It’s typically a buttery, crumbly topping, often made with crushed cookies or a simple streusel, that gets baked right onto the cupcake or sprinkled on top. This adds an incredible texture contrast to the soft, moist cake. The strawberry flavor comes through beautifully in the cake itself, and we often add a hidden pocket of creamy goodness inside too, making each bite a surprise. It’s essentially a celebration of strawberry, with layers of soft cake, smooth cream, and delightful crunch. It’s a humble dessert, really, but it tastes like it came from a fancy bakery. The name itself just sounds so appealing, doesn’t it? Strawberry crunch cupcakes – it rolls off the tongue and makes you instantly imagine something wonderful.

Why you’ll love this recipe?

There are so many reasons why this strawberry crunch cupcake recipe has captured my heart, and I just know it’s going to win yours over too. First off, the flavor is just out of this world. You get that sweet, delicate strawberry goodness baked right into the cake, making it incredibly moist and tender. Then there’s the creamy filling – it’s like a little surprise cloud of deliciousness in the center, adding a luscious dimension. But the star of the show for many is that irresistible crunchy topping. It’s got that perfect texture that just melts in your mouth while still giving you a satisfying bite. Beyond the taste, the simplicity of this recipe is a lifesaver. I can whip these up even on a busy weeknight when a sweet craving hits hard. And the ingredients are wonderfully budget-friendly; you probably have most of them in your pantry right now. I love how versatile they are, too. They’re perfect for a birthday party, a simple afternoon treat, or even a thoughtful gift for a friend. What I love most is how they feel so celebratory and special, yet they’re surprisingly easy to make. I’ve tested so many variations, and this particular combination of moist cake, sweet filling, and that signature crunch is simply perfection. It truly stands out from other cupcake recipes because it offers that multi-textural experience and a flavor that’s bright and cheerful.

How do I make strawberry crunch cupcakes?

Quick Overview

Making these strawberry crunch cupcakes is a straightforward process that yields spectacular results. We’ll start by creating a vibrant strawberry-infused Cake Batter, then prepare a simple yet decadent creamy filling. The magic finishes with a golden, crunchy topping. You’ll mix your dry and wet ingredients separately, combine them gently, fill your cupcake liners, add the surprise filling, and then crown them with that glorious crunch before baking. It’s a fuss-free method that ensures moist cupcakes every time, with minimal effort for maximum flavor impact. Trust me, the end result is so worth it!

Ingredients

For the Main Batter:
You’ll need 2 and 1/4 cups of all-purpose flour – make sure it’s not the self-rising kind. I always recommend spooning your flour into the measuring cup and leveling it off with a straight edge; packing it too tightly can make your cupcakes dense. You’ll also need 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda for lift. A good pinch of salt, about 1/4 teaspoon, always enhances the flavors. For the sweetness and moisture, we’ll use 1 and 1/4 cups of granulated sugar. For the strawberry flavor, we’re using 1/2 cup of unsweetened strawberry puree. You can make this by simply blending fresh or frozen strawberries until smooth. If you can’t find fresh strawberries or they’re out of season, good quality frozen ones work perfectly. I usually buy a big bag when they’re on sale and freeze them. You’ll also need 1/2 cup of unsalted butter, softened to room temperature – this is key for creaming properly. Two large eggs, also at room temperature, help bind everything together. And for that lovely moisture, we’ll use 1/2 cup of milk; whole milk gives the richest flavor, but I’ve had great success with 2% or even almond milk in a pinch. Lastly, 1 teaspoon of vanilla extract for that warm, cozy aroma. Make sure all your wet ingredients, especially the eggs, butter, and milk, are at room temperature. This helps them emulsify better, leading to a smoother batter and a more tender cake.

For the Filling:
This is the secret creamy center! You’ll need 4 ounces of Cream Cheese, softened. This is non-negotiable; if it’s cold, it won’t blend smoothly. Also, 1/4 cup of unsalted butter, softened. And for sweetness, 1/2 cup of powdered sugar, sifted to avoid lumps. Finally, 1/4 cup of strawberry jam or preserves – use your favorite! The jam adds an extra pop of strawberry flavor and a beautiful pink hue. If you want it extra smooth, you can gently warm the jam for a few seconds in the microwave to make it more pourable before mixing.

For the Crunch Topping:
This is where the magic happens! You’ll need 1 cup of crushed vanilla sandwich cookies (like Oreos, but without the cream filling removed), or you can use graham crackers or Shortbread Cookies. I find vanilla wafers work beautifully too if you want a slightly lighter crunch. You’ll also need 1/4 cup of all-purpose flour, 1/4 cup of granulated sugar, and 4 tablespoons (half a stick) of unsalted butter, melted. This simple mixture creates a wonderfully toasty, flavorful crunch that elevates the whole cupcake.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). I always do this immediately because ovens can take a while to get to the right temperature. While it’s heating, line a standard 12-cup muffin tin with paper liners. If you don’t have liners, you can grease and flour each cup really well, but liners make for such easy cleanup. I always like to have an extra muffin tin handy, just in case the batter yields a few extra cupcakes. It’s better to be prepared!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Give it a good whisk for about 30 seconds to ensure everything is evenly distributed. This step is important because it makes sure your leavening agents are spread out, so you get an even rise in your cupcakes. Nobody wants a flat spot!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer, or a bit longer by hand. You want it to look pale yellow and airy. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and the strawberry puree. The mixture might look a little curdled at this stage because of the fruit puree, but don’t worry, it’ll come together when you add the dry ingredients.

Step 4: Combine

Now, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix on low speed or stir with a spatula until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to tough cupcakes. A few streaks of flour are okay; they’ll disappear as you fold everything together. I usually stop mixing when it’s *almost* smooth and then give it a few gentle folds with my spatula to ensure no flour pockets are hiding at the bottom of the bowl. The batter should be thick but pourable.

Step 5: Prepare Filling

While the batter rests for a moment, let’s whip up that creamy filling. In a small bowl, beat the softened Cream Cheese and softened butter together until smooth and creamy. Then, gradually beat in the sifted powdered sugar until well combined. Stir in the strawberry jam until it’s just incorporated. You want it to be a lovely pale pink color. You can taste it now and add a touch more powdered sugar if you prefer it sweeter, or a tiny bit more jam if you want a stronger strawberry note. Make sure it’s smooth and lump-free.

Step 6: Layer & Swirl

Now for the fun part! Fill each cupcake liner about two-thirds full with the strawberry cake batter. Then, spoon about a teaspoon of the cream cheese filling into the center of each cupcake, on top of the batter. Don’t let the filling touch the sides of the liner. Finally, top each cupcake with another spoonful of batter, carefully covering the filling. You want to make sure the filling is completely encased in batter. I find it helps to gently smooth the top with the back of the spoon.

Step 7: Bake

Pop the muffin tin into your preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The actual baking time can vary depending on your oven, so always do the toothpick test. If the tops are browning too quickly, you can loosely tent the pan with foil. The smell that fills your kitchen at this stage is just heavenly – sweet and fruity!

Step 8: Cool & Glaze

Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. It’s *super* important that they are completely cool before adding the crunch topping, otherwise, it will melt and become soggy. While the cupcakes are cooling, prepare the crunch topping. In a small bowl, combine the crushed cookies, flour, and sugar. Pour in the melted butter and stir until everything is evenly moistened and crumbly. Once the cupcakes are entirely cool, sprinkle this crunchy mixture generously over the tops. You can press it down very gently if you like, but it usually adheres well on its own.

Step 9: Slice & Serve

And there you have it! Your absolutely stunning strawberry crunch cupcakes are ready to be devoured. I find these are best served at room temperature. If you’ve made them ahead of time, you can store them in an airtight container. The crunch topping stays wonderfully crisp for a day or two. They’re perfect for sharing, but I won’t judge if you keep a few all to yourself!

What to Serve It With

These strawberry crunch cupcakes are so wonderfully versatile, they fit into almost any occasion. For a lovely breakfast treat, I love pairing them with a good cup of coffee or a refreshing glass of orange juice. The sweetness of the cupcake is just enough to start the day off right without being too heavy. For a more elegant brunch, I like to arrange them on a tiered stand alongside fresh fruit salad and perhaps some mini quiches. A light sparkling rosé or a mimosa would be the perfect beverage companion. As a dessert, they’re simply divine. I often serve them with a dollop of extra whipped cream or a small scoop of vanilla bean ice cream. A drizzle of raspberry coulis can also add a beautiful pop of color and tartness. For those cozy evenings when you just need something sweet and comforting, they are perfect on their own, maybe with a warm cup of herbal tea. My family has a tradition of having these for our “special occasion” breakfasts on Saturdays, and the kids always ask for seconds. They’re just that good!

Top Tips for Perfecting Your Strawberry Crunch Cupcakes

Over the years, I’ve picked up a few tricks that make these strawberry crunch cupcakes turn out absolutely perfect every single time. For the strawberry puree, I always recommend using fresh or good quality frozen strawberries, and blending them until they’re super smooth. Straining the puree through a fine-mesh sieve can remove any seeds if that bothers you, though I usually don’t bother as it adds a lovely texture. When mixing the batter, the biggest mistake people make is overmixing. Remember, just mix until the ingredients are *barely* combined. A few little lumps are better than a tough cupcake! For the filling, ensuring your cream cheese and butter are truly softened is crucial. If they’re cold, you’ll end up with a lumpy filling, and nobody wants that. For the crunch topping, I’ve found that using vanilla sandwich cookies gives a fantastic flavor and texture, but don’t be afraid to experiment! Shortbread or even lemon cookies can add a fun twist. If you like a really substantial crunch, you can bake the topping separately for a few minutes until golden brown, then let it cool completely before sprinkling it on the cupcakes. This ensures maximum crispiness. When it comes to baking, every oven is a little different. My oven tends to run a bit hot, so I often reduce the temperature by 10-15 degrees and add a few extra minutes to the bake time. Always trust the toothpick test! For ingredient swaps, if you don’t have milk, buttermilk or even plain yogurt thinned with a little water can work well in the batter for extra tenderness. If you’re out of vanilla extract, a little almond extract can add a lovely nutty depth, but use it sparingly as it’s quite potent. The key is gentle handling and good quality ingredients. I learned this the hard way years ago when I tried to rush the process and ended up with dense, dry cupcakes. Patience is definitely a baker’s virtue!

Storing and Reheating Tips

These strawberry crunch cupcakes are best enjoyed fresh, but they do store quite well, which is a lifesaver. For storing them at room temperature, I usually keep them in an airtight container. They’ll stay fresh and delicious for about 1-2 days. The crunch topping will remain nice and crispy for at least the first day. If you plan to store them for longer, or if your kitchen is particularly warm, the refrigerator is your best bet. Just make sure they are in an airtight container or well-wrapped. They’ll keep nicely in the fridge for up to 3-4 days. Just a heads-up, the crunch topping might soften slightly in the fridge, but they’re still wonderfully moist and flavorful. If you want to revive that crunch, you can pop a cupcake in a 300°F (150°C) oven for about 5 minutes, but honestly, I rarely find this necessary. For longer storage, freezing is a fantastic option. You can freeze the unfrosted cupcakes (before adding the crunch topping) for up to 2-3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. To thaw, simply leave them at room temperature for a few hours. Once thawed, you can add the crunch topping and enjoy! If you do freeze frosted cupcakes, the frosting might change texture slightly upon thawing, so unfrosted is generally preferred for the best results. Always apply the crunch topping just before serving if you want that perfect crisp texture. For the filling, it’s best not to glaze or add the crunch topping until you’re ready to serve, especially if they’ve been refrigerated or frozen.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can make these strawberry crunch cupcakes gluten-free! You’ll want to use a good quality gluten-free all-purpose flour blend that contains xanthan gum. A 1:1 substitution usually works well. Keep in mind that gluten-free baked goods can sometimes be a bit more delicate, so be extra gentle when mixing and handling the batter. You might also find that they bake a minute or two faster or slower than the original recipe, so keep an eye on them. The texture might be slightly different, but the flavor will still be delightful!

Do I need to peel the zucchini?

Wait, zucchini? I think there might be a mix-up! This recipe is for strawberry crunch cupcakes, not zucchini bread or muffins. There’s no zucchini involved in this recipe at all, so no need to peel anything! We’re focusing purely on that delicious strawberry flavor.

Can I make this as muffins instead?

Absolutely! These are essentially fancy muffins. You can use the same batter and bake them in muffin liners. The baking time might be slightly shorter, usually around 16-20 minutes. Just keep an eye on them and do the toothpick test. The filling and crunch topping instructions remain the same. They make for fantastic individual servings of strawberry goodness!

How can I adjust the sweetness level?

This recipe strikes a nice balance for most palates, but you can definitely adjust the sweetness. In the cake batter, you can reduce the sugar by up to 1/4 cup if you prefer a less sweet cake. For the filling, you can add a little more powdered sugar if you like it sweeter, or even a tiny bit more strawberry jam for a more intense fruity sweetness. The crunch topping’s sweetness comes from the cookies and sugar, so you can adjust those amounts slightly, but be mindful that too little sugar might affect the texture of the crunch.

What can I use instead of the glaze?

This recipe doesn’t actually use a glaze; it has a creamy filling and a crunchy topping! If you were thinking of an alternative to the crunch topping, you could try a simple vanilla buttercream frosting, a cream cheese frosting, or even just a dusting of powdered sugar. For the filling, if cream cheese isn’t your favorite, you could use a stabilized whipped cream or even a fresh strawberry mousse. But honestly, the combination of the creamy filling and the crunchy topping is what makes these cupcakes so special!

Final Thoughts

There you have it – my absolute favorite strawberry crunch cupcakes! I truly hope you give these a try. They’re more than just a recipe to me; they’re a little piece of happiness that I love to share. The combination of the tender, strawberry-kissed cake, the luscious creamy center, and that wonderfully satisfying crunch is simply unbeatable. They’re perfect for brightening any day, whether it’s a special occasion or just because. If you’re looking for other delightful berry-themed treats, you might also enjoy my Lemon Raspberry Scones or my Easy Blueberry Crumble Bars – they have that same comforting, homemade feel. I can’t wait to hear how your strawberry crunch cupcakes turn out! Please leave a comment below and share your experience, or tell me about any fun variations you tried. Your feedback means the world to me! Happy baking, and enjoy every single bite!

No ratings yet