Strawberry crunch cupcakes are inspired by your favorite childhood strawberry crunch ice cream bars! They have a fresh strawberry cupcake base, vanilla buttercream, and strawberry crunch topping. Serve them with a scoop of vanilla ice cream for the ultimate summer dessert!
Strawberry crunch ice cream bars (by Good Humor) are a classic nostalgic treat that inspired these strawberry crunch cupcakes!
The idea for these strawberry shortcake cupcakes came after making my popular strawberry shortcake cookies. These strawberry cupcakes are easy to make and are the best flavor for summer or Valentine's Day.
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why you'll love these strawberry crunch cupcakes
- Homemade cupcakes: While other recipes are made with boxed cupcake batter, this recipe is made completely from scratch! This gives a better texture and flavor that tastes like REAL strawberries and not artificial ones.
- Strawberry flavor: The strawberry cupcake batter is packed with fresh strawberries and strawberry extract.
- Strawberry crunch ice cream: With the crunchy topping and strawberry and vanilla flavors throughout, they taste JUST like the ice cream bars but in cupcake form!
ingredient notes & substitutions
Find the full ingredient measurements and instructions in the recipe card below!
Strawberries: You can use fresh or frozen strawberries for the cupcake batter.
Sour cream: You can substitute the sour cream with full-fat plain Greek yogurt if needed. The extra fat is necessary to make the cupcake super moist and fluffy!
Golden Oreo cookies: While this recipe calls for golden Oreo cookies, you can use any vanilla sandwich cookies you find.
Cake flour: It may be tempting to substitute it for all-purpose flour, but the cupcake batter will not turn out. This batter is made using the reverse creaming method which relies on low-gluten cake flour for the best texture.
Strawberry extract: This gives the cupcake batter even more strawberry flavor! I recommend a high-quality extract for the best flavor. My favorite brand is Olive Nation. If you don't have any, you can substitute regular vanilla extract.
recipe instructions
Roast the strawberries. On a lined sheet pan, toss the strawberries with granulated sugar.
Bake for 20 minutes. Mash them with a potato masher, then set aside to cool to room temperature.
Make the strawberry shortcake crumble. In a food processor, combine the golden Oreos, freeze-dried strawberries, vanilla extract, and melted butter.
Pulse on low until crumbly. Don't over-process or the crumbs will turn into dust!
Combine the dry ingredients and butter. In a stand mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt.
Then mix in the cubed butter on low speed until it resembles coarse sand.
Mix in the wet ingredients. Mix in the sour cream and oil on low speed until it looks like a paste. Scrape down the sides and bottom of the bowl.
Mix in the eggs and strawberries. With the mixer running on low, add in the eggs and mix until almost combined, then mix in the roasted strawberries and strawberry extract.
Mix until just combined.
Scoop and bake! Use a cookie or ice cream scoop to scoop the cupcake batter into a 12-cup cupcake pan lined with cupcake liners.
The liners should be full to just underneath the liner (about ¼ inch space).
Bake the cupcakes until the tops bounce back when touched. Let them cool on a wire rack.
Make the vanilla frosting. In a stand mixing bowl, cream the softened butter and powdered sugar together on low speed until combined.
Then mix in the heavy cream and vanilla extract. Increase the speed to high and mix for 2-3 minutes until the frosting is very light and fluffy.
Frost! Once cool, use a piping bag and star tip to pipe the frosting on top of the cupcakes.
Feel free to decorate the cupcakes however you want with other piping tips if desired!
Garnish! Generously sprinkle the top of the frosting with the crunch topping and a sliced strawberry. Enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Cool before frosting. If the cupcakes aren't completely cooled, the frosting will melt right off the top!! If you need to speed the process along, pop them in the freezer and they will cool very quickly.
- No food processor, no problem! You can also place the topping ingredients in a ziplock bag and use a rolling pin to smash and roll it into crumbs. It takes a bit of elbow grease but works great!
storage & freezing
Store any leftover cupcakes in an airtight container in the fridge for up to 5 days!
You can freeze the cupcakes frosted and unfrosted in an airtight container for up to one month.
faqs
Yes, although I highly recommend making it from scratch! This recipe is very easy and straightforward, and you can't beat the fresh flavor and moist texture.
Adding too much butter can make the topping softer. Add more Oreo cookies and strawberries to the food processor to soak up the extra butter.
No worries! There are a few options if you don't have any to work with: use a cookie scoop to scoop the frosting on top of the cupcakes or use a ziplock bag to pipe it onto the top and use a spatula to spread it around the top.
Yes! You can also frost them with strawberry buttercream or cream cheese frosting!
other strawberry recipes to make next!
Recipe 📖
Strawberry Crunch Cupcake
Equipment
Ingredients
Roasted Strawberries
- 2 cups fresh or frozen strawberries if fresh, hulled and quartered
- 1 tablespoon granulated sugar
Strawberry Crunch Topping
- 6 Golden Oreo cookies
- ¼ cup freeze-dried strawberries
- 1 tablespoon unsalted butter melted
- ¼ teaspoon vanilla extract
Cupcake Batter
- 1 ½ cups + 2 tbsp cake flour *see notes for measuring*
- ¾ cup + 3 tbsp granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 6 tablespoon unsalted butter, cubed room temperature
- ¼ cup sour cream or full-fat greek yogurt room temperature
- 2 tablespoon canola or vegetable oil
- 2 large eggs room temperature
- 2 teaspoon strawberry extract or vanilla extract
- ¾ cup roasted strawberries from recipe above
Vanilla Buttercream
- 1 cup + 4 tbsp unsalted butter room temperature
- 1 ½ cups powdered sugar
- 2 tablespoon heavy cream
- 2 teaspoon vanilla extract
- fresh strawberries for topping
Instructions
Roast the Strawberries
- Preheat the oven to 375 F/190 C.
- On a lined baking tray, toss the strawberries and sugar together. Bake for 20-25 minutes.2 cups fresh or frozen strawberries, 1 tablespoon granulated sugar
- Scrape the roasted strawberries (and their juices) into a bowl and mash with a potato masher. Set aside to cool to room temperature.
- Decrease the oven temperature to 350 F/177 C.
Strawberry Crunch Topping
- In the bowl of a food processor, combine the topping ingredients and pulse on low until crumbly. Set aside.6 Golden Oreo cookies, ¼ cup freeze-dried strawberries, 1 tablespoon unsalted butter, ¼ teaspoon vanilla extract
Cupcake Batter
- In a stand mixing bowl, combine the dry ingredients.1 ½ cups + 2 tablespoon cake flour, ¾ cup + 3 tablespoon granulated sugar, 2 teaspoon baking powder, ¼ teaspoon fine sea salt
- Mix in the cubed butter on low speed until it resembles coarse sand.6 tablespoon unsalted butter, cubed
- Mix in the sour cream and oil until combined, then scrape down the bottom and sides of the bowl.¼ cup sour cream or full-fat greek yogurt, 2 tablespoon canola or vegetable oil
- Mix in the eggs on low until almost combined.2 large eggs, 2 teaspoon strawberry extract
- Then mix in the mashed strawberries and strawberry extract until just combined. Scrape down the sides and bottom of the bowl again to make sure everything is combined.¾ cup roasted strawberries
- Use an ice cream or cookie scoop to scoop the batter into a lined 12-cup cupcake pan. The liners should be mostly full, with about ¼ inch room at the top.
- Bake the cupcakes at 350 F for 17-19 minutes or until the tops spring back when touched. Let the pan cool on a wire rack before frosting.
Buttercream
- In a stand mixing bowl, cream the butter and powdered sugar together on low until combined.1 cup + 4 tablespoon unsalted butter, 1 ½ cups powdered sugar
- Then mix in the heavy cream and vanilla extract.2 tablespoon heavy cream, 2 teaspoon vanilla extract
- Increase the speed to medium-high and mix for 2-3 minutes until very light and fluffy.
Decorate
- Use a piping bag with a 1M star tip to pipe the vanilla frosting on top of the cupcakes. Sprinkle with the crunch topping and garnish with a fresh strawberry. Enjoy!fresh strawberries
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in January 2022, and has since been updated with new photos, improved recipe, and a step-by-step video!
Stephanie says
Wonderful! They tasted exactly like the ice cream I remember. I am going to make them again for Valentine's Day!