Strawberry Crunch Cupcakes with Strawberry Filling: A Sweet & Crunchy Delight

Imagine biting into a soft, moist cupcake with a burst of fresh strawberry filling, all topped with a creamy frosting and a delightful strawberry crunch. These Strawberry Crunch Cupcakes are an irresistible treat, perfect for birthdays, parties, or any time you crave something sweet and fruity.

Inspired by the beloved strawberry crunch ice cream bars, this recipe features a vanilla-strawberry cupcake base filled with a luscious strawberry center. The topping combines crushed golden Oreos and freeze-dried strawberries for the ultimate crunchy contrast. Whether you’re a strawberry lover or just enjoy a good homemade dessert, these cupcakes will not disappoint!

Ingredients

Cupcakes

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 ½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter, softened	½ cup (1 stick)
Granulated sugar	¾ cup
Eggs	2 large
Vanilla extract	2 tsp
Buttermilk	½ cup
Strawberry puree (fresh or frozen)	¼ cup

Strawberry Filling

Ingredient	Quantity
Fresh strawberries, diced	1 cup
Granulated sugar	¼ cup
Cornstarch	1 tbsp
Lemon juice	1 tsp
Water	1 tbsp

Frosting

Ingredient	Quantity
Unsalted butter, softened	1 cup (2 sticks)
Powdered sugar	3 cups
Heavy cream	2 tbsp
Vanilla extract	1 tsp
Freeze-dried strawberry powder	2 tbsp

Strawberry Crunch Topping

Ingredient	Quantity
Golden Oreos, crushed	10 cookies
Freeze-dried strawberries, crushed	½ cup
Unsalted butter, melted	2 tbsp

Equipment Needed

• Mixing bowls – For preparing the batter, filling, and frosting.
• Electric mixer – Helps create a fluffy batter and smooth frosting.
• Cupcake pan & liners – Essential for shaping perfect cupcakes.
• Saucepan – Used to cook the strawberry filling.
• Piping bag & tip – For beautifully frosting the cupcakes.
• Food processor – Ideal for crushing Oreos and freeze-dried strawberries, though a ziplock bag and rolling pin work too.

Step-by-Step Instructions

1. Make the Strawberry Filling

1. In a saucepan, combine diced strawberries, sugar, cornstarch, lemon juice, and water over medium heat.
2. Stir constantly until the mixture thickens and becomes jam-like (about 5 minutes).
3. Remove from heat and let it cool completely before using.

2. Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
6. Gently fold in strawberry puree for a slight pink tint and fruity flavor.
7. Divide the batter evenly among cupcake liners, filling each about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cupcakes cool completely before filling and frosting.

3. Fill the Cupcakes

1. Use a small knife or cupcake corer to remove a small section from the center of each cupcake.
2. Spoon or pipe the cooled strawberry filling into the center.
3. Replace the removed cupcake pieces to seal the filling.

4. Make the Frosting

1. Beat butter until creamy and smooth.
2. Gradually add powdered sugar, beating on low speed.
3. Add heavy cream, vanilla extract, and freeze-dried strawberry powder. Beat until light and fluffy.

5. Prepare the Strawberry Crunch Topping

1. Crush Golden Oreos and freeze-dried strawberries in a food processor or ziplock bag.
2. Stir in melted butter until the mixture holds together slightly.

6. Decorate the Cupcakes

1. Pipe frosting onto the cupcakes using a piping bag.
2. Sprinkle the strawberry crunch topping generously over the frosting.
3. Optionally, top with a fresh strawberry slice for extra elegance.

Tips and Variations

• Want a more intense strawberry flavor? Add a teaspoon of strawberry extract to the batter.
• For a different crunch topping, try graham crackers instead of Oreos.
• Make it extra creamy by mixing cream cheese into the frosting.
• Vegan option: Use dairy-free butter, plant-based milk, and egg replacers.

Serving Suggestions

• These cupcakes look gorgeous on a dessert platter with fresh strawberries.
• Pair with whipped cream or a drizzle of white chocolate for an extra treat.
• Serve with vanilla ice cream for a creamy contrast to the crunch.

Pairings

• Drink pairing: A strawberry milkshake or vanilla latte pairs wonderfully.
• Cocktail option: A strawberry daiquiri complements the fruity notes.
• Tea choice: Chamomile or Earl Grey balances the sweetness.

Storage and Reheating

• Refrigerate in an airtight container for up to 3 days.
• Freeze unfrosted cupcakes for up to 2 months; thaw and decorate when needed.
• Reheat for a fresh taste by microwaving for 10 seconds before serving.

Nutritional Information

Nutrient	Amount (Per Cupcake)
Calories	~280 kcal
Carbohydrates	38g
Fat	12g
Protein	3g
Sugar	28g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Strawberry Crunch Cupcakes with Strawberry Filling are the perfect combination of soft, creamy, and crunchy textures, making them an irresistible treat for any occasion. The moist vanilla-strawberry cupcake, bursting with a sweet strawberry center, is topped with luscious strawberry frosting and a crispy golden Oreo-strawberry crunch. Whether you’re making these for a celebration or simply indulging in a homemade dessert, every bite delivers a delightful contrast of flavors and textures that will leave you craving more.

These cupcakes are not only delicious but also fun to make and customize. You can experiment with different fillings, frosting variations, or even drizzle them with melted white chocolate for an extra touch of decadence. Serve them with a refreshing strawberry milkshake or a warm cup of tea for the perfect pairing. Try this recipe today, and don’t forget to share your experience—your friends and family will love them just as much as you do!