These Strawberry crunch cupcakes are one of my favorite treats to indulge. With a sweet strawberry crumble topping sitting pretty on a bed of fluffy buttercream frosting, you are going to want to make these over and over.
Looking for more Valentine’s day desserts? These heart thumbprint cookies and red velvet cake recipe are a must try.

Easy strawberry crunch cupcake recipe
Strawberry crunch cupcakes are a fun and flavorful dessert that’s perfect for any celebration. These cupcakes combine vanilla flavor with a delicious strawberry crunch topping made from Golden Oreos and dehydrated strawberries.
Whether you’re baking for Valentine’s Day or simply craving something sweet, this easy recipe is guaranteed to impress.
Plus, they’re beginner-friendly, making them a great option for anyone new to baking.

Recipe Highlights
- Perfect for Valentine’s Day: These cupcakes are festive and full of flavor, making them ideal for celebrating love.
- Easy recipe: You don’t need to be a pro baker to nail this; the steps are simple and straightforward. You can even make the crunch topping ahead to save time on baking day.
- Irresistible strawberry crunch Topping: A mix of Golden Oreos and dehydrated strawberries adds a satisfying texture and sweetness to these cupcakes.
- Crowd-pleasing dessert: Who says only kids have a sweet tooth? Adults can't get enough of these too.

Ingredients
- All-purpose flour: Provides the structure for the cupcakes.
- Butter: I use unsalted butter if you are using salted butter, leave out the salt.
- Sugar: I haven't tried this recipe with other sweeteners.
- Egg
- Vanilla extract
- Strawberry jam
- Golden Oreos: The base of the iconic strawberry crunch topping. You can use vanilla wafers as a substitute
- Freeze-dried or Dehydrated strawberries: Delivers a burst of fruity strawberry flavor. If you can't find dehydrated strawberries, Strawberry flavored gelatin can work.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!

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- Hand or stand mixer
- Cupcake corer
- Mixing bowl
- Cupcake liners
- Muffin pans

How to make strawberry crunch cupcakes
Preheat the oven to 350°F and line a 12-cup muffin tray with liners.
Sift together flour, baking powder, and salt in a medium bowl; whisk to combine and set aside.

In a large bowl, cream butter and sugar with a hand mixer until creamy. Add eggs one at a time, mixing between each. Mix in vanilla and milk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until no streaks remain.

Scoop ⅓ cup of batter into each muffin liner, filling them ¾ full.
Bake for 20-25 minutes until golden. Cool completely on a wire rack.

Make the strawberry crunch topping
For the topping, process Oreos and freeze-dried strawberries into crumbs. Mix with melted butter until crumbly, then set aside.

Make the buttercream
Beat butter until fluffy (10-12 minutes with a hand mixer or 6-8 minutes with a stand mixer). Gradually add powdered sugar, vanilla, and cream, mixing until smooth.

Transfer to a piping bag with a star tip.
Fill another piping bag with strawberry jam and secure.
Core each cupcake, fill with jam,

and pipe buttercream on top. Sprinkle with strawberry crunch and garnish with strawberry halves. Enjoy!

How to store
Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigerator: Frosted cupcakes can be stored in the fridge for 3-5 days; just bring them to room temperature before serving.
Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before frosting.

Helpful Tips
- Do not over mix the batter.
- Ensure all cupcake ingredients are at room temperature for better results.
- If a piping bag is unavailable, you can use for zip-top bags. Cut off the ends to insert a nozzle, offering a makeshift solution for achieving decorative frosting.
- A stand mixer can be used instead of a hand mixer for the buttercream frosting.
- Allow cupcakes to cool completely before frosting for the best results.
- For the buttercream, do not skip the heavy cream to maintain a smooth texture.
- If a piping bag is unavailable, opt for zip-top bags. Cut off the ends to insert a nozzle, offering a makeshift solution for achieving decorative frosting.

FAQs
Absolutely! You can prepare these cupcakes ahead of time by refrigerating them for 3-4 days. Ensure to thaw them at room temperature for about an hour before serving to restore their original texture and flavor.
Add a mix of sour cream and heavy cream for a moister cupcake texture.
Consider using a store-bought cake mix as a convenient and quicker alternative without compromising on taste.
A classic vanilla buttercream, cream cheese frosting or stabilized whipped cream works perfectly.

More recipes like this one
- Hot chocolate cupcakes
- Lemon cupcakes
- strawberry cupcakes
- Check out all our Home Cooked Recipes

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Strawberry Crunch Cupcakes
Equipment
- Hand mixer OR Stand mixer
- Muffin pan
- Cupcake liners
- Cupcake corer
- piping bags and ties
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ¾ cup whole milk (room temperature)
Ingredients for strawberry Crunch Topping
- 10 - 12 Golden Oreo cookies
- ½ cup Freeze-dried strawberries
- ¼ cup unsalted butter (melted)
Ingredients for buttercream frosting and filling
- 1 cup Unsalted butter softened to room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream room temperature
- 2 teaspoons vanilla extract
- ½ cup strawberry jam
For Garnish
- 6 strawberries ( cut in half)
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tray with muffin liner and set aside.
- In a medium mixing bowl, sift together all-purpose flour, baking powder, and salt. Whisk the dry ingredients to combine and set aside.
- In a large mixing bowl, use a hand mixer to cream together unsalted butter and granulated sugar until creamy. Add eggs one at a time, mixing until just combined. Add vanilla extract and whole milk, continuing to mix until well combined.
- Gradually add the flour mixture to the butter mixture, ensuring there are no flour streaks left.
- Scoop ⅓ cup of batter into each muffin liner using an ice cream scoop, filling them about ¾ full.
- Bake for 20-25 minutes until the edges turn golden. Remove from the oven and let them cool completely on a wire rack.
Prepare the strawberry crunch topping
- In a food processor, blend golden Oreo cookies and freeze-dried strawberries until crumbs form.
- Add melted butter and pulse until it resembles wet crumbs. Transfer to a bowl and set aside.
Make the buttercream
- In a large mixing bowl, cream unsalted butter with a hand mixer for 10-12 minutes until fluffy and light. Alternatively, use a stand mixer for 6-8 minutes.
- Add powdered sugar gradually, followed by vanilla extract and heavy cream. Mix until the buttercream is creamy and soft.
- Fill a piping bag with a star tip nozzle with the buttercream, securing the top end with a clamp.
- Fill another piping bag with strawberry jam, cut off the tip, and secure the end with a clamp.
Decorate the cupcakes
- To create a cavity in each cupcake, use a cupcake corer or the back of a decorating nozzle. Enjoy the leftover piece of cupcake.
- Fill the cavity with strawberry jam until full, then pipe buttercream onto the cupcake.
- Generously sprinkle the prepared strawberry crunch topping and garnish with strawberry halves. Enjoy!
Notes
- Ensure all cupcake ingredients are at room temperature for better results.
- A stand mixer can be used instead of a hand mixer for the buttercream frosting.
- Allow cupcakes to cool completely before frosting for the best results.
For the buttercream, do not skip the heavy cream to maintain a smooth texture.