There are recipes that make you smile when you think about them, and these Strawberry Crunch Cupcakes are exactly that kind of treat. Sweet, buttery cupcakes swirled with strawberry flavor, topped with dreamy buttercream, and crowned with that iconic strawberry crunch we all remember from those nostalgic ice cream bars—pure happiness in every bite.
If you’re here for the irresistible combination of vanilla cake, strawberry sweetness, and a fun crunchy topping, you’re in for a treat. These cupcakes are beautiful enough for a party, easy enough for a weeknight dessert, and absolutely addictive.
Why You’ll Love These Strawberry Crunch Cupcakes
I promised you a cupcake that’s fun, flavorful, and anything but boring!! Here’s proof:
- Nostalgic flavor – That strawberry crunch topping tastes just like the coating on your favorite strawberry shortcake ice cream bars
- Easy to make – We’re starting with a cake mix for convenience, but the additions make them taste fully homemade
- Perfect for any occasion – Birthdays, baby showers, Valentine’s Day… or just because
- Customizable – You can add fresh strawberries, extra drizzle, or even swap in other fruity flavors
What Do Strawberry Crunch Cupcakes Taste Like?
Imagine sinking your teeth into a soft, moist vanilla cake with a hint of strawberry, topped with velvety buttercream that melts in your mouth, then hitting a playful crunch that’s both sweet and slightly tangy. The combination of textures—the tender cake, the creamy frosting, and the crispy topping—is what makes these cupcakes so completely addictive.
Benefits of Making This Recipe
- Quick prep time – Just 15 minutes of mixing before they’re in the oven
- Crowd-pleaser – Kids and adults both love them
- Make-ahead friendly – The cupcakes stay fresh and the topping can be prepped ahead of time
- Beginner-friendly – No special baking skills required
Ingredients for Strawberry Crunch Cupcakes
For the Cupcakes
1 box white cake mix (plus ingredients listed on box)
1/2 cup strawberry Jell-O powder (divided for cake & topping)
Optional: 1/2 cup diced fresh strawberries (folded into batter)
For the Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Optional: strawberry sauce for drizzling
For the Strawberry Crunch Topping
10 Golden Oreos, crushed
2 tbsp butter, melted
1 tbsp strawberry Jell-O powder
Tools You’ll Need
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups & spoons
- Muffin tin + 24 cupcake liners
- Spatula
- Food processor or rolling pin (for crushing Oreos)
Optional Additions & Substitutions
- Strawberry cake mix instead of white cake mix for an extra burst of berry flavor
- Freeze-dried strawberries blended into crumbs for a natural pink topping
- Cream cheese frosting in place of buttercream for a tangy twist
- Vanilla Oreos if you can’t find Golden Oreos
How to Make Strawberry Crunch Cupcakes
Step 1: Bake the Cupcakes
Preheat oven according to cake mix directions. Line a muffin tin with 24 cupcake liners. Prepare cake batter as directed on the box, then add half of the strawberry Jell-O powder (1/4 cup) to the batter. Fold in diced strawberries if using. Divide batter evenly among liners and bake as directed. Let cool completely.
Step 2: Make the Frosting
Beat butter until creamy. Gradually add powdered sugar, vanilla, and cream/milk, beating until light and fluffy.
Step 3: Prepare the Crunch Topping
Mix crushed Oreos, melted butter, and remaining Jell-O powder (1 tbsp) until crumbly and well combined.
Step 4: Assemble
Frost cooled cupcakes generously with buttercream. Sprinkle with strawberry crunch topping. Drizzle with strawberry sauce if desired.
What to Serve with Strawberry Crunch Cupcakes
These cupcakes are gorgeous on a dessert table alongside chocolate-covered strawberries, lemon bars, or mini cheesecakes. They also pair beautifully with a tall glass of cold milk or a refreshing strawberry iced tea.
Tips for Perfect Strawberry Crunch Cupcakes
- Let cupcakes cool completely before frosting to prevent melting
- Crush Oreos to a fine crumb for a uniform crunch, or leave some larger bits for extra texture
- If making ahead, store the crunch topping separately and add right before serving to keep it crisp
- Use a piping bag for a professional frosting swirl
Storage Instructions
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days, but bring to room temperature before serving
- Freeze unfrosted cupcakes for up to 3 months; thaw and decorate when ready
General Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 24 cupcakes
- Skill Level: Easy
Frequently Asked Questions
Can I use a different flavor of Jell-O powder?
Yes! Raspberry, cherry, or even lemon Jell-O would be delicious.
What if I don’t have Golden Oreos?
You can substitute regular vanilla sandwich cookies or even shortbread cookies.
Can I make these as a cake instead of cupcakes?
Absolutely—just bake in a 9×13 pan and adjust the baking time according to package instructions.
How do I make the topping more vibrant?
Add a teaspoon of freeze-dried strawberry powder to the mix for an extra pop of color and flavor.
Conclusion
Strawberry Crunch Cupcakes are the perfect blend of fun, flavor, and nostalgia. They’re quick to whip up, gorgeous to look at, and impossible to resist. Whether you make them for a party or just to brighten your week, these cupcakes will win hearts instantly.
If you love this recipe, you might also enjoy my Peach Cobbler Cupcakes, Fresh Peach Tart, or Peach and Cream Layer Cake.
Share your Strawberry Crunch Cupcake creations with me on Pinterest and leave a review so others can see how delicious they turn out!
Nutritional Information (per cupcake, without drizzle)
Calories: 265
Carbohydrates: 36g
Protein: 2g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 170mg
Sugar: 25g
Strawberry Crunch Cupcakes
Description
Strawberry Crunch Cupcakes bring together soft, fluffy vanilla cake with a pop of strawberry flavor, creamy buttercream frosting, and that nostalgic crunchy topping you remember from strawberry shortcake ice cream bars. They’re easy to make, gorgeous for parties, and guaranteed to disappear fast!
Ingredients
For the Cupcakes
1 box white cake mix (plus ingredients listed on box)
1/2 cup strawberry Jell-O powder (divided for cake & topping)
Optional: 1/2 cup diced fresh strawberries
For the Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Optional: strawberry sauce for drizzling
For the Strawberry Crunch Topping
10 Golden Oreos, crushed
2 tbsp butter, melted
1 tbsp strawberry Jell-O powder
Instructions
Preheat oven according to cake mix directions and line a muffin tin with 24 cupcake liners.
Prepare cake batter as directed on the box, then mix in 1/4 cup of strawberry Jell-O powder.
If using diced strawberries, gently fold them into the batter.
Divide batter evenly among cupcake liners and bake according to package instructions. Cool completely.
In a mixing bowl, beat softened butter until creamy.
Gradually add powdered sugar, vanilla, and cream/milk, beating until light and fluffy.
For the crunch topping, combine crushed Oreos, melted butter, and remaining Jell-O powder until crumbly.
Frost cooled cupcakes generously with buttercream.
Sprinkle with strawberry crunch topping and drizzle with strawberry sauce if desired.
Notes
For a stronger strawberry flavor, swap the white cake mix for strawberry cake mix.
You can make the crunch topping ahead and store it in an airtight container for up to 3 days.
Use a piping bag for a professional-looking swirl of frosting.
Store frosted cupcakes at room temperature for 2 days or refrigerate for up to 5 days.
