Go Back

Strawberry Crunch Cupcakes

Strawberry crunch cupcakes with a vanilla cake base, swirled pink strawberry cream cheese frosting, and a vivid pink-and-gold Oreo crunch coating. Baked cupcakes are cooled, frosted, then rolled in the iconic crunch and finished with a fresh strawberry slice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
cooling 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 box (15.25 oz) white or vanilla cake mix Use the package ingredients listed on the box (typically eggs and oil/water).
  • 2 tbsp freeze-dried strawberry powder Blend freeze-dried strawberries into a fine powder for color and flavor.
For the strawberry crunch coating
  • 20 Golden Oreos Finely crushed to create the pink-and-gold crunch coating.
  • 1 cup freeze-dried strawberries Crushed to powder.
  • 4 tbsp butter Melted to help the crumbs cling to the frosting.
For the frosting
  • 8 oz cream cheese Softened to room temperature.
  • 0.5 cup butter Softened; 1 stick total.
  • 3 cup powdered sugar Sift if you want extra-smooth frosting.
  • 2 tbsp freeze-dried strawberry powder For a bright pink strawberry flavor.
  • 1 tsp vanilla extract
  • 24 fresh strawberries For topping; slice each cupcake before serving.

Equipment

  • 1 sheet pan

Method
 

Make and bake the cupcakes
  1. Prepare the white or vanilla cake mix according to package directions, stirring in the freeze-dried strawberry powder for color and flavor.
  2. Line a cupcake pan with 24 cupcake liners and fill each about 2/3 full.
  3. Bake the cupcakes per the cake mix package directions at the listed oven temperature, until a toothpick comes out clean.
  4. Cool the cupcakes completely before frosting, about 30 minutes.
Make the strawberry crunch coating
  1. Mix the finely crushed Golden Oreos, freeze-dried strawberry powder (from 1 cup freeze-dried strawberries), and the melted butter until combined and crumbly.
Make the strawberry cream cheese frosting
  1. Beat the cream cheese and butter until smooth, scraping the bowl as needed.
  2. Add the powdered sugar, freeze-dried strawberry powder, and vanilla extract and beat until fluffy and pink.
Assemble the cupcakes
  1. Pipe or swirl the frosting generously on each cooled cupcake.
  2. Roll or press the frosted top of each cupcake into the strawberry crunch coating, coating generously.
  3. Top each cupcake with a fresh strawberry slice and serve.

Notes

For the best crunch, keep the frosting cold only until it’s firm enough to hold the crumbs (about 10 minutes in the fridge) before rolling. Store cupcakes covered in the refrigerator up to 3 days; freeze unfrosted cupcakes up to 2 months (thaw and frost after). For a lighter option, swap half the powdered sugar for a 1:1 powdered sugar substitute designed for buttercream (texture stays similar).