Strawberry Crunch Cupcakes – they’re sweet, they’re fluffy, they’re crunchy, they’re colorful, and downright irresistible!
They’re perfect for Mother’s Day tea, they’re perfect for Easter gatherings, they’re perfect for Spring celebrations, and they’re even perfect for a fun Valentine’s treat.
Best of all, we know the secret to making them super moist and how quickly they’ll become everyone’s favorite treat!
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Strawberry Crunch Cupcakes are made for all the happy moments—spring picnics, brunches, or whenever you want to impress with something fun and delicious.
I know you’re ready to jump into our cupcakes, but if you’re into fruity desserts, you’ve got to try our easy strawberry lemon mousse cups or our irresistible strawberry frosting.
Jump to:
Why You’ll Love This Recipe…
- You know those strawberry ice cream bars with the crunchy coating that made every summer day magical? These cupcakes are like that but in fluffy cupcake form. Each bite takes you straight back to running after the ice cream truck
- Want to treat Mom to something beautiful yet simple to make? Our cupcakes are your answer. She’ll think they came from an expensive bakery. But she’ll be impressed when she finds out you made them yourself.
- But they’re not just awesome for Mother’s Day, you’ll want to make them for Easter, Memorial Day, and even classroom birthday parties.
- Soft, moist cupcakes are great, but when you add that sweet, buttery crunch topping? Mmmm…It’s the ultimate texture bomb that keeps you coming back for “just one more.” Seriously, it’s like the dessert version of chips—you can’t stop at just one.
Ingredients
Let’s break down the ingredients! You don’t need anything complicated—just a mix of simple staples and freeze-dried strawberries.
- White cake mix – The color is perfect, and it comes out fluffier than other types, such as yellow cake mix.
- Frosting – We like to make our own buttercream frosting. But storebought can work.
- Eggs – We only used the egg whites.
- Strawberry crunch – Please see our strawberry crunch recipe here.
- Vegetable oil
- Water
See the recipe card for quantities.
How to Make Strawberry Crunch Cupcakes
Preheat the oven to 350 degrees. Prepare a muffin tin with paper liners and set aside. Prepare the cake mix according to the package directions.
Fill the cupcake liners ¾ full. Bake for 13-15 minutes or until the internal temperature reaches 200-209 degrees. Remove the cupcakes and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Fill a piping bag with the frosting. Cut off the tip.
Use your hand to add the crunch, which will help form a dome shape. Continue until all cupcakes are done. Enjoy!
Secret to Making Cupcakes Super Moist
The key to making extra moist and fluffy cupcakes inside is to bake them until they are 200 to 209 degrees. For our oven, this was about 13 minutes. Your oven may vary.
Top Tips
Bake a test cupcake. Not sure about your oven temp? Bake one cupcake first to check the texture and adjust if needed. It’s an excellent excuse for a pre-baking snack.
Don’t rush into frosting them while they’re warm, or you’ll end up with a melty mess. Patience = pretty cupcakes.
Equipment
For this recipe, we used a muffin tin and our handy dandy ThermoPop thermometer for reliable results. It’s how we ensure the cupcakes come out extra moist and fluffy.
Storage
Unfrosted cupcakes can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 3 months. To keep everything fresh, add the frosting and crunch topping right before serving!
FAQ
We used freeze-dried strawberries to make the strawberry crunch and we did not add any fresh or frozen strawberries to the batter. To do so would require additional recipe testing.
Store the topping separately and sprinkle it on just before serving. If it sits too long, it might lose that satisfying crunch.
No problem! Just use a zip-top bag with the corner snipped off, or spread the frosting on with a spatula. They’ll still look and taste amazing!
Strawberry Crunch Cupcakes
Ingredients
- 1 White Box Cake Mix
- 3 Large Egg Whites
- ½ Cup Vegetable Oil
- 1 Cup Water
- 2 Cups Frosting
- 1 Cup Strawberry Crunch Recipe Here
Instructions
- Preheat the oven to 350 degrees.
- Prepare a muffin tin with paper liners and set aside.
- Prepare the cake mix according to the package directions.
- Fill the cupcake liners ¾ full. Bake for 13-15 minutes or until the internal temperature reaches 200-209 degrees. Remove the cupcakes and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Fill a piping bag with the frosting. Cut off the tip.
- Hold the cupcake in one hand, and using the other hand, cover the frosting with the crunch while shaping it into a dome. Continue until all cupcakes are done. Enjoy!
Notes
- Store cupcakes in an airtight container at room temperature.
- Check out this site for temperatures for all baked goods. This helped ensure the cupcakes were moist and super soft.
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