Have you ever tried a strawberry shortcake cupcake recipe and just fell in love? Well, these strawberry crunch cupcakes is very similar to a shortcake cupcake! These fluffy vanilla cupcakes are the perfect dessert for a Valentine’s party, Fall event, birthday party, or really any occasion. These cupcakes take the traditional cake box mix and take it to the next level with butter, milk, and cream cheese.
It’s easy to make and such a delicious cupcake with a subtle strawberry flavor!
What is strawberry crunch made of?
The crunch, or crumble, topping is made of shortbread cookies and freeze dried strawberries. You can also use golden Oreos instead of shortbread cookies.
What Ingredients do I need to make Strawberry Crunch Cupcakes?
For the cupcake:
- vanilla cake box mix-this is replacing the all-purpose flour and sugars.
- whole milk
- melted unsalted butter- If you do not have butter vegetable oil will work fine too
- Large eggs
- vanilla extract
- full fat sour cream– this will create nice moist vanilla cupcakes.
For the cream cheese frosting:
- Cream Cheese (cold)
- vanilla extract
- Heavy whipping cream
- Powdered Sugar
If you do not like cream cheese frosting, you can substitute for vanilla frosting, vanilla buttercream, or strawberry frosting.
For the crumb:
- Lorna Doone cookies or another shortbread cookie
- Freeze-dried strawberries
- Melted butter (optional)
You will also need:
- Red or Pink Food Coloring
- Piping Bag and 1M Piping Tip OR ziplock bag
- cupcake liners
- Sliced strawberry for the top decoration
How to Make Strawberry Crunch Cupcakes:
Preheat the oven to 350 degrees F and line two cupcake pans with pink or white cupcake liners.
In a large bowl, or in the bowl of a standing mixer add the boxed cake mix, whole milk, melted unsalted butter, eggs, vanilla extract, full fat sour cream.
Using a hand mixer or the paddle attachment on the standing mixer, mix the ingredients together until well combined.
Stir in 5-7 drops of pink or red food coloring.
Bake cupcakes according to the box directions. I baked my cupcakes for 12-14 minutes.
For the strawberry crunch:
Add the shortbread cookies or Oreo cookies and freeze dried strawberries to a blender or food processor.
Blend all ingredients in a blender until mixture resembles course crumbs. If you would like a thicker crumble, add the melted butter here and blend together. Set aside.
For the cream cheese frosting:
Add the cold cream cheese, vanilla extract, powdered sugar to the bowl of stand mixer or a medium bowl and using the paddle attachment, mix on medium speed until the wet ingredients are smooth. About 1-2 minutes. Scrape into another mixing bowl and place in the fridge until ready to use.
Switch to the whisk attachment, add heavy cream to the bowl of a stand mixer and whip on high speed until you start to see tracks in the cream.
Once you see tracks, add the cream cheese mixture and whip on high until stiff peaks form.
Assembling the cupcakes:
If you want to add a sweet strawberry filling to the center of the cupcakes, carve out the center of the cupcake with a small paring knife or a cupcake corer. Add strawberry jam to the center.
Once the cupcakes are completely cooled, transfer frosting to a piping bag fitted with a 1M piping tip. Frost each cupcake as desired.
Sprinkle the strawberry crunch topping on top of each cupcake. Sprinkles as little as you like or as much as you like.
Garnish with a halved fresh strawberry, if you like.
How to Store strawberry Crunch Cupcakes
Store covered in fridge for 3 days.
Can you freeze strawberry cupcakes?
Yes! Store then in an airtight container for up to two months. Defrost in the fridge until thawed. Freeze the crumble in a ziplock back for three months.
Other cupcake recipes
Other Strawberry Recipes:
Strawberry shortcake ice cream bars
Strawberry Shortcake Ice Cream
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these strawberry crunch cupcakes. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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Coffee and Brownies,
Ashley Rae
Strawberry Crunch Cupcakes
Well, these strawberry crunch cupcakes is very similar to a shortcake cupcake! These fluffy vanilla cupcakes are the perfect dessert for a Valentine's party, Fall event, birthday party, or really any occasion.
Ingredients
- 1 box vanilla cake mix
- 1 cup of whole milk
- 1/4 cup of melted butter
- 3 Eggs
- ½ tbs vanilla extract
- ½ cup full fat sour cream
- For the frosting:
- 8 oz. of Cream Cheese (cold)
- 1 tsp vanilla extract
- 1.5 cups Heavy Cream
- ¾ cups of Powdered Sugar
- For the crumb:
- 2 C. Lorna Doones or another shortbread cookie
- ⅓ Freeze dried strawberries
- 2 tbs Melted butter
- Other:
- Red or Pink Food Coloring
- Piping Bag and 1M Piping Tip OR ziplock bag
- Cupcake liners
Instructions
- Preheat the oven to 350 degrees F and line two cupcake pans with pink or white cupcake liners.
- In a large bowl, or in the bowl of a standing mixer add the boxed cake mix, whole milk, melted unsalted butter, eggs, vanilla extract, full fat sour cream.
- Using a hand mixer or the paddle attachment on the standing mixer, mix the ingredients together until well combined.
- Stir in 5-7 drops of pink or red food coloring.Bake cupcakes according to the box directions. I baked my cupcakes for 12-14 minutes.
- For the strawberry crunch: Add the shortbread cookies or Oreo cookies and freeze dried strawberries to a blender or food processor.
- Blend all ingredients in a blender until mixture resembles course crumbs. If you would like a thicker crumble, add the melted butter here and blend together. Set aside.
- For the cream cheese frosting: Add the cold cream cheese, vanilla extract, powdered sugar to the bowl of stand mixer or a medium bowl and using the paddle attachment.
- Mix on medium speed until the wet ingredients are smooth. About 1-2 minutes.
- Scrape into another mixing bowl and place in the fridge until ready to use.
- Switch to the whisk attachment, add heavy cream to the bowl of a stand mixer and whip on high speed until you start to see tracks in the cream.
- Once you see tracks, add the cream cheese mixture and whip on high until stiff peaks form.
- Assembling the cupcakes: If you want to add a sweet strawberry filling to the center of the cupcakes, carve out the center of the cupcake with a small paring knife or a cupcake corer. Add strawberry jam to the center.
- Once the cupcakes are completely cooled, transfer frosting to a piping bag fitted with a 1M piping tip.
- Frost each cupcake as desired.
- Sprinkle the strawberry crunch topping on top of each cupcake. Sprinkles as little as you like or as much as you like.
- Garnish with a halved fresh strawberry, if you like.
- Enjoy!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 9.4gSaturated Fat: 4.5gTrans Fat: 0gCholesterol: 48.1mgSodium: 138.6mgCarbohydrates: 16.3gFiber: .1gSugar: 9.6gProtein: 2.8g
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