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These Strawberry Crunch Cupcakes bring back such sweet memories of childhood ice cream treats. I created them for my daughter's birthday and now they're our family favorite. The combination of fresh strawberry cake creamy cheesecake filling and that irresistible cookie crunch makes everyone smile. Trust me once you try these little bites of heaven you'll understand why they disappear so quickly at every party.
What Makes These So Special
Every bite of these cupcakes is pure joy. The fresh strawberries give such beautiful natural flavor while the freeze dried ones pack an intense punch. I love how the golden Oreos and cream cheese frosting come together to create that perfect balance of sweet tangy and crunchy. They're my go to recipe for summer parties and they always steal the show at every celebration.
Everything You Need
- Fresh and freeze-dried strawberries: Used for the muffin base, filling, frosting, and crumble topping for natural flavor and color.
- Golden Oreo cookies: Adds a crunchy base and complements the strawberry flavor.
- Vegetable oil: Ensures a light and moist cupcake texture.
- Buttermilk: Provides moisture and softness to the muffin base.
- Vanilla cookies: Used in the crumble for additional texture.
- Cream cheese: The key to a smooth and tangy frosting.
- Ruby chocolate or white chocolate: Enhances the frosting's flavor.
Let's Get Baking
- Start with that amazing crunch
- Grab your food processor and pulse those cookies with freeze dried strawberries until you get that perfect crumbly texture.
- Make the strawberry filling
- Cook down your fresh strawberries with a bit of sugar until they're soft and jammy then thicken it up with some cornstarch.
- Time for cupcakes
- Mix up your batter pop a Golden Oreo in each liner then pour the batter right on top. Into the oven they go at 325°F until they're perfectly done.
- Whip up the frosting
- Beat together your cream cheese butter powdered sugar and that gorgeous pink strawberry powder until it's silky smooth.
- Put it all together
- Once the cupcakes are cool core them out fill with that yummy strawberry compote swirl on the frosting and coat them in that incredible crunchy topping. Top each one with a fresh strawberry for that perfect finishing touch.
Fresh Is Best
These cupcakes taste absolutely magical when they're fresh the crunch is perfect and everything is at its best. If you need to save some pop them in an airtight container in the fridge they'll stay good for three days. When I'm planning ahead I make the unfrosted cupcakes freeze them then finish them up right before the party.
Switch It Up
Sometimes I swap in raspberries or blueberries when I want something different. Lately I've been loving them with crushed Biscoff cookies for the base it adds such a warm spicy note. A little lemon zest in the frosting gives them such a bright fresh twist perfect for summer parties.
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Frequently Asked Questions
- → Can I use regular flour instead of cake flour?
Yes, you can use plain white flour, but the cupcakes won't be as fluffy. If using plain flour, only mix with butter for 1 minute to prevent toughness.
- → What can I substitute for freeze-dried strawberries?
For fresh strawberries, use no more than 40g (¼ cup) cut in small pieces. The baking time might need to increase by 2-5 minutes. You can also use strawberry Jell-O powder for the frosting.
- → Can I make these without the Oreo base?
Yes, you can skip the Golden Oreo base for a lower calorie version. You can also substitute with any vanilla-flavored round cookie that fits the cupcake liner.
- → How do I store these cupcakes?
Store filled and frosted cupcakes in the refrigerator due to the cream cheese frosting. Let them come to room temperature before serving for best flavor.
- → Can I make the components ahead of time?
Yes, you can make the strawberry filling and crumbles ahead. The cupcakes can be baked a day before and stored in an airtight container before filling and frosting.