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    Home » Cupcakes

    Strawberry Crunch Cupcakes

    Published: Mar 12, 2023 by Madeeha Anwar

    21 shares
    • 12
    Jump to Recipe Print Recipe
    over the head close up shot of four strawberry crunch cupcake on a white stand.
    strawberry crunch cupcake sitting on a golden stand with other cupcakes in the backdrop.

    These strawberry crunch cupcakes are packed with strawberry flavor and frosted with the smooth silky cream cheese frosting and filled with a yummy strawberry filling. These cupcakes are overloaded with strawberries with an amazing Strawberry Crunch Topping. Are you a fan of strawberries like me? Make Strawberry Jam (without pectin) and my all-time favorite Victoria Sponge Cake.

    strawberry crunch cupcakes on a white cupcake stand with flowers in the backdrop.

    These strawberry crunch cupcakes are a combination of three things – perfectly moist cupcakes, smooth silky cream cheese frosting and crunchy strawberry topping. Ohh, and did I forget mentioning about the strawberry filling in the cupcakes?

    If you grew up like me in the 90’s you would remember the famous strawberry shortcake ice cream bars that we all enjoyed in the school cafeteria. Just imagine recreating that nostalgic memory in a cupcake.

    Table of Contents
    • Why This Recipe Works?
    • Ingredients
    • Instructions
    • Cream Cheese Frosting
    • Equipment
    • Expert Tips
    • Frequently Asked Questions
    • How to Store
    • Related
    • Recipe

    Why This Recipe Works?

    • These cupcakes are delicious and packed with best strawberry flavor that you can get in cake.
    • These strawberry crunch cupcakes are made from scratch.
    • These strawberry crunch cupcakes look very fancy but they are super easy to bake.
    • With few ingredients to bake these little pieces of heaven.
    • Follow the recipe step-by-step and a simple method to bake these cupcakes.
    • The cream cheese frosting further enhances the strawberry flavor in these cupcakes.
    • These cupcakes are super moist, light and fluffy filled with strawberries.
    cupcake sitting on a golden stand with other cupcakes in the backdrop.

    Ingredients

    Pro Tip # 1 - Room Temperature Ingredients
    Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.

    ingredients for strawberry crunch cupcakes on the white table.

    Cupcakes

    • All Purpose Flour: the base of strawberry crunch cupcakes.
    • Castor Sugar: for sweetness in the cupcakes.
    • Baking Powder: the leavening agent to give lift to the cupcakes.
    • Vanilla Extract: enhances the overall flavor.
    • Buttermilk: adds fats and fluffy cupcakes and brings tang to the overall flavor.
    • Vegetable Oil: keep the cupcakes moist.
    • Eggs: helps with firm structure of the cupcakes.
    • Salt: balances the sweetness and enhances the overall flavor.

    Pro Tip # 2 - Digital Scale
    Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.

    Strawberry Filling

    • Strawberry Jam: for the filling.
    • Strawberries: use fresh and cut in small pieces.

    Cream Cheese Frosting

    • Butter (unsalted): use high quality butter. (Tip: omit salt if using salted butter.)
    • Cream cheese: use cream cheese at room temperature.
    • Vanilla Extract: enhances the frosting flavor.
    • Salt: balances the sweetness.
    • Powdered/Icing Sugar

    Instructions

    These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.

    a bowl with all purpose flour, baking powder and salt whisked together.

    1. Whisk all-purpose flour, baking powder and salt together.

    beating the wet ingredients for strawberry crunch cupcakes with an electric beater.

    2. Cream oil and sugar and add in the eggs, milk and vanilla extract.

    wet ingredients mixed for the strawberry cupcakes.

    3. Beat the mixture for 2 – 3 minutes.

    mixing up the dry ingredients to the wet ingredients for the strawberry crunch cupcakes.

    4. Add the dry ingredients into the wet ingredients. Stir until mixed.

    scooping out the strawberry cupcakes batter into the muffin tin.

    5. With an icecream scoop, fill in the cupcake liners about ⅔ and leaving the space on the top.

    baked strawberry crunch cupcakes on a wire rack.

    6. Bake the cupcakes at 350 F for 18 – 22 minutes. Insert a wooden skewer in the center and if it comes out clean, the cupcakes are ready.

    ingredients for strawberry jam filling.

    Gather the ingredients for strawberry filling.

    prepared strawberry filling for cupcakes filling.

    7. Mix the strawberries and strawberry jam.

    filling the cupcakes with strawberry filling.

    8. Cut a small hole in the center of the cupcakes or use clean finger to form a well in the cupcake.

    cupcakes filled with the strawberry filling on a wire rack.

    9. Fill the center with the strawberry mixture.

    Cream Cheese Frosting

    ingredients for the cream cheese frosting.
    beating the butter and cream cheese together for cream cheese frosting.

    1. Beat the cream cheese and butter together until creamy in texture.

    adding vanilla extract and salt in the cream cheese and butter.

    2. Add salt, vanilla extract in the cream cheese and butter mixture and mix until combined.

    adding the icing sugar in the cream cheese frosting.

    3. Gradually add in the icing sugar and beat constantly until the texture is silky and creamy.

    prepared cream cheese frosting in the bowl and piping bag.

    4. Fill in the piping bag with cream cheese frosting.

    frosted strawberry crunch cupcakes with cream cheese frosting.

    5. Pipe the cupcakes with cream cheese frosting.

    frosted strawberry crunch cupcakes dipped in the strawberry crunch topping.

    6. Sprinkle or dip the cupcakes in the strawberry crunch topping.

    Tip: Here is the recipe for the Strawberry Crunch Topping. You will find the step-by-step instructions to prepare it within minutes.

    close shot of strawberry cupcakes placed on a cake rack with flowers in the backdrop.

    Equipment

    • Muffin tin.
    • Mixing bowls.
    • Electric Mixer.
    • Spatulas.
    • Digital Scale.
    • Piping bag.
    • Piping tip.
    • Muffin liners.
    • Ice cream scoop.

    Expert Tips

    • Let the Cupcakes Cool Completely: Completely cool the cupcakes at room temperature before applying frosting. Icing warm cupcakes will result in runny icing.
    • Room Temperature Ingredients: Use all ingredients at room temperature so that they will emulsify with each other easily. Otherwise, you might not be able to get the perfect cupcakes. Use buttermilk, butter and eggs at room temperature.
    • No Overmixing: Make sure that you do not overmix the batter or it will result in tough texture. Overmixing activates the gluten in the flour which results in hard cupcakes. Mix the wet and dry ingredients until combined.
    • Do no over-whip the frosting: It is very easy to over-whip the cream cheese frosting. Beat the frosting for about 1 – 2 minutes until you get a smooth texture. Over-beating will result in grainy frosting.
    Strawberry crunch cupcake cut in half showing the texture of the cupcake.

    Frequently Asked Questions

    Which piping tip do you use for piping these cupcakes?

    I use Wilton M 1 tip to pipe these cupcakes. You can use any tip of your choice.

    How to Store

    • Store these strawberry crunch cupcakes in an airtight container in the refrigerator for up to 2 days.
    • I do not recommend freezing these cupcakes as they will go soggy once you take them out of the freezer and thaw them. You may freeze the cupcakes without frosting and strawberry filling for up to 2 months. Thaw the cupcakes before icing them.
    over head close up shot of four strawberry crunch cupcake placed on a white stand on a purple table cloth.

    Did you make this recipe and loved it? Give it a 5-star 🌟 rating with a comment. Join our Now Delish newsletter to get a free ebook and weekly recipes. Stay connected on Facebook, Instagram, Pinterest, Twitter and Tiktok as well.

    Related

    Looking for other recipes like this? Try these:

    • strawberry crunch topping in a transparent bowl placed on a red table cloth.
      Strawberry Crunch Topping
    • Homemade Strawberry Jam
    • Cutting out slice of the cake.
      Victoria Sponge Cake
    • old fashioned sour cream pound cake with icing slices in a cake plate with golden spoon.
      Old Fashioned Sour Cream Pound Cake

    Recipe

    strawberry crunch cupcakes on a white cupcake stand with flowers in the backdrop.

    Strawberry Crunch Cupcakes

    Madeeha Anwar
    These strawberry crunch cupcakes are packed with strawberry flavor and frosted with the smooth silky cream cheese frosting and filled with a yummy strawberry filling. These cupcakes are overloaded with strawberries with an amazing Strawberry Crunch Topping. Are you a fan of strawberries like me? Make Strawberry Jam (without pectin) and my all-time favorite Victoria Sponge Cake.
    4.67 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 55 minutes mins
    Course Cakes, Cupcakes
    Cuisine American
    Servings 16
    Calories 351 kcal

    Equipment

    • 1 Muffin tray
    • 3 Mixing bowls
    • 1 electric beater
    • 1 Spatulas
    • 1 Digital Scale
    • 1 Piping bag
    • 1 Piping tip
    • Muffin liners
    • 1 ice-cream scoop

    Ingredients
      

    Cupcakes

    • 1 ¼ cup all purpose flour (150 g)
    • 1 cup castor sugar (200 g)
    • 1 ½ teaspoon baking powder (9 g)
    • 1 tablespoon vanilla extract (13 ml)
    • ½ cup butter milk (120 ml)
    • 2 tablespoon vegetable oil (30 g)
    • 2 tablespoon sour cream (28 g)
    • 2 eggs (large)

    Strawberry Filling

    • ½ cup strawberries (72 g) chopped in small pieces
    • ¼ cup strawberry jam (79 g)

    Cream Cheese Frosting

    • ½ cup butter (unsalted) room temeprature
    • 8 oz cream cheese (113 g) room temperature
    • 4 cup icing/powdered sugar (500 g)
    • 1 ½ teaspoon vanilla extract (7.5 ml)
    • ¼ teaspoon salt

    Instructions
     

    Cupcakes

    • Preheat the oven to350 F. Set the 12-muffin tin with cupcake liners and set aside.
    • Sift the all-purpose flour, baking powder and salt together.
    • Take a large bowl and cream together oil and sugar. Add in the eggs, buttermilk, sour cream and vanilla extract and mix for 2 – 3 minutes until well-incorporated.
    • Fold in the dry ingredients into the wet ingredients and gently stir until combined.
    • Using an ice-cream scoop, fill in the cupcake liners about ⅔ leaving the space on the top.
    • Place the muffin tray in the middle rack of the oven and bake for 18 – 22 minutes until a wooden skewer inserted in the center comes out clean.

    Strawberry Filling

    • In a medium sized bowl, combine the strawberry pieces and the jam.
    • Once the cupcakes are cooled. Cut a small hole in the center of the cupcakes. You can also form a well by using your finger. Fill the center with the strawberry mixture.

    Cream Cheese Frosting

    • Beat the cream cheese and butter together until it is lump free and creamy in texture.
    • Add the salt, vanilla extract and mix until combined.
    • Gradually add in the icing sugar while beating constantly until the texture is silky and creamy.

    Notes

    Let the Cupcakes Cool Completely: Make sure the cupcakes are completely cooled and at room temperature before you put the frosting over the cupcakes. Icing warm cupcakes will result in runny icing.
    Room Temperature Ingredients: Use all ingredients at room temperature so that they will emulsify with each other easily. Otherwise, you might not be able to get the perfect cupcakes. Use buttermilk, butter and eggs at room temperature.
    No Over-mixing: Make sure that you do not over-mix the batter or it will result in tough texture. Overmixing activates the gluten in the flour which results in hard cupcakes. Just mix the wet and dry ingredients until they are combined.
    Do no over-whip the frosting: It is very easy to over-whip the cream cheese frosting. Just beat the frosting for about 1 – 2 minutes until you get a smooth texture and stop. Overbeating will result in grainy frosting.

    Nutrition

    Calories: 351kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 185mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 46g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
    Keyword Strawberry Crunch Cupcakes
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    I am Madeeha Anwar, a journalist by profession and a baker by heart. I am the founder, recipe developer and food photographer behind this blog.

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