The first time I made these Strawberry Crunch Cupcakes I underestimated how much the little crunch would change everything.
The cupcakes are tender and strawberry-forward, but the crushed freeze-dried berries and cookies add a pop of texture that keeps them interesting.
They’re easy enough for a weeknight bake and special enough for Valentine’s Day or a baby shower.
These cupcakes hit the sweet spot between classic vanilla-strawberry flavor and a playful crunch.
They travel well, please a crowd, and store nicely if you need to bake ahead.
Why You’ll Love This Recipe
- Tender, moist crumb that still holds together when topped.
- Real strawberry flavor from pureed fruit, not just extract.
- A crunchy, textural contrast from freeze-dried berries and crushed cookies.
- Easily dressed up for parties, gifts, or themed events.
The texture is a soft, fine crumb with a gentle strawberry sweetness throughout.
The frosting adds a creamy layer while the freeze-dried strawberries crackle and the cookie crumbs bring a buttery snap.
Together it feels like a strawberry shortcake and a classic cupcake had a thoughtful baby.
“These were a crowd-pleaser at my book club — light, strawberry-y, and that crunch made everyone ask for the recipe!” — 5 stars, Karen
Key Ingredients
Unsalted butter (½ cup), softened.
Butter is the backbone of the cupcake’s flavor and structure. Use real unsalted butter at room temperature so it creams properly; plug-in stick butter like Land O’Lakes or Kerrygold gives great flavor. If your butter is too cold the batter won’t aerate and the cupcakes will be dense.
Pureed strawberries (1 cup).
Fresh strawberries add bright, natural fruit flavor and moisture. Macerate and puree ripe berries for the best color and aroma; avoid watery, underripe berries which dilute flavor. If strawberries are out of season, use frozen berries thawed and well-drained.
All-purpose flour (1 ½ cups).
AP flour provides the right balance of gluten for a tender, slightly sturdy crumb that holds up to frosting and mix-ins. Spoon and level your flour rather than scooping straight from the bag to avoid overpacking and dense cupcakes.
Freeze-dried strawberries & crushed cookies (½ cup each).
Freeze-dried strawberries pack intense flavor with no added moisture, which keeps the crunch. Crushed cookies (Nilla Wafers or similar) add buttery, nostalgic flavor and texture; store-bought wafer crumbs are a great shortcut.
Full ingredient list:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup strawberries, pureed
- 1 cup strawberry frosting
- ½ cup crushed freeze-dried strawberries
- ½ cup crushed cookies (like Nilla Wafers or similar)
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat the oven to 350°F (175°C).
Line a cupcake pan with paper liners and set them on a flat baking sheet.
Pro Tip: Use liners with a light color so you can judge browning.
Visual cue: The oven should be fully preheated for even rise.
Step 2: Cream butter and sugar
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
This usually takes about 2–3 minutes with a handheld mixer and 1–2 minutes with a stand mixer.
Pro Tip: Scrape the bowl halfway through to ensure even mixing.
You’ll know it’s ready when the mixture is pale and slightly airy.
Step 3: Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract until incorporated.
Pro Tip: Room-temperature eggs incorporate more smoothly and prevent the batter from breaking.
Visual cue: Batter should look smooth and glossy after the eggs are added.
Step 4: Combine dry ingredients and alternate with milk
In another bowl, whisk together the flour, baking powder, and salt.
Alternate adding the dry ingredients and milk to the butter-sugar mixture, beginning and ending with the flour mixture. Mix until just combined.
Pro Tip: Overmixing develops gluten and makes cupcakes tough. Stop when no streaks of flour remain.
Visual cue: Batter should be smooth but slightly thick and ribbon-like.
Step 5: Fold in the pureed strawberries
Gently fold the pureed strawberries into the batter until evenly distributed.
Be gentle to keep air in the batter.
Pro Tip: If your strawberries are watery, drain them briefly in a fine mesh sieve.
You’ll know it’s right when the batter takes on a consistent pink hue.
Step 6: Fill liners and bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Pro Tip: Rotate the pan halfway through baking for even color and rise.
Visual cue: Tops should be lightly golden and spring back when touched.
Step 7: Cool completely
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
Transfer to a wire rack and cool completely before frosting.
Pro Tip: Frosting warm cupcakes will melt the frosting. Patience pays off.
You’ll know they’re cool enough when the cupcakes feel room temperature to the touch.
Step 8: Frost and add the crunch
Once cooled, frost each cupcake with strawberry frosting.
Sprinkle crushed freeze-dried strawberries and crushed cookies on top for added crunch.
Pro Tip: Press the crumbs gently into the frosting so they adhere and don’t fall off during transport.
Visual cue: A thin border of crumbs keeps the frosting neat and gives a beautiful finish.
Step 9: Serve
Arrange the cupcakes on a platter and enjoy.
They’re perfect for sharing on Valentine’s Day or any special occasion.
Pro Tip: For a party, place half a cookie on top of each frosted cupcake to make them look extra festive.
Expert Tips for Success
- Measure ingredients accurately. Use a digital scale when possible. Flour should be weighed (1 ½ cups AP ≈ 190–195 g). Precise measurements prevent dry or gummy cupcakes.
- Bring ingredients to room temperature. Softened butter, room-temperature eggs, and lukewarm milk combine more evenly and trap air better during creaming.
- Use a hand mixer or stand mixer for consistent creaming. Creaming properly incorporates air for a lighter crumb. If you don’t have a mixer, beat vigorously by hand for about 4–5 minutes.
- Don’t overmix after adding flour. Fold until just combined to keep the crumb tender. Overworking the batter develops gluten and yields dense cupcakes.
- Drain watery strawberries. If your pureed strawberries seem thin, let them sit in a sieve or cheesecloth for a few minutes to shed excess juice, or reduce slightly on the stove to intensify flavor.
- Test bake for your oven. Oven temps vary; use an oven thermometer and check cupcakes a minute or two before the minimum time if your oven runs hot.
- To get even-sized cupcakes: use a ¼-cup or cookie scoop to portion batter. This ensures uniform baking and presentation.
- Add crunch last. Freeze-dried strawberries keep their crunch only if added after frosting. Adding them to the batter will make them soft.
- Make-ahead: You can bake cupcakes a day ahead and store unfrosted in an airtight container at room temperature. Frost the day you serve for the freshest appearance.
- For tall swirls: chill cupcakes for 10 minutes before piping frosting. Slightly cooled cupcakes give a more structured base for frosting.
- Transport tip: Put cupcakes in a shallow box with a non-slip liner and refrigerate briefly so the frosting sets before moving.
Storage & Freezing
Fridge: Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days.
Allow them to come to room temperature for 20–30 minutes before serving for best texture and flavor.
Unfrosted cupcakes: Cool completely and store in an airtight container at room temperature for 2 days.
For longer storage, freeze unfrosted cupcakes.
Freezer: Freeze unfrosted cupcakes on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months.
Thaw in the fridge overnight or at room temperature for a couple of hours before frosting.
Frosted cupcakes can be frozen, but note the toppings. If you must freeze them, flash-freeze the frosted cupcakes on a tray until firm, then wrap individually in plastic wrap and place in an airtight container for up to 1 month.
To serve, thaw in the fridge to prevent condensation from making crumbs soggy, and add fresh sprinkle toppings if needed.
Reheating: These cupcakes are best served at room temperature.
If you prefer warm, heat an unfrosted cupcake for 8–10 seconds in the microwave, then add frosting. Don’t microwave frosted cupcakes — the frosting will melt.
Variations & Substitutions
- Lemon-strawberry twist: Add 1 teaspoon lemon zest to the batter and swap to lemon buttercream for a bright contrast. The citrus cuts sweetness and brightens the strawberry.
- Gluten-free: Substitute a 1:1 gluten-free baking flour and add 1/4 teaspoon xanthan gum if the blend lacks it. Expect a slightly crumblier texture but similar flavor.
- Vegan option: Use a vegan butter, flax eggs (2 tbsp flaxseed meal + 6 tbsp water for 2 eggs), and plant-based milk. Baking powder and method remain the same.
- Chocolate crunch: Mix ¼ cup finely chopped chocolate cookies with the crushed wafers for a chocolate-butter crumb topping. The cocoa amplifies the strawberry color and flavor.
- Mini cupcakes: Bake in mini cupcake liners for about 10–12 minutes for bite-sized treats that are ideal for parties.
Frequently Asked Questions
Q: Can I use frozen strawberries for these cupcakes?
A: Yes. Thaw frozen strawberries completely and drain excess liquid before pureeing. Squeeze out extra moisture in a sieve or briefly simmer to concentrate flavor if they’re very watery. Using frozen fruit may deepen color and flavor slightly.
Q: My cupcakes sank in the middle — what went wrong?
A: Common causes are underbaking, opening the oven door too early, or overmixing the batter. Use a toothpick to check for doneness and resist opening the oven until at least two-thirds through the bake time. Also, ensure your baking powder is fresh.
Q: Can I substitute yogurt or sour cream for milk?
A: You can swap milk for plain yogurt or sour cream (use the same volume). The texture will be tangier and slightly denser, but moist. If using thicker dairy, consider thinning with a tablespoon of milk to maintain batter consistency.
Q: How do I keep the crushed toppings from getting soggy?
A: Add freeze-dried strawberries and crushed cookies just before serving. If you must assemble ahead, store the toppings separately and apply them within an hour of serving.
Q: Can I make the batter a day ahead?
A: You can prepare the batter and keep it chilled for a few hours, but I don’t recommend holding raw batter overnight. Better to bake the cupcakes ahead and store unfrosted, then frost on the day you serve.
Final Thoughts
These Strawberry Crunch Cupcakes balance tender cake, real strawberry flavor, and a playful crunch.
They’re an easy way to elevate simple baking into something memorable for friends and family.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you enjoyed it.
Conclusion
For a similar take on strawberry crunch cupcakes with tips and photos, check out Semi Homemade Recipes’ Strawberry Crunch Cupcakes for more inspiration.
If you want another version with detailed ingredient swaps and storage notes, see Entirely Elizabeth’s Strawberry Crunch Cupcakes.
For step-by-step photography and a slightly different topping idea, read the recipe at Lemons & Zest Strawberry Crunch Cupcakes.
Strawberry Crunch Cupcakes
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour Spoon and level to avoid overpacking.
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Use room temperature butter for best results.
- 2 large eggs Room temperature works best.
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder Ensure freshness for proper rise.
- 0.5 teaspoon salt
- 0.5 cups milk Lukewarm for better mixing.
- 1 cup pureed strawberries Use fresh ripe strawberries for best flavor.
Topping
- 1 cup strawberry frosting Store-bought or homemade.
- 0.5 cups crushed freeze-dried strawberries Add shortly before serving for crunch.
- 0.5 cups crushed cookies (like Nilla Wafers) Provides buttery flavor and crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners and set them on a flat baking sheet.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk into the butter-sugar mixture until combined.
- Gently fold in the pureed strawberries until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Assembly
- Frost each cooled cupcake with strawberry frosting. Sprinkle crushed freeze-dried strawberries and crushed cookies on top.
- Arrange the cupcakes on a platter and enjoy. For extra flair, place half a cookie on top of each frosted cupcake.
