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Strawberry Crunch Cupcakes

Strawberry crunch cupcakes with a fluffy pink swirl of strawberry cream cheese frosting and a vivid pink-and-gold Oreo crunch coating. Each cupcake is rolled in the crunchy coating and finished with a fresh strawberry slice for a summer-ready strawberry shortcake vibe.
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Prep Time 30 minutes
Cook Time 20 minutes
cooling 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 box (15.25 oz) white or vanilla cake mix Use cake mix instructions on the box for eggs, water, and oil.
  • 2 tbsp freeze-dried strawberry powder Blend freeze-dried strawberries into a fine powder.
For the strawberry crunch coating
  • 20 Golden Oreos Finely crush.
  • 1 cup freeze-dried strawberries Crush to a powder so it clings to frosting.
  • 4 tbsp butter Melted.
For the frosting
  • 8 oz cream cheese Softened.
  • 0.5 cup butter Softened (1 stick).
  • 3 cup powdered sugar
  • 2 tbsp freeze-dried strawberry powder For pink color and strawberry flavor.
  • 1 tsp vanilla extract
  • 24 fresh strawberries Slice for topping each cupcake.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the strawberry cupcakes
  1. Prepare the cake mix according to package directions, stirring in the strawberry powder for color and flavor; fill 24 cupcake liners about 2/3 full.
  2. Bake the cupcakes according to package directions, until the centers spring back and a toothpick comes out clean.
  3. Let the cupcakes cool completely before frosting.
Make the strawberry crunch coating
  1. Mix the crushed Golden Oreos, freeze-dried strawberry powder, and melted butter until the mixture is evenly combined and crumbly.
Make the strawberry cream cheese frosting
  1. Beat the cream cheese and butter until smooth.
  2. Add powdered sugar, strawberry powder, and vanilla extract, then beat until fluffy and a uniform pink.
Assemble
  1. Pipe or swirl frosting generously on each cooled cupcake.
  2. Roll or press the frosted top of each cupcake into the strawberry crunch coating so it coats generously.
  3. Top each cupcake with a fresh strawberry slice and serve.

Notes

Cool the cupcakes fully before frosting so the swirl stays thick and the crunchy coating adheres instead of melting. Store assembled cupcakes in the refrigerator up to 3 days; for best crunch, let them sit at cool room temperature for 10 minutes before serving. Freeze unfrosted cupcakes up to 2 months, thaw overnight in the fridge, then frost. For a lighter option, use reduced-fat cream cheese and butter—frosting will be slightly less firm but still tastes like strawberry shortcake.