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Strawberry Crunch Cupcakes

Strawberry crunch cupcakes with a swirl of strawberry cream cheese frosting are completely encrusted in an iconic pink-and-gold strawberry crunch coating. Each golden Oreo cupcake gets rolled in crumbly strawberry coating and finished with a fresh strawberry slice for a bright, shortcake-style bite.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 box (15.25 oz) white or vanilla cake mix Use the ingredients listed on the box (eggs, oil, water) as directed.
  • 2 tbsp freeze-dried strawberry powder (blend freeze-dried strawberries)
For the strawberry crunch coating
  • 20 count Golden Oreos Finely crush.
  • 1 cup freeze-dried strawberries Crush to powder.
  • 4 tbsp butter Melted.
For the frosting
  • 8 oz cream cheese Softened.
  • 0.5 cup (1 stick) butter Softened.
  • 3 cup powdered sugar
  • 2 tbsp freeze-dried strawberry powder
  • 1 tsp vanilla extract
  • 24 count fresh strawberries for topping Slice for the top of each cupcake.

Equipment

  • 1 sheet pan

Method
 

Bake the strawberry cupcakes
  1. Prepare cake mix according to package directions, then stir in freeze-dried strawberry powder for color and flavor. Mix just until combined.
  2. Fill 24 cupcake liners 2/3 full with the batter. Bake per package directions until a toothpick comes out clean.
  3. Cool the cupcakes completely before frosting. Rest at room temperature for about 30 minutes so the topping coating sticks.
Make the strawberry crunch coating
  1. Mix crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until combined and crumbly. The mixture should hold together when pressed lightly.
Make the strawberry cream cheese frosting
  1. Beat cream cheese and butter until smooth, scraping the bowl as needed. Stop when the mixture looks glossy and fully combined.
  2. Add powdered sugar, freeze-dried strawberry powder, and vanilla extract, then beat until fluffy and pink. Continue beating until the frosting looks airy and pipable.
Assemble and coat
  1. Pipe or swirl frosting generously on each cooled cupcake, forming a high mound. Use a steady pressure so the swirl holds its shape.
  2. Roll or press the frosted top of each cupcake into the strawberry crunch coating, coating generously. Set each cupcake on a tray as you work.
  3. Top each cupcake with a fresh strawberry slice. Serve right away for the best contrast between creamy frosting and crunchy coating.

Notes

Pro tip: Let the cupcakes cool completely before frosting and coating—warm cupcakes will melt the frosting and make the crunch fall off. Store frosted cupcakes in an airtight container in the refrigerator up to 3 days; the coating may soften slightly. Freezing: freeze unfrosted cupcakes up to 2 months, then thaw and make fresh frosting and coating. For a lighter option, use reduced-fat cream cheese while keeping the frosting texture by beating until fully fluffy.