Strawberry Crunch Cupcakes with Strawberry Filling: A Must-Try!

There’s something truly magical about strawberry desserts, and these Strawberry Crunch Cupcakes with Strawberry Filling are no exception. I first whipped up these beauties one sunny afternoon when I had a craving for something fruity yet indulgent. My kids, who can be picky about sweets, absolutely loved them, and my husband couldn’t stop sneaking seconds. They’re moist, filled with a delightful strawberry center, and topped with that irresistible strawberry crunch topping we all know and love. If you’re looking to impress at a gathering or simply treat your family to something special, this recipe is a must-try.

What Makes My Strawberry Crunch Cupcakes Recipe Unique?

These cupcakes take inspiration from the classic Strawberry Crunch Cake and Strawberry Shortcake Cupcakes, but with a little Ava Harper twist. What sets these apart is their homemade strawberry filling nestled inside each cupcake—a sweet surprise with every bite! The topping, made from a strawberry crumble recipe, is a DIY version of the nostalgic crunch topping we all adore. Pairing the cupcakes with a light cream cheese frosting and fresh strawberries takes their flavor profile up a notch. These aren’t just cupcakes; they’re a mini strawberry dessert masterpiece that will delight both kids and adults.

Ingredients List for Strawberry Crunch Cupcakes with Strawberry Filling Recipe

Here’s everything you’ll need to make these delicious strawberry crunch cupcakes. I’ve included easy-to-find, 100% halal-friendly ingredients:

For the Cupcakes:

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 1/3 cup strawberry puree (fresh or frozen, blended)

For the Strawberry Filling:

• 1 cup diced strawberries (fresh or thawed frozen strawberries)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Strawberry Crunch Topping:

• 10 strawberry-flavored Oreos, crushed
• 1/2 cup crushed vanilla wafers or plain cookies
• 3 tablespoons melted unsalted butter

For the Cream Cheese Frosting:

• 1 (8-ounce) block cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Optional Garnishes:

• Fresh strawberries, halved
• Whipped cream for extra decoration

Substitutions and Variations

Don’t worry if you don’t have all the ingredients—here are some substitutions and variations you can try:

• Cupcake Base: If you prefer a chocolate twist, swap out 1/4 cup of flour for cocoa powder. It’ll taste like strawberry chocolate heaven.
• Strawberry Filling: Short on time? Use store-bought strawberry jam instead of homemade filling.
• Crunch Topping: Can’t find strawberry Oreos? Use golden Oreos and mix in a teaspoon of strawberry gelatin powder for that signature pink color and flavor.
• Dairy-Free: Replace milk with almond or oat milk, and use vegan butter and cream cheese for the frosting.
• Extra Texture: Add a layer of whipped cream on top of the cream cheese frosting for a strawberries and cream cheesecake cake vibe.

Strawberry Crunch Cupcakes Step-by-Step Cooking Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, beat the softened butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
6. Fold in the strawberry puree gently to avoid overmixing.
7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.

Step 2: Make the Strawberry Filling

1. Combine diced strawberries, sugar, cornstarch, and water in a saucepan over medium heat.
2. Stir constantly until the mixture thickens and resembles a jam-like consistency (about 5-7 minutes).
3. Remove from heat and let it cool completely.

Step 3: Prepare the Strawberry Crunch Topping

1. Place strawberry Oreos and vanilla wafers in a food processor and pulse until crumbly.
2. Pour melted butter into the crumbs and mix until evenly coated.
3. Spread the crumbs on a baking sheet and bake at 350°F for 5 minutes to make them extra crunchy.
4. Let them cool completely.

Step 4: Make the Cream Cheese Frosting

1. Beat softened cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar and mix until fluffy.
3. Stir in vanilla extract.

Step 5: Assemble the Cupcakes

1. Use a small knife or cupcake corer to remove the center of each cupcake.
2. Spoon in the cooled strawberry filling.
3. Frost each cupcake with cream cheese frosting using a piping bag or spatula.
4. Sprinkle a generous amount of the strawberry crunch topping over the frosting.
5. Garnish with fresh strawberries or a dollop of whipped cream, if desired.

Common Mistakes to Avoid While Preparing Strawberry Crunch Cupcakes

• Overmixing the Batter: This can result in dense cupcakes instead of soft and fluffy ones.
• Not Letting the Filling Cool: Adding hot strawberry filling can make your cupcakes soggy.
• Skipping the Crunch Bake: Baking the topping for a few minutes gives it that signature strawberry crunch texture.
• Overloading the Filling: While tempting, too much filling can make the cupcakes messy.

Strawberry Crunch Cupcakes Serving and Presentation Tips

• Top each cupcake with a halved fresh strawberry for a pop of color.
• Add a light dusting of powdered sugar or a swirl of whipped cream for extra elegance.
• Serve them on a tiered dessert stand alongside other strawberry desserts—perfect for a summer party or Christmas gathering.

How to Serve Strawberry Crunch Cupcakes

These cupcakes are perfect as a standalone dessert, but you can make them part of a larger spread:

• Pair them with a strawberry crumble recipe for a strawberry-themed dessert table.
• Serve alongside Frozen Strawberry Crunch Cake or Strawberry Crunch Cheesecake Cake for variety.
• Enjoy with a cup of tea or coffee for an afternoon treat.

Extra Recipe Tips for Strawberry Crunch Cupcakes

• Make Ahead: Bake the cupcakes a day in advance, store them without filling, and assemble them before serving.
• Storage: Store leftover cupcakes in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and assemble when needed.
• Customization: Add a hint of lemon zest to the batter for a bright flavor contrast.

FAQs

1. Can I use frozen strawberries for the filling?
Yes, just thaw them beforehand and drain any excess liquid.

2. How can I make the cupcakes less sweet?
Reduce the sugar in the batter and frosting slightly—they’ll still taste delicious.

3. Can I make these cupcakes without cream cheese frosting?
Absolutely! A simple whipped cream frosting works just as well.

4. How do I store leftover crunch topping?
Keep it in an airtight container for up to a week. Use it on yogurt or ice cream!

Final Thoughts

These Strawberry Crunch Cupcakes with Strawberry Filling are a delightful mix of nostalgia and homemade charm. From the fluffy cupcakes to the sweet strawberry filling and crunchy topping, they’re sure to be a hit at any gathering. Whether you’re hosting a party, looking for a strawberry desserts Christmas recipe, or simply indulging in a sweet treat, these cupcakes are worth the effort. So, roll up your sleeves, gather your ingredients, and enjoy turning this moment into something truly special—your loved ones will thank you!