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Strawberry Crunch Cupcakes

Strawberry crunch cupcakes with a pink-and-gold coating, fluffy strawberry frosting, and a fresh strawberry topping. Vanilla cake-mix cupcakes are baked, frosted, and fully encrusted in crushed Golden Oreos and freeze-dried strawberries for a classic strawberry shortcake vibe with crunch.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 can (15.25 oz) white or vanilla cake mix Use the amount from the box; prepare the cupcakes using the box’s eggs and milk/required ingredients.
  • 2 tbsp freeze-dried strawberry powder Blend freeze-dried strawberries to make a fine powder for color and flavor.
  • 0.25 eggs Add as directed on the cake mix box (ingredient required for the cupcake batter).
  • 0.5 cup milk Add as directed on the cake mix box (ingredient required for the cupcake batter).
  • vegetable oil Add only if required by your cake mix directions.
For the strawberry crunch coating
  • 20 Golden Oreos Crush very finely for a crisp, even coating.
  • 1 cup freeze-dried strawberries Crush to a powder.
  • 4 tbsp butter Melt and cool slightly before mixing.
For the frosting
  • 8 oz cream cheese Soften to room temperature.
  • 0.5 cup butter Use 1 stick; soften to room temperature.
  • 3 cup powdered sugar Sift if needed for a smoother frosting texture.
  • 2 tbsp freeze-dried strawberry powder For pink color and concentrated strawberry flavor.
  • 1 tsp vanilla extract
  • 1 fresh strawberries Slice for topping; use additional slices if you want more on top.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cupcakes
  1. Prepare the white or vanilla cake mix according to package directions, then stir in 2 tablespoons freeze-dried strawberry powder for color and flavor.
  2. Heat oven to 350°F and line 24 cupcake cups with liners.
  3. Fill the cupcake liners about 2/3 full and bake following package directions, until a toothpick comes out clean.
  4. Cool the cupcakes completely at room temperature for about 30 minutes so the frosting and coating won’t melt.
Make the strawberry crunch coating
  1. Mix 20 Golden Oreos (finely crushed), 1 cup freeze-dried strawberry powder, and 4 tablespoons melted butter until combined and crumbly.
  2. Spread the crumb mixture on a tray so it’s ready to roll onto the frosted tops.
Make the strawberry cream cheese frosting
  1. Beat 8 oz cream cheese and 1/2 cup butter on medium speed until smooth and no lumps remain.
  2. Add 3 cups powdered sugar, 2 tablespoons freeze-dried strawberry powder, and 1 teaspoon vanilla extract, then beat until fluffy and fully pink.
Assemble and coat
  1. Pipe or swirl frosting generously on each cooled cupcake so the coating has something to adhere to.
  2. Roll or press the frosted top of each cupcake into the strawberry crunch coating, coating generously.
  3. Top each cupcake with a fresh strawberry slice and serve.

Notes

Pro tip: Make sure the cupcakes are fully cool before frosting, and keep the coating crumbly (not wet) so it sticks and stays crisp. Store cupcakes in an airtight container in the refrigerator up to 3 days; the coating may soften slightly. Freezing is not recommended because the strawberry crunch and frosting texture can change. For a dairy-free option, use a dairy-free cream cheese and butter substitute, keeping the same whipping method.