strawberry crunch cupcakes

Name: Strawberry Crunch Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2.5 cups all-purpose flour; 1.5 cups granulated sugar; 2.5 teaspoons baking powder; 0.5 teaspoons salt; 0.5 cups unsalted butter (softened); 2 large eggs; 1 teaspoon vanilla extract; 1 cup milk; 1 cup all-purpose flour; 0.75 cups granulated sugar; 0.5 teaspoons ground cinnamon; 0.5 cups unsalted butter (melted); 0.5 cups freeze-dried strawberries (crushed); 1 cup unsalted butter (softened); 4 cups powdered sugar; 0.25 cups strawberry puree; 1 teaspoon vanilla extract; 1 tablespoon milk (optional, for consistency)

Jump to Recipe Print Recipe

By: Maria
Posted: 10/21/2025

Oh, you are going to LOVE these strawberry crunch cupcakes. Seriously, if there’s one treat that brings a smile to everyone’s face in my house, it’s these. They’re like a little slice of sunshine, bursting with fresh strawberry flavor and topped with the most delightful, buttery crunch. My oldest daughter still talks about the first time I made them for her birthday, and my youngest asks for them practically every weekend. They remind me of those old-fashioned strawberry shortcakes but in a perfectly portable, fuss-free cupcake form. If you’ve ever loved a classic strawberry cake, imagine that flavor intensified, baked into individual little gems, and then crowned with a crunchy topping that just sings. These strawberry crunch cupcakes are pure joy in every bite.

Jump to Recipe Print Recipe

Thank you for reading this post, don't forget to subscribe!

What is strawberry crunch cupcake?

So, what exactly are strawberry crunch cupcakes? Think of them as the most delightful fusion of a moist, tender strawberry-flavored cupcake and a classic, buttery streusel topping. We’re talking about a fluffy cake base that’s infused with real strawberry goodness – no artificial stuff here! – and then it’s topped with a golden, crumbly streusel that gets perfectly crisp when baked. It’s not just about the taste, though that’s phenomenal. It’s the texture combination: the soft, airy cake against that satisfying crunch. The name itself just sounds so happy, doesn’t it? Strawberry crunch. It perfectly describes that wonderful contrast that makes these cupcakes so special and utterly addictive. They’re a step above your average cupcake, offering a little something extra that feels both nostalgic and excitingly new.

Why you’ll love this recipe?

Honestly, there are so many reasons why I keep coming back to this strawberry crunch cupcakes recipe, and I have a feeling you’ll feel the same way. First and foremost, the FLAVOR is out of this world. You get that bright, sweet, slightly tangy taste of fresh strawberries right in the cake. It’s not just a hint; it’s a full-on strawberry party in your mouth. And then there’s the crunch! That buttery, slightly sweet streusel topping is what truly elevates these. It’s got this incredible texture that’s the perfect counterpoint to the soft cake.

Beyond the taste, the SIMPLICITY is a huge win for me. Even though they look and taste incredibly fancy, they’re genuinely easy to whip up. I’ve made these on busy weeknights when a sweet craving hits hard, and they’ve been a lifesaver. The ingredients are mostly pantry staples, with fresh strawberries being the star. Speaking of ingredients, they’re incredibly COST-EFFECTIVE. You don’t need any fancy extracts or obscure items. Plus, making them at home is so much cheaper than buying gourmet cupcakes.

And the VERSATILITY! While they’re amazing as is, you can totally play around with them. Add a dollop of strawberry jam in the center before baking, or swirl in some cream cheese frosting after they’ve cooled. They’re perfect for birthdays, potlucks, bake sales, or just because. What I love most about this recipe is that it feels like a special occasion treat, but it’s achievable for any home baker. It’s the kind of recipe that makes people ask, “Did you *really* make these yourself?” and that’s always a good feeling!

How do I make strawberry crunch cupcakes?

Quick Overview

Making these strawberry crunch cupcakes is a straightforward process that focuses on creating a moist, flavorful cake and a perfectly crisp streusel topping. We’ll start by preparing our strawberry puree, then mixing up a tender cake batter, topping it with a generous amount of crunchy streusel, and finally baking them to golden perfection. The key is not to overmix the batter and to ensure the streusel gets nice and golden brown. It’s a recipe designed to deliver maximum deliciousness with minimal fuss, making it perfect for bakers of all levels. You’ll be amazed at how quickly you go from simple ingredients to these show-stopping strawberry crunch cupcakes!

Ingredients

For the Main Batter:
This is where all the magic happens for that incredible strawberry flavor and tender crumb. I always opt for fresh strawberries if they’re in season because the flavor is just unparalleled. If not, good quality frozen ones work too, just be sure to thaw and drain them well. You’ll need about 1 ½ cups of fresh strawberries, hulled and roughly chopped, to make about ¾ cup of puree. Make sure your butter is softened – I usually leave mine on the counter for about an hour. And for the eggs, room temperature is best for them to emulsify properly into the batter.

For the Filling:
Actually, for these cupcakes, the “filling” is essentially incorporated into the batter and the topping. The strawberries themselves are the star flavor, and the crunch topping adds that amazing texture. If you wanted an extra burst of strawberry flavor or a surprise in the middle, you could add a teaspoon of strawberry jam to the center of each cupcake liner before adding the batter.

For the Glaze:
While these cupcakes are absolutely delightful on their own, a simple glaze can add an extra touch of sweetness and visual appeal. I like to make a basic powdered sugar glaze with a splash of milk or lemon juice for a little zing. You can also use a bit of strawberry puree in place of some of the liquid for a pink glaze. The key is getting the consistency just right – not too thin that it runs off, and not too thick that it’s hard to drizzle.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven fired up to 350°F (175°C). This is the perfect temperature for baking cupcakes evenly without drying them out. While the oven heats, grab your standard 12-cup muffin tin and line each cup with paper liners. I always find it helpful to use a good quality paper liner; they hold their shape better and make for easier cleanup. If you don’t have liners, make sure to generously grease and flour each muffin cup. Having everything prepped and ready to go makes the whole process smoother, trust me!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Whisking helps to aerate the flour and distribute the leavening agents evenly, which is crucial for a light and fluffy cupcake. You don’t want any pockets of baking powder, and this simple step ensures that. Make sure to get all the lumps out; nobody likes a lumpy cupcake! This dry mix is going to form the base of our tender strawberry cake.

Step 3: Mix Wet Ingredients

In a large bowl, cream together ½ cup (1 stick) of softened unsalted butter and 1 ¼ cups of granulated sugar until light and fluffy. This process incorporates air into the butter and sugar, which is vital for a tender texture. Then, beat in 2 large eggs, one at a time, making sure to fully incorporate each egg before adding the next. Stir in 1 teaspoon of vanilla extract for that classic sweet aroma. Now, for the star of the show: the strawberry puree. Add ¾ cup of your homemade strawberry puree to the wet ingredients. Mix until just combined. Don’t worry if it looks a little pink and gorgeous!

Step 4: Combine

Now it’s time to bring our wet and dry ingredients together. Add about one-third of the dry ingredients to the wet ingredients and mix on low speed (or by hand) until just combined. Don’t overmix! Then, add half of your milk (½ cup of whole milk or buttermilk works best here for extra tenderness) and mix again until just combined. Repeat with another third of the dry ingredients, the rest of the milk, and finally, the remaining dry ingredients. Mix only until the flour streaks just disappear. Overmixing develops the gluten in the flour, which can lead to tough cupcakes. We want these to be super tender and moist, so gentle mixing is key!

★★★★★

“The strawberry crunch cupcakes turned out amazing. My kids asked for seconds. Saving this one!”

MOLLY

Step 5: Prepare Filling

As mentioned before, the “filling” is naturally integrated into the batter and topping. The pureed strawberries in the batter provide that wonderful fruity essence. If you’re feeling adventurous and want an extra gooey surprise, you can spoon about 1 teaspoon of strawberry jam into the center of each cupcake liner *after* you’ve filled them about halfway with batter. Just drop it in the middle and gently cover it with a bit more batter. This adds another layer of intense strawberry flavor and a lovely surprise when you bite into it.

Step 6: Layer & Swirl

To create the beautiful crunch topping, whisk together ¾ cup of all-purpose flour, ½ cup of granulated sugar, and ½ teaspoon of ground cinnamon (optional, but I love it!) in a small bowl. Cut in ½ cup (1 stick) of cold, cubed unsalted butter using a pastry blender, fork, or your fingertips until the mixture resembles coarse crumbs. This is your glorious crunch topping! Now, fill each cupcake liner about two-thirds full with the strawberry batter. Sprinkle a generous amount of the crunch topping over the batter in each liner. You want a good, thick layer of that delicious crumble to bake up nice and golden.

Step 7: Bake

Pop those beauties into your preheated oven and bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be golden brown, and the crunch topping should be beautifully crisp. Keep an eye on them, as oven temperatures can vary. If you notice the topping browning too quickly, you can loosely tent the pan with foil for the last few minutes of baking. The smell that fills your kitchen at this stage is just heavenly – pure strawberry bliss with a hint of baked butter!

Step 8: Cool & Glaze

Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes. This allows them to firm up a bit before you transfer them. Then, carefully remove the cupcakes from the tin and place them on a wire rack to cool completely. Patience is key here; trying to glaze warm cupcakes is a recipe for a melty mess! While they cool, whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or strawberry puree (or lemon juice) until you reach your desired drizzling consistency. Once the cupcakes are completely cool, drizzle the glaze over the tops. You can make it thin and delicate, or a bit thicker for more impact.

Step 9: Slice & Serve

And there you have it! Your absolutely stunning strawberry crunch cupcakes are ready to be devoured. They are best served at room temperature, allowing all those delicious flavors and textures to shine. You can serve them as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. They look so pretty on a cake stand, and they’re always the first thing to disappear at any gathering. Enjoy every single delicious bite!

What to Serve It With

These strawberry crunch cupcakes are pretty much a standalone star, but that doesn’t mean we can’t get creative with how we serve them! They are so versatile and fit into so many occasions.

For Breakfast: I know, cupcakes for breakfast sounds indulgent, right? But hear me out! If you make a batch of these and have one with your morning coffee, it feels like a special treat to kick off the day. They’re like a fancy muffin, but way more fun. Pair them with a simple black coffee or a creamy latte. The sweetness of the cupcake is balanced by the bitterness of the coffee, making it a perfect morning indulgence.

For Brunch: These are absolute showstoppers for a brunch spread. Arrange them on a tiered stand with other pastries, fruits, and maybe some quiches. They add a pop of color and a delightful sweetness. For beverages, a mimosa or a sparkling rosé would be lovely, or even a refreshing iced tea. They look so elegant and homemade, making your brunch feel extra special without you having to slave away.

As Dessert: This is perhaps their most natural habitat! Serve them after dinner as a perfect end to a meal. They’re great on their own, but if you want to go all out, a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream alongside is divine. A small glass of dessert wine or a strong cup of coffee pairs wonderfully. They’re also fantastic for birthday parties, making individual servings a breeze.

For Cozy Snacks: Sometimes you just need a little something sweet to brighten your afternoon or evening. These cupcakes are perfect for that. Grab one with a glass of cold milk, or a warm cup of tea while you’re curled up with a good book. They’re comforting, satisfying, and just feel like a hug in cupcake form. My personal family tradition is to have one with a cup of hot chocolate on a rainy day. It’s pure bliss!

Top Tips for Perfecting Your Strawberry Crunch Cupcakes

I’ve been making variations of these strawberry crunch cupcakes for years, and I’ve definitely picked up a few tricks along the way that make a real difference. Hopefully, these tips will help you achieve cupcake perfection!

Strawberry Prep: When pureeing your strawberries, make sure to really get them smooth. Sometimes I’ll even strain the puree through a fine-mesh sieve if I want to ensure there are absolutely no seeds, though I honestly don’t mind them. If you’re using frozen strawberries, make sure to thaw them completely and drain off any excess liquid. Too much liquid can affect the batter consistency. I’ve found that using about ¾ cup of puree is the sweet spot for flavor and moisture without making the batter too wet.

Mixing Advice: This is SO important! Remember, with most cake batters, the key to a tender crumb is *not to overmix* once the dry ingredients are added. Mix only until the flour streaks disappear. You want to develop as little gluten as possible. I always use the lowest speed on my mixer or even finish by hand with a spatula. It’s better to have a few tiny lumps than to overmix and end up with tough cupcakes. Trust me on this one; it’s a game-changer.

Swirl Customization: While the crunch topping is the star, you can get creative! For an extra pop of color and flavor, you can gently fold about ¼ cup of chopped fresh strawberries into the batter right before portioning it into the liners. Don’t overmix, just a few gentle folds. This will give you little bursts of strawberry throughout the cake itself. You could also try adding a tiny bit of pink food coloring to the batter if you want a more vibrant pink hue, but I prefer the natural color from the fruit.

Ingredient Swaps: If you’re out of whole milk, buttermilk is a fantastic substitute and often makes cakes even more tender due to its acidity. You can also experiment with plant-based milks, though I’ve found whole milk or buttermilk yields the best texture. For the butter in the crunch topping, using cold, cubed butter is essential for that crumbly texture. If it’s too warm, it will just melt into the flour and create a paste.

Baking Tips: Always use the center rack of your oven for even baking. If your oven tends to run hot, you might want to reduce the temperature slightly or keep a closer eye on them. To test for doneness, a toothpick should come out clean, but it shouldn’t feel dry. A few moist crumbs attached is perfectly fine. Overbaking is the quickest way to dry out your cupcakes, so err on the side of caution and check a minute or two early.

★★★★★

“Packed with flavor and so simple. Exactly what I wanted from this strawberry crunch cupcakes!”

LUNA

Glaze Variations: For a thinner, more delicate glaze, use more liquid. For a thicker, more opaque glaze, use less liquid or add a bit more powdered sugar. If you want a subtle strawberry flavor in your glaze, use strawberry puree instead of milk or water. A squeeze of fresh lemon juice in the glaze can also cut through the sweetness and brighten the overall flavor. If you prefer not to glaze, a light dusting of powdered sugar right before serving also looks lovely!

Storing and Reheating Tips

Properly storing these strawberry crunch cupcakes will keep them tasting as fresh and delicious as the day you baked them. Since they have that lovely crunch topping, a few things are important to keep in mind.

Room Temperature: For short-term storage, you can keep them at room temperature. Store them in an airtight container. They’re usually best eaten within 2-3 days. If you’re storing them for more than a day, I find wrapping them loosely in plastic wrap and then placing them in a container helps maintain freshness and keeps the topping from getting soggy. Avoid direct sunlight or heat, as this can melt the topping or glaze.

Refrigerator Storage: If your kitchen is particularly warm, or you want them to last a bit longer, the refrigerator is an option. However, I find refrigeration can sometimes dry out cupcakes and soften the crunch topping. If you do refrigerate them, store them in an airtight container. They should last for about 4-5 days. When you’re ready to enjoy them, I highly recommend letting them come to room temperature for at least 30 minutes before eating. This really helps to revive their texture and flavor.

Freezer Instructions: Yes, you can freeze these strawberry crunch cupcakes, and they freeze surprisingly well! The key is proper wrapping. First, make sure they are completely cooled. Then, you can either wrap each cupcake individually in plastic wrap, followed by a layer of aluminum foil, or place them in a single layer in a freezer-safe container with parchment paper between each layer, and then wrap the whole container tightly. They’ll stay good in the freezer for up to 2-3 months. To thaw, transfer them to the refrigerator overnight, and then let them come to room temperature for about an hour before serving.

Glaze Timing Advice: This is crucial for keeping that crunch topping crisp! If you plan to store the cupcakes for more than a day, I recommend glazing them *just before serving*. If you glaze them and then store them for a long time, the moisture from the glaze can make the topping a bit soft. If you’re prepping ahead for an event, you can bake and cool the cupcakes, make the glaze, and store them separately. Then, frost/glaze them right before you need them. This is my preferred method for optimal texture!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make these gluten-free strawberry crunch cupcakes, you can typically substitute a good quality gluten-free all-purpose flour blend for the all-purpose flour. Look for a blend that contains xanthan gum, as this helps mimic the binding properties of gluten. You might need to adjust the liquid slightly; gluten-free flours can sometimes absorb more or less liquid. Start with the recommended amount and see how the batter consistency looks. The crunch topping can also be made gluten-free by using a gluten-free flour blend. Baking times might vary slightly, so keep an eye on them. The texture might be a touch different, but still wonderfully delicious!

Do I need to peel the zucchini?

There’s no zucchini in this recipe! This is a strawberry crunch cupcake recipe, so we’re using fresh strawberries for that wonderful fruity flavor and color. Zucchini is often used in baked goods like zucchini bread or muffins to add moisture, but it’s not an ingredient here. The moisture and tenderness in these cupcakes come from the butter, eggs, milk, and of course, the pureed strawberries. So, no peeling required for any ingredients in this particular recipe!

Can I make this as muffins instead?

Yes, definitely! This recipe works wonderfully as muffins. The baking time will be slightly shorter, typically around 18-22 minutes, depending on your oven and the size of your muffin tins. Just follow the same batter and topping instructions. You’ll want to fill your muffin liners about two-thirds full, just as you would for cupcakes. Make sure to keep an eye on them towards the end of the baking time; a toothpick inserted into the center should come out clean. They’ll be just as delicious!

How can I adjust the sweetness level?

You can definitely adjust the sweetness! For the cake batter, if you prefer less sweetness, you can try reducing the granulated sugar by ¼ cup. The strawberries themselves add a natural sweetness, so it often works out well. For the crunch topping, reducing the sugar slightly might make it less sweet, but it could also affect how crispy it gets. In the glaze, you can easily control the sweetness by using less powdered sugar or adding a bit more liquid (like lemon juice or milk) to dilute it. Taste the glaze before you drizzle and adjust to your preference!

What can I use instead of the glaze?

The glaze is lovely but totally optional! If you prefer not to glaze, you have a few great alternatives. A simple dusting of powdered sugar right before serving adds a touch of sweetness and looks pretty. You could also dollop some fresh whipped cream or a swirl of cream cheese frosting on top once the cupcakes have cooled completely. For an extra burst of flavor, a spoonful of strawberry jam placed on top of each cupcake before serving is also delicious. Some people even like a sprinkle of toasted slivered almonds on top for extra crunch!

Final Thoughts

So there you have it – my absolute favorite strawberry crunch cupcakes! I really hope you get a chance to try them. They’re more than just a sweet treat; they’re little bundles of happiness that bring joy to any occasion. The combination of that tender, fruity cake and the irresistible crunch topping is just something special. I’ve made these for so many friends and family gatherings, and they always get rave reviews. It’s that perfect balance of homemade goodness and a little bit of elegance that makes them such a winner.

If you loved these strawberry crunch cupcakes, you might also enjoy my Raspberry Lemon Loaf or my Blueberry Crumble Bars. They have that same comforting, delicious, homemade feel!

I can’t wait to hear what you think! If you make these, please leave a comment below and let me know how they turned out. Did your family love them? Do you have any fun variations you tried? Sharing your experiences and photos always makes my day! Happy baking, and enjoy every delicious bite!

No ratings yet