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Strawberry Crunch Cupcakes

Strawberry crunch cupcakes with strawberry cream cheese frosting are baked from vanilla cake mix and finished with an iconic pink-and-gold crumb coating. Each cupcake is swirled with fluffy frosting, encrusted in crushed Golden Oreos and freeze-dried strawberries, and topped with a fresh strawberry slice.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 box (15.25 oz) white or vanilla cake mix Use ingredients listed on the box (eggs, water, oil or butter, as directed).
  • 2 tbsp freeze-dried strawberry powder Blend freeze-dried strawberries into a powder.
For the strawberry crunch coating
  • 20 Golden Oreos Finely crush until you have crumbs.
  • 1 cup freeze-dried strawberries Crush to a powder.
  • 4 tbsp butter Melt for mixing.
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 Blend freeze-dried strawberries into a powder.
  • 1 tsp vanilla extract
  • 24 fresh strawberries Slice for topping each cupcake.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the strawberry cupcakes
  1. Prepare the cake mix according to package directions, stirring in the freeze-dried strawberry powder for color and flavor.
  2. Fill 24 cupcake liners 2/3 full with batter and bake per package directions, until a toothpick comes out clean.
  3. Cool the cupcakes completely at room temperature before frosting.
Make the strawberry crunch coating
  1. Mix the finely crushed Golden Oreos, freeze-dried strawberry powder, and melted butter until combined and crumbly.
Make the strawberry cream cheese frosting
  1. Beat the cream cheese and butter on medium speed until smooth.
  2. Add the powdered sugar, strawberry powder, and vanilla extract, then beat until fluffy and pink.
Assemble and coat
  1. Pipe or swirl the frosting generously on each cooled cupcake, keeping the swirl high for coating.
  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

For clean coating, chill frosted cupcakes for 10–15 minutes so the crumbs adhere without falling off. Store in an airtight container in the refrigerator up to 3 days; freeze unfrosted cupcakes up to 2 months and thaw before frosting. For a lighter option, use reduced-fat cream cheese and butter while keeping the powdered sugar ratio the same to maintain a stable swirl.