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Strawberry Crunch Cupcakes

5 from 12 votes
Time: 1 hour 25 minutes
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These Strawberry Crunch Cupcakes are my take on the classic strawberry crunch ice cream bars we all ate as kids. They are strawberry and vanilla poke cupcakes topped with vanilla cream cheese frosting and homemade strawberry crunch.

These cupcakes are filled with nostalgia and bright strawberry flavor! Great for birthday parties, summer BBQs, or just because you’re craving a strawberry crunch ice cream bar!

For more strawberry crunch deliciousness, try my strawberry crunch topping on all your favorite desserts and ice cream.

Strawberry Crunch Cupcakes filled with strawberry jello and topped with not so sweet vanilla buttercream and strawberry crunch.

I am a 90’s baby and crunch ice cream bars were always in the freezer. We had chocolate and strawberry flavors but the strawberry was always my favorite. The tangy strawberry, sweet vanilla, and overall creamy crunchy textures was unbeatable!

After many, many attempts to get this cupcake right… I finally nailed it. The strawberry Jell-O soaked cupcakes is the perfect level of strawberry. Then there’s my vanilla cream cheese frosting, it’s not as sweet as traditional buttercreams, and it has a vanilla ice cream flavor to it.

But the best part is the strawberry crunch! It tastes identical to the ice cream bars and all the credit goes to the freeze-dried strawberries. What’s even better is you can find these ingredients year around, there’s no waiting on strawberry season!

Watch my Quick Video Tutorial:

Ingredients in Strawberry Crunch Cupcakes

Here’s everything you will need for the cupcakes, frosting, and topping. Read carefully because there are a few notes and potential substitutions.

For the Cupcakes:

  • Buttermilk: Use store-bought or homemade. To make your own, take a 1/2 cup of milk and add a 1/2 tablespoon of white vinegar. Give it a good stir and allow it to sour for about 15 minutes.
  • Vegetable Oil: Or canola oil. Do not use olive oil or avocado oil, they tend to make these cupcakes wet.
  • Egg: Make sure it has been brought to room temperature so your cupcake batter mixes together well.
  • Vanilla Extract: An essential to add a distinct vanilla flavor. Make sure you use pure or homemade extract, imitation isn’t as good.
  • Flour: This recipe uses all-purpose flour. I have also made it with gluten free 1:1 flour with little to no difference in taste, texture, or baking times.
  • Granulated Sugar: Essential for sweetening the cupcakes. Do not reduce or omit the sugar, it can alter how the cupcake bakes.
  • Baking Powder: An essential leavening agent for fluffy cupcakes.
  • Salt: This is used to balance out sweet flavors and boost the extracts and strawberry.
  • Strawberry Gelatin: This recipe uses a half package of 3 ounce strawberry Jell-O. You can also use sugar free!
  • Water: No explanation needed.

For the Frosting and Topping:

  • Unsalted Butter: Make sure it’s brought to room temperature. I do not recommend salted butter, it will make the frosting and topping overly salty.
  • Cream Cheese: Use full-fat varieties and make sure this is also brought to room temperature.
  • Vanilla Extract: See note above.
  • Powdered Sugar: For sweetening and giving stability to the frosting. Make sure it’s 10x powdered confectioners sugar, other types of sugars are not the same.
  • Cornstarch: Helps adds stability to the frosting without adding an overwhelming amount of cornstarch.
  • Vanilla Sandwich Cookies: Or vanilla Oreos, use whichever you prefer.
  • Freeze Dried Strawberries: These add the most authentic strawberry flavor. I like buying the brand Thousand Lakes. You can also get them from your local grocery store in the aisle with the nuts and raisins.
Main ingredients for Strawberry Crunch Cupcakes. Vanilla strawberry Jello cupcakes, Not So Sweet Vanilla buttercream, strawberry crunch.

Special Baking Equipment and Tools

  • Something for Mixing: You can make this recipe by hand, with a stand mixer, or hand mixer. I usually make the cupcakes by hand, and the frosting with my stand mixer. I don’t have the arm strength to make frosting on my own. HA!
  • Cupcake Baking Pan: I love this one. Just make sure what you are using is a light silver pan. You’ll also want to grab some baking cups to line the cupcakes.
  • Food Processor/ Blender: This is for making the strawberry crunch topping. You can also crush everything together in a large sealable gallon bag.
  • Piping Bags: I love these ones because they are disposable and a great quality.
  • Piping Tips: I always use extra large piping tips for cupcakes because they are easier to decorate with and look beautiful every single time (just like the bakery cupcakes).
Bite taken out of the cupcake to see strawberry jello vanilla cake center.

How to Make Strawberry Crunch Cupcakes

This recipe does require a few more steps than normal and a pinch of patience. But don’t worry they are so worth it! Below is a summary of the steps, the recipe card below will have complete details.

1. MAKE THE VANILLA CUPCAKES. Whisk together your dry ingredients, add the wet ingredients, and fold the warm water into the batter. Divide the batter and bake for 15 to 18 minutes. Once done, pop them in the refrigerator to cool.

2. POKE CUPCAKES with a fork and do not be afraid to press all the way to the bottom and multiple times.

3. MAKE THE GELATIN AND DRENCH THE CUPCAKES. Whisk together your boiling water and strawberry gelatin. Set it aside until it has cooled to room temperature before spooning 1 tablespoon over each cupcake. Refrigerate the cupcakes for 3 to 4 hours or until the gelatin has set.

4. MAKE THE FROSTING AND BEGIN DECORATING. Beat together your butter, cream cheese, and vanilla. Add the dry ingredients and beat until light and fluffy. Place the frosting into a piping bag with your favorite tip. Then pipe a layer of vanilla cream cheese frosting onto the cupcakes.

5. MAKE THE STRAWBERRY CRUNCH AND DIP CUPCAKES. In a food processor pulse all ingredients until they are crumbs. Then dip the tops of your frosted cupcakes into the crunch, it should be fully coated.

6. FINISH DECORATING CUPCAKES with a final swoop and swirl of frosting. Eat!

Storing Information

When you’re done making your cupcakes, you will want to store them in an airtight container. Because of the Jell-O in the cupcakes and cream cheese in the frosting, they need to be refrigerated. They are best enjoyed within 5 days.

You can also freeze them for up to 3 months. Unthaw them at room temperature, in the refrigerator overnight, or in the microwave for 15 seconds or so. This is a great option for make-ahead dessert!

A bite out of a Strawberry Crunch Cupcakes

Elizabeth’s Tips for the BEST Strawberry Crunch Cupcakes

Make sure your ingredients are at room temperature. Why? Because when ingredients are all the same temperature (room temperature) they will incorporate better and even bake better. This means perfect cupcakes and lump free frostings.

Properly measure the flour. Most people scoop flour from the bag, but this is one of the biggest baking mistakes you can make (especially with this recipe). To properly measure flour all you have to do is fluff up the flour with a whisk, spoon it into a measuring cup, and level it off. 

Allow yourself lots of time. These cupcakes are super delicious, but they are a labor of love. If you try to skip any of the chill time, or rush the process your cupcakes will not be as successful.

Trio of cupcakes ready to be ate.

Frequently Asked Questions (FAQ’s)

Can I use sugar free gelatin? Of course! Follow the directions as normal and you will have no problems.

I don’t have a piping bag or piping tips. There are a couple alternatives in this situation: (1) you can use a knife or spatula to frost the cupcakes and (2) you can place the frosting in a gallon bag and cut the tip off to make your own piping bag.

Can I simplify this recipe? I want you to use my full recipe, but of course! If you are crunched for time and still want to make these, I recommend you use a store-bought vanilla cake mix and vanilla frosting. You will still follow the basic directions.

More Cupcake Recipes You Might Enjoy:


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Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes

Elizabeth Swoish
These Strawberry Crunch Cupcakes are my take on the classic strawberry crunch ice cream bars we all ate as kids. They are filled with nostalgic memories and bright strawberry flavor.
5 from 12 votes
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
DECORATING TIME 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 12 cupcakes
Calories 350 kcal

EQUIPMENT

INGREDIENTS
 
 

Strawberry Jell-O Cupcakes

  • ½ cup buttermilk - room temperature
  • ¼ cup vegetable oil
  • 1 egg - room temperature
  • ½ tablespoon vanilla extract
  • cup all-purpose flour
  • 1 cup granulated sugar
  • teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup water - luke warm
  • 1 ½ ounces strawberry gelatin
  • ½ cup water - boiling

Strawberry Crunch

  • 6-8 vanilla Oreos
  • .5 ounce freeze-dried strawberries - I use Thousand Lakes brand
  • 1 tablespoon unsalted butter - melted

Vanilla Cream Cheese Frosting

  • ½ cup unsalted butter - room temperature
  • 4 ounces cream cheese - room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups powdered sugar
  • 1 tablespoons cornstarch

INSTRUCTIONS
 

Strawberry Jell-O Cupcakes

  • Set your oven to 350 °F and line a 12 cavity muffin tin with baking cups or parchment paper.
  • In a large bowl, whisk together the all-purpose flour, granular sugar, baking powder, and salt.
  • Create a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and the egg.
  • Fold everything together until just combined, careful to not overmix.
  • Slowly pour the warm water into the batter, stirring at the same time. The batter should be loose with no lumps of batter.
  • Divide batter equally into the 12 cavities, filling them 2/3 of the way full. 
  • Bake for 15 to 18 minutes or until the cupcakes no longer appear glossy on the top and spring back to the touch. A toothpick test should come out clean.
  • Let the cupcakes cool for 10 minutes in the muffin tin. Then remove the cupcakes and place them in the refrigerator to cool completely.
  • While the cupcakes cool, prepare the strawberry gelatin. In a small bowl add boiling water and strawberry gelatin. Whisk until incorporated and set aside.
  • Once the cupcakes are cooled, poke several holes in them with a fork. You want plenty of holes so the gelatin has places to seep in.
  • Using a spoon, pour the slightly cooled strawberry gelatin over the cupcakes.
  • Place the cupcakes in the refrigerator for 2-3 hours to set up.

Strawberry Crunch

  • In a food processor pulse together vanilla Oreos, freeze-dried strawberries, and melted unsalted butter until fine crumbs.
  • Pour into a shallow-wide dish or plate and set aside.

Vanilla Cream Cheese Frosting

  • Using a stand mixer, on medium speed, beat together the butter, cream cheese, and vanilla extract until light and fluffy.
  • In a separate bowl sift together the powdered sugar and corn starch.
  • On low to medium speed, add 1 cup of the powdered sugar mixture to the cream cheese mixture at a time, scraping down the bowl between each cup.
  • Once combined, turn stand mixer to high and beat for 30 seconds.
    *Add more powdered sugar 1 tablespoon at a time if the buttercream is too loose.
  • Fit piping bag with a coupler and piping tip of your choice. Fill with frosting, tie off with a rubber band, and set aside until ready to use.

Decorating the Cupcakes

  • Pipe a layer of frosting on top of the entire cupcake. Dip it into the strawberry crunch until evenly and well coated.
  • Pipe a swirl in the center and on top of the strawberry crunch, leaving some of the strawberry crunch exposed.
  • Continue until all 12 cupcakes are decorated. Serve.

VIDEO

RECIPE NOTES

Storing Information:

  • Refrigerated, in an airtight container, for up to 5 days.
  • In the freezer, wrapped in plastic wrap and in an airtight container, for up to 3 months. 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Never Google a conversion or temperature again: Get my ultimate Kitchen Cheat Sheet! Yours FREE and printable with just 1 click.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
By Elizabeth Swoish on March 27th, 2022
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

24 thoughts on “Strawberry Crunch Cupcakes”

    • Hi Susie,
      If you purchase a 3 oz box of gelatin, 1.5 ounces would be half of the box. Please do not follow the directions on the box. Follow the directions in my instructions.
      Thanks for the question.
      ~E

  1. 5 stars
    😳 omg i just don’t know where to start..this recipe is by far the bestest and a great huge hit with my family..let’s just say i couldn’t stop making it,it’s my 3rd time making double batches lol..it’s very addicting and i’m just glad i came across your recipe..thank you so much for sharing 🙏🏽..

    Reply
  2. 5 stars
    At first, I thought these cupcakes would be too pretty to eat! But, I baked a small batch and devoured them! The recipe was very easy to follow and the cupcakes came out spongy and moist. Will bake them to take to birthday parties.

    Reply
  3. 5 stars
    The strawberry crunch is my favorite part of this recipe! I love foods with texture contrasts like this. I also really appreciate this buttercream, as I’m someone who is easily overwhelmed by the sweetness of other frostings.

    Reply
  4. 5 stars
    Ohh these strawberry cupcakes brought me back! Such perfect flavor and that little bit of crunch on top was perfection.

    Reply
  5. 5 stars
    These were fantastic! I am still obsessed with Good Humor bars so these cupcakes were right up my alley. Followed the recipe to a “T” and I am in love. I really appreciate your “not so sweet” buttercream. I usually find buttercreams cloying!

    Reply
    • Hey Amanda:
      Yes, You can omit the egg and substitute it for a flax egg. Whisk together 2.5 tablespoons of water and 1 tablespoon of ground flaxseed. Allow it to thicken for at least 10 minutes prior to mixing into your batter.
      Hope this helps!
      ~Elizabeth

  6. 5 stars
    This was my first time making anything from scratch but the recipe was super easy to follow and it tastes amazing! Approval from my 2 yr old as well (which is huge) haha. Thanks for sharing. Definitely gained a new follower!

    Reply
    • Linda,
      If I remember correctly, she put a layer of strawberry crunch in the bottom of a jar. Then she made the cupcakes and put them in there and then she piped on a thin layer of frosting on top. Then she did a layer of strawberry crunch, another thin layer of frosting, and more strawberry crunch on top. So it was strawberry crunch, the cupcake, frosting, strawberry crunch, frosting, strawberry crunch.
      Hope this helps!
      ~E

  7. For the lady whose frosting came out gritty its probably because she used corn flour instead of cornstarch, they are two very different things stick to the cornstarch

    Reply
  8. 5 stars
    These looked so delicious I couldn’t wait to make them, and they didn’t disappoint! Everyone loved them!!! I was nervous about how much sugar was called for but it ended up perfectly. Next time I’ll put bigger holes in the cupcakes to get more jello in. Thank you for this fantastic recipe!

    Reply
  9. Hi Elizabeth, I tried making this cupcake. It looks absolutely beautiful. However, about the icing, it tasted a bit gritty, is it because of the cornstarch?? Still delicious though. Will try making this again. Just need tips from you regarding the icing. Thank you for sharing the recipe.

    Reply
    • Hi Susan;

      It could be the issue although I have never had issues with the buttercream being gritty. You should try reducing the amount of cornstarch to see if that helps.

      ~Elizabeth

  10. 5 stars
    These cupcakes were AMAZING. This was my favorite ice cream bar and this recipe was the perfect hybrid! Complements galore on them, and they were super easy to make! Putting this in my favorites category! Thank you!

    Reply
    • Leslie:

      Thank you so much for sharing your thoughts! I am so glad everyone enjoyed them and that it is a recipe you would make again! Great compliment!

      ~Elizabeth

  11. 5 stars
    I bake for fun and love trying new recipes. When I saw this recipe I just knew I had to try it! Not only do the cupcakes look absolutely adorable but they taste sooo amazing. My family can’t stop eating them!

    Reply

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