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+ servings
Cupcakes on a cake stand. The front cupcake cans a bite removed to show the strawberry jam center.
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5 from 6 votes

Strawberry Crunch Cupcakes with Strawberry Filling

These from scratch strawberry crunch cupcakes are strawberry shortcake in cupcake form with a fun strawberry crumble topping! Made with an extra soft and moist vanilla cupcake, filled with strawberry jam, and topped with a slightly tangy whipped cream cheese frosting. Finish with the strawberry crunch topping and a fresh strawberry!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Servings: 15 cupcakes
Calories: 287kcal

Equipment

  • Stand mixer with paddle and whisk attachment (or hand mixer)
  • Food proccesor, blender, or coffee grinder
  • Piping bag and piping tip optional
  • Cupcake tin
  • Cupcake liners

Ingredients

Vanilla Cupcakes

  • cups all-purpose flour 180g
  • ¼ cup corn starch 28g
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup unsalted butter room temperature (57g)
  • ¼ cup vegetable oil 60ml
  • 1 cup granulated sugar 200g
  • 3 egg whites room temperature
  • ½ tablespoon vanilla paste or extract
  • ½ cup full-fat sour cream room temperature (114g)
  • ½ cup whole milk 120ml

Strawberry Crunch Topping

  • 10 Golden Oreos Finely crushed
  • 2 tablespoons freeze dried strawberry powder
  • ½ tablespoon granulated sugar
  • 3 tablespoons unsalted butter melted (42g)

Whipped Frosting

  • 4 oz full-fat cream cheese cold
  • ¾ cups powdered sugar 90g
  • 1 teaspoon vanilla paste or extract
  • cup heavy whipping cream 360ml
  • Strawberries for garnish
  • Strawberry jam optional, for filled cupcakes

Instructions

Vanilla Cupcakes

  • Preheat the oven to 350℉/177℃ and line a cupcake tin with cupcake liners.
  • Whisk together the flour, corn starch, baking powder, baking soda, and salt and set aside.
  • Whisk together the sour cream and whole milk in a liquid measuring cup and set aside.
  • Add the butter, oil and sugar to the bowl of a stand mixer and beat on medium speed for two minutes, then scrape down the sides.
  • Add the egg whites and vanilla and beat on medium high speed for one minute.
  • Add half of the flour and mix on low until combined, then add half of the dairy mixture until it comes together. Scrape down the sides and repeat with the remaining flour and dairy.
  • Scoop the cupcakes into the liners until ⅔ full. There will be enough leftover batter for 3 extra cupcakes, or you can make about 9 mini cupcakes with the extra.
  • Bake the cupcakes for 20-23 minutes (13-16 minutes for minis) or until a toothpick inserted into the center removes with moist crumbs and no wet batter.

Strawberry Crunch Topping

  • While the cupcakes are baking, add the golden Oreos to a ziptop bag and crush with your palms or a rolling pin until finely crushed.
  • Pulverize the freeze dried strawberries (about half of a 1.2 oz bag) until a powder forms.
  • Combine the crushed Oreos, strawberry powder, sugar, and melted butter using a fork until evenly coated and set aside. Mix again before adding to the cupcakes and separate any chunks.

Whipped Frosting

  • Beat the cream cheese, powdered sugar, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment over medium speed until creamy. Scrape down the sides.
  • Add ½ cup of the heavy cream and mix to combine. Scrape off the paddle, then place the entire bowl in the freezer for 10 minutes.
  • Switch to the whisk attachment, add the remaining cup of heavy cream, and whip on high speed until light and fluffy with stiff peaks. When the whisk is removed (with frosting on it), it should remain in place and not begin to slide off.

Assembly

  • Use the bottom handle of a wooden spoon with a round bottom (or a clean finger) and push a hole into the center of each cupcake. Fill each center with strawberry jam.
  • Transfer the frosting to a piping bag fitted with a piping tip and pipe the frosting onto each cupcake.
  • Sprinkle the strawberry crunch onto the frosting, adding as much or a little as you'd like.
  • Top each cupcake with a halved strawberry and serve.

Notes

Store the cupcakes in the fridge for 3 days. Bring to room temperature before eating.
A Wilton 1M star tip was used to frost the cupcakes in the photos. If you don't have a piping bag and tip, a 1.5 inch cookie scoop can be used to add a dollop.

Nutrition

Calories: 287kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 226mg | Potassium: 101mg | Fiber: 1g | Sugar: 25g | Vitamin A: 229IU | Vitamin C: 24mg | Calcium: 67mg | Iron: 1mg