Our recipe for Strawberry Crunch Cupcakes is a combination of vanilla cupcakes, with delicious icing and topped with Strawberry Crunch. This sweet, yet tangy, recipe is the perfect recipe to bring to the dessert table this summer. 

First, we used a homemade cupcake and icing recipe; however, you can definitely use box mix or storebought cupcakes if you’re pressed for time. 

While our cupcakes were baking, we made our 3-ingredient Strawberry Crunch recipe. This is the perfect topping for ice cream, cakes, cookies, or to even eat alone. We suggest making an extra batch to try on your favorite sweet treats. We also made a delicious homemade buttercream frosting. We suggest using a pipping bag to frost your cupcakes because this will allow you to add more Strawberry Crunch. You can either sprinkle your Strawberry Crunch or dip your cupcake in the bowl. The more Strawberry Crunch, the better! 

Don’t forget to tag us in your Crunchies recipes that you make on social media. We love seeing what you create! 


24 Servings

TOTAL TIME: 45 minutes


  • Cupcakes 
    • 2 tablespoons vegetable oil 
    • 4 egg whites 
    • 1 1/3 cups water 
    • 1 cup granulated sugar 
    • 1 teaspoon vanilla 
    • 1 teaspoon salt 
    • 1 box white cake mix 
    • 1 cup all-purpose flour 
    • 1 cup sour cream (8oz container) 


    • 1 cup butter, softened 
    • 8 cups powdered sugar 
    • 2 teaspoons vanilla 
    • 8 ounces Cream cheese, softened 
    • 2-4 tablespoons heavy cream 

    Strawberry Crunch 

    • ½ Cup of Melted Butter  
    • 1 Package of 14oz Golden Oreo, Crushed  
    • 1 Package of Crunchies Freeze Dried Strawberries, powdered form 


  1. Preheat oven to 325 degrees. 
  2. In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. 
  3. In a separate large bowl, mix together cake mix, flour, sugar, and salt. 
  4. Add the wet mix to the dry, slowly stirring together to combine.  
  5. Add sour cream to your mix and mix well.  
  6. Line your cupcake tin with liners and fill each liner about ¾ full.  
  7. Bake for 25 minutes and then allow to cool.  
  8. While your cupcakes are baking, combine golden oreos and Crunchies Freeze Dried Strawberries to a blender. Blend until you’ve reached your desired consistency.  
  9. Add oreo/strawberry mix to a bowl with melted butter and mix until well blended.  
  10. Set aside the Strawberry Crunch.  
  11. Add butter and cream cheese to a medium sized bowl and mix to combine.  
  12. Slowly add in powdered sugar while mixing.  
  13. Add in vanilla and cream. Mix until well blended.  
  14. Once cupcakes are cool, add frosting to a piping bag and top cupcakes with frosting.  
  15. Sprinkle or dip your Strawberry Crunch onto your cupcakes.