Description
Experience the ultimate treat with Fresh Strawberry Crunch Cupcakes, where soft, moist cake meets a delightful strawberry topping and a satisfying crunch. Perfect for any occasion, these cupcakes are visually appealing and bursting with fresh flavor, making them a must-try dessert that will impress your guests.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 cup fresh strawberries, diced
- 4 oz cream cheese, softened (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 cup crumble topping (crushed cookies or nuts)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in milk until fully combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Gently fold in diced strawberries until evenly distributed.
- Divide the batter into the prepared muffin tins, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- While cooling, prepare frosting by beating cream cheese with powdered sugar until smooth. Once cooled, frost cupcakes generously and sprinkle with crumble topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg