Description
Indulge your sweet tooth with these delightful Strawberry Crunch Cupcakes, where the fluffy strawberry flavor meets a crunchy topping. Perfect for any celebration, these cupcakes are sure to impress your friends and family!
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Main Ingredients
- 1 cup fresh strawberries, chopped
- 1 cup whipped cream for frosting
- 1 cup crunchy topping (crushed cookies or cereal)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This ensures that your cupcakes bake evenly and don’t stick to the pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that your leavening agent is evenly distributed throughout the batter.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This process incorporates air, contributing to the cupcakes’ airy texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mixing these ingredients well will create a smooth batter that’s packed with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the milk. Mix until just combined to avoid overmixing, which can lead to dense cupcakes.
- Fold in Strawberries: Gently fold in the fresh strawberries, being careful not to break them up too much. This will ensure that you have delicious strawberry bits in each bite.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter and bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cool, frost with whipped cream and top with the crunchy topping.
Notes
- Using eggs and butter at room temperature helps to create a smoother batter.
- Mixing just until combined will keep your cupcakes light and fluffy.
- Opt for ripe, fresh strawberries for the best flavor and texture.
- Always do the toothpick test to avoid overbaking your cupcakes.
- Allowing the cupcakes to cool completely before frosting prevents the whipped cream from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Strawberry, Cupcakes, Dessert, Baking