Strawberry Crunch Cupcakes
Delightful treats bringing together fruity dessert joy with the nostalgic crunch of strawberry shortcake, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 cup fresh strawberries, diced
- 1 teaspoon vanilla extract
- 1 ½ cups strawberry-flavored cereal or cookies, crushed
- ¼ cup unsalted butter, melted
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the softened butter until creamy, then add the eggs, milk, and vanilla extract, mixing well.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Fold in the diced strawberries gently.
- Fill each cupcake liner about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Mix crushed cereal or cookies with melted butter for the crunch topping.
- Beat the softened butter until fluffy, add powdered sugar and heavy cream to desired consistency, then add vanilla.
- Frost the cooled cupcakes and sprinkle the crunch topping generously.
Notes
Use room temperature ingredients.
Allow cupcakes to cool completely before frosting.
Double the batch for freezing.
Experiment with toppings like chocolate sauce or garnishing with fresh strawberries.