Description
Soft, sweet, and crunchy, these Strawberry Crunch Cupcakes feature fluffy strawberry cake, creamy frosting, and a crisp topping. Perfect for parties, bake sales, or family treats.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh or frozen strawberries, chopped
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup buttercream frosting
- ½ cup crunch topping (crushed cookies, granola, or cereal)
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners. Cream butter and sugar, then beat in eggs and vanilla. Fold in dry ingredients alternating with milk, then gently fold in strawberries.
- Prepare crunch topping and sprinkle over cupcake batter in the tin.
- Bake 18–22 minutes until a toothpick comes out clean. Cool completely, frost, and add remaining crunch topping before serving.
Notes
- Use fresh or thawed strawberries, pat dry if frozen
- Frost and add topping just before serving to keep crunch
- Can freeze unfrosted cupcakes for up to 2 months
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 12 cupcakes