Print

Tasty Strawberry Crunch Cupcakes From Scratch Easy Homemade Recipe

strawberry crunch cupcakes - featured image
Print Recipe

These strawberry crunch cupcakes combine fresh strawberries with a buttery, sugary crisp topping for a moist, tender cake with a delightful crunch. Perfect for any occasion, they are made from scratch with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup (120ml) buttermilk, room temperature (or milk with 1 tsp white vinegar)
  • 1 cup (150g) fresh strawberries, diced
  • ⅓ cup (40g) all-purpose flour (for topping)
  • ⅓ cup (65g) granulated sugar (for topping)
  • 3 tbsp (40g) cold unsalted butter, cubed (for topping)
  • 2 tbsp chopped nuts (optional, walnuts or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease it well.
  2. Make the crunchy topping: In a small bowl, combine ⅓ cup flour, ⅓ cup sugar, and cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until it forms coarse crumbs. Stir in the chopped nuts if using. Set aside.
  3. Prepare the cupcake batter: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and sugar until fluffy and pale, about 3-4 minutes with an electric mixer.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently but thoroughly.
  7. Gently fold in the diced fresh strawberries with a spatula, being careful not to crush them.
  8. Fill cupcake liners about ⅔ full with batter (about ¼ cup or 60ml per cupcake).
  9. Sprinkle the crunchy topping evenly over each cupcake, pressing lightly so it sticks but doesn’t sink.
  10. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  11. Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Pat strawberries dry if very juicy to avoid thinning the batter. Do not skip cooling on a wire rack to keep the topping crisp. If topping browns too fast, tent with foil. Cold butter in topping makes it crispier. Can substitute gluten-free flour or dairy-free alternatives as needed.

Nutrition

Keywords: strawberry cupcakes, crunchy topping, homemade cupcakes, easy dessert, fresh strawberries, baking from scratch

Find it online: https://cooltastes.com/tasty-strawberry-crunch-cupcakes-from-scratch-easy-homemade-recipe/