Description
Deliciously fun Strawberry Crunch Cupcakes that combine fluffy strawberry cake, creamy frosting, and a crunchy topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 ½ tsp vanilla extract
- 1 cup pureed strawberries
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ¼ cup milk (for frosting)
- 2 tsp vanilla extract (for frosting)
- 1 cup crushed graham crackers (for topping)
- ½ cup sliced fresh strawberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Mix in the softened butter until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and strawberry puree until just combined.
- Fill cupcake liners in a muffin tin about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes then transfer to a wire rack.
- Beat the softened butter for frosting until creamy, gradually add powdered sugar.
- Pour in milk and vanilla to achieve a spreadable frosting.
- Frost cooled cupcakes and top with crushed graham crackers and fresh strawberry slices.
Notes
Use room temperature ingredients for best results. You can substitute strawberries with other berries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry cupcakes, dessert, baking, easy cupcakes, party treats