Description
Delicious strawberry crunch cupcakes topped with a sweet strawberry frosting and a crunchy topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, pureed
- 1 cup crushed strawberry wafers for topping
- 1/2 cup strawberry frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry puree.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Fill the cupcake liners with the batter and bake for 18-20 minutes.
- Let cupcakes cool completely before frosting.
- Top with strawberry frosting and sprinkle with crushed wafers.
Notes
- Store cupcakes in an airtight container.
- Can substitute fresh strawberries with frozen ones.
- Adjust sweetness of frosting to taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Strawberry Crunch Cupcakes, Strawberry Cupcakes, Dessert, Baking