Servings: 12 cupcakes
Calories: 250kcal
Equipment
- cupcake pan
- Mixing bowls
- mixer
- spatula
- Measuring cups and spoons
Ingredients
Strawberry Crunch Cupcake Ingredients
- 1 cup All-purpose flour a staple that gives the cupcakes structure.
- 1 cup Sugar enhances sweetness; coconut sugar can be used as a substitute.
- 1/2 cup Unsalted butter adds richness; must be softened for easy creaming.
- 2 large Eggs bind the ingredients; a flax egg is a vegan option.
- 1/2 cup Milk keeps the batter moist; almond milk can be used as a dairy alternative.
- 1 tsp Vanilla extract brightens flavors; use pure vanilla for best taste.
- 2 tsp Baking powder ensures the cupcakes rise; it should be fresh.
- 1/4 tsp Salt balances sweetness and enhances all flavors.
- 1 cup Fresh strawberries pureed for vibrant flavor; use ripe ones.
- 1 cup Crushed strawberry wafers adds crunch; graham crackers can be used for different texture.
- 1 cup Strawberry frosting a sweet finish; homemade frosting is recommended.
Instructions
How to Make Strawberry Crunch Cupcakes
- Preheat the oven to 350°F (175°C). Line your cupcake pan with festive liners.
- Cream together the softened butter and sugar in a mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and fresh strawberry puree, blending until combined.
- Combine flour, baking powder, and salt in another bowl.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk.
- Fill the cupcake liners with batter, about two-thirds full. Bake for 18-20 minutes.
- Cool the cupcakes completely in the pan for about 10 minutes, then transfer to a wire rack.
- Top each cupcake with strawberry frosting and a sprinkle of crushed strawberry wafers.
- Optional: Drizzle with chocolate sauce for an extra touch!
Notes
Ensure your butter is at room temperature and measure flour accurately to avoid dry cupcakes.
Nutrition
Serving: 1cupcake | Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Let us know how it was!