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Delight in the sweet, comforting flavors of these Delicious Strawberry Crumble Cupcakes with Cream Cheese Frosting. These cupcakes feature a moist and fluffy base, bursting with fresh strawberries, and are topped with a rich cream cheese frosting and a crunchy crumble. Perfect for special occasions or just a treat for yourself, these cupcakes are sure to impress with their beautiful presentation and delicious taste.
Why You’ll Love This Recipe
These Strawberry Crumble Cupcakes are not only visually stunning but also packed with flavor. The combination of sweet strawberries, creamy frosting, and a crunchy topping creates a delightful texture that will leave you wanting more. They are easy to make and are perfect for sharing.
- Perfect for celebrations or casual gatherings.
- Easy to make with simple ingredients.
- Beautiful presentation that impresses.
- Delicious balance of sweetness and creaminess.
- Can be customized to suit your taste.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh strawberries, chopped
- ½ cup brown sugar
- ½ cup oats
- ½ teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk (for frosting)
How to Make Strawberry Crumble Cupcake
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- In a small bowl, combine the brown sugar, oats, and ground cinnamon for the crumble topping. Sprinkle this mixture generously on top of the batter in each cupcake liner.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- While the cupcakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and powdered sugar together in a bowl until smooth. Add 2 tablespoons of milk to reach your desired consistency.
- Once the cupcakes are cool, pipe or spread the cream cheese frosting on top of each cupcake and garnish with additional fresh strawberries if desired.
Tips for the Best Results
- Ensure your butter and eggs are at room temperature for better incorporation.
- Do not overmix the batter; this can lead to dense cupcakes.
- For added flavor, consider adding a teaspoon of lemon juice to the frosting.
- Use ripe strawberries for the best sweetness and flavor.
Easy Variations
- Substitute the strawberries with your choice of berries, such as blueberries or raspberries.
- For a chocolate twist, mix in chocolate chips into the batter.
- Add a splash of almond extract to the frosting for a nutty flavor.
What to Serve With It
- A scoop of vanilla ice cream for a delightful dessert pairing.
- Fresh fruit salad for a refreshing side.
- A cup of tea or coffee to complement the sweetness.
Storage and Reheating
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These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to freeze them, do so without frosting. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before frosting and serving.
Recipe Card
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 cupcakes
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh strawberries, chopped
- ½ cup brown sugar
- ½ cup oats
- ½ teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- In a small bowl, combine the brown sugar, oats, and ground cinnamon for the crumble topping. Sprinkle this mixture generously on top of the batter in each cupcake liner.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- While the cupcakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and powdered sugar together in a bowl until smooth. Add 2 tablespoons of milk to reach your desired consistency.
- Once the cupcakes are cool, pipe or spread the cream cheese frosting on top of each cupcake and garnish with additional fresh strawberries if desired.
Notes: Ensure your butter and eggs are at room temperature for better incorporation. Do not overmix the batter; this can lead to dense cupcakes.
