Easy Strawberry Crunch Cupcakes Recipe
I made two batches of these cupcakes on the same day not because they are so good (they are, though), but because I messed the first one up so badly. The taste was heavenly but they looked horrific. So, of course, I needed to make a new batch of Strawberry Crunch Cupcakes immediately! I’m sharing with you the exact same recipe, but with a few tips along the way, for your muffins to come out perfect the very first time.
Why Will You Love this Recipe?
- Amazing Taste: These muffins offer a balanced, refreshing taste with a slight hint of nuttiness. A combination of strawberries and lemon is responsible for sweet but tangy notes, while almond flour adds richness and enhances the fruity notes. Melted butter in the recipe makes the cupcakes even more indulgent.
- Perfect Texture: The almond flour lends a delicate crumb to the muffins, resulting in a super tender and soft texture. Greek yogurt keeps them incredibly moist and airy. Sliced strawberries in the batter are responsible for bursts of juiciness and fruitiness enhancing the overall consistency. To add some contrast, sprinkle strawberry crunch on top for a crispy finish.
- Versatility: This recipe is super simple to adapt if you don’t fancy strawberries. You can add any other fruit and it will still be as amazing.
- Old School Vibes: The cake batter with chunks of fruit is reminiscent of old recipes our grandmothers made. Sometimes the simplest ones wake the fondest memories. Fine dessert doesn’t always mean a thousand steps and strict measurements, this one-bowl, easy, measured-by-heart recipe is the proof.
Ingredients
Here is the list of everything you need for these amazing cupcakes:
- Flour – use all-purpose
- Almond flour – this is optional but enhances the texture and taste
- Butter – for a richer taste
- Eggs – binding agent
- Baking powder
- Sugar – use granulated sugar
- Greek yogurt – keeps the batter moist
- Lemon – you’ll need juice and zest
- Strawberries – use fresh fruit
- White chocolate – use high quality
- Strawberry crunch – for sprinkling
Tools You’ll Need
How to Make Strawberry Crunch Cupcakes?
- Mix the Batter: Whip eggs and sugar until frothy and add the rest of the ingredients, first wet then dry. Lastly, add sliced strawberries and combine.
- Baking the Cupcakes: Fill lined muffin tins with batter fully. Bake the cupcakes at 350 °F for 25-30 minutes.
- Assemble the Cupcakes: Drizzle melted chocolate on top and sprinkle generously with strawberry crunch.
Recipe Alternations
- Change the Fruit: Instead of strawberries, go for cherries or other berry varieties. If using cherries, I would recommend making the batter with cocoa. This cupcake recipe is from my apple cake, so I can confirm that the combination is smashing! Having that in mind, try it with pears, too, but add some walnuts!
- Make them Nut-Free: If you want to avoid almond flour, add a tad more flour instead. Also, to keep the batter super crumbly, add a tablespoon of instant vanilla pudding.
- Add Chocolate Chunks: White or dark chocolate chunks work like a charm in this combo!
- Change the Frosting: These cupcakes are not overly sweet so I chose white chocolate drizzled on top. You can go with dark or some other frosting. A cream cheese-based one will balance the flavors flawlessly, but any buttercream would be great, too.
Tips
Here are tips to consider when making fruit-stuffed cupcakes. These will save you so much time, I know because I made them a few times until they were perfect:
- Prevent Fruit from Sinking: To prevent strawberries from sinking on the bottom, use about 2 tbsp flour to coat them before mixing them in the batter. This will keep them afloat.
- Make the Batter Extra Thick: A very thick batter will keep the muffins the right consistency. This is important when you’re mixing in the fruit, so it won’t sink.
- Bake at a Higher Temperature: To get the signature high peaks of muffins, bake them at a higher temperature first few minutes until they rise abruptly. Then, lower the temperature and let the inside cook.
Storing Instructions
- At Room Temperature: Keep these cupcakes in airtight containers so they don’t dry out. They will be fresh for 1-2 days. Make sure to keep them in a dry, cool place.
- Refrigeration: Muffins will stay moist for up to 4 days in the fridge. You must swathe them in plastic foil or high-quality airtight containers. When serving them, I recommend bringing them to room temperature for the best taste or heating them up in a microwave quickly.
- Freezing: To prevent sticking, arrange cupcakes on baking paper and freeze them for an hour or two. Transfer them into a zip lock bag and keep them in the freezer for up to 3 months. Thaw muffins in the refrigerator overnight or for a few hours at room temperature.
Other Recipes You’ll Love
- Cherry Blossom Cupcakes
- Strawberry Cinnamon Rolls
- Heart Cherry Cake
- Strawberry Crunch Cheesecake Tacos
Strawberry Crunch Cupcakes
These cupcakes are super moist and juicy with a crunchy finish. Sliced strawberries add bursts of fruity flavor throughout the whole bite. The batter is not too sweet at all, so they are perfect for drizzling white chocolate on top. That comes in handy as strawberry crunch sticks well on it. I'm sharing with you this simple recipe for Strawberry Crunch Cupcakes to make on a sunny spring day!
Ingredients
- 7 oz all-purpose flour
- 1 oz almond flour
- 2 eggs
- 3.5 oz granulated sugar
- 5.3 oz Greek yogurt
- 7 oz strawberries (fresh and sliced)
- ¾ tsp baking powder
- 3 ¼ tbsp butter (melted)
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 3.5 oz white chocolate (melted)
- 1 cup strawberry crunch
Instructions
Mix the Batter
- Mix eggs with sugar until doubled in size and pale yellow in color. That’s about 3 minutes.
- Pour Greek yogurt and melted butter. Drizzle some freshly squeezed lemon, add lemon zest, and mix.
- Add dry ingredients: all-purpose flour, baking powder, and almond flour. Mix on low speed until there are no clumps of flour left.
- Slice strawberries and add them to the batter. Mix them in with a spatula lightly, keeping the batter airy.
Bake the Cupcakes
- Fill lined cupcake tins until 3/4 filled. Toss them in the oven at 350 °F/180 °C (320 °F/160 °C in an oven with a fan) for 25 minutes.
- Leave them for 10 minutes in the molds and then chill them completely on the countertop.
- Assemble the Cupcakes:
- Melt white chocolate and drizzle it on the top. Sprinkle strawberry crunch generously.
Nutrition
Serving: 1pieceCalories: 201.2kcalCarbohydrates: 28.3gProtein: 5.1gFat: 7.9gSaturated Fat: 3.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.8gTrans Fat: 0.1gCholesterol: 37.8mgSodium: 73.9mgPotassium: 97.6mgFiber: 1.1gSugar: 14.6gVitamin A: 139.6IUVitamin C: 10.9mgCalcium: 61mgIron: 1.1mg
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
