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