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Strawberry Shortcake Crunch Spring Cupcakes

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4.4 from 39 reviews

Delightful spring cupcakes bursting with fresh strawberry flavor and topped with whipped cream and a crunchy finish.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh strawberries, pureed
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • Crushed nuts or granola for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together the flour, baking powder, and salt in a bowl.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and fresh strawberry puree.
  5. Combine the dry mixture with the wet ingredients, alternating with the milk, until just combined.
  6. Spoon the batter into the cupcake liners about two-thirds full.
  7. Bake for 18-20 minutes until a toothpick inserted comes out clean.
  8. Allow the cupcakes to cool completely while you whip heavy cream with powdered sugar until stiff peaks form.
  9. Frost the cooled cupcakes with whipped cream and top with crushed nuts or granola.

Notes

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Frost just before serving.

Nutrition

Find it online: https://pennykitchenz.com/strawberry-shortcake-crunch-spring-cupcakes/

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