Strawberry Crumble Cupcakes Recipe

Name: Strawberry Crumble Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light butter, softened; 3/4 cup brown sugar; 2 eggs, beaten; 1 teaspoon vanilla extract, pure; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups flour; 1/2 cup half-and-half; 2 cups strawberries, chopped; 1/4 cup butter, melted (topping); 2/3 cup brown sugar (topping); 1 teaspoon cinnamon (topping); 1/2 cup flour (topping)

Servings: persons

1/2 cup light butter, softened
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla extract, pure
2 teaspoons baking powder
1/2 teaspoon salt
2 cups flour
1/2 cup half-and-half
2 cups strawberries, chopped
1/4 cup butter, melted (topping)
2/3 cup brown sugar (topping)
1 teaspoon cinnamon (topping)
1/2 cup flour (topping)

1
Preheat oven to 375 degrees F.
2
Combine butter with 3/4 cup of brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
3
With a mixer running on low, gradually blend in baking powder and 2 cups of flour, scraping down the sides if needed.
4
Remove bowl from mixer, and blend in chopped strawberries by hand.
5
In a separate bowl, combine remaining butter, brown sugar, flour, and cinnamon to create topping.
6
Place 18 cupcake papers in cupcake tin, and spoon strawberry batter evenly into each. Sprinkle an even amount of topping on each cup.
7
Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool before serving.

979

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup light butter, softened, 3/4 cup brown sugar, 2 eggs, beaten, 1 teaspoon vanilla extract, pure, and more.

Yes, Strawberry Crumble Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Crumble Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions