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Judy John

Crumb Strawberry Shortcake Cupcakes Recipe

These crumb strawberry shortcake cupcakes feature soft cake, fresh strawberries, and a buttery crumble topping for a balanced dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1/4 cup oil
  • 1 egg
  • 1 teaspoon vanilla extract
Strawberry Filling
  • 1 cup strawberries chopped
  • 1 tablespoon sugar
Crumble Topping
  • 1/2 cup flour
  • 2 tablespoons butter
  • 2 tablespoons sugar

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Muffin Tin
  • Whisk
  • Cooling Rack

Method
 

  1. Preheat oven and line muffin tin for easy release.
  2. Mix flour, sugar, baking powder, and salt in bowl.
  3. Whisk milk, oil, egg, and vanilla until smooth.
  4. Combine wet and dry ingredients until just mixed.
  5. Fold in strawberries gently to keep texture intact.
  6. Fill muffin cups and sprinkle crumble topping evenly.
  7. Bake until tops are golden and centers set but soft.
  8. Cool before serving to maintain structure and flavor.

Notes

For softer cupcakes, avoid overmixing batter. Bake slightly longer for crispier tops. Freeze unfrosted cupcakes for later use. Customize with flavored extracts or different fruits. Store in airtight container at room temperature for two days or refrigerate for extended freshness.