Strawberry Crumble Cupcakes

Name: Strawberry Crumble Cupcakes
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)

13 ingredients

7 steps

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)

Directions

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.