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Strawberry Shortcake Crunch Cupcakes: Indulge in a Sweet Twist

Strawberry Shortcake Crunch Cupcakes
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Indulge in a delightful twist on a classic treat with these Strawberry Shortcake Crunch Cupcakes, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped strawberries
  • 1 cup crushed shortbread cookies

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chopped strawberries and crushed shortbread cookies.
  8. Divide the batter evenly among the prepared cupcake liners.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool completely before serving.

Notes

  • Add whipped cream on top for extra indulgence.
  • Store extras in an airtight container at room temperature for up to three days.

Nutrition

Keywords: Strawberry Shortcake Crunch Cupcakes, cupcakes, strawberry dessert

Find it online: https://www.chewcharm.com/strawberry-shortcake-crunch-cupcakes/