Strawberry Crumble Cupcakes

Name: Strawberry Crumble Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18 serving(s)
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)

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Recipe by Late Night Gourmet

We had some beautiful strawberries in the refrigerator that the kids weren't eating, so I decided to make something that would change that. Not as healthy as the strawberries by themselves, but incredibly tasty. Greatly inspired by this excellent recipe: http://lmld.org/2013/06/10/bakery-style-strawberry-muffins/

READY IN: 30mins

SERVES: 18

UNITS: US

INGREDIENTS

Nutrition

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

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

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