Moist strawberry cupcakes topped with buttery streusel and luscious cream cheese frosting

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🧁 Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or Greek yogurt

• 1 cup fresh strawberries, chopped

Crunchy Streusel Topping:

• ½ cup all-purpose flour

• ⅓ cup granulated sugar

• ¼ cup cold unsalted butter, cubed

• ½ cup chopped nuts (optional – pecans or walnuts work great)

Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

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👩‍🍳 Instructions

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).

4. Beat in the eggs one at a time, followed by the vanilla extract.

5. Add sour cream and mix until smooth.

6. Gradually fold in the dry ingredients until just combined. Gently fold in chopped strawberries.

7. Divide batter evenly into prepared liners, filling each about ⅔ full.

Prepare the Streusel Topping:

1. In a small bowl, combine flour and sugar. Cut in the cold butter using a fork or pastry cutter until mixture resembles coarse crumbs.

2. Stir in chopped nuts if using.

3. Sprinkle the streusel mixture generously over each cupcake.

Bake:

• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. In a mixing bowl, beat softened cream cheese and butter until smooth and creamy.

2. Gradually add powdered sugar, then vanilla extract. Beat until light and fluffy.

Decorate:

• Pipe or spread frosting onto cooled cupcakes.

• Garnish with extra chopped strawberries or a pinch of leftover streusel for a crunchy finish.

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💡 Tips:

• For extra berry flavor, fold a few freeze-dried strawberries into the frosting or streusel.

• These cupcakes are best enjoyed the same day but can be stored in the fridge for up to 3 days.