Ingredients
Method
Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, cream the softened butter until light and fluffy.
- Add in the eggs, vanilla extract, and milk, whisking until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
Bake the Cupcakes
- Fill cupcake liners in a muffin tin 2/3 full with the batter.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for a few minutes before transferring them to a wire rack.
Make the Strawberry Filling
- In a bowl, mix diced strawberries with sugar. Let sit for around 10 minutes, allowing the strawberries to release their juices.
Prepare the Crunchy Topping
- In a different bowl, combine crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand.
Assemble the Cupcakes
- Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small piece from the center of each cupcake.
- Fill the hole with the strawberry filling, then sprinkle a generous amount of the crunchy topping over each cupcake.
Final Touches
- For added flair, top each cupcake with a fresh strawberry slice or whipped cream if desired.
Notes
Use fresh strawberries for the best flavor. Don’t overmix the batter to avoid dense cupcakes. Feel free to include other fruits, such as blueberries or raspberries, in the filling for added excitement. Ensure the cupcakes are completely cool before assembling.