Ingredients for Strawberry Raspberry Coffee Cupcakes
- All Purpose Flour
- 1 ¼ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- Eggs
- ½ cup milk
- 1 tsp vanilla extract
- ¼ cup melted unsalted butter
- 1 ½ cups fresh raspberries
- 1 ½ cups fresh strawberries, hulled and sliced
- Cornstarch
- Rolled Oats
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How to Make Strawberry Raspberry Coffee Cupcakes
- Preheat oven to 375°F (190°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
- In a separate bowl, whisk together 1 large egg, ½ cup milk, 1 tsp vanilla extract, and ¼ cup melted unsalted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup fresh strawberries, hulled and sliced, and 1 cup fresh raspberries.
- Fill each cupcake liner about halfway full with batter.
- Toss ½ cup fresh strawberries and ½ cup fresh raspberries with 1 tbsp cornstarch to prevent excess moisture.
- Evenly distribute approximately 1 tablespoon of the cornstarch-coated berries over the top of each cupcake.
- For the crumble topping: In a medium bowl, combine ½ cup all-purpose flour, ¼ cup granulated sugar, and ¼ cup rolled oats.
- Cut in ¼ cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the berries on each cupcake.
- Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Strawberry Raspberry Coffee Cupcakes!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
70g
Fat
20g
Carbs
11g
