Strawberry and Blueberry Streusel Cupcakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 large cupcakes
- 3/4 cup cake flour
- 1 and 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 10 tablespoons butter at room temperature
- 1/2 cup + 2 tablespoons white sugar
- 1 whole egg + 1 egg yolk
- 1/6 cup buttermilk
- 1 cup fresh strawberries cut into small pieces
- 3/4 cup dried blueberries soaked in 1 tablespoon rum for 30 minutes
For the streusel topping
- 1/4 cup cold unsalted butter cut into very small cubes
- 1/3 cup all purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon powdered cinnamon
Preheat the oven to 350F.
Prepare four large cupcake liners (see notes after the recipe).
Sift the flour, baking powder and salt into a bowl.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the egg and yolk and mix until fully incorporated.
Add the flour and milk in batches. Add a third of the flour first, mix; add half of the milk, mix; add the next third of the flour, mix; then the remaining milk and, finally, the rest of the flour.
Divide the batter among the prepared cupcake liners.
Make the streusel mixture. Using your fingertips, rub together the flour, white sugar, powdered cinnamon and cold butter until the mixture resembles coarse crumbs.
Scatter the strawberries and blueberries on top of the batter. Fill the gaps with the streusel mixture.
Bake at 350F for 25 to 30 minutes or until a skewer inserted at the center comes out clean.
These strawberry and blueberry streusel cupcakes are best served warm.
Alex used rigid cupcake liners which means she didn't have to drop them into the holes of a muffin / cupcake pan. If using ordinary paper liners, you will need to drop them into the holes of a a muffin / cupcake pan. Otherwise, the sides will fall during baking and you will end up with something like large cookies with paper liners at the bottom.
This is an updated version of the post originally published in January 28, 2008.