Strawberry crumble cupcakes with strawberry glaze

Ingredients

• For the cupcakes: 240 g flour (2 cups)
• 12 g baking powder (3 tsp)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 eggs, room temperature
• 114 g melted butter (1/2 cup)
• 160 g maple syrup (1/2 cup)
• 148 g plain Greek yogurt (1/2 cup)
• 1 tsp vanilla extract
• 60 ml milk mixed with 1 tbsp lemon juice
• 2 cups fresh strawberries, chopped
• Strawberry jam, a spoonful per cupcake
• For the crumble: 2 tbsp brown sugar
• 2 tbsp cane sugar
• Zest of 1 lemon
• 4 tbsp butter, room temperature
• 45 g all-purpose flour
• For the glaze: 1/2 cup strawberries
• Juice of 1/2 lemon
• 1 cup powdered sugar

Instructions

1. Mix the crumble ingredients with your hands until the butter is fully worked in and the mixture clumps. Set aside.
2. Whisk the melted butter with the maple syrup, then beat in the eggs, yogurt and vanilla.
3. Add the dry ingredients (holding back 1/4 cup of the flour) and mix until just combined.
4. Stir in the lemon-milk, then fold in the chopped strawberries tossed with the reserved flour, folding gently until no streaks remain.
5. Scoop into cupcake liners, top each with a little strawberry jam and a generous layer of crumble.
6. Bake at 180°C (350°F) for 20–25 minutes, until golden and a toothpick comes out clean.
7. For the glaze, cook the strawberries with the lemon juice over medium-low heat, mashing with a fork until they turn to juice. Strain, then whisk in the powdered sugar a spoonful at a time. Drizzle over the cooled cupcakes.