Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and set aside.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, and salt until everything is evenly combined. This creates the flavorful base of your cupcake batter.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces. This will give the cupcakes a tender, flaky crumb.
In a separate bowl, beat the eggs and buttermilk together until smooth and slightly frothy. Pour this mixture into the dry ingredients and gently fold until just combined. Do not overmix—the batter should be lumpy but combined.
Carefully fold the sliced strawberries into the batter, distributing them evenly without breaking them apart. The batter will be thick but sticky.
Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Place the tray on the middle rack of your oven.
Meanwhile, prepare the crumble topping by combining brown sugar, flour, cinnamon, and cubed cold butter in a small bowl. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until crumbly and pebbly. Set aside.
Sprinkle the crumble evenly over the unbaked cupcakes, pressing lightly to adhere. This layer will bake into a sweet, crunchy topping.
Bake the cupcakes for about 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. The aroma of spices and baked strawberries will fill your kitchen.
Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. The crumble will crisp as the cupcakes cool, creating a delightful crunch with each bite.
Once cooled, serve the cupcakes as they are or with extra sliced strawberries for garnish. Enjoy the tender cake, spicy aroma, and crunchy topping that bring this nostalgic dessert to life.
