CRUMB CAKE CUPCAKES

 

  • Cooking Time:
  • Servings: 18
  • Preparation Time:

Ingredients

  • Streusel:
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2/3 cup sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 1/4 cups all-purpose flour
  • Cupcakes:
  • 18 paper liners
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup (1 stick) unsalted butter, at room temp, cut into small pieces
  • 3/4 cup plus 2 TBS sugar
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries or raspberries or 1 1/2 cups nuts, toasted and finely chopped.

Directions

  • To make the streusel, in a large bowl,stir together melted butter, sugar, cinnamon, vanilla, and salt until well combined.
  • Stir in flour until smooth.
  • Mixture should clump and form crumbs when squeezed between fingertips. Set aside.
  • Preheat over to 350 degrees F.
  • Place paper liners in wells of one 12-cup and one 6-cup cupcake tin.
  • Whisk flour, baking powder, baking soda, and salt together in a small bowl to aerate and combine; set aside.
  • In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes.
  • Add sugar gradually beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice.
  • Beat in extracts.
  • Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing.
  • Add the flour mixture in 4 additions, alternately with the sour cream. Begin and end with the flour mixture, stopping when there are still a few streaks of flour.
  • Fold in the fruit and/or nuts, if using, until just combined.
  • Divide batter evenly among cupcake wells.
  • Place generous amount of streusel on top of each cupcake, using fingers to compress it into crumbs and to scatter it evenly.
  • Bake for about 22 minutes or until a toothpick inserted in the center shows a few moist crumbs.
  • Cool pans on rack for 5 minutes, then remove cupcakes to cooling racks to cool completely.
  • Tip: If you leave out the fruit/nuts, begin checking for doneness after 18 minutes.

Notes

I found this recipe in A Baker's Field Guide to Cupcakes. Can't wait to try.

Categories: Cupcakes  Dessert 
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