I know you have heard the saying… The way to a man’s heart is through his stomach. This goes for the kids in the house, too. It is very true in my house especially when I follow this Cinnamon Crumb Cupcake Recipe.
Cinnamon Crumb Cupcake Recipe
Cinnamon Crumb Cupcake RecipeI have a recipe that will make breakfast a little bit more special for the whole family when you serve these scrumptious cinnamon crumb topped cupcakes to compliment breakfast.
The recipe is from Ed’s mom and he fondly remembers her making them when he was growing up. The original recipe card that I was given from his mom when we were first married was old and worn. Mine is now over 30 years old and looks just as old and worn as the one I was given so many years ago.
You know just how much this recipe is a family favorite by how stained and batter splattered the recipe card is amongst all the other rarely used recipe cards in my recipe box. :-)
A printable recipe card is at the end of this post, but here is a visual on how to make them.
How to Make Cinnamon Crumb Cupcakes
Grease the top of the cupcake pan with shortening. This will help when it comes time to remove the cupcakes after baking if the tops overflow. Line cupcake pans with paper liners. I always like to use white so the cupcakes look like they came from a French patisserie.
Spoon the batter into each cup, 3/4 to full. If you like crunchy top cupcakes or muffins, then fill each cup to almost full so when they bake they overflow a little bit and create a larger top.
Mix the topping ingredients into a small bowl and mix well.
Spoon over each cupcake.
Use the end of a spoon to create a few holes in each cupcake so the crumb topping falls into them. This adds some crunch to every delicious bite.
Bake until slightly golden, do not over bake.
If you are going to keep the Cinnamon Crumb Cupcakes out on a plate, don’t cover them, the topping will lose its crunch.
I keep what I know we will eat in a day or two and put the rest in the freezer. They freeze well.
What recipe card in your recipe collection is the most stained and splattered?
Recipe for Cinnamon Crumb Cake Cupcakes
CINNAMON CRUMB CUPCAKES
Ingredients
- 2 sticks of butter
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 1/2 cup milk
- 2 teaspoons baking powder
- 2 teaspoons vanilla
For the crumb topping:
- 1 cup brown sugar
- 1 cup flour
- 3/4 teaspoon salt
- 3 teaspoons cinnamon
- 3 teaspoons nutmeg
- 3 tablespoons butter room temperature
- 3 tablespoons shortening room temperature
- 3 teaspoons vanilla
Instructions
- Grease top of cupcake pans to make it easy to remove cupcakes that may have overflowed when baking.
- Cream butter and sugar until fluffy.
- Beat in eggs, one at a time and mix well.
- Add 3 cups of the flour and the baking powder together. Sift into a bowl, set aside.
- Mix vanilla and milk together in a small bowl, set aside.
- Alternate adding the wet and dry ingredients to batter, adding a little bit of each one at a time until throughly mixed.
To Make Crumb Topping:
- Add the dry topping ingredients together. If the butter and shortening are not room temp, heat them in the microwave for a few seconds to soften, then add to the dry topping ingredients.
- Mix well with fingers until you get a sandy consistency. Set aside.
- Spoon batter into cupcake liners.
- Sprinkle topping over each cupcake.
Optional: Use the end of a spoon to make holes in each cupcake so that some of the topping will get mixed into the cupcake and not only on the top.
- Bake at 350 degrees for 15 mins. Check for doneness by sticking a toothpick in the center. If necessary bake 5 minutes more.
- Do not over bake. These cupcakes taste better when they are moist and the topping is a little bit crunchy.
- Let cool.
Delanie Collings says
Good morning, Diane! I just LOVE cinnamon crumb cake and the crunchier the better. I was wondering if I could make extra topping and stir it into the batter as well as put it on top? Or would it get soggy in the batter? Hummmm……. Thanks for sharing this family favorite recipe and tell Ed “Happy Birthday”!
Diane Henkler says
Good Morning Delanie – Oh YES… for sure you can add more topping. I sometimes do. To get the topping into each cupcake, I put a lot of topping on and then use a fork to push it down into the batter of each cupcake. Then I add more topping to the top and bake. Extra yummy. :-) Enjoy!
Holly says
Hi I was wondering if butter would work as a substitute for the shortening? We don’t have that in my country
Diane Henkler says
Hi Holly – Do you have lard? Same thing as shortening, but butter would be fine to use. Enjoy!
[email protected] says
Oh my gosh YUM! I’m so hungry now. Just sitting here drinking my coffee and now I want to try this so badly.
Diane Henkler says
Hi Julia – They are so yummy, especially about 20 minutes after they come out of the oven, but are still warm. :-) I hope you enjoy your day.
Pam Fulford says
Sounds delisc, what kind of flour?? I’m guessing all purpose since you said baking powder..can’t wait to try?
Diane Henkler says
Hi Pam – Yes… regular flour. They are so yummy…I wish I had one to eat right now. :- Enjoy your weekend.
Pat says
These look and sound divine! Will definitely be making them. Just found your blog and so happy I did! I’m a new follower and anxious to read more.
Hope you have a wonderful weekend!
xo
Pat
Diane Henkler says
Hi Pat – I am so happy you found me. :-) Thanks for becoming a follower and for taking the time to introduce yourself and say hi.I hope you have a wonderful weekend.
Sheryll $ Critters. says
Yumm! I love some crunch in my world. I will try them some time soon.
A tip for those other kids that live in Florida, is to invest in a good sized rotisserie, table top oven, that does it all and that you can put outside think covered patio, carport, garage or gazebo. Yes you will need electricity.
Diane R. says
Hi Diane,
This looks so yummy! I am wondering how many cup cakes this recipe makes?
Diane Henkler says
Hi Diane –
I just updated the recipe. It will make 12 – 16 cupcakes depending on how high you fill each.