I know you have heard the saying… The way to a man’s heart is through his stomach. It is very true in my house especially when I follow this Cinnamon Crumb Cupcake Recipe.
Father’s Day is coming up and I have a recipe that will make breakfast a little bit more special, not only for dads, but 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. :-)
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 them 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?
Cinnamon Crumb Cupcakes
Yield: Makes 12 -16 large cupcakes depending on how high you fill each lined cup.
2 sticks of butter
2 cups sugar
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
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.
Grease top of cupcake pans to make it easy to remove cupcakes that may have overflowed when baking.
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.