Cinnamon Crumb Cake Cupcake Recipe

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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.

These cinnamon crumb cake cupcakes are perfect to make for breakfast or to make for your local bake sale. | In My Own StyleCinnamon Crumb Cupcake Recipe

I 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.

Bake sale ideas to make

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

White paper cupcake liners

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.

Vanilla crumb cake recipe with crumb topping

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.

How to make crumb cake

Mix the topping ingredients into a small bowl and mix well.

Cinnamon crumb topped cupcakes

Spoon over each cupcake.

Recipe for crumb topped cake

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.

Father's Day breakfast ideas

Bake until slightly golden, do not over bake.

Recipe for crumb cake muffins

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

These delicious cinnamon crumb cake cupcakes can be served right out of the oven or frozen to enjoy later. Warm one up for breakfast or for an afternoon snack with tea or coffee. Your kids will love to find one packed in their lunchbox as a special treat. 
Prep Time20 mins
Cook Time15 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Crumb Cake, Cupcakes
Servings: 20 -24 cupcakes
Calories: 262kcal

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.

Nutrition

Calories: 262kcal | Carbohydrates: 51g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 161mg | Potassium: 59mg | Fiber: 1g | Sugar: 31g | Calcium: 51mg

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14 Comments

  1. Sounds delisc, what kind of flour?? I’m guessing all purpose since you said baking powder..can’t wait to try?

  2. 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

    1. 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.

  3. 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.

      1. Those look SO GOOD! I Love cinnamon. I’m going to schedule a cheat day. I’ve been dieting for about a month. I have really wanted some of your Hot Buttered Rum but I’m being good. Should have started this diet in January instead of October. Halloween, Thanksgiving and Christmas are rotten times to skip sweets!