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.
Servings: 20 -24 cupcakes
- 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
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.
Calories: 262kcal | Carbohydrates: 51g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 161mg | Potassium: 59mg | Fiber: 1g | Sugar: 31g | Calcium: 51mg