Cinnamon Crumb Cupcakes

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• 1 cup butter, two sticks, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1 cup flour
• 2/3 cup brown sugar, firmly packed
• 1 teaspoon cinnamon
• 1/2 cup one stick cold butter, cut into tablespoon pieces

Recipe

• 1 preheat oven to 325 degrees.
• 2 you will need two muffin pans that hold 12 muffins each. lightly spray with cooking spray.
• 3 in a large mixing bowl, beat together the butter and sugar. add the vanilla and eggs one at a time, beating well after each addition.
• 4 combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. mix on low speed until well blended-the batter will be very thick.
• 5 divide the batter evenly among the 24 cups. this will fill them about half way.
• 6 for the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
• 7 add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. don't make it too fine, you want it to have some body to it. note: i use my hand held pastry blender tool.
• 8 put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
• 9 bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
• 10 they are done when a toothpick inserted in the middle comes out clean. do not overbake;start checking them at about 16 minutes.
• 11 cool 5 minutes in the pans then remove to a cooling rack.