Streusel Cupcakes

These cupcakes are great because they are really light and fluffy.  Also, they are not very sweet (all of the sweetness is in the toppings) so they are fantastic for dessert after a large meal, or as a snack with a cup of tea.


The topping is a cinnamon-brown sugar crumble, and then topped with a delicious milk glaze.  These cupcakes are fantastic!


The recipe is from Martha Stewart's Cupcakes, and makes 24 cupcakes.


Streusel Cupcakes

• 2 1/2 cups flour
• 1/2 tsp baking soda
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1 1/4 sticks butter (1/2 cup + 2 tbsp)
• 1 cup sugar
• 3 eggs
• 1 1/4 cups sour cream

Streusel Topping

• 2 cups flour
• 3/4 cups brown sugar, packed
• 2 1/4 tsp cinnamon
• 3/4 tsp salt
• 1 1/4 sticks butter (1/2 cup + 2 tbsp)

Milk Glaze

• 1 1/2 cups icing sugar
• 3 tbsp milk

1. Make the streusel topping first, then set aside
1. Whisk the flour, brown sugar, cinnamon, and salt together
2. Cut in the butter with a pastry blender (or with your hands)
3. Place the streusel topping in the fridge until ready to be used
2. Preheat the oven to 350 F and line your muffin pan with paper liners
3. Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl
4. Beat together the butter and the sugar until fluffy
5. Add the eggs, and beat until completely combined, then mix in the vanilla
6. Add the flour mixture to the egg-sugar mixture, and then add the sour cream
7. Mix until the batter is just coming together
8. Pour into the prepared cupcake cups
9. On top of the batter-filled cupcakes cups, sprinkle half of the streusel topping
10. Press the streusel topping into the batter, and then sprinkle the remaining topping over the cupcakes
11. Bake for 18 - 20 minutes, or until a toothpick comes out clean when inserted
12. After cupcakes have cooled, prepare the milk glaze by whisking together the icing sugar and milk in a small bowl
13. Immediately drizzle the milk glaze over all of the cupcakes 
14. Enjoy!