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Cinnamon Crumb Cupcakes

Cinnamon Crumb Cupcakes created by Watkinslady30

This recipe comes from Penzeys Spices Early Summer 2006 catalog. I got excited when I found this recipe because I was getting tired of buying the little crumb cakes in the vending machine at work. It was getting too expensive. Now I can make these up for less money and keep some in the freezer for a quick breakfast, snack, or share with friends at a coffee break. My 6 year old son loves them for breakfast.

Ready In:
26mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 325 degrees.
  • You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
  • 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.
  • 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.
  • Divide the batter evenly among the 24 cups. This will fill them about half way.
  • For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
  • 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.
  • 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.
  • Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
  • They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
  • Cool 5 minutes in the pans then remove to a cooling rack.
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@Watkinslady30
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@Watkinslady30
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"This recipe comes from Penzeys Spices Early Summer 2006 catalog. I got excited when I found this recipe because I was getting tired of buying the little crumb cakes in the vending machine at work. It was getting too expensive. Now I can make these up for less money and keep some in the freezer for a quick breakfast, snack, or share with friends at a coffee break. My 6 year old son loves them for breakfast."
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  1. Watkinslady30
    Cinnamon Crumb Cupcakes Created by Watkinslady30
    Reply
  2. Local Expert
    These are really good and really easy to make. NOTE: The directions say to fill the muffin cups half way. DO IT! I only had one muffin pan so I filled ever cup all the way to the top, some heaping.. well they expanded big time and the tops of all of them sort of merged together. I won't make that mistake again. Also I was wondering how to make the topping a little softer and crumbly-er.. maybe by baking them for a shorter time (although I had to keep them in there longer since I overfilled the cups).
    Reply
  3. Watkinslady30
    This recipe comes from Penzeys Spices Early Summer 2006 catalog. I got excited when I found this recipe because I was getting tired of buying the little crumb cakes in the vending machine at work. It was getting too expensive. Now I can make these up for less money and keep some in the freezer for a quick breakfast, snack, or share with friends at a coffee break. My 6 year old son loves them for breakfast.
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