Grandma's Crumb Cake Cupcakes (Or Cake)

"This is a recipe my grandmother made all the time. I didn't like raisins, so she always made half without. Was I spoiled, or what? Like many of her old recipes that I have found, she didn't have instructions, just ingredients. (she used a wood stove to cook until I was in junior high (1960s), so many of her recipes just said bake in a hot oven, etc.) I tend to write down ingredients but no directions myself! NOTE: See step #8 for directions on baking as an oblong cake."
photo by breezermom photo by breezermom
photo by breezermom
photo by Engrossed photo by Engrossed
photo by Engrossed photo by Engrossed
photo by Engrossed photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:
20 cupcakes




  • Pre-heat oven to 350°F.
  • Line muffin tins or cupcake tins with paper cupcake liners.
  • With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
  • Add remaining ingredients to flour mixture and stir until just mixed.
  • Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
  • Bake 20-25 minutes.
  • Cool on wire rack.
  • To make a cake, pour batter into a greased and floured oblong baking pan and top with reserved crumbs. Bake as above.

Questions & Replies

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  1. Thought these were just great, & I'll admit to being generous with the cinnamon (love that stuff)! Had intended to share the batch with a neighbor couple, but within about a 10-hour period, 3 of us had pretty much finished off all of 'em! That good, especially when fresh ~ I doubt if I'd ever be able to tell you how good (or bad?) they might be on the 2nd or 3rd day! Well worth making again! Many thanks! [Tagged & made in Please Review My Recipe]
  2. They didn't pack the punch I thought they would with that much cinnamon and nutmeg, maybe more cinnamon is needed. I made sour milk with milk and lemon juice and made 1/2 with raisins, half without. I got 17 muffins out of this and my muffins weren't over flowing. 22 mins in my oven was perfect. My daughter will love the addition of raisins!
  3. These taste wonderful! I halved the recipe, and used milk with vinegar for the buttermilk. I also soaked my raisins before adding so they would be extra juicy. I'm not sure if it is because I halved the recipe, but my crumb mix on top ended up looking like melted cream I may not add the photo. I'll post one in the holiday forum and if you'd like it, I'll add it to the recipe. Loved the flavor a little spice cake. Thanks for sharing!
  4. What a wonderful aroma while baking! Delicious lightly spiced raisin cupcakes. Used sour milk using recipe #124413 with the lemon juice option. Sprayed my muffin tins with recipe #225023 instead of lining with papers. Worked great. I'm going to make it again as a 9x13 cake, grease the pan with recipe #78579, and serve each piece with a dollop of whipped cream and a dusting of cinnamon on top.
  5. WOW! I LOVE these! So easy to make too. My favorite part is the nutmeg. The raisins go very nice with it. They're so soft and yummy. I softened my butter in the defrost mode in my microwave for 10 seconds. Then I used the back of a fork to make the crumb. I used buttermilk. The only change I made was to add 1/4 tsp of cinnamon to the topping. It made exactly 20 muffins and baked for 20 minutes. I made this for Zaar 1st Annual Holiday Tag Game. The nutmeg and holiday game got me in a holiday mood so I had to take holiday pics. Thank you so much for this recipe. It is a keeper!


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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