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Cinnamon Crumb Cupcakes

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Ingredients

Adjust Servings:
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

Nutritional information

227.1
Calories
112 g
Calories From Fat
12.5 g
Total Fat
7.6 g
Saturated Fat
65.8 mg
Cholesterol
126.4 mg
Sodium
26.5 g
Carbs
0.5 g
Dietary Fiber
14.3 g
Sugars
2.8 g
Protein
1279g
Serving Size

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Cinnamon Crumb Cupcakes

Features:
    Cuisine:

    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.

    • 46 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Cinnamon Crumb Cupcakes, 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 , 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)


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    Steps

    1
    Done

    Preheat Oven to 325 Degrees.

    2
    Done

    You Will Need Two Muffin Pans That Hold 12 Muffins Each. Lightly Spray With Cooking Spray.

    3
    Done

    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
    Done

    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
    Done

    Divide the Batter Evenly Among the 24 Cups. This Will Fill Them About Half Way.

    6
    Done

    For the Topping, Mix Together the Flour, Brown Sugar, and Cinnamon in a Bowl.

    7
    Done

    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: use My Hand Held Pastry Blender Tool.

    8
    Done

    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
    Done

    Bake in a Preheated Oven on Two Shelves For About 18 Minutes, Switching Shelves After the First 10 Minutes.

    10
    Done

    They Are Done When a Toothpick Inserted in the Middle Comes Out Clean. Do not Overbake;start Checking Them at About 16 Minutes.

    11
    Done

    Cool 5 Minutes in the Pans Then Remove to a Cooling Rack.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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