Cupcake Recipe

Here’s the recipe for the best ever cupcakes. They are perfect for snacks, freeze perfectly, and don’t need cupcake papers. I got this recipe from the Penzey’s Spice Catalogue. These little cakes are delicious.

I made 48 for a homeschool class. Froze the first batch in gallon sized freezer bags and made the second batch the day before. You couldn’t tell which was frozen was which wasn’t. The kids loved them even without any icing. Hardly any crumbs and no leftover cup cake papers. A mothers dream :) I use to make these and keep them in the freezer for quick snacks. Then I lost the recipe. I found it today! Will probably make some tomorrow. Yummy!

Cinnamon Crumb Cupcakes

1 Cup of Butter, room temperature
1 Cup of Sugar
1 Tsp. Vanilla Extract
4 Eggs
2 Cups All-Purpose Flour
2 Tsp. Baking Soda

Streusel Topping:
1 Cup All-Purpose Flour
2/3 Cup Brown Sugar
1 Tsp. Cinnamon
½ Cup cold Butter, cut into TB. size pieces

Preheat the 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 the eggs one at a time, beating well after each addition. (or you can just dump them all in at once like I do) Combine Flour and baking powder in a bowl and add to the rest of the ingredients. 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 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 course crumbs – you can use your hands for this, rubbing it between your fingertips. Don’t make it too fine, you want to have some body to the streusel. Pour about 1 Tablespoon of the topping over each cake using up all of the topping; you will not see much of the batter.

Bake in the pre-heated oven for about 18 minutes, switching shelves after the first 10 minutes. (or not, I don’t)

They are done when a toothpick inserted in the middle comes out clean. Do not overbake; start checking at about 16 minutes. (very important or the sugar burns, Yuck!) Cool 5 minutes in pans then remove to cooling rack.