STREUSEL CUPCAKES

Streusel Cupcakes image

Yield makes 24

Number Of Ingredients 20

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2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
Streusel Topping (recipe follows)
Milk Glaze (recipe follows)
2 1/4 cups all-purpose flour
3/4 cup packed dark-brown sugar
2 1/4 teaspoons ground cinnamon
3/4 teaspoon coarse salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
(makes enough for 24 cupcakes)
1 1/2 cups confectioners' sugar, sifted
3 tablespoons milk
(makes enough for 24 cupcakes)

Steps:

Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Stir in vanilla by hand. Add flour mixture and sour cream; stir until just combined.
Divide batter evenly among lined cups. Sprinkle half the topping over cupcakes, gently pressing it into the batter. Sprinkle evenly with remaining topping. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.
Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using a pastry blender, your fingertips, or two table knives until combined but still crumbly. Refrigerate 30 minutes before using.
Whisk together ingredients until smooth. Use immediately.