Best Streusel Cupcakes Recipes

APPLE STREUSEL CINNAMON SWIRL CUPCAKES

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 350°F Line 12 muffin tin cups with paper cupcake liners.
• Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together.
• Make the cupcakes: In a small bowl, mix together the grated apple and the 2 tablespoons cinnamon sugar; set aside.
• In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until blended. Stir the reserved apple mixture, with any juice that bas been released.
• Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle ½ teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake.
• Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes.
• Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

PUMPKIN STREUSEL CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes., In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter., Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.

STREUSEL-TOPPED STRAWBERRY-RHUBARB CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix topping ingredients with fork until crumbly; set aside.
• In blender, place 14 strawberries and the milk. Cover; puree about 30 seconds or until almost smooth. Measure mixture; should equal 1 1/4 cups. If not, add puree additional berries. Set aside.
• In medium bowl, mix 2 3/4 cups flour, the baking powder and salt. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 1/2 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla and food color. On low speed, alternately add flour mixture, about one-third at a time, and strawberry mixture, about half at a time, beating just until blended. Stir in rhubarb.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle each with about 2 teaspoons topping; press lightly into batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold mashed strawberries into whipped cream. Spoon dollop of cream mixture onto each cooled cupcake. Garnish with strawberry fans.

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES

Steps:

• 1. Heat oven to 350 degrees. Prepare a 9"x13" baking pan by spraying with Pam or line 2 - 1 dozen cupcake pans with liners.
• 2. Mix all batter ingredients together and beat for 2 minutes. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done. Let cool completely.
• 3. Make mousse in chilled bowl. Beat heavy cream, sugar, vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes. Dust with pumpkin pie spice. Enjoy!

APPLE STREUSEL CINNAMON SWIRL CUPCAKES RECIPE

Steps:

• Position a rack in the middle of the oven. Preheat oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners. Make the swirl and topping. In a small bowl, stir the sugar and cinnamon together. Make the cupcakes. In a small bowl, mix the grated apple and the 2 tbsp. of cinnamon sugar together; set aside. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until the ingredients are smoothly blended. Stir in the reserved apple mixture, with any juice that has been released. Spoon about 2 tbsp. of batter into each paper liner. Sprinkle 1/2 tsp. cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tbsp. of batter for each cupcake. Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top. Bake just until the tops are light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes on a wire rack. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completey. Makes 12 regular cupcakes.

PEACH COBBLER, MIEL DE NUEZ, BROWN STREUSEL CUPCAKES

Steps:

• For the batter: Preheat the oven to 350 degrees. Line a cupcake pan with 24 paper liners. In a medium bowl, combine the self-rising flour and the all-purpose flour. In a large bowl, cream the granulated sugar, butter, milk and vanilla extract. Add the eggs, incrementally alternating with the flour mixture.
• For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil. Reduce the heat and let simmer for 4 minutes. Remove from the heat and add the almonds, if desired, and mix well. Return to the heat and add the can of peaches and simmer for 5 more minutes.
• For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl.
• To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter. Lastly, sprinkle with the brown streusel layer. Bake at 350 degrees for 18 minutes. Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish.
• Blend the heavy whipping cream for 3 minutes. Slowly add the confectioners' sugar until incorporated. Then blend in the vanilla extract last.
• Heat the oil over medium heat in a large saucepan. Mix the granulated and brown sugar together. Cut any desired shape in the raw flour tortillas. Then fry the tortillas until they are crispy. Sprinkle on the sugar mixture while still hot.

APPLE STREUSEL CUPCAKES

Steps:

• Put 14 paper baking cases in a muffin pan, or place 14 double-layer paper cases on a baking sheet.
• First make the topping. Put the flour, sugar, cinnamon and nutmeg in a bowl. Cut the butter into small pieces, then either rub it in by hand or blend in the processor until the mixture resembles fine breadcrumbs. Set aside while you make the cakes.
• To make the cupcakes, add the bicarbonate of soda to the jar of apple sauce and stir until dissolved. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in a egg. Sift in the flour, cinnamon and nutmeg and, using a large metal spoon, fold into the mixture, alternating with the apple sauce.
• Spoon the mixture into the paper cases. Sprinkle a little topping over each cupcake to cover the tops and press down gently.
• Bake the cupcakes in a preaheated oven, 180'C/350'F/Gas Mark 4, for 20 minutes or until well risen and golden brown. Leave the cakes for 2-3 minutes before serving warm or transfer to a wire rack to cool.

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES

Steps:

• 1. Heat oven to 350 degrees. Prepare a 9x13 baking pan by spraying with pam or line 2-1 doz cupcake pans with liners. Mix all batter ingredients together and beat for 2 minutes
• 2. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done, Let cool completely.
• 3. To Make mousse in chilled bowl Beat heavy cream,sugar,vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes or frost cake and dust with pumpkin pie spice.

AMARETTO APPLE STREUSEL CUPCAKES

Steps:

• 1. Preheat oven to 350. 2. Place muffin cup liners in 12 muffin cups; coat with cooking spray. 3. Weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 c butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 Tbs flour in a small bowl; toss well. 4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. 5. To prepare the streusel, combine 2 Tbs flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 Tbs butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350 for 27 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan. 6. To prepare glaze, combine powdered sugar and 4 tsp milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

AMARETTO APPLE STREUSEL CUPCAKES

Steps:

• Preheat oven to 350°.
• Place muffin cup liners in 12 muffin cups; coat with cooking spray.
• Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
• Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.
• To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
• To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

BLUEBERRY MUFFIN CUPCAKES WITH A STREUSEL TOPPING AND VANILLA ICING

Steps:

• Have your eggs and butter at room temperature before you begin baking. Line 24 muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, corn starch, baking powder, and salt. Set aside.
• Preheat over to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. gradually add sugar, about 1/4 cup at a time, beating on medium speed for about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium for 1 minute after each addition making sure to scrape the sides of the bowl. Add flour mixture, stir until just combined.
• Spoon batter into prepared muffin cups, filling each one 2/3 full. Sprinkle blueberries over batter in muffin cups. Sprinkle with streusel topping.
• Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in pan for 10 minutes. Remove cupcakes from muffin cups and drizzle with vanilla icing.
• Streusel Topping:In a medium bowl, combine flour, brown sugar, cinnamon, and salt. With a pastry blender or a fork, cut in the butter until mixture resembles coarse crumbs. Makes about 1 1/2 cups of topping.
• Vanilla Icing:In a medium bowl, combine room temperature butter, powdered sugar, and vanilla. St ir in 1-2 tbsp of milk to make icing drizzling consistency. Makes approximately 3/4 of a cup.

AMARETTO APPLE STREUSEL CUPCAKES

Steps:

• Preheat oven to 350°.
• Place muffin cup liners in 12 muffin cups; coat with cooking spray.
• Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
• Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.
• To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
• To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

STREUSEL 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.