Cinnamon Crumb Cupcakes - cooking recipe

Ingredients

1 cup butter, two sticks, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 eggs
2 cups flour
2 teaspoons baking powder
Streusel Topping
1 cup flour
2/3 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 cup one stick cold butter, cut into tablespoon pieces

Preparation

Preheat 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 eggs one at a time, beating well after each addition.
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.
Divide the batter evenly among the 24 cups. This will fill them about 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 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: I use my hand held pastry blender tool.
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.
Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
Cool 5 minutes in the pans then remove to a cooling rack.