Cinnamon Crumb Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
• Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
• Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
• Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
• Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
• Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
• Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
• Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
• Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.

Steps:

• 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.

Steps:

• Preheat oven to 160°C (325°F).
• In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
• Mash until the mix resembles a paste. Let cool.
• Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
• Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
• Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
• Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
• In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
• Top the cupcakes with whipped cream and the crumble mix.
• Enjoy!

Steps:

• Preheat the oven to 180C/ 350F / Gas 4. Line a small cupcake tin with fairy cake cases.
• Put the butter and caster sugar in a bowl and beat until pale and fluffy.
• Sift the flour into the bowl.
• Beat the eggs and vanilla until just combined and add to the bowl.
• Add the cinnamon and cocoa powder.
• Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen and firm to the touch.
• Leave to cool for 5 minutes.
• Dust with icing sugar and enjoy!

Steps:

• Make box cake mix as instructed on the box.
• Fill cupcake wrappers about half way full with batter.
• Bake at 375°F (190°C) for six minutes.
• Cut orange cinnamon rolls in half. Place on top of cupcakes.
• Bake another 9 minutes, or until the cinnamon roll tops look fully cooked.
• Enjoy!

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

Steps:

• For the crumble:
• Preheat the oven to 350°F.
• In a medium mixing bowl, combine all of the ingredients, and mix together using your fingertips. Spread the crumb mixture on a cookie sheet lined with parchment paper, and bake for 30 minutes or until the crumble reaches a golden brown color. Let cool and set aside. Leave the oven on to bake the cupcakes.
• For the cupcakes:
• Line a cupcake pan with twelve paper baking cups and a second pan with six baking cups.
• Sift together the flour, baking powder, cinnamon, and salt, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
• Add the eggs one at a time, mixing slowly after each addition.
• Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating slowly until well incorporated. Add another third of the flour mixture, followed by a third of the hot water. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined. Stop to scrape down the bowl as needed.
• Using a spatula, fold the grated apple and half of the apple crumble mixture into the batter.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes.
• For the frosting:
• Place all ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until the frosting is light and airy, approximately 3 to 5 minutes. Frost each cupcake with a signature swirl (see below), and top with a sprinkling of the remaining apple crumble.

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

Steps:

• Preheat oven to 350 degrees. Prepare muffin pan with liners.
• Sift together the flour, baking powder, salt and cinnamon.
• Mix milk and vanilla in a separate cup.
• Cream butter and then add sugar a little at a time. Mix until light and fluffy.
• Beat in the eggs one at a time until light and fluffy.
• Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
• Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.

Steps:

• Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.
• Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
• Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
• Decorate cupcakes with mini roses up to 4 hours before serving.