Cinnamon Crumb Cupcakes
Indulge in the warm, comforting flavors of homemade Cinnamon Crumb Cupcakes—perfect for cozy mornings or an afternoon treat. These fluffy, cinnamon-spiced cupcakes are topped with an irresistible brown sugar crumb that’s delightfully buttery and perfectly crumbly. With just 20 minutes of prep time, this recipe combines simple pantry staples like all-purpose flour, melted butter, and vanilla to create a treat that’s both easy and utterly delicious. The crumb topping adds a delightful texture while a dusting of powdered sugar provides the perfect finishing touch. Serve these cupcakes alongside a cup of coffee or tea for the ultimate cozy indulgence. They're a must-try for any cinnamon lover searching for a quick homemade bake!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.25 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, melted
- 0.75 cups Whole milk
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Brown sugar
- 0.5 cups Additional all-purpose flour (for crumb topping)
- 1.5 teaspoons Ground cinnamon (for crumb topping)
- 0.25 cups Unsalted butter, softened (for crumb topping)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
In a separate medium bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until smooth and evenly combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
To make the crumb topping: In a small bowl, combine the brown sugar, additional all-purpose flour, ground cinnamon, and softened butter. Use a fork or your fingers to mix until crumbly and resembling coarse sand.
Sprinkle the crumb topping generously over each cupcake, pressing it lightly into the batter so it adheres.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
If desired, dust the cupcakes with powdered sugar before serving for an extra touch of sweetness.
Serve and enjoy your warm, cinnamon-infused crumb cupcakes with your favorite hot beverage or as a delightful treat on their own.
Nutrition Facts
Calories |
4519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 2117 mg | 92% | |
| Total Carbohydrate | 622.0 g | 226% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 380.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 529 mg | 41% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
