Mini Crumb Cupcakes

How was your Thanksgiving weekend? Was it spent with loved ones, are you still recovering from the overload of food. I’m sure you don’t want another recipe, but this one has nothing to do with any leftovers that may still be lingering. This is another classic recipe, the kind of classic recipe that can be quickly whipped up when holiday guests begin to visit.

It’s a classic crumb cake, done mini style. I mean seriously can you really pass up a mini cupcake. Even I, who can’t ever eat more than a bite of a cupcake or frosted cake, can enjoy this little sweet. 

Crumb cake is often simply dusted with confectioners’ sugar, but a cupcake without frosting, well I don’t think it would be considered a cupcake would it. Well, these crumb cupcakes get a swift swirl of my favorite cream cheese frosting, and then a sprinkling of more baked crumb topping.

I made these little guys for a Thanksgiving order, and it was a big hit amongst the classic desserts. The flavor was very unexpected for guest. It’s not often you eat a crumb cupcake. I made the full recipe and got three dozen mini cupcakes and one small 8″ cake, but feel free to halve the recipe, especially the crumb topping if making cupcakes. But then again this crumb mixture can be easily be stored in the refrigerator for the next time you want to quickly whip a breakfast crumb cake. I mean with the holidays, guests are sure to be in and out of your home, so it’s great to have a classic baked good to serve them.

Mini Crumb Cupcakes 

Ingredients {Makes 4 dozen minis or 24 regular cupcakes or 13X9″ cake}

1 1/4 sticks – Unsalted Butter {room temperature}

1 cup – Granulated Sugar

2 1/2 cups – All Purpose Flour

1 teaspoon – Baking Soda

1 teaspoon  – Baking Powder

1/2 teaspoon – Salt

3 large – Eggs

1 teaspoon – Pure Vanilla Extract 

1 1/4 cups – Greek Yogurt

Crumb Topping

3 cups – All Purpose Flour

1 cup – Brown Sugar {packed}

1 tablespoon – Ground Cinnamon

1 1/2 teaspoon – Salt

3 1/2 sticks – Unsalted Butter {room temperature}

Cream Cheese Frosting {recipe here} 

Confectioners’ Sugar, for dusting {optional}

Recipe {Adapted from Martha’s Baking Handbook}

To make the crumb topping, whisk the flour, sugar, cinnamon and salt in a bowl. Cut in the butter using a pasty blender, or food processor, until large moist crumbs form. Set aside until ready to use, or refrigerate in an airtight container up to 2 weeks. 

Preheat oven to 350* F, line two mini cupcake pans with liners and set aside. In a bowl, whisk the flour, baking soda, baking powder and salt together. In the bowl of an electric mixer with a paddle attachment, beat the butter and sugar until light and fluffy {about 4 minutes}, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Add the flour in two batches alternating with the greek yogurt, beating on low until just combined. 

Spoon a heaping teaspoon of batter into each liner, then smooth top with an offset spatula. Sprinkle crumb topping evenly over batter. Bake, rotating the pan halfway through, until cupcakes are golden and toothpick inserted in center comes out clean {about 10 minutes}. Transfer to a wire rack to cool slightly, then remove cupcakes from pan and cool completely on rack. 

While the cupcakes cool, spread the remaining crumb topping in a parchment lined baking sheet. Bake until golden brown, and slightly firm {about 5 to 7 minutes}. Allow to cool completely, then break about into small crumbs. 

Pipe cooled cupcakes with cream cheese frosting as desired, and sprinkle with baked crumb topping. Serve immediately, or refrigerate until ready to serve, or up to 3 days.