Streusel Cupcakes

Have you been hankerin' for a yummy treat for breakfast?  Tired of spending $5 on muffins at Starbucks that taste like glazed cardboard?  Try these tasty goodies!  These Streusel Cupcakes from Martha Stewart's book Cupcakes really hit the spot.  I made them on Saturday before the fam and I took a roadtrip to Disneyland and they were just what we needed!

♥Streusel Cupcakes♥

Makes 24 cupcakes

Cupcake Ingredients:

• 2 1/2 c. all-purpose flour
• 1/2 t. baking soda
• 1 1/4 t. baking powder
• 1/2 t. coarse salt
• 1/2 c. + 2 T. (1 1/4 sticks) unsalted butter, room temperature
• 1 c. sugar
• 3 large eggs
• 1 1/2 t. vanilla
• 1 1/4 c. sour cream

Streusel Ingredients:

• 2 1/4 c. all-purpose flour
• 3/4 c. packed dark-brown sugar
• 2 1/4 t. ground cinnamon
• 3/4 t. coarse salt
• 1/2 c. + 2 T.  (1 1/4 sticks) unsalted butter, room temperature
  

Directions:

1. HEAT oven to 350°F and line tins with liners.
2. FOR STREUSEL:
   -WHISK together flour, brown sugar, cinnamon, and salt. 
   -CUT IN the butter using a pastry blender.  Refrigerate 30 minutes before using.
   
3. WHISK together flour, baking soda, baking powder, and salt (just like Clive says!)
4. CREAM butter and sugar with an electric mixer until pale and fluffy.
5. ADD eggs one at a time, beating until each is incorporated.  Scrape down sides of bowl as needed.
6. STIR in vanilla by hand.
7. ADD flour mixture and sour cream; stir until just combined.
8. DIVIDE batter evenly among lined cups.  Sprinkle half of the topping over the cupcakes, gently pressing it into the batter.  Sprinkle evenly with remaining topping.
9. 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.
10. To finish, place cupackes on a wire rack set over a baking sheet; drizzle evenly with milk glaze.

MILK GLAZE: Whisk together 1 1/2 c. confectioners' sugar (sifted) and 3 T. milk.  Use immediately.

**Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers**

The streusel topping really does it for me on these cupcakes.  I mean, I suppose these somewhat violate my rule of needing frosting to really be considered cupcakes but hey, Martha says they're cupcakes and I'm sure as heck not gonna argue with the Homemaking Queen!