Cinnamon Crumb Cupcakes

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
3. 3
   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.
4. 4
   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.
5. 5
   Divide the batter evenly among the 24 cups. This will fill them about half way.
6. 6
   For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
7. 7
   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.
8. 8
   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.
9. 9
   Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
10. 10
    They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
11. 11
    Cool 5 minutes in the pans then remove to a cooling rack.