Recently we experienced quite a blizzard here in Colorado. Knowing that this storm was coming I decided to use the day I would be trapped in my house to get some serious cooking and baking done. I did three recipes in my test kitchen that day, and this was one of them.
I always like to have a few draft recipes in the queue so that I can maintain my goal for posting a new recipe every week – sometimes every other week but no longer than that. So this recipe was one I had in the back of my mind that I was waiting to try. After I made it my only thought was what the heck was I waiting for?
There are two main reasons why I really like this recipe. First and foremost the cupcakes taste divine – and isn’t that always the best reason The sour cream gives these cupcakes a luxurious texture. Second and equally as important to me, this is a smaller portion recipe yielding approximately 8 cupcakes and since there is only my husband and myself, I like recipes that cater to smaller portions – less waste, if any.
So let’s talk lemon crumble cupcakes…
Lesson Learned 1: Making the crumble: I’ve found that many recipes really overdo it when it comes to the amount of flour used in making a crumble. In my opinion, when there is too much flour it overpowers the sugar and butter and you’re left with a flavorless crumble. So when I make a crumble I tend to err on the side of a little less flour. So keep in mind that’s what I am including in this recipe. So if you’re anything like me, my advice is don’t mess with the flour proportion – it has already been adjusted to the lighter side.
Lesson Learned 2 – Don’t expect the crumble to get overly browned: You want a nice beige color to the crumble. If it gets too brown the crumble gets too hard. The picture below shows the way the crumble should look when you take the cupcakes out of the oven.
Lesson learned 3 – Always used fresh squeezed lemon juice when you’re baking: If a recipe calls for lemon juice, please freshly squeeze it. There is a noticeable difference in flavor between the juice of a fresh lemon and lemon juice you get in a bottle. Take a few extra seconds and get your juice from fresh lemons. In a pinch you can always used the bottled stuff, but I believe in using clean ingredients as much as possible when I cook and bake. It pays off in flavor, and in the long run it pays off in your health. And don’t forget to zest the lemon before getting the juice.
Other than these few tips this recipe is pretty standard. But I can assure you, there is nothing standard about the taste of these cupcakes. And if you want more than eight, simply double the recipe. Anyway you make them they will be a hit!
Lemon Crumble Cupcakes...
1/4 cup unsalted butter, melted
1/2 cup flour
2 Tbs. sugar
2 Tbs. brown sugar
1/4 cup butter, room temperature
1/2 cup sugar
1 large egg
1/2 tsp. vanilla
1 lemon, zested
1 Tbs. fresh lemon juice
1/4 tsp. salt
1 1/2 tsp. baking powder (1 tsp. high altitude)
1 cup flour
1/2 cup sour cream
6 Tbs. powdered sugar
1 – 2 Tbs. fresh lemon juice
Preheat the oven to 350 (365 for high altitude). Line a cupcake pan with 8 liners and set aside.
Make the crumble by first melting the butter. Whisk together the dry ingredients and add the melted butter. Use a fork to blend together until small pieces remain. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. (I recommend using a hand mixture for such a small amount but if you double the recipe you can certainly use a stand mixer). Add the egg and fully combine. Add the vanilla, lemon zest and juice and mix until fully combined.
In another bowl whisk together the flour, salt and baking powder. Add the flour mixture to the butter/sugar mixture and mix until thoroughly combined. By hand, fold in the sour cream until no streaks of sour cream can be seen.
Fill each cupcake liner 3/4 full with the batter. Generously coat the top of each cupcake with the crumble.
Bake for 18-20 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean. Cool muffins in the pan for about 10 minutes and transfer them to a wire rack to cool completely. Once the cupcakes are cool, make the glaze by combining the powdered sugar and lemon juice. Start with 1 tablespoon of lemon juice and determine from there if more juice is needed. You want your glaze to be on the thicker side.
Store the cupcakes not immediately eaten in a airtight container.