Brown Sugar Cupcakes

Preheat oven to 350 degrees F. Line a 12-count cupcake pan with liners.

FOR THE BROWN SUGAR CRUMBLE:

In a medium bowl, combine all of the crumble ingredients using a fork, pastry cutter or your hands until it resembles coarse crumbs. Set aside.

FOR THE BROWN SUGAR GLAZE:

Combine all ingredients in a small bowl, whisking until smooth. Set aside.

FOR THE CUPCAKES:

Combine flour and baking powder in a bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter and sugar on medium-high until lightened in color and fluffy, about 3 minutes. Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed. Add vanilla and mix until combined.

Reduce mixer speed to low and add the dry ingredients in two batches, alternating with the milk and mixing just until incorporated.

Fill the cupcake liners about 2/3 full. Top with the brown sugar crumble and lightly press the crumble into the batter.

Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Poke holes in the tops of the hot cupcakes and spoon on the brown sugar glaze (some might drip down the sides but that’s okay). Transfer cupcakes to a wire rack to cool completely.

FOR THE BUTTERCREAM:

In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter on medium-high until fluffy, about 3-4 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add in vanilla then increase mixer speed to medium-high, beating 2-3 minutes and scraping the bowl as needed. If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until desired consistency is reached. If the frosting is too thin, add powdered sugar 1/4 cup at a time until it thickens.

Frost cupcakes and decorate as desired.