Fun Bakery - Walnut Crumb Cupcake

As I said, my ultimate goal is to bake (or cook) more often this year. Up til last weekend, I baked 3 times already in just one month, it's not bad eh?

This receipe is also from my sweetie, Lululu! The recipes makes abt 16 cupcakes and of cuz I couldnt finish all by myself. So I gave them to few friends and the reviews are pretty positive.

(makes 14 - 16 cupcakes)
Ingredients:
- 1 stick unsalted butter, soften
- 1 cup granulated sugar
- 3 large eggs
- 2 cup all-purposed flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream

For Topping:
- 3/4 cup light brown sugar
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 2 tbsp cold unsalted butter, cut into pieces
- 1 cup coarsely chopped walnuts or pecans

Directions:
- Preheat over to 350F. Grease muffin tin or line with muffin liners.
- In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
- In another bowl, sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream.
- Spoon the batter into the prepared tins, filling them no more than 3/4 full.
- To prepare the topping, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix.
- Sprinkle the mixture over the cupcakes.
- Bake until risen and browned, about 20 to 25 mins. Let cool 10 mins in the pan.

the butter-sugar mixture
add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream
the topping - combine the walnuts, brown sugar, flour, and cinnamon
ready to bake
DONE!!! The topping is so crunchy, I just LUV it!!!