Sour Cream Coffee CUPcakes!

I tried Ina's Sour Cream Coffee cake recipe today, but I made them in the form of cupcakes! That way you can get a good portion to eat without feeling guilty ;) Modifications I made to the recipe are that I increased the streusel portion to make a nice layer in between and on the top to get a crusty topping! Hubby LOVED the coffee cupcakes and has already devoured 3 of them!!!

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces


Method:

Preheat the oven to 350 degrees F.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon a small icecream scoop worth of the batter into each paper cup and spread it out lightly with a knife. Sprinkle with 1 tablespoon of streusel. Spoon another small scoop of the batter in the pan, spread it out, and scatter one tablespoon of streusel on top. Bake for 40 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes.