Raspberry Crumb Cakes

Servings: 12 - 16 cupcakes

Get the Muffin Pan!

Traditional crumb cakes turned into cupcakes adds entertaining versatility. Pat crumbs in lightly. Batter will rise a little through the crumbs.




½ cup dark brown sugar

½ cup white sugar

1 teaspoon cinnamon

Pinch Salt

1 stick unsalted butter, melted

1¼ cups all-purpose flour



¾ cup soft unsalted butter

1½ cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup sour cream

2¾ cups cake flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1½ cups chopped fresh raspberries, plus whole ones for garnish

Powdered sugar


  3 Cheese Artichoke Omelet on a plate.
[Click for larger image] 


Whisk sugars with cinnamon, salt; stir in butter. Add flour; form medium crumbs. Preheat oven to 325°. Beat butter & sugar; add eggs, vanilla, sour cream to blend. Sift flour with baking powder, soda, salt. Add flour mix slowly. Transfer to muffin tin coated with Teflon™ nonstick, filling each cup a little more than half. Top with raspberries, then cover well with crumbs. Bake 30-35 minutes or until tester comes clean. Cool completely. Shake powdered sugar overtop; garnish with berries.