Raspberry Streusel Cupcakes
3/4cup flour +3tbl
1/2 cup sugar
1tsp baking powder
3tbl chilled butter, cut into small pieces
1/4cup +3tbl milk
1/2tsp vanilla extract
2tbl brown sugar
1/4cup chopped walnuts or pecans
1cup frozen raspberries
Preheat oven to 370F
Line the muffin pan with liners
In a small dish combine together 1tsp cinnamon and 2 tbl brown sugar, add chopped nuts and set aside
In a bowl sift together flour, baking powder, sugar. Using either your food processor or you hands, or use a pastry blender or a fork, add pieces of butter into the flour mixture and process it until the mixture resembles coarse crumbs.
In a small bowl combine together milk, egg, vanilla extract. Add wet mixture into the dry mixture and stir just until combined. Add frozen raspberries and gently stir them into the batter.
Spoon the mixture into the prepared muffin pan.Sprinkle cinnamon brown sugar mixture on the top of the each cupcake.
Bake for 20 minutes, or until golden brown.
Remove baked cupcakes from the pan and let them cool completely on a cooling rack.
1/2 package of cream cheese
3tbl room temperature butter
1/4 to1/3 cup powdered sugar
1/2 tsp vanilla extract
2tbl heavy whipping cream or milk
Cream butter and cream cheese until smooth, add powdered sugar and continue beating, add vanilla extract and whipping cream, beat until combined and velvety.
Frost cupcakes as desired.
These keep really well for several days. I’ve had in the fridge for 3 days, storing them in the airtight container, they were still delicious even on a 3rd day.