Blueberry Crisp Cupcakes the Editors of Publications International, Ltd.
Blueberry Crisp Cupcakes
Makes 30 cupcakes
|2||cups all-purpose flour|
|2||teaspoons baking powder|
|1-3/4||cups granulated sugar|
|1/2||cup (1 stick) butter, softened|
|3||cups fresh or frozen (unthawed) blueberries|
|1/3||cup all-purpose flour|
|1/4||cup uncooked old-fashioned or quick oats|
|1/4||cup packed light brown sugar|
|1/2||teaspoon ground cinnamon|
|1/4||cup butter, softened|
|1/2||cup chopped walnuts or pecans|
- Preheat oven to 350°F. Lightly grease 30 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
- For cupcakes, combine 2 cups flour, baking powder and salt in medium bowl; mix well. Set aside. Beat granulated sugar and 1/2 cup butter in large bowl with electric mixer at medium speed 1 minute. Add milk and vanilla. Beat at low speed 30 seconds. Gradually beat in flour mixture; beat at medium speed 2 minutes. Add egg whites; beat 1 minute. Spoon batter into prepared muffin cups, filling 1/2 full. Spoon blueberries over batter. Bake 10 minutes.
- Meanwhile for streusel, combine 1/3 cup flour, oats, brown sugar and cinnamon in small bowl; mix well. Cut in 1/4 cup butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped nuts.
- Sprinkle streusel over partially baked cupcakes. Return to oven; bake 18 to 20 minutes or until golden brown and toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to wire racks; cool completely. (Cupcakes may be frozen up to 3 months.)
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