Sometimes I just feel like baking. It is something that I love to do when I am stressed out or just need a few minutes of calm. I think that there is something soothing about the measuring and the whooshing sound the mixer makes. At our house we joke that running is my husband’s church. Baking is mine. I love that this little cupcake has no crust but instead has a struesel-like crumb top. Struesel anything and I am a goner. Remember these? From the time that I decided to make these until the time that they were in the oven was about 15 minutes. They did sink in the middle and I hesitated posting them because of that, but I took them to a brunch yesterday and they were most definitely a winner. Besides, that little hole in the top is the perfect place for some fresh raspberries, blueberries, or anything that you can think of that goes well with cheesecake. I just happened to have some gorgeous raspberries around so I used them. I was so excited to make these (I had everything I needed) that I made them and forgot to take step-by-step pictures. Sorry.
1 cup flour
2/3 cup brown sugar
1/4 teaspoon salt
4 Tablespoons melted butter
1/2 teaspoon cinnamon
2 packages cream cheese (room temperature)
1/2 cup sugar
2 eggs (room temperature)
zest of one lemon
2 Tablespoons lemon juice
1/2 teaspoon vanilla
fruit for garnish
Line a muffin tin with paper liners and spray the liners with cooking spray. Preheat the oven to 325 degrees.
Make the topping. Melt the butter and add dry ingredients to the butter and mix well. Set aside.
Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time until well incorporated. Add the zest, lemon juice and vanilla. Beat well.
Using an ice cream scoop fill the muffin tins 3/4 of the way. Generously sprinkle the top of the cupcakes with the struesel. Bake for about 25 minutes.
Easy as that. Share these with a friend when they invite you to a lovely all day brunch.