Streusel Honey Nut Cupcakes Recipes

EASY STREUSEL COFFEE CAKE

Steps:

• Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.
• In a separate bowl mix cocoa, chopped nuts, and cinnamon together.
• Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.

PEACH COBBLER, MIEL DE NUEZ, BROWN STREUSEL CUPCAKES

Steps:

• For the batter: Preheat the oven to 350 degrees. Line a cupcake pan with 24 paper liners. In a medium bowl, combine the self-rising flour and the all-purpose flour. In a large bowl, cream the granulated sugar, butter, milk and vanilla extract. Add the eggs, incrementally alternating with the flour mixture.
• For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil. Reduce the heat and let simmer for 4 minutes. Remove from the heat and add the almonds, if desired, and mix well. Return to the heat and add the can of peaches and simmer for 5 more minutes.
• For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl.
• To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter. Lastly, sprinkle with the brown streusel layer. Bake at 350 degrees for 18 minutes. Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish.
• Blend the heavy whipping cream for 3 minutes. Slowly add the confectioners' sugar until incorporated. Then blend in the vanilla extract last.
• Heat the oil over medium heat in a large saucepan. Mix the granulated and brown sugar together. Cut any desired shape in the raw flour tortillas. Then fry the tortillas until they are crispy. Sprinkle on the sugar mixture while still hot.

HONEY CUPCAKES WITH STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
• In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
• Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners' sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.

CRANBERRY NUT CUPCAKES

Steps:

• In a small bowl, combine cranberries and.
• 1/4 cup sugar.
• Set aside.
• In a large mixing bowl, cream butter and remaining sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking powder, drink mix and salt then add to creamed mixture alternately with milk.
• Fold in walnuts and reserved cranberries.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 400 degrees for 12-17 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks to cool completely.
• Frost with cream cheese frosting.
• Store in the refrigerator.

STREUSEL NUT COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Spoon half into a greased 10-in. tube pan., Combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut mixture. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

PUMPKIN STREUSEL CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes., In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter., Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.