25 Apr

Lemon Streusel

I’m really big into streusel right now.  Fat, flour, and sugar combine to create this crumbly goodness right on top of soft cakey goodness, and I just can’t get enough of it.

Typically, I’m into a cinnamon streusel.  Cinnamon is one of those ingredients where I almost always add at least double whatever amount the recipe calls for.  It’s so delicious that more of it will necessarily be more delicious.  And, in truth, it usually is.  I have yet to be disappointed by it.  But I wanted something a little less warm and cozy and a little fresher to combine with the lemon.  This streusel is cinnamon-less, something that is likely never to happen again so enjoy it while you can.

Lemon Streusel

I’m calling these “cupcakes”, although their lack of frosting might push them more towards the muffin category.  My reasoning is this: these were served for a coworker’s birthday today, and I think we can all agree that they are definitely birthday worthy.

This recipe is the love child of takeamegabite and joythebaker.  Really, I’ve been dreaming about the idea of lemon and streusel in these cupcake liners since I got them on clearance a few weeks ago.  But I’m not really confident in my baking skills (especially not gluten free baking skills), to just grab a bowl and a spoon and make it happen.  I need a starting point.  When I saw this berry buckle recipe, I knew that would be my streusel.  But as I stressed just the teensiest bit over the creeping birthday deadline and not having any idea how I was going to do the lemon cupcake beneath the streusel, Joy taught me all about the lemon + sugar rub down.

Lemon Streusel Cupcakes

This recipe happened at 6 in the a.m. with slippers, PJs, and bad lighting.  It happened when I blended recipes from two of my favorite food bloggers.  It happened when I found a jar of just enough lemon curd in my fridge.  It happened.  And boy, am I glad it did!

Lemon Streusel Cupcakes
Adapted from takeamegabite and joythebaker

For the cupcake:

  • 1 cup sugar
  • zest from 1 lemon
  • 1/4 cup butter at room temperature
  • 2 eggs
  • 1/2 cup milk
  • 2 cups BetterThanCup4Cup
  • 2 t baking powder
  • 1/4 t salt

For the topping:

  • 1/4 cup lemon curd
  • 1/3 cup sugar
  • 1/2 cup BetterThanCup4Cup
  • 1/4 cup butter at room temperature

Preheat the oven to 350 degrees and line your muffin tin with cupcake liners.

Mix the sugar and the lemon zest with the back of a small spoon until that sugar is all lemony fresh.  Then cream it with the butter.  Mix in the eggs and milk.  Mix in the remaining dry ingredients until flour is just moistened.  Don’t overmix that mess.  Spoon into cupcake liners until 2/3 full.  Top each cupcake with a teaspoon of lemon curd.

In a small bowl, combine sugar and flour for topping.  Work in the butter with your fingers until it’s all crumbly.  Sprinkle over the cupcakes.

Bake for 20ish minutes or until toothpick inserted in center comes out clean.  Let cool for 15 minutes so the topping doesn’t go everywhere.  Then pack one up for your husband to take to work and give the rest to the best friend/mentor you can find.

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