Mini Crumb Cakes

Mini Crumb Cakes

Brown sugar and cinnamon flavor these crumbly cupcakes - a delightfully warm treat.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

6

mini

1 1/4
cups Gold Medal® all-purpose flour
1/2
cup packed brown sugar
1/2
cup butter or margarine, melted
1
egg, beaten
1
teaspoon baking powder
1/2
teaspoon ground cinnamon
1/4
cup milk
2
tablespoons powdered sugar
  1. Heat oven to 350ºF. Line 6 medium muffin cups with paper baking cups; or grease cups with shortening or spray with cooking spray. In large bowl, stir flour, brown sugar and butter with spoon until crumbly. Reserve 1/3 cup mixture for topping.
  2. Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into muffin cups. Sprinkle reserved crumbly mixture over batter.
  3. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.
Makes 6 mini cakes

Nutrition Information:

1 Serving (1 Mini Cake)
  • Calories 330
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 8g,
    • Trans Fat 1g),
  • Cholesterol 75mg;
  • Sodium 210mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 0g,
    • Sugars 21g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.