Raspberry Crumb Cakes

Servings: 12 - 16 Cupcakes

This recipe turns traditional crumb cakes into cupcakes. The tartness of the berries blends well with the brown and white sugar crumb topping.



  • ½ cup dark brown sugar
  • ½ cup white sugar
  • 1 teaspoon cinnamon
  • Pinch Salt
  • 1 stick unsalted butter, melted
  • 1¼ cups all-purpose flour


  • ¾ cup soft unsalted butter
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2¾ cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups chopped fresh raspberries, plus whole ones for garnish
  • Powdered sugar


  1. Preheat oven to 325 °F (113 °C).
  2. To make the crumbs: whisk together both sugars and the cinnamon and salt. Stir in butter, then add flour and mix lightly until the mixture forms medium crumbs.
  3. To make the cupcakes: in a large bowl, beat together the butter and sugar; add eggs, vanilla, sour cream and blend.
  4. In a smaller bowl, sift together the flour, baking powder, soda, and salt. Add the flour mix slowly to the creamed mixture.
  5. Fill each cup of the muffin tin coated with Teflon™ nonstick, a little more than halfway full.
  6. Top with raspberries and then cover well with crumbs. Pat the crumbs very lightly into the batter, which will rise through the crumbs.
  7. Bake 30-35 minutes or until a tester comes out clean.
  8. Cool completely. Shake powdered sugar overtop; garnish with additional berries.