These turned out pretty well, but were too much work and too much of a mess to probably ever make again. But just in case, here's the recipe:
2 1/2 cups flour
1/2 t. baking soda
1 1/4 t. baking powder
1/2 t. salt
1/2 cup plus 2 T. butter, room temp
1 cup sugar
3 eggs
1 1/2 t. vanilla
1 1/4 cups sour cream
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Stir in vanilla by hand. Add flour mixture and sour cream; stir until just combined.
Divide batter evenly among lined cups. Sprinkle half the topping over cupcakes, gently spressing it into the batter. Sprinkle evenly with remaining topping. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temp in airtight containers.
Streusel Topping
2 1/4 cups flour
3/4 cup packed dark-brown sugar
2 1/4 t. ground cinnamon
3/4 t. coarse salt
1/2 cup plus 2 T. butter
Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using pastry blender, your fingertips, or two table kinves until combined but still crumbly. Refrigerate 30 min before using.
Milk Glaze
1 1/2 cups confectioner's sugar, sifted
3 T. .milk
Whisk together ingredients until smooth. Use immediately.
