Cupcake with nut topping

Ingredients:

Cupcake

• 165 g of butter at room temperature
• 1.5 cups of sugar
• 3 very large eggs at room temperature
• 1.5 tsp vanilla extract
• 1 and 1/4 cups sour cream
• 2.5 cups pastry flour (not self-raising)
• 2 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt

Streusel

• 1/4 cup light brown sugar, packed tightly when measured
• 0.5 cups flour
• 1.5 tsp ground cinnamon
• 1/4 teaspoon salt
• 45 g cold butter, cut into pieces
• 3/4 cup chopped walnuts (optional)

Glaze

• 0.5 cup powdered sugar
• 2 tablespoons natural maple syrup

Preparation:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch muffin tin with a center vent.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Beat for 4-5 minutes until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Turn the mixer on low speed, add the flour mixture to the dough, and mix until combined. Finish mixing with a paddle to ensure the ingredients are fully combined.
3. To prepare confectionery crumbsPlace brown sugar, flour, cinnamon, salt, and butter in a bowl and rub together with your fingers until crumbly. Stir in walnuts if desired.
4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup crumbs. Spread the remaining batter over the top and sprinkle with the remaining crumbs. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, crumb-side up, to a serving platter. In a bowl, whisk together the powdered sugar and maple syrup, adding a few drops of water if needed to create a pourable glaze. Using a fork or spoon, drizzle the glaze over the cake, adjusting the amount to your liking.