Oh Sweet Day!

Walnut Crumb Cupcake


I don’t usually do it over my blog. But since it’s blog related. And I do believe most of my readers are experienced bloggers. So, I’ve decided to share what I’ve been struggling lately, and I REALLY WANT TO HEAR YOUR FEEDBACK.

Blogger V.S. WordPress.

I’ve been using Blogger ever since I started blogging. I did not use WordPress simply because I did not know it existed. Now, the more I blog, the more I find using Blogger not user-friendly. Limitation of template choices (generally look unprofessional), rather dangerous (I heard) on backing up content, complication on content management……And so I’m kind of eager to switch to WordPress. Yet, I was told about the disadvantage of WordPress too: disability to modify theme, content capacity (again, I heard you need to pay for larger capacity)……

Now, I’m pretty divided on whether I should switch. Any thoughts?

Ingredients (12-14 cupcakes):

1 stick unsalted butter, soften
1 cup granulated sugar
3 large eggs
2 cup all-purposed flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
3/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoonp cold unsalted butter, cut into pieces
1 cup coarsely chopped walnuts or pecans


Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.

In another bowl, sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream.

Spoon the batter into the prepared tins, filling them no more than 3/4 full.

To prepare the topping, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix.

Sprinkle the mixture over the cupcakes.

Bake until risen and browned, about 20 to 25 minutes. Let cool for 10 minutes in the pan.

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