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You will also need: muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, 1 small mixing bowl, glass, plastic bag, whisk, and a small ice cream scoop.
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Preheat oven to 325 degrees F. In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
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Add the chopped pecans and melted butter.
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Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter.
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Reserve; this is your streusel topping.
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In a medium bowl, sift together the flour, baking powder, and salt.
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Set aside.
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Cut the butter into cubes and place them in a mixing bowl.
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Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
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Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
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Beat in the eggs, then the sour cream, then the almond or vanilla extract.
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Fold the dry ingredients into the wet and stir till evenly moistened.
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Do not over-mix.
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Line a cupcake tin with paper liners or spray with nonstick cooking spray.
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Fill each tin halfway with batter.
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Ive found the easiest way to do this is with a small ice cream scoop use one small (not heaping) scoop per tin.
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Sprinkle 1 1/2 teaspoons of streusel onto the top of the batter in each tin.
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Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
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Sprinkle 1-2 teaspoons of streusel on the top of each cupcake.
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Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer.
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Remove from oven and allow to cool completely before frosting.
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When ready to frost, make your vanilla glaze.
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In a small mixing bowl, sift the powdered sugar.
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Add the rest of the glaze ingredients.
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Use a whisk to mix the ingredients till a creamy frosting forms.
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You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time.
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Just a drop can take it from a thick honey to a runny texture, so add with care.
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Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass.
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This will help you fill the bag with frosting.
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Use a spatula to scoop the frosting into the bag.
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Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
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Work the frosting into the corner of the bag and snip off a small corner of the bag with scissors.
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Gently squeeze the bag and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
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Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).
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Serve for breakfast, lunch, dinner, or brinner.
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Goes great with a hot cup of coffee, tea, or cocoa.
