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1
Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
Whisk together flour, baking soda, baking powder, and salt.
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4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
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5
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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6
Stir in vanilla by hand.
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7
Add flour mixture and sour cream; stir until just combined.
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8
Divide batter evenly among lined cups.
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9
Sprinkle half the topping over cupcakes, gently pressing it into the batter.
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10
Sprinkle evenly with remaining topping.
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11
Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes.
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12
Transfer tins to wire racks to cool completely before removing cupcakes.
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13
To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze.
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14
Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.
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15
Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using a pastry blender, your fingertips, or two table knives until combined but still crumbly.
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16
Refrigerate 30 minutes before using.
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17
Whisk together ingredients until smooth.
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18
Use immediately.
