This recipe is from Martha Stewart's Cupcake Book. I love this book, it has a picture of every cupcake! (I believe that all cookbooks should have pictures for every recipe.) The problem with this cookbook is that it is so hard to decide what to bake, they all look amazing.  I decided on the Streusel Cupcakes and made a slight change to the recipe. I used whole wheat flour in the cupcakes and in the streusel topping. I also switched out the sour cream for low fat sour cream. The cupcakes were really good, but they did seem a little dry even though I actually cooked them for less than the directed 20 minutes. I am wondering if the whole wheat flour taste made it seem dryer or if my oven cooked faster than I thought. Either way, the cupcakes were still enjoyed by both of our families.

Cupcake Ingredients
2 1/2 c. all-purpose flour
1/2 t. baking soda
1 1/4 t. baking powder
1/2 t. coarse salt
1/2 c. + 2 T. (1 1/4 sticks) unsalted butter, room temperature
1 c. sugar
3 large eggs
1 1/2 t. vanilla
1 1/4 c. sour cream
Streusel Ingredients
2 1/4 c. all-purpose flour
3/4 c. packed dark-brown sugar
2 1/4 t. ground cinnamon
3/4 t. coarse salt
1/2 c. + 2 T. (1 1/4 sticks) unsalted butter, room temperature
Directions
HEAT oven to 350°F and line tins with liners.
FOR STREUSEL:
-WHISK together flour, brown sugar, cinnamon, and salt.
-CUT IN the butter using a pastry blender. Refrigerate 30 minutes before using.
WHISK together flour, baking soda, baking powder, and salt
CREAM butter and sugar with an electric mixer until pale and fluffy.
ADD eggs one at a time, beating until each is incorporated. Scrape 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 of the topping over the cupcakes, gently pressing 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 cupackes on a wire rack set over a baking sheet; drizzle evenly with milk glaze.
MILK GLAZE: Whisk together 1 1/2 c. confectioners' sugar (sifted) and 3 T. milk. Use immediately.