1 package(3.4 ounces)instant vanilla pudding mix,dry, not prepared
Cream Cheese Glaze
Pinch of salt
PREP: Preheat the oven to 350 degrees F (176 degrees C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside
BATTER: In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, and vanilla extract. Stir until completely combined. Add in the cake mix and pudding mix, stirring a few times to moisten. Add in the water and mix until just combined.
FILL MUFFIN TINS: Fill cupcake liners 3/4 the way full. (The batter should yield a full 24 cupcakes so divide evenly.)
Combine the brown sugar and cinnamon in a small bowl. Mix until combined. Sprinkle this cinnamon-sugar mixture evenly between each cupcake. Use a toothpick to swirl the mixture into each cupcake.
Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Divide the streusel evenly among each cupcake.
Bake only 1 tray at a time for 18-23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out clean or with a few moist crumbs. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5-10 minutes before removing to a wire cooling rack to finish cooling completely
Cream Cheese Frosting
Combine the cream cheese and butter. Using hand mixers or a stand mixer, beat until smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Mix. Add in 2 tablespoons heavy cream. Mix until smooth. Transfer the frosting to a frosting bag and cut off the tip. Pipe a swirl on top of each cupcake dividing the frosting evenly between the 24 cupcakes.