Ingredients (makes 20 cupcakes)
1/2 lb butter (room temperature)
1 c granulated sugar
2 c cake flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 c sour cream
1/2 c plain Greek yogurt
2 Tbsp mayonnaise
1/2 c dried cranberries
1/2 c white chocolate chips
3/4 c light brown sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground all spice
3 Tbsp cold butter (cut into small pieces)
1/2 c chopped pecans
1/2 c almond flour
Preheat the oven to 350 degrees. Line the muffin tin with paper liners. Use the paddle attachment on your stand mixer and cream the butter and sugar together until smooth.
Add the eggs one at a time and mix until light and fluffy. Sift the dry ingredients together: flour, baking powder, salt, and baking soda. Mix the wet ingredients together as well: mayonnaise, sour cream, and yogurt.
To finish the batter, turn the mixer back on and add the dry and wet ingredients a little at a time, alternating dry and wet until a smooth consistency is achieved.
Add the cranberries and white chocolate chips and distribute evenly throughout the cupcake tin.
To make the topping, combine all the dry ingredients, except the nuts, in a bowl. Slowly, without working the mixture too much, press the cold butter into the dry ingredients until it becomes a crumbly mixture.
Fold in the chopped nuts and sprinkle on top of the muffin batter. Bake until browned for about 20 to 25 minutes.