Lancaster Cupcake is a beloved Pennsylvania Dutch treat, a single-serving yeasted coffee cake with a sweet, buttery crumb topping that’s popular in bakeries around Lebanon and Lancaster counties. This recipe recreates that classic Amish-style cupcake at home, with a soft, tender dough and a generous, crunchy streusel. It works beautifully because the dough is forgiving and the topping is simple, yielding a nostalgic, cinnamon-scented pastry perfect for breakfast or a snack.
Ingredients
- For the dough: 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 3 cups (375 g) all-purpose flour, plus more for kneading
- For the topping: 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (60 g) unsalted butter, cold and cut into small pieces
- For the pan: 2 tablespoons (30 g) unsalted butter, melted, for brushing the muffin cups
Instructions
- In a small bowl, combine the warm milk and yeast. Let sit for 5 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture, sugar, melted butter, egg, and salt. Add 2 cups (250 g) of the flour and mix on low speed until combined. Gradually add the remaining 1 cup (125 g) flour, mixing until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. Alternatively, knead in the mixer on medium speed for 5 minutes. The dough should be slightly sticky but pull away from the sides.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
- While the dough rises, make the topping: in a medium bowl, whisk together the sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
- Punch down the dough. Turn it out onto a lightly floured surface and divide into 12 equal pieces. Shape each piece into a smooth ball.
- Brush a 12-cup standard muffin tin with the melted butter. Place one dough ball in each cup. Cover loosely with a towel and let rise again for 30 minutes, until puffy.
- Preheat the oven to 350°F (175°C).
- Sprinkle the topping generously over each risen dough ball, pressing lightly to adhere.
- Bake for 18-20 minutes, until the tops are golden brown and the cupcakes sound hollow when tapped. The internal temperature should read 190°F (88°C) if measured.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Yeast check: Always proof your yeast in warm milk (110°F/43°C) with a pinch of sugar. If it doesn’t bubble, your yeast is inactive and the cupcakes won’t rise.
- Butter for topping: Keep the butter cold for the streusel; this creates a crumbly texture. If the butter is too soft, the topping will turn into a paste.
- Even rising: Use a warm, draft-free spot for rising. An oven with the light on (but off) works well. Don’t rush the second rise; it gives the cupcakes their light texture.
- Substitution: No active dry yeast? Use instant yeast. Reduce the first rise to 30 minutes and skip the proofing step.
Serving Suggestions
Serve these cupcakes warm with a cup of coffee or cold milk. They’re perfect for breakfast, brunch, or an afternoon snack. For a richer treat, split one open and spread with butter or apple butter. They also make a great addition to a holiday brunch table alongside scrambled eggs and fresh fruit.
Variations
- Apple Cinnamon: Add 1/2 cup (120 ml) finely chopped peeled apple to the dough after the first rise, and add 1/4 teaspoon nutmeg to the topping.
- Brown Sugar Streusel: Replace half the granulated sugar in the topping with packed brown sugar for a deeper, molasses-like flavor.
- Raisin or Currant: Knead 1/2 cup (80 g) raisins or currants into the dough during the final mixing.
- Glazed: Drizzle a simple powdered sugar glaze (1 cup confectioners’ sugar + 2 tablespoons milk) over the cooled cupcakes.
Storage and Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. They are best within the first 24 hours. To freeze, wrap each cupcake individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature. To reheat, microwave a cupcake for 15-20 seconds, or warm in a 300°F (150°C) oven for 5-7 minutes to restore crispness.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough and refrigerate it overnight. The next day, let it sit at room temperature for 30 minutes, then shape and proceed with the second rise.
Why are my cupcakes dense and heavy? This usually happens if the dough wasn’t kneaded enough, or if the second rise was too short. Make sure the dough is smooth and elastic, and give it the full 30 minutes to puff up.
Can I use bread flour instead of all-purpose? Yes, bread flour will produce a slightly chewier texture, but it works well. You may need a little extra milk if the dough feels dry.
How do I know when they’re done? The tops should be golden brown, and a toothpick inserted into the center should come out clean. The internal temperature should be around 190°F (88°C) for a fully baked yeasted dough.
Can I make these without a mixer? Absolutely. Mix the dough by hand with a wooden spoon, then knead on a floured surface. It will take a bit more effort but works perfectly.
What’s the difference between a Lancaster cupcake and a regular cupcake? A Lancaster cupcake is a yeasted bread, not a cake. It’s more like a sweet dinner roll with a crumb topping, whereas a regular cupcake is a batter-based cake with frosting.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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