1 ½ cup white whole wheat flour
1 cup all-purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
½ cup plus 2 Tbsp (1 ¼ sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 ½ tsp pure vanilla extract
1 ¼ cup 2% Greek Yogurt
¼ cup milk
1 ¼ cup white whole wheat flour
½ cup brown sugar, packed
1 ¼ tsp ground cinnamon
¼ tsp salt
½ cup toasted walnuts or pecans (optional)
1/3 cup (5 Tbsp) unsalted butter, room temperature
1 cup confectioners’ sugar, sifted
1 Tbsp Milk
½ tsp vanilla extract
Preheat oven to 350 degrees. Line two standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, and cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar 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, Greek yogurt, and milk; stir until just combined.
Place only a ¼ of the batter evenly among lined cups. Sprinkle half the topping over batter, gently pressing it into the batter. Top the cups with the other half of the batter. Sprinkle the remaining topping evenly among cups. 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 cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.
Directions for Streusel Topping:
Whisk together flour, brown sugar, cinnamon, salt, and walnuts; cut in the batter using a pastry blender until combined but still crumbly. Refrigerate 30 minutes before using.
Directions for Milk Glaze:
Whisk together ingredients until smooth. Use immediately.