Recipe information
Yield
makes enough for 24 cupcakes
Ingredients
2
1/4 cups all-purpose flour
3
/4 cup packed dark-brown sugar
2
1/4 teaspoons ground cinnamon
3
/4 teaspoon coarse salt
1
/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
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Preparation
Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using a pastry blender, your fingertips, or two table knives until combined but still crumbly. Refrigerate 30 minutes before using.