Coffee Cake Cupcakes
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4.9
147 reviews
Excellent
Coffee Cake Cupcakes
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Recipe for Coffee Cake Cupcakes, delicious miniature sour cream coffee cakes decorated with a vanilla icing glaze. Kosher, dairy.
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Ingredients
Streusel Ingredients
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Pinch salt
- 1 cup Finely chopped pecans
- 1 tablespoons melted unsalted butter
Cupcake Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 cup sour cream or Greek yogurt, room temperature
- 1 teaspoon almond or vanilla extract
Glaze Ingredients
- 1 1/2 cup powdered sugar
- 2 1/2 tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon melted butter
Instructions
- Preheat oven to 325 degrees F. In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
- Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
- In a medium bowl, sift together the flour, baking powder, and salt.
- Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
- Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
- Beat in the eggs, then the sour cream, then the almond or vanilla extract.
- Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
- Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
- Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
- Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
- Sprinkle 1-2 tsp of streusel on the top of each cupcake.
- Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
- When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
- Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
- Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
- Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
- Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
- Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).
- Serve for breakfast, lunch, dinner, or "brinner." Goes great with a hot cup of coffee, tea, or cocoa.
Notes
- You will also need: Muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, 1 small mixing bowl, glass, plastic bag, whisk, a small ice cream scoop
Nutrition Information
Show Details
Calories
428kcal
(21%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
65mg
(22%)
Sodium
132mg
(6%)
Potassium
192mg
(5%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
450IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
83mg
(8%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 65mg | 22% |
| Sodium | 132mg | 6% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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