Coffee Cake Cupcakes
User Reviews
4.9
Coffee Cake Cupcakes
Description
These Coffee Cake Cupcakes replicate the comforting qualities of classic coffee cake, using a batter enriched with sour cream or Greek yogurt to achieve moistness and subtly tangy notes. A streusel of brown sugar, cinnamon, pecans, and butter provides a crisp, nutty contrast on top. The glaze of powdered sugar, milk, butter, and vanilla adds a sweet finish that complements the warm spices and nut topping. The almond or vanilla extract in the batter enhances the aromatic elements of the cake.
The preparation involves creaming butter and sugar until light, whisking in eggs and sour cream, then folding in dry ingredients to maintain a tender crumb. The streusel is prepared separately and sprinkled on before baking, contributing to the signature texture. Once baked and cooled, the cupcakes are drizzled with glaze for added sweetness and shine.
These cupcakes work well for breakfast treats, coffee breaks, or dessert. Their individual portions make them convenient for gatherings or packed lunches. The pecan streusel also offers a pleasant crunch that contrasts with the soft cupcake base.
Use muffin liners to ease removal and cleanup. The notes recommend having basic baking tools like a mixer, bowls, and a small scoop to portion batter evenly. The recipe highlights the importance of not over-mixing to maintain a tender texture and suggests almond or vanilla extract as flavor options.
Ingredients
Streusel Ingredients
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Pinch salt
- 1 cup pecan finely chopped
- 1 tablespoons unsalted butter melted
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 egg room temperature
- 1 cup sour cream or Greek yogurt, room temperature
- 1 teaspoon almond extract or vanilla extract
Glaze Ingredients
- 1 1/2 cup powdered sugar
- 2 1/2 tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon butter melted
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
- Prepare the streusel topping ahead to streamline assembly.
- Use muffin liners to prevent sticking and aid removal.
- Do not over-mix the batter to keep the cupcakes tender.
- Almond or vanilla extract can be used according to taste preference.
- A small ice cream scoop helps portion the batter evenly into cupcake tins.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
