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COFFEE CAKE CUPCAKES

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Ingredients
  

FILLING

  • 1/2 cup packed brown sugar (100g)
  • 3/4 cup pecans, chopped
  • 1 1/2 teaspoons cinnamon

COFFEE CAKE CUPCAKE

  • 3 cups all-purpose flour (375g)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoons salt
  • 1 1/2 cups sugar (300g)
  • 3/4 cup butter, room temperature (170g)
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sour cream (360ml)

GLAZE

  • 1/4 cup unsalted butter (56g)
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons of milk

Instructions
 

COFFEE CAKE CUPCAKES

  • Preheat the oven to 350 degrees and line cupcake/muffin tin with paper liners.
  • Prepare the filling. Mix brown sugar, pecans and cinnamon together. Set aside.
  • In a stand mixer fit with a paddle attachment, combine butter and sugar. Mix on a medium speed for about 2 minutes, or until fully combined.
  • Add eggs and vanilla extract. Mix until combined.
  • Add flour, baking powder, baking soda and salt. Mix until just combined.
  • Slowly fold in the sour cream.
  • Pour about 1 tablespoon of batter at the bottom of each paper liner. Using a spoon, spread the batter to completely cover the bottom of the liner.
  • Sprinkle 1 teaspoon of filling over the muffin batter.
  • Place another heaping tablespoon of batter into the paper liner over the filling. If necessary, use a spoon so spread batter to cover filling.
  • Sprinkle another teaspoon of filling on top.
  • Bake for 18-24 minutes, or until a toothpick comes out clean.
  • Take the muffins out and set aside to cool.
  • While the muffins are cooling, make the glaze. Place powdered sugar in a medium bowl. Set aside.
  • In a small saucepan, melt butter over medium heat. Cook until the butter is slightly brown and gives off a nutty aroma.
  • Add butter to the bowl of powdered sugar. Make sure you scrape the bottom of the pan and get all the tiny brown bits.
  • Add vanilla extract and whisk it all together.
  • Add milk. Whisk until you get desired consistency.
  • Once muffins are cooled, drizzle the glaze over the muffins.

Notes

*Makes 26 Cupcakes