Best Coffeecake Cupcakes Recipes

Coffeecake Cupcakes image

Provided by VelcrowMistress

Categories Breakfast

Time 45m

Yield 24 Cupcakes

Number Of Ingredients 13

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup milk
1/2 teaspoon cinnamon
8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled

Steps:

Directions:.
Blend 1 cup butter with 1 1/2 cups sugar until light and fluffy.
Add the 2 eggs and mix well.
Sift together flour, baking powder, salt and nutmeg.
Add these dry ingredients to the butter and sugar mixture.
Blend in the milk and mix together thoroughly.
Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
Bake at 350 until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 20-25 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

Nutrition Facts : Calories 232, Fat 10.5, SaturatedFat 6.5, Cholesterol 42.4, Sodium 130.1, Carbohydrate 32.7, Fiber 0.6, Sugar 19.7, Protein 2.6

Sour Cream Coffeecake Cupcakes image

Provided by Anita Hoffman

Categories Cakes

Time 50m

Number Of Ingredients 10

Steps:

1. Insert paper liners into 18 muffin cups. Beat together butter and 2 cups sugar in large bowl. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.
2. Combine flour, salt, and baking soda in medium bowl; set aside. Add to butter mixture; mix well.
3. Stir together remaining 4 tsps. sugar, walnuts and cinnamon in small bowl.
4. Fill prepared muffin cups 1/3 full with batter; sprinkle with 2/3 of the walnut mixture. Cover with remaining batter. Sprinkle with remaining walnut mixture.
5. Bake at 350 degrees for 25 to 30 minutes. Remove cupcakes from pan; cool on wire rack.