COFFEE CAKE CUPCAKE RECIPES RECIPES

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COFFEECAKE CUPCAKES RECIPE - FOOD.COM



Coffeecake Cupcakes Recipe - Food.com image

These are perfect mini-coffeecakes. The texture is just like the fluffy store bought cakes :) Can be made in a loaf pan- Bake @ 350 for 55-60 minutes.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

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, FatContent 10.5, SaturatedFatContent 6.5, CholesterolContent 42.4, SodiumContent 130.1, CarbohydrateContent 32.7, FiberContent 0.6, SugarContent 19.7, ProteinContent 2.6

COFFEE CAKE CUPCAKES RECIPE | ERIN JEANNE MCDOWELL | FOOD ...



Coffee Cake Cupcakes Recipe | Erin Jeanne McDowell | Food ... image

All the sweetness of coffee cake packed into a cupcake! The vanilla glaze is optional, but don't be tempted to skimp on that streusel -- a heaping pile is what sends these cupcakes over the top!

Provided by Erin Jeanne McDowell

Categories     dessert

Total Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 10 cupcakes

Number Of Ingredients 19

1/2 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable oil
3 tablespoons melted butter
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup buttermilk
1/2 cup confectioners' sugar
2 tablespoons heavy cream, plus more as needed
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with 10 liners.
  • For the streusel: Stir together the oats, flour, brown sugar, baking powder, salt and cinnamon in a medium bowl to combine. Add the cold cubed butter and use your hands or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a clumpy streusel. Set aside.
  • For the cupcakes: In a medium bowl, whisk together the oil, melted butter and brown sugar until well combined, 1 minute. Add the eggs one at a time, and whisk until well combined. Whisk in the vanilla.
  • Add the flour, baking powder and cinnamon. Stir to combine with a spatula or spoon. Add the buttermilk and mix until the batter is smooth (do not overmix).
  • Use an ice cream scoop to divide the batter evenly between the cavities of the prepared pan. Top each generously with streusel.
  • Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Transfer to a wire rack to cool completely.
  • For the glaze: Whisk together the confectioners' sugar, cream and vanilla in a small bowl until smooth -- add more cream if necessary to reach a drizzle-able consistency. Use a spoon to drizzle the glaze over the cooled cupcakes. 

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