COFFEE CAKE CUPCAKES
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
Time 1h30m
Yield 10 cupcakes
Number Of Ingredients 19
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.
CHEESECAKE CUPCAKES
When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.
Categories Desserts Cakes Cupcake Recipes Cheesecake
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
- In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
- Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
- To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
- Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 23.9 g, Cholesterol 98.3 mg, Fat 17 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.7 mg, Sugar 22.5 g
COFFEE CUPCAKES
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 47m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium
COFFEE CAKE MUFFINS
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Yield Makes 12 jumbo muffins
Number Of Ingredients 14
Steps:
- Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
- Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
COFFEE CAKE MUFFINS
I combine the dry ingredients for these coffee cake muffins the night before baking. In the morning, I add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give them coffee cake-like flavor. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. , Spoon 1 tablespoon of batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. , Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
COFFEECAKE CUPCAKES
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.
Provided by VelcrowMistress
Categories Breakfast
Time 45m
Yield 24 Cupcakes
Number Of Ingredients 13
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
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