Sour Cream Coffeecake Cupcakes Recipes

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SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SOUR CREAM CUPCAKES



Sour Cream Cupcakes image

Provided by Anne Burrell

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 15

2 cups all-purpose flour
Candy or sprinkles, for garnish
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
1 (12-ounce) bag semisweet chocolate chips
3 sticks unsalted butter, almost room temperature
1 teaspoon vanilla extract
Pinch kosher salt
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, baking powder and salt in a large bowl. Reserve.
  • In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  • Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
  • Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
  • Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
  • The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
  • Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This is a great coffee cake for any time of day!

Provided by K. Beth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
  • Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
  • Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
  • Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g

SOUR-CREAM COFFEE CAKE



Sour-Cream Coffee Cake image

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.

Provided by Robert Farrar Capon

Categories     dessert, side dish

Time 1h

Yield About 12 servings

Number Of Ingredients 13

1/2 cup/113 grams unsalted butter at room temperature
1 1/4 cups/260 grams sugar
2 large eggs
1 1/2 cups flour/188 grams
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups/300 grams sour cream
1 teaspoon vanilla
1/2 cup/104 grams sugar
2 teaspoons all-purpose flour
1 tablespoon cinnamon
1/3 cup/70 grams chopped pecans or walnuts

Steps:

  • Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  • In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
  • Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
  • Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams

SOUR CREAM CUPCAKES



Sour Cream Cupcakes image

A delicious family recipe passed down from my grandmother.

Provided by Emma J

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
⅓ cup vegetable shortening (such as Crisco®)
¾ cup white sugar
2 eggs
⅓ cup sour cream
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
  • Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
  • Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
  • Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.

Nutrition Facts : Calories 137 calories, Carbohydrate 18.8 g, Cholesterol 25.4 mg, Fat 6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 92.2 mg, Sugar 9.5 g

CLASSIC SOUR CREAM COFFEE CAKE



Classic Sour Cream Coffee Cake image

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 16

1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
  • In small bowl, mix all Filling ingredients; set aside.
  • In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  • Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  • Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
  • Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g

SOUR CREAM CUPCAKES



Sour Cream Cupcakes image

These cupcakes are easy to make. They are kind of dense and not too sweet. They remind my of a sweet biscuit. Honestly, I'm not a fan of them, but my husband and third son like them a lot. Frost with your favorite frosting (a lemon frosting or dk. chocolate frosting is good).

Provided by Parsley

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1/2 teaspoon baking powder
3/4 cup sugar
3 tablespoons butter, softened
2 eggs
3/4 cup sour cream (regular NOT light or fat free)
1 teaspoon vanilla

Steps:

  • Preheat oven to 350.
  • In a bowl, combine flour, baking powder, sugar, butter, eggs, sour cream, and vanilla. Beat at low speed for about 4 minutes. Place empty cupcake wrappers into muffin tin. Fill wrappers about 1/2 full. Bake at 350 for 15 minutes.
  • Cool and frost with favorite frosting.

Nutrition Facts : Calories 174.8, Fat 6.9, SaturatedFat 4, Cholesterol 49.2, Sodium 55.2, Carbohydrate 25.2, Fiber 0.4, Sugar 12.7, Protein 3.1

SOUR CREAM CHEESECAKE CUPCAKES



Sour Cream Cheesecake Cupcakes image

I was cooking with a friend one day when we had a hankering for cheesecake. The only problem was that my favorite cheesecake recipe took all night to set. To fix the time problem, we came up with the genius idea of baking them in cupcake form so they would cool faster. It turned out fabulously and the cupcakes make perfect individual servings to serve at parties or after dinner.

Provided by sofie-a-toast

Categories     Cheesecake

Time 40m

Yield 24 cupcakes

Number Of Ingredients 11

16 graham crackers
1/4 lb melted butter
1/4 cup sugar
16 ounces cream cheese
2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1 pint sour cream
1/3 cup sugar
1 lb frozen berries
1 1/2 tablespoons cornstarch

Steps:

  • Crust:.
  • In a medium sized bowl pulverize the graham crackers.
  • Stir the melted butter and 1/4 cup sugar into the crackers.
  • Put a tablespoon of the mixture into each cupcake holder.
  • Press firmly and evenly on the bottom.
  • First Layer:.
  • Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
  • Pour mixture into each cupcake holder, filling them about 2/3 of the way.
  • Bake at 350 degrees Fahrenheit for 20 minutes.
  • Second Layer:.
  • Combine the sour cream and 1/3 cup sugar in a medium sized bowl and mix until smooth and creamy.
  • Pour the mixture over the baked part, filling each cupcake holder completely.
  • Bake at 350 degrees Fahrenheit for 8 minutes.
  • Cool in the refrigerator until cupcakes become firm enough to stand alone when paper holder is peeled away.
  • Berry Topping:.
  • In a medium saucepan combine the frozen berries and corn starch.
  • Bring to a boil mixing constantly.
  • Simmer until the mixture becomes clear, stirring regularly.
  • Cool to room teperature.
  • Cover each cupcake with berries.
  • ENJOY!

CREAM CHEESE CUPCAKES WITH SOUR CREAM TOPPING



Cream Cheese Cupcakes with Sour Cream Topping image

This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.

Provided by Poppy127

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h55m

Yield 18

Number Of Ingredients 7

3 (8 ounce) packages cream cheese, at room temperature
5 eggs, at room temperature
1 cup white sugar
1 ½ teaspoons vanilla extract
½ pint sour cream
2 tablespoons white sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
  • Bake in the preheated oven until set in the middle, about 35 minutes.
  • Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
  • Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 14.2 g, Cholesterol 98.4 mg, Fat 17.1 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.8 mg, Sugar 12.7 g

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2022-01-10 Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan* with nonstick spray or rub with butter. Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon. Melt 1 cup butter in a small bowl in the microwave.
From thefoodcharlatan.com


SOUR CREAM COFFEE CAKE - A FARMGIRL'S KITCHEN®
2020-09-17 Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside. In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar. Add the salt, eggs, vanilla, and sour cream and combine.
From afarmgirlskitchen.com


SOUR CREAM CRUMB COFFEE CAKE BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From findrecipes.info


EASY SOUR CREAM COFFEE CAKE RECIPE L BEYOND FROSTING
2021-09-05 Line a 9×13-inch pan with parchment paper. Allow the butter, eggs and sour cream to come to room temperature. In a stand mixer, cream the butter and sugar together for several minutes until light and fluffy. Next, add the eggs one at a time beat until well incorporated, scrape down the sides of the bowl as needed.
From beyondfrosting.com


SOUR CREAM POUND CAKE CUPCAKES - FEAST AND FARM
Instructions. Preheat the oven to 350. Grease a muffin tin or line the tin with muffin liners. In a bowl with a hand mixer or with a stand mixer, beat the cream cheese and butter until smooth. Slowly add the sugar and beat until pale and fluffy--about 2 minutes.
From feastandfarm.com


SOUR CREAM COFFEE CAKE RECIPE | RECIPES.NET
2022-03-21 To Make The Coffee Cake: Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray, set aside. In the bowl of a stand mixer, cream together butter and sugar on medium-high speed for 2 minutes until light and fluffy.
From recipes.net


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