Looking for an excuse to eat cake for breakfast? Look no further! My Coffee Cake Cupcakes are here to make sure you wake up on the right side of the bed. How could you possibly have a bad morning knowing that your own miniature coffee cake is waiting in the kitchen, a perfect compliment to your morning cup of joe? These cupcakes will start your day off right!
If the word “cupcakes” sound too indulgent for breakfast, I suppose you could call these “muffins”… but where’s the fun in that? Cake for breakfast is the ultimate!
This recipe is a mish-mosh of several vintage coffee cake recipes I’ve made over the years. I have lots of cookbooks from the 40’s, 50’s and 60’s, and nearly all of them contain at least one version of coffee cake. The idea to take a coffee cake and turn it into a cupcake came from a little volume called “The Best from Midwest Kitchens.” I picked up the cookbook at a secondhand bookstore; it was published in 1946. The book’s cheerful, fire engine red hardcover drew me in. When I read the names of its three lady authors, I was hooked. Ada, Breta, and Ethel. Great names. Strong names. I knew there had to be some seriously awesome recipes inside. On page 141, I saw a recipe for “Individual Coffee Cakes,” which were basically mini coffeecakes made in a cupcake tin. Brilliant! But the recipe itself was lacking “oomph.” I knew I could do better, so I took the inspiration and ran with it!
I love streusel toppings and fillings, so I use a pecan one here. If you’re not into pecans, you could substitute walnuts. Sour cream adds terrific moisture to coffee cake, and I’ve found that lowfat Greek yogurt makes an almost perfect low calorie substitute. You can use either in this recipe. Oh, and I like adding some almond extract, a flavor trick I learned from a German coffee cake recipe. You can substitute vanilla if you prefer.
Other than that, I think these Coffee Cake Cupcakes are pretty self explanatory. They are awesome. Soft, moist, with a crunchy streusel topping and a beautiful glaze. Serve them for breakfast with a side of scrambled eggs for an irresistible sweet and savory combination. You’ll love them, promise!
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Coffee Cake Cupcakes
Ingredients
Streusel Ingredients
- 1/4 cup brown sugar
- 1 tsp cinnamon
- Pinch salt
- 1 cup finely chopped pecans
- 1 tbsp melted unsalted butter
Cupcake Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 cup sour cream or Greek yogurt, room temperature
- 1 tsp almond or vanilla extract
Glaze Ingredients
- 1 1/2 cup powdered sugar
- 2 1/2 tbsp milk
- 1 tsp vanilla
- 1 tsp melted butter
NOTES
Instructions
- Preheat oven to 325 degrees F. In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
- Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
- In a medium bowl, sift together the flour, baking powder, and salt.
- Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
- Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
- Beat in the eggs, then the sour cream, then the almond or vanilla extract.
- Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
- Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
- Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
- Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
- Sprinkle 1-2 tsp of streusel on the top of each cupcake.
- Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
- When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
- Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
- Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
- Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
- Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
- Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).
- Serve for breakfast, lunch, dinner, or "brinner." Goes great with a hot cup of coffee, tea, or cocoa.
Nutrition
My mouth is watering. Is the flour plain or all-purpose?
I made these and they are delicious!! My only concern is that I’ll be taking them camping with me and was wondering if they need to be refrigerated (since the icing contains milk)? If so, is there an alternative icing that doesn’t require refrigeration? Thanks 🙂
Hi Kristin, simple fix– use water to make the drizzle frosting instead of milk. Enjoy!
In my haste to make something new and exciting, I didnt read the receipe through, and mixed the sugar in with the flour. and was left over with the butter. So what to do? I melted the butter and added it to the egg mixture. I will hold thumbs… they are in the oven at the moment, so I will hold thumbs that they come out all right. Know now for next time to cream sugar 🙁
What a unique idea…great job capturing each step – the pictures are great. I’ve never thought to have a crumb/coffee cake in the form of a cup cake! I’m going to try your recipe for July 4th weekend and pass these around to my family. Kudos on a brilliant idea.
– Shannon, Crumb Cake Creations, LLC
Looks so easy and yummy!
This looks great, I think I am going to make these for mother’s day breakfast.
Do you think I could use honey or Agave to substitute for the sugar?
Thanks for another great looking recipe.
For those of us who are too lazy to scoop cake batter into cup cakes – will a loaf pan do as well (and, goes without saying, adjusting baking time accordingly)?
I made some of these to bring to Easter dinner; completely won over my mother in law with them! Gorgeous photos of them, they make a great presentation! 🙂
Incredible. I will be making these Sunday. Thanks for sharing.
Hi! I veganized this recipe and even though I knew it would be delicious, it still blew me away! You’ve created a WONDERFUL recipe! I didn’t even change that much, just took out the eggs and changed the milk and butter to vegan versions. Thank you so much for sharing this with the masses. I wrote about it here: http://thetolerantvegan.com/2012/02/coffee-cake-cupcakes/
So happy you enjoyed them Nikki! xo
Can these be frozen????
Stacy– yes, but I suggest that you freeze them before you frost them, then defrost them completely before drizzling the frosting on.
Your photo of Coffee Cake Cupcakes is so nice. I will do follow the method on your blog. I hope my cupcakes will become the same your photo and also yummy.
Thanks again for your share.
Did you use stick butter or butter from a tub to make these?
Michelle– I used unsalted stick butter.
I’m going to make these for my grandparents tomorrow, I’ll let you know what they think!
I made a double batch of these in mini muffin form for my mommy group (MOPS) and they ate them ALL. I got asked for the recipe so I had to give it out. These were sooooo good. I like the idea of your suggestion for making them without nuts too. I will have to try that next. This recipe is definitely a keeper. 🙂 thanks!
I’m so happy you and your mommy group enjoyed them Christina! Thanks for reporting back! 🙂
Your Coffee Cake Muffins look amazing and would definitely be dangerous in my house- meaning I would probably end up eating at least 4 of these for breakfast!
OK already understand, thanks for your quick response and sorry but my English is very bad 🙁 Greetings from Peru
Do not worry Melissa, it’s okay! 🙂 It’s very cool to know I have a reader in Peru!
Hi, a question the recipe does not contain cafe?
Hi Melissa– cafe, meaning coffee? If that’s what you mean, then no, the recipe does not contain coffee. They are called “coffee cakes” because they are perfect for serving with coffee or tea, not because they contain coffee.
Wow these look and sound soooo delicious! I love the layering. Totally craving one of these right now. YUM!!!
My son is allergic to nuts so I need to leave them out. Think the recipe would work without them? Can you recommend a substitute? Maybe the chocolate chips someone else suggested? Looks delicious! Can’t wait to try it.
Hi Beth! That’s an easy fix. Use vanilla instead of almond extract, and use a simple brown sugar streusel topping/filling without nuts. Try mixing together 1/2 cup brown sugar, 6 tbsp flour, 1 tsp cinnamon and a pinch of salt– then cut in 2 1/2 tbsp of very cold cubed butter to make a crumbly streusel (you can also cut the filling together in a food processor if you prefer). Don’t use chocolate chips on top of the cupcakes, they’ll melt and make a gooey mess. Good luck! Let me know how you like them. 🙂