How To Make Coffee Cake Cupcakes
Drizzled with a simple glaze, treat your tastebuds with these moist streusels topped coffee cake cupcakes that are made of simple ingredients.
Preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
In a small bowl, whisk together the brown sugar, cinnamon, salt, and pecans. Add the melted butter and mix until combined. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter using a pastry blender or 2 knives, until the mixture resembles coarse crumbs.
In a small bowl or a measuring cup, whisk together the eggs, greek yogurt, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
Scoop 1 tablespoon of batter into each of the muffin cups. Sprinkle about 1 teaspoon of the streusel mixture over the batter, then top with remaining batter. Sprinkle the tops of the cupcakes with the remaining streusel.
Bake 30 to 35 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove and let cool.
While the cupcakes are cooling, add the butter to a small skillet and cook over medium-low heat until lightly browned and fragrant. Watch carefully so that it does not burn.
Add the powdered sugar to a medium bowl and add the brown butter. Whisk to combine. Whisk in the vanilla and add milk until the glaze is a thick honey consistency. Drizzle over the cooled cupcakes.
Serve and enjoy.
- Calories: 389.32kcal
- Fat: 17.81g
- Saturated Fat: 7.70g
- Trans Fat: 0.39g
- Monounsaturated Fat: 6.16g
- Polyunsaturated Fat: 2.37g
- Carbohydrates: 53.16g
- Fiber: 1.47g
- Sugar: 35.77g
- Protein: 5.79g
- Cholesterol: 55.65mg
- Sodium: 195.82mg
- Calcium: 97.63mg
- Potassium: 80.99mg
- Iron: 0.73mg
- Vitamin A: 94.35µg
- Vitamin C: 0.10mg
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