Coffeecake Cupcakes Recipes

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.

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.

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.

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.

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.