Pecan Coffeecake Cupcakes

Nancy Allen

By
@mawmawnan

These cupcakes are velvety in texture and addicting indeed.


Featured Pinch Tips Video

Comments:

Serves:

6 servings

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 c
granulated sugar
1/2 c
butter, room temperature
3/4 tsp
vanilla extract
2
eggs
1 1/3 c
self-rising flour, sifted
1/4 tsp
baking soda
3/4 c
sour cream (could also try creme fraiche)
2/3 c
chopped pecans (walnuts or hazelnuts can be substituted)
1/2 tsp
ground cinnamon
1 Tbsp
plus 1 tsp. firmly packed brown sugar

*GLAZE- OPTIONAL

1 c
confectioners sugar
1 or 2 tablespoons milk

Directions Step-By-Step

1
Preheat oven to 350F. Spray or grease a cupcake pan and set aside. In a mixture bowl, blend your sugar and butter, vanilla, eggs, flour, baking soda and sour cream until smooth.
2
Distribute half of the batter evenly among the cups of the muffin pan that has been prepared. In a small bowl, combine the pecans, cinnamon, and brown sugar. Sprinkle half over the batter in the pan. Top with the remaining batter, then sprinkle with the remaining pecan mixture.
3
Bake until the cupcakes spring back when lightly touched, 20-25 minutes. Cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool. *Glaze-mix your confectioners sugar and your milk together and drizzle on the warm cupcakes.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy