Pecan Coffeecake Cupcakes

Nancy Allen

By
@mawmawnan

These cupcakes are velvety in texture and addicting indeed.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat 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.
2Distribute 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.
3Bake 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