pecan coffeecake cupcakes
These cupcakes are velvety in texture and addicting indeed.
prep time
15 Min
cook time
25 Min
method
Bake
yield
6 servings
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup butter, room temperature
- 3/4 teaspoon vanilla extract
- 2 - eggs
- 1 1/3 cups self-rising flour, sifted
- 1/4 teaspoon baking soda
- 3/4 cup sour cream (could also try creme fraiche)
- 2/3 cup chopped pecans (walnuts or hazelnuts can be substituted)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon plus 1 tsp. firmly packed brown sugar
- *GLAZE- OPTIONAL
- 1 cup confectioners sugar
- - 1 or 2 tablespoons milk
How To Make pecan coffeecake cupcakes
-
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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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