Pecan Coffeecake Cupcakes

Nancy Allen


These cupcakes are velvety in texture and addicting indeed.

★★★★★ 1 vote
6 servings
15 Min
25 Min


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1/2 c
granulated sugar
1/2 c
butter, room temperature
3/4 tsp
vanilla extract
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


1 c
confectioners sugar
1 or 2 tablespoons milk

How to Make Pecan Coffeecake Cupcakes


  • 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.

Printable Recipe Card

About Pecan Coffeecake Cupcakes

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

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