pecan coffeecake cupcakes
(1 rating)
These cupcakes are velvety in texture and addicting indeed.
►
(1 rating)
yield
6 servings
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For pecan coffeecake cupcakes
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1/2 cgranulated sugar
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1/2 cbutter, room temperature
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3/4 tspvanilla extract
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2eggs
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1 1/3 cself-rising flour, sifted
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1/4 tspbaking soda
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3/4 csour cream (could also try creme fraiche)
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2/3 cchopped pecans (walnuts or hazelnuts can be substituted)
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1/2 tspground cinnamon
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1 Tbspplus 1 tsp. firmly packed brown sugar
- *GLAZE- OPTIONAL
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1 cconfectioners sugar
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1 or 2 tablespoons milk
How To Make pecan coffeecake cupcakes
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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