We have been talking too much savory around here on the blog. It’s time to get the sweet stuff out!

I saw this cake on Foodgawker (those sinners, corrupting the minds of us who are always struggling with our weight) and well, I just had to make the cake. Alison just describes it so well, that I knew the recipe had to be tested out.

But I didn’t want to make cake.

I wanted to make cupcakes.

Why?

Well, because they are just fun.

Fun to look at.

Fun to eat.

And fun to share!

Most cake recipes can be modified to make cupcakes- the baking time just needs to be adjusted accordingly.

So I knew I could tweak this one to make cupcakes.

And that’s exactly what I did.

They came out nice.

They smelled great.

In fact they smelled pretty awesome. And tasted even better.

Plus, it used the sour cream tub that I wanted to get over with before its expiry.

Now the original recipe calls for a maple syrup glaze on top of the baked cake. Yum, right?

And, honestly I really wanted to do that. But then when you make cupcakes, you are tempted to frost them. And I was tempted to frost my cupcakes too.

Why?

Because frosting is pretty.

Pretty to look at.

Pretty to eat.

And pretty for the person you are sharing with!

Fresh out of the oven, these tasted great on their own, and I am sure the maple syrup glaze would have been great on it. I even debated whether the glaze would actually be a better addition but I really wanted to try frosting. Not only because its pretty, but honestly and more importantly because I want to get more practice on my piping skills. My frosting skills have definitely got better since I started, but it’s not nearly as good. My skills will never be the best in the world, but the lady can try, can’t she!. And any practice I can get, I would like to grab.

Before leaving you with the recipe, I wanted to share my tips about getting cupcake domes. Ever since I learnt about these tips, I have been getting domed cupcakes. Always. I don’t know what the chemistry is, but here’s what I do.

I keep the cupcake batter out for 15 minutes before putting in the oven that is preheated at 400F and bake them at 400F for five minutes before decreasing the temperature. Doing these two things- keeping the batter out and playing with the temperatures a bit, results in domed cupcakes. It works for me. If you try it or have tried and it works for you too do let me know. Let me know even if it doesn’t. And if anyone can explain the science behind it, that would be a bonus!

Note: Photo inspiration for this post came from Baker Royale’s post. I love her site and photography and recipes.


STREUSEL FILLED SOUR CREAM CUPCAKES

Recipe Type: dessert, cupcakes, sweets, frosting
Author:  inspired from the recipe here that is adapted from the recipe here. Frosting recipe adapted from here
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 18 cupcakes

Ingredients
For the cupcakes:
  • 1/2 cup (113 gm) butter, room temperature
  • 1 cup (200 gm) sugar
  • 2 eggs
  • 2 cups (300 gms) all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup ( or 1 16 oz/453g pack) sour cream (I used light sour cream)
  • 1 tbsp vanilla extract

For the streusel :

  • 1 tsp cinnamon
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 cup chopped walnuts

For the glaze

  • 1/2 cup powdered sugar
  • 2-3 tbsp maple syrup
  • 1 tsp- 1 tbsp milk

For the frosting:

  • 1 8 ounce pkg cream cheese, softened ( I used 1/3 less fat Neufchatel cheese)
  • 1.5 cups powdered sugar
  • 1.5 cups heavy whipping cream
  • 1/2 tsp vanilla extract

Instructions
  1. Grease 2 cupcake trays.
  2. In a bowl, combine the streusel ingredients.
  3. In a stand mixer, cream butter and sugar till light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla essence.
  4. In another bowl, sift flour, baking soda, baking powder and salt together.
  5. Add the dry ingredients to the butter-sugar-egg mix, alternating with the sour cream.
  6. Fold gently until combined.
  7. Fill 18 of the cupcake tray cavities with 1 heaping tbsp batter at the bottom. Sprinkle with 1 tsp of the streusel mixture. Top with another tbsp of batter. Sprinkle any remaining streusel topping on the top.
  8. Preheat oven to 400 F. While the oven is preheating let the batter filled trays sit for 10-15 min (see notes above). If your oven takes longer to preheat, then preheat the oven in step 1 and let the trays sit for 15 minutes after filling them.
  9. Once the oven is preheated to 400F, bake the cupcakes for 5 minutes at 400F and then decrease temperature to 325 F and bake for another 15-20 minutes, until golden brown and tester comes out clean.
  10. Remove from oven and let cool for 5 minutes in the tray. Remove from tray and let cool completely on wire rack.
  11. Either glaze them, or if you are frosting, then whip the heavy cream on high speed for 1-2 minutes until peaks are formed. Beat the cream cheese and powdered sugar in another bowl. Add in the vanilla extract. Fold in whipped cream into cream cheese mix. Frost the cooled cupcakes. I used a 1M tip for frosting.

 

25 Thoughts on “Streusel filled sour cream coffee cake cupcakes

  1. awesome looking coffee cake cupcakes.. love it

  2. I shared it on Twitter. What a great little recipe.

  3. This looks absolutely divine & I love your photography.

  4. u r killing me with those pics shumaila – yum !

    • mix in- diced strawberries, breeburlies, choc chipsor sumthing that makes cake reallly good-take a complimentary flavor pudding mix (the powder kind) (like chocolate and chocolate yum!) and mix it with 1 1/2 cups milk and 1 cup powdered sugarmake the cupcakes/ cake as you normally do.. but while it is jsut out of the ovena nd still hot- take a sharp knife and poke a few holes in the top and drizzle a bit of the frosting onto it.. then when it all cooks frost the tops it kinda of makes a nice gooy pudding center and its soooo yummy!

  5. I love love love coffee cupcakes and these looks soooo perfect!

  6. These are some adorable and delectable cupcakes! Gorgeous clicks too.

  7. Pingback: Streusel Filled Sour Cream Coffee Cake Cupcake « The Cupcake Blog

  8. me oh my these are positively delightful! novice, you are not! ;)
    xo
    http://allykayler.blogspot.ca/

  9. Pingback: Streusel filled sour cream coffee cake cupcakes | The Best Cupcake Recipes

  10. B. Whittaker on 25 July, 2012 at 6:38 am said:

    Can’t wait to try these! My question is on the whipping cream and powdered sugar calls for .5 cups….how much is that….Thanks!

    • 1.5 cups or 1 1/2 cups or about 350 ml of whipping cream. I am not sure how many grams would that be since I did not weigh the sugar out.

  11. These look amazing. Very professional looking, as are the photographs. I am wondering if it would be possible and even more decadent to put the maple glaze on the baked cupcakes to soak in and then put the frosting on top. What do you think?

    • I think it sounds awesome especially since I want maple syrup on everything! Maybe instead of the glaze just put the maple syrup (not too much so that it doesn’t get too moist) and then the frosting? Or if you do go with the glaze and then the frosting, do let me know. I would love to know how that turned out! :)

  12. Nicole Crocker on 31 December, 2012 at 10:51 am said:

    So, I’m in the middle of making this, but I now see – “Beat in the Vanilla Essence”… What part of this recipe is the ‘Vanilla Essence”?

    Ugh.

  13. Nicole on 30 March, 2013 at 10:59 am said:

    Amazing cupcakes…but even better is the icing! That’s the icing recipe I’ve been looking for! It’s perfectly delicious and fluffy and amazing! It’s my new go to recipe for icing! I want to lick the bowl clean every time I make it!! Thank you for sharing!

  14. Pingback: Red Velvet Cupcakes |

  15. Lorraine on 31 July, 2013 at 8:57 pm said:

    I just made these tonight. They are yummy! I did have a problem with them coming out of the tins and separating at the streusel line. :( I wonder if I didn’t mix the streusel ingredients correctly. The list of ingredients didn’t break down what was for the muffin and what was for the streusel, I just assumed. lol
    Either way, these are very good!

  16. What ingredients go to the cake, streusel, frosting? If someone could break it up for me. I wanna make sure I’m putting together everything right.

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