Coffee Cake Cupcakes
There's never a bad time for a slice of coffee cake and the same is also true for these Coffee Cake Cupcakes. With a sweet cinnamon swirl, lots of cinnamon frosting, and a crumb topping, you can't be blamed if you eat one of these cupcakes for breakfast!
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Makes: 12 cupcakes
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- ½ Tbsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- Cinnamon Swirl (recipe below)
- Cinnamon Buttercream Frosting (recipe below)
- Crumb Topping (recipe below)
Cinnamon Swirl
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
Cinnamon Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 cups confectioners' sugar
- 3 Tbsp whole milk
- 1 Tbsp vanilla extract
- 2 tsp ground cinnamon
- ¼ tsp salt
Crumb Topping
- 3 Tbsp all-purpose flour
- 1 tsp granulated sugar
- ½ tsp ground cinnamon
- 1 Tbsp unsalted butter, room temperature
Instructions
Cupcakes
- Pre-heat oven to 350 degrees and line a cupcake tin with 12 papers.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs in one at a time, mixing well after each addition. Mix in vanilla extract.
- With mixer on low speed, beat in dry ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated, taking care not to over-mix.
- Fill cupcake liners about ⅓ of the way with batter. Evenly divide cinnamon swirl mixture across batter in each cupcake paper. Top with remaining batter. Cupcake papers should be filled about ¾ of the way.
- Bake cupcakes for 17-20 minutes, until edges are golden and tester comes out clean. Let cupcakes cool in pan for a few minutes before removing to wire racks to cool completely.
- When cupcakes are cooled, frost them (I used a Wilton 1M pastry tip) and top them with crumb topping.
Cinnamon Swirl
- In a small bowl, mix together granulated sugar and cinnamon.
Cinnamon Buttercream Frosting
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
- With mixer on low, slowly blend in the confectioner’s sugar, cup by cup until well-combined. Mix in the milk, vanilla, cinnamon, and salt and blend until combined.
Crumb Topping
- In a small bowl, whisk together flour, sugar, and cinnamon. Using a fork or your fingers, cut butter into dry mixture, until small clumps form.
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