Please excuse the cell phone picture of these cupcakes. I baked these solely for the intent to eat them (which I happily did) but after I posted the picture of Instagram, I had more requests for the recipe than I was expecting…
So, for those of you waiting, and those of you who are hearing about these bad boys for the first time, here it is…
Sour Cream Coffee Cake Breakfast Cupcakes
Sour Cream Coffee Cake Breakfast Cupcakes
Prep time
Cook time
Total time
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1¼ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- **STREUSEL TOPPING**
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp cinnamon
- 1 cup chopped walnuts or dry oats
Instructions
- Preheat oven to 325.
- In a large bowl, cream together butter and sugar til fluffy (3-5 minutes). Add the eggs and beat. Blend in the vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the creamed mixture, alternating with the sour cream. Beat until smooth.
- Fill cupcake tin (liners work best) about ⅔ full. Sprinkle streusel topping over the cupcakes (be generous!).
- Bake for 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Cool.
This recipe was adapted by me from the a recipe found in Crazy About Cupcakes.
© 2011 – 2016, Food Fun Family. All rights reserved.
They look yummy! Thanks for sharing.
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Oh yum! My hubbie make a muffin very similar to your recipe. Now, I’m craving this. Great. lol
I would LOVE for you to link up and share your recipe at our Friday Food Fight tomorrow. Please come join in the fun. Don’t make me beg. :-)
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I think I’m actually drooling. (That’s attractive!) These look absolutely to die for . . . you had me at sour cream!
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Oh lovely!!! it made me want to go to the store and buy sour cream now!! I will definitely try this!
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They look so yummy! I’m trying this recipe this week!
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