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Sour Cream Coffeecake Cupcakes
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Brief Description
These moist coffeecake cupcakes are great for a brunch.
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Main Ingredient
Flour
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Category: Breads
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: doriskeen
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Posted On: Aug 13, 2012
Number of Servings:
Ingredients:
- 2 sticks - Butter softened
- 2 cups - Sugar
- 2 whole - Eggs
- 1 cups - Sour Cream
- 1 teaspoons - Vanilla
- 2 cups - Flour
- 1 teaspoons - Salt
- 1/2 teaspoons - Baking Soda
- 4 teaspoons - Sugar
- 1 cups - Black Walnuts or Pecans chopped
- 1 teaspoons - Cinnamon
Directions:
Beat together butter and 2 cups of sugar. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.
In a separate bowl, combine flour, salt and baking soda. Add flour mixture to butter mixture and mix well. Stir together 4 teaspoons of sugar with nuts and cinnamon.
Place cupcake liners in muffin tins (18-24). Fill 1/3 full with batter; sprinkle with nut mixture (using 2/3 of what's available). Fill cups with remaining batter and sprinkle with remaining nut mixture. Bake at 350° for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from pans and cool on wire rack.
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