Imagine biting into a cupcake that combines the cozy warmth of a coffee cake with the irresistible cinnamon-sugar magic of a snickerdoodle cookie. These Coffee Cake Snickerdoodle Cupcakes are about to become your new obsession! Perfect for breakfast, dessert, or that mid-afternoon sweet craving, these cupcakes promise to transport your taste buds to a world of pure deliciousness. Get ready to impress your friends, family, and your own sweet tooth with this mouthwatering recipe that's easier to make than you might think!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon cinnamon sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually incorporate the dry flour mixture into the wet ingredients, alternating with the sour cream. Mix until just combined, being careful not to overmix.
- Sprinkle the cinnamon sugar evenly over the top of the batter and gently fold it in to create a swirled effect.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional cinnamon sugar or top with cream cheese frosting before serving.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense cupcakes.
- Cinnamon Sugar Swirl: For the most beautiful marbled effect, use a toothpick to gently swirl the cinnamon sugar through the batter.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cupcakes are perfect!
- Cooling is Crucial: Let cupcakes cool completely before adding any frosting to prevent melting and ensure the best texture.
- Storage Tip: These cupcakes stay moist for 2-3 days when stored in an airtight container at room temperature.
- Bonus Variation: Try adding a cream cheese frosting or a simple glaze for an extra layer of indulgence!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
