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Cinnamon Coffee Cake Cupcakes

Yields18 Servings

Adapted from Baker By Nature

Crumb Topping
 57 g flour
 50 g sugar
 ½ tsp cinnamon
 55 g butter
Cinnamon - Sugar Swirl
 50 g sugar
 1.50 tsp cinnamon
 360 g flour
 3 tsp baking powder
 ½ tsp cinnamon
 ½ tsp salt
 200 g sugar
 50 g brown sugar
 2 eggs
 1 egg yolk
 1.50 tsp vanilla
 110 g buttermilk
 120 g sour cream

Make the butter topping by combining flour, sugar, cinnamon, and salt in a mixing bowl. Stir in the melted butter, mixing just until combined. Set aside.


Make the cinnamon swirl in a small mixing bowl by combining the sugar and cinnamon. Set aside.


Preheat oven to 200°C and prepare the muffin tin with liners.


Cream together the butter and sugars and beat until light and fluffy. Add in the eggs and yolk, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Mix in the flour, baking powder, cinnamon, and salt and mix until just combined.


Scoop batter into each muffin cup. Evenly divide the cinnamon sugar on top of the batter, then evenly distribute the crumble topping making sure to pile it high in the center of each cupcake.


Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.

Nutrition Facts

Servings 18