These coffee cake cupcakes are everything! Instead of cutting into a coffee cake you now can have perfect individual servings. There is something so satisfying about peeling off the wrapper and biting into something so moist and flavourful… not to mention the oreo surprise hidden on the bottom that will surely put a smile on your face.
Here is the perfect recipe to whiz up for effortless mouth-watering indulgence. Oh, and did I forget to mention..? These coffee cake cupcakes have cream cheese frosting! Well, now you know, and you’re welcome.
Why you’ll love these coffee cake cupcakes:
-This recipe is quick and simple
-I promise your mouth will start watering as soon as these cupcakes start baking!
-These cupcakes are perfect to bring to the office or enjoy with family
-Plus, who doesn’t like Oreos?
In this article, you will learn how to make these delicious coffee cake cupcakes, what makes a coffee cake a coffee cake, the difference between cake and coffee cake, and what to look for in the perfect coffee cake batter.
How to make coffee cake cupcakes:
What makes a coffee cake a coffee cake?
What makes a coffee cake a coffee cake is it’s iconic warm spices such as cinnamon, and streusel topping. Usually a coffee cake is prepared in a circular cake pan. A coffee cake is usually a sponge cake with the center filled with brown sugar, butter and spices. Though coffee cake is called coffee cake it doesn’t have to include coffee!
Why is coffee cake called coffee cake?
Traditionally, coffee cakes are low, single tier cakes served with coffee or tea. Coffee cake can be served as a sweet breakfast, or as a delicious treat in the afternoon. They received their name from always being served with coffee.
What is the difference between cake and coffee cake?
Cake and coffee cake are essentially from the same family. Every coffee cake is a cake but not every cake is a coffee cake. It comes down to a few things, coffee cake received their name from being served with coffee or tea. The second difference is the streusel topping, which gives coffee cakes that deliciously buttery and rich flavor.
What are Coffee Cake Cupcakes?
Well let me tell you! Coffee cake cupcakes are the perfect combination of cupcakes and coffee cake. Now imagine peeling off a cupcake wrapper and sinking your teeth into a moist, cinnamony cake, with an Oreo surprise, streusel topping, and cream cheese frosting. Talk about delicious!
How to bake the best Coffee Cake Cupcakes
I hate it when cupcakes have a brown bottom! To ensure you have the perfect bake every time, I love sprinkling my cupcake tins with a little rice. The rice helps lift the liner off the base of the tin and allows for the perfect golden bottom.
Depending on the recipe, I like to space my cupcakes out to every other cup and in the empty cups I add a little bit of water. I add the water for two reasons. First, it helps with the redistribution of heat and second, it helps add extra moisture to the dry oven heat. In this particular recipe, it creates the moistest cupcake!
Coffee Cake Cupcakes
Ingredients
Streusel topping
- 1/2 cup AP flour
- 1/4 cup almond flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup melted unsalted butter
Coffee cake cupcakes
- 2 cup cake flour
- 1/2 tsp salt
- 2 tsp baking powder
- 3 egg whites room temperature
- 1 tbsp instant coffee
- 1 tbsp vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup melted unsalted butter
- 1 tbsp melted unsalted butter
- 3/4 cup granulated sugar
- 1 tbsp granulated sugar
- 3/4 cup whole milk room temperature
- 1 tbsp whole milk room temperature
- 1 package of golden oreos
Cream cheese frosting
- 1 1/2 cup unsalted butter room temperature
- 1/2 cup full fat cream cheese room temperature
- 5 cups powdered sugar
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 2 tbsp whole milk room temperature
Instructions
Streusel topping
- Add all ingredients to a large microwave safe bowl. Microwave until butter is just melted. Pour melted butter over dry ingredients. Using a spatula, mix ingredients until well combined. The mixture should look crumbly.
- Set aside.
Cupcake batter
- Preheat oven to 350°F. Using a cupcake pan, add ½ tbsp of rice into the bottom of every other cupcake cup. The rice will keep the cupcake bottoms from browning. Then, add a liner to each cup filled with rice. In the cups that do not have rice, fill with water to about ⅓ full.
- Sift all dry ingredients together and set aside.
- Combine vanilla, instant espresso powder and egg whites together. Whisk with a fork until combined. Set aside.
- In a large bowl, add melted butter, oil, and sugar. Whiz up with a hand or stand mixer using the paddle attachment. Mix on high for 3 mins. Scrape down sides.
- Next, add the egg white mixture and mix on high for 3-4 mins occasionally scraping down the sides. The mixture should increase in volume and lighten in colour.
- Next, add half your milk and dry ingredients to the mixture. Mix on low until it’s almost combined, then add the rest of your milk and dry ingredients. Continue to mix on low until the last streak of flour is gone.
- Take your prepared cupcake pan and add an Oreo to each cupcake liner. Spoon the cupcake mixture over top of the Oreo. The liners should be just over half way filled.
- Lightly pack the streusel on top of each cupcake.
- Place in the oven to bake for 15-20 mins. To check doneness, insert a skewer. If the skewer comes out clean, they are done.
- Once removed, let cool in pan for 15 mins before removing the cupcakes.
- Repeat for the next batch. Remember to refill the cupcake pan with water.
Cream cheese frosting
- Once the cupcakes are completely cooled, start making the frosting.
- In a large bowl with a hand or stand mixer (paddle attachment), cream together butter and cream cheese on high speed for 3-4 mins. Be sure to scrape down the sides.
- In three parts, add your icing sugar on low speed and scrape down sides between each addition.
- Lastly, add salt, vanilla, and milk. Continue to mix on a medium speed until everything comes together and is smooth.
- Add icing to a piping bag fitted with a Wilton 1M tip. Start piping the cupcake in the center and spiral outwards then upwards once you reach the outer rim of the cupcake. For the final touch, top each cupcake off with a coffee bean.
- For storage, keep these cupcakes in the fridge until ready to serve.
- Enjoy!
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