Coffee Cake Cupcakes

Makes 16 cupcakes


  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 1/4 cup buttermilk
  • 2 1/2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


1.) Preheat your oven to 350 degrees F.
2.) Line muffin pans with paper liners.
3.) Cream butter and sugar with electric mixer until light and fluffy, use paddle attachment. With your mixer set on a low speed, add the eggs one at a time…blending well after each egg. Add vanilla, buttermilk and sour cream, blend until smooth.
4.) In a separate bowl sift all dry ingredients together.
5.) With mixer on low speed add dry ingredients and beat just until combined.
6.) Fill cupcake liners and bake 20-25 minutes or until golden brown and your cake tester (or toothpick) comes out clean.

Note:  A hint of cinnamon would also be nice with these, or even a streusel topping. I chose to go simply this first time around.

We used this recipe for our Coffee and Donut Cupcakes.  They were topped with a super cute Krispy Kreme Mini Donut!

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