Vanilla Bean Coffee Cake Cupcakes
Hey, sweet friend! These aren’t your average coffee cake cupcakes.
We’re taking them to the next level with a silky vanilla bean icing and that iconic crumbly streusel on top.
Imagine: tender cake, a creamy surprise layer, and a crunchy cinnamon-sugar finish.
Perfect for brunch, dessert, or “I need happiness in cupcake form” moments. Let’s bake!
How to Make It
Note: This is an overview. See recipe card below for full ingredient quantities and instructions.
1. Whip Up the Crumb Topping
Mix flour, sugars, cinnamon, and melted butter until clumpy. Pop it in the freezer to firm up—this keeps the crumbs from melting into the icing later.
2. Make the Cupcake Batter
Cream butter and sugar until fluffy, then beat in eggs and vanilla bean seeds (or extract). Alternate adding dry ingredients and sour cream for a tangy, ultra-moist crumb.
3. Bake & Cool
Divide batter into liners and bake until golden. Let them cool completely—this is crucial so the icing doesn’t melt off!
4. Add the Vanilla Icing
Whisk powdered sugar, milk, and vanilla into a thick but drizzle-able glaze. Spread a spoonful over each cupcake, letting it drip slightly down the sides.
5. Crown with Crumbles
Press the chilled streusel onto the icing immediately so it sticks. Some crumbs will tumble artfully—embrace the mess!
Pro Tips
- Icing Consistency: Too thick? Add milk 1 tsp at a time. Too thin? More powdered sugar.
- Crumb Hack: Freeze the topping twice—once before baking, once before sprinkling.
- Vanilla Bean Glam: Scrape the seeds into the icing and batter for double the speckled beauty.
- No Soggy Bottoms: Let cupcakes cool fully before icing—warm cake = runny glaze.
Storage
- Room Temp: Store in an airtight container for up to 1 day (the icing softens the crumbs over time).
- Freeze: Un-iced cupcakes freeze well for up to 1 month. Add icing and crumbs after thawing.
Vanilla Bean Coffee Cake Cupcakes
Description
These cupcakes upgrade classic coffee cake with a hidden icing layer and extra-thick crumb topping. Share them (or don’t).
Ingredients
Crumb Topping:
Cupcakes:
Vanilla Icing:
Instructions
Crumb Topping:
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Mix flour, sugars, cinnamon, and melted butter. Freeze 10 min.
Cupcakes:
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Preheat oven to 350°F (175°C). Line a muffin tin.
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Whisk flour, baking powder, and salt.
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Cream butter and sugar; add eggs one at a time. Beat in vanilla.
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Alternate adding dry ingredients and sour cream.
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Divide batter into liners. Bake 18–20 min. Cool completely.
Icing:
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Whisk powdered sugar, milk, and vanilla until smooth. Spread over cooled cupcakes.
Assemble:
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Press chilled crumbs onto icing. Serve immediately!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 42g15%
- Dietary Fiber 0.5g2%
- Sugars 28g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No vanilla bean? Use extract in both batter and icing.
- Extra crunch: Toast the crumb topping 5 min at 300°F before sprinkling.
- Make ahead: Bake cupcakes 1 day early; add icing/crumbs before serving.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
