Vanilla Bean Coffee Cake Cupcakes

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.