More ingredients-
½ tsp Pure vanilla extract
3 tbsp Heavy whipping cream
Combine all dry ingredients in a medium-sized bowl.
In a separate bowl, melt butter. Pour melted butter over dry
ingredients. Use a pastry cutter or fork to blend butter into dry
ingredients to create a crumbly mixture. Set aside.
For the cupcake
Preheat oven to 350 degrees F
Combine vanilla cupcake mix with vanilla pudding. Add eggs, one
at a time, beating well after each egg is added to ensure it is well
mixed.
Add milk, oil, sour cream and vanilla. Beat on medium speed until
all ingredients are well combined. Use a spatula to scrap down the
side of the bowl and turn the batter over from the bottom.
Line a cupcake pan with paper liners. Pour 1 heaping teaspoon of
streusel in the bottom of each liner. Spoon about 3 tablespoons of
cupcake batter into each liner on top of streusel. Each liner will be
about 3/4 full.
Bake at 350°F for 15-18 minutes until cupcake are done. You do
not want to top to turn brown. Check for doneness by inserting a
toothpick in the middle of the cupcake. If the toothpick comes out
clean, your cupcakes are done. Allow to cool completely.
Combine sugar and cinnamon in a shallow bowl or paper plate.
Melt butter in the microwave. Brush each cupcake with a thin layer
of butter and roll in the cinnamon sugar mix.
For the frosting
Allow butter to come to room temperature so it is soft but not
melted. Beat butter in mixer on medium speed until smooth and
creamy.
Add brown sugar and mix until combined.
Slowly add powdered sugar 1 cup at a time while continuing to beat
on medium speed. Add cinnamon and mix into frosting.
Add vanilla and heavy whipping cream last and increase mixer
speed to high to whip frosting until smooth and creamy.
Frost cooled cupcakes.
Originally Submitted
2/27/2015
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