Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 244.1
- Total Fat: 17.1 g
- Cholesterol: 57.5 mg
- Sodium: 74.9 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.3 g
- Protein: 4.1 g
View full nutritional breakdown of Pecan Coffeecake Cupcakes calories by ingredient
Pecan Coffeecake Cupcakes
Submitted by: SOUR_KRAUTIntroduction
An excuse for eating cupcakes in the morning, these get a velvety texture from sour cream in the batter. Supposed to make 6, I made 12.*from "Easy Cupcakes" cookbook An excuse for eating cupcakes in the morning, these get a velvety texture from sour cream in the batter. Supposed to make 6, I made 12.
*from "Easy Cupcakes" cookbook
Number of Servings: 12
Ingredients
-
1/2 cup sugar
1/2 cup butter, chopped into small pieces
3/4 tsp vanilla extract
2 eggs
1 1/3 cups self-rising flour, sifted
1/4 tsp baking soda
3/4 cup sour cream
2/3 cup chopped pecns
1/2 tsp groud cinnamon
1 tbs plus 1 tsp light brown sugar
Directions
•Preheat the oven to 350˚ (180˚ C)
•In a food processor with the stainless-steel blade, combine the sugar, butter, vanilla, eggs, flour, baking soda, and sour cream. Process until smooth, 1/2 minutes. I use a pastry cutter instead.
•Distribute half the batter evenly among the cups of a greased muffin pan.
•In a small bowl, combine the pecans, cinnamon, and brown sugar. Sprinkle half over the batter in the pan. Top with remaining batter, then sprinkle with the remaining pecan mixture.
•Bake until the cupcakes spring back when lightly touched, 20-25 minutes. Cook in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool.
Serving Size: Makes 6, 1-cup cupcakes, but I make 12, 2/3 cup cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KTRAUT.
•In a food processor with the stainless-steel blade, combine the sugar, butter, vanilla, eggs, flour, baking soda, and sour cream. Process until smooth, 1/2 minutes. I use a pastry cutter instead.
•Distribute half the batter evenly among the cups of a greased muffin pan.
•In a small bowl, combine the pecans, cinnamon, and brown sugar. Sprinkle half over the batter in the pan. Top with remaining batter, then sprinkle with the remaining pecan mixture.
•Bake until the cupcakes spring back when lightly touched, 20-25 minutes. Cook in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool.
Serving Size: Makes 6, 1-cup cupcakes, but I make 12, 2/3 cup cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KTRAUT.
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