I have to admit…I love coffee cakes! I wanted to make one the other day and my daughter also requested cupcakes. Since I didn’t want to make two different desserts, I decided to make Coffee Cake Cupcakes. They came out wonderful! I love that you can share this dessert and you don’t have to worry about cutting it into individual servings. These would make a wonderful addition to brunch, a tea party, or actually any occasion. I can’t wait to make these with different flavored preserves!

Ingredients are as follows:

batter:

2 C flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 C sugar

1/4 tsp. salt

1/2 c butter, cold and cubed

3/4 C half-n-half

filling:

8 ounces cream cheese

1/3 C sugar

4 Tbsp. strawberry preserves

topping:

3 Tbsp. brown sugar

1/2 C flour

3 Tbsp. butter, softened

icing:

2 ounces cream cheese

1/4 C powdered sugar

2 tsp. half-n-half

Directions:

Preheat oven to 350 degrees; line cupcake pan with liners.

Combine flour, baking powder, baking soda, sugar, and salt.

Add cubed butter.

Cut in the butter until it resembles small crumbs.

Add the half-n-half; stir until just combined.

Divide the batter evenly amongst the 12 cupcakes.

Make a “well” into the center of each; set aside.

Cream together the cream cheese and sugar until smooth.

Place a dollop of filling into each “well”.

Add a teaspoon of preserves into the center of the filling; set aside.

Combine brown sugar, flour and butter. Mix until crumbly.

Sprinkle a spoonful onto each cupcake.

Bake for 20-22 minutes; until lightly brown. Allow to cool.

Mix together the cream cheese, powdered sugar and half-n-half.

Once the coffee cake cupcakes are cool, drizzle on some icing.

Take a bite and enjoy!