coffee cake cupcakes

Sometimes I feel like a recipe and I are meant to be.  I felt that way about Butter Pecan Cupcakes. I had a true love connection with Chocolate Covered Potato Chips. I am certain that Baked Salt and Vinegar Potato Wedges are my culinary soul mates. And now here I am again, falling head over heels for The Shiksa in the Kitchen’s Coffee Cake Cupcakes. I first saw these beauties back in the fall and they’ve been on my mind ever since. It only took a couple of tweaks to make the recipe vegan, and now I am left with a breakfast-for-dessert and dessert-for-breakfast that will forever hold a place in my heart (and belly).

Coffee Cake Cupcakes
Recipe adapted from The Shiksa in the Kitchen
Makes 12 cupcakes
Printable recipe

Cupcake ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cups vegan refined sugar
  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 1/2 cup unsweetened applesauce
  • 1 cup vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon distilled white vinegar

Streusel ingredients:

  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 1/2 cup chopped pecans
  • 1 tablespoon melted Earth Balance or vegan butter substitute

Glaze ingredients:

  • 1 1/2 cups vegan confectioners’ sugar
  • 2 1/2 tablespoons vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon melted Earth Balance or vegan butter substitute

Preheat your oven to 325 degrees Fahrenheit and grease a cupcake tin or line with baking cups.

In a small bowl, stir together the streusel ingredients until combined. Set aside.

In a large bowl, whisk together the all-purpose flour, baking powder and sea salt.

In a separate bowl, mix together the Earth Balance and the refined sugar on low-medium speed until fluffy.

Add in the applesauce, almond milk and vanilla extract.

Mix the wet ingredients with the dry ingredients until fully combined.

Stir the distilled white vinegar into the batter.

Spoon the batter into the cupcake tin until it is half full, then sprinkle on some of the streusel mixture. Repeat once more, adding more batter and another layer of streusel on top.

Bake for 30-35 minutes or until a toothpick can be inserted and removed cleanly.

While the cupcakes cool, make the glaze by whisking all of the ingredients together in a bowl. Spoon or drizzle the glaze over top of the cupcakes.

I hope you all enjoy this last weekend of February. I hope to eat a couple of these cupcakes and get in at least one nap with some kits.

That is, if they’ll have me.

14 thoughts on “coffee cake cupcakes

  1. wow- what an absolutely delicious looking cupcake! i was always a huge fan of coffee cake, and would eat way to much..i love that these are individual portion sizes ;)

  2. I love your recipes!! Everytime i pin one of them they immediately get repinned by so many people!!! Can’t wait to see what you come up with for spring!

  3. Decadent….and your kitties are SOOO cute.

    Thank you so much for the sweet comment you left on my site about my Grandma’s passing…you really did bless me and I’m so grateful to God for sweet people like you!

  4. There’s a reason I don’t make desserts like this…because I would eat them all before they even cooled. I loooove coffe cake (I think it’s very underrated as a dessert) and anything with strusel topping makes my tummy growl. Maybe I could try just making half a batch to cut back on my intake…maybe :)

  5. I saw your comment on the Shiksa blog and followed you here. I am not vegan but one of my brunch guests next Sun. is, and I want to try these. Would they be good still, if made the evening before? If not, I’ll do some prep in advance and bake them in the a.m.

    • Hi Elaine!
      You can definitely make the cupcakes the day before, just let them cool and then store them in an airtight container at room temperature (not in the fridge) overnight. You might want to pour the glaze on top in the morning so it doesn’t soak in too much, though. You can make the glaze the day before, store it in the fridge and then use it in the morning. Please let me know how it goes! And thank you!!

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