Coffee Cake Snickerdoodle Cupcakes

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 3/4 cup Brown sugar, light
  • 5 1/2 tsp Cinnamon
  • 3 cup Powdered sugar
  • 1 tbsp Sugar
  • 2 1/2 tsp Vanilla, pure
  • 1 pk Vanilla cake mix

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 6 tbsp Butter, unsalted
  • 3 tbsp Heavy whipping cream
  • 3/4 cup Milk
  • 3/4 cup Sour cream, light

• Desserts

  • 1 pk Vanilla pudding, instant

• Other

  • 1½ C (3 stickers Unsalted butter - at room temperature

Found on beyondfrosting.com

Description

Ingredients

• ½ C Light brown sugar
• ½ C All-purpose flour
• 3 tsp Cinnamon
• 3 tbsp Unsalted butter - melted
• 1 pk Vanilla cake mix
• 1 pk (3.4 oz) Instant vanilla pudding
• 3 Large eggs
• ¾ C Milk
• ½ C Oil
• ¾ C Light sour cream
• 2 tsp Pure vanilla extract
• 1 tbsp Sugar
• ½ tsp Cinnamon
• 3 tbsp Unsalted butter - melted
• 1½ C (3 stickers) Unsalted butter - at room temperature
• ¼ C Light brown sugar
• 3 C Powdered sugar
• 2 tsp Cinnamon
• ½ tsp Pure vanilla extract
• 3 tbsp Heavy whipping cream

Directions

• 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.
• Preheat oven to 350° 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 ¾ 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.
• 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.