Sour Cream Coffee Cake Cupcakes – A Slice of Family Tradition

Some recipes are more than just delicious. They carry memories, and this one is extra special to JoMaine’s Kitchen.

My partner, Joseph, fell in love with this sour cream coffee cake the first time he tried it. We were visiting my childhood best friend, Brianna, in Monterey County for her birthday. Her grandma baked it for the occasion, as she always does, because it is the cake Brianna wants every single year.

When Joseph heard this was Brianna’s annual birthday cake, he looked at me without hesitation and said, “Well, now it is mine too. I want it every year for my birthday.”

Brianna’s grandma was kind enough to share her recipe with me, and of course, I had to put my own Jermaine Antonio twist on it. I turned it into cupcakes, making them easy to share, easy to store, and perfect for parties.

Now it is your turn to make this soft, cinnamon-swirled, streusel-topped treat.

Sour Cream Coffee Cake Cupcakes | Soft, moist, cinnamon-kissed perfection with a buttery streusel topping and sweet glaze.

Ingredients:

Streusel

1 3/4 cups all-purpose flour

1 cup packed light brown sugar

1 1/4 tsp ground cinnamon

1/4 tsp kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small pieces

Cake

1/2 cup unsalted butter, softened to room temperature

2 cups all-purpose flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

1 cup sour cream

Glaze

1 cup powdered sugar

2 Tbsp whole milk

Directions:

Preheat oven to 350°F. Prepare a cupcake or muffin pan and set aside.

Streusel

1. In a small mixing bowl, add flour, sugar, cinnamon, salt, and butter.

2. Use a pastry cutter, fork, or your hands to mix until pea-sized clumps form. Refrigerate while you make the batter.

   
   

Cake Batter

1. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, beat the butter and sugar until fluffy. Beat in eggs, then vanilla extract.

3. Add 1/3 of the flour mixture and beat until combined. Add 1/3 of the sour cream and beat again. Repeat two more times until everything is fully incorporated.

4. Spoon half the batter into your prepared pan. Sprinkle with half the streusel.

5. Top with remaining batter, then sprinkle on the rest of the streusel.

6. Bake for 18 to 22 minutes, until golden brown and a toothpick comes out clean or with a few moist crumbs.

7. Remove from oven and let cool.

   
   

Glaze

1. In a small bowl, whisk together powdered sugar and milk until smooth.

2. Drizzle over cooled cupcakes and enjoy.

   
   

If you make these cupcakes, tag me on Instagram or TikTok @jermaineantonio so I can see your creations.

And while I love sharing my favorite recipes, I am also a California-based realtor. Whether you are looking for the perfect kitchen to bake in or a cozy home to host friends and family, I would love to help you find the one that is right for you.

Let’s talk real estate and maybe swap a few recipes while we are at it.

Check Out My Quick Sour Cream Coffee Cake Recipe Video on YouTube! #JermaineAntonio