I know I posted a cinnamon recipe just a few days ago, but these cupcakes are definitely something to try. They remind me of a cinnamon roll, only in a cupcake form. I swayed a tad from the original recipe by omitting the pecans and doubling the streusel, and it turned out great.

Coffee Cake Cupcakes (click to print)
makes 12 cupcakes
adapted from The Shiksa in the Kitchen via Tastespotting

Streusel
1/2 cup lightly packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted

Cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup unsalted butter, at room temperature
2 eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract

Glaze
1 1/2 cups powdered sugar
2 1/2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon melted butter

Preheat the oven to 325° F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. Set aside.

In a small bowl, use a fork to mix together the brown sugar, cinnamon, and salt. Add the melted butter and continue mixing with the fork until the sugar is evenly moistened by the butter. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and airy. Slowly add the sugar to the bowl and beat for 2-3 more minutes, scraping the bowl as necessary, until lighter in color and the sugar is fully incorporated. Beat in the eggs, then the sour cream, and then the vanilla extract. Fold the dry ingredients into the wet and stir until evenly moistened (Do not overmix).

Fill each tin halfway with batter. Sprinkle 1 1/2 teaspoons of streusel onto the top of the batter in each tin. Divide the remaining batter between the 12 tins. Sprinkle 1 1/2 teaspoons of streusel on the top of each cupcake.

Bake for 30-35 minutes, or until a cake tester inserted into the middle of a cupcake comes out clean. Remove from the oven and let cool completely before glazing.

In a small bowl, sift the powdered sugar. Add the milk, vanilla, and melted butter and whisk until a creamy glaze forms. Place the cupcakes on top of a piece of parchment paper to catch drips. Pour the glaze into a small plastic bag. Snip off a small corner of the bag and gently squeeze and drizzle the frosting over the top of the cupcakes. Let the frosting set for about 10 minutes then serve.