Coffee Crumb Cupcake Recipe

Coffee and these mini cakes make the perfect pairing.

Enjoy your morning cup of joe with this comforting coffee cake. The crumb is soft and tender, but mixed with the crunch texture of a walnut and brown sugar crumble. If you have apples at home, you can even top these with thin slices of apple before placing the crumble on top.

Coffee Crumb Cupcake Recipe

Catalina Altomonte
Coffee and these mini cakes make the perfect pairing.
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Dessert, Snacks/Merienda
Cuisine American
Servings 12


Coffee Crumb Cupcake Ingredients

  • 1/2 Cup walnuts
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 2 medium egg yolks
  • 1/3 Cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 Cup all-purpose flour
  • 1/2 Cup caster sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 3/4 stick Butter at room temperature


  • To make the crumble topping: In a food processor, blend the walnuts, brown sugar, and cinnamon until combined. Set aside 1/4 cup of this mixture for the cake filling.
  • Add the flour, butter, and vanilla into the processor and blend to form the crumble. Set aside in the refrigerator.
  • Make the cake: Preheat the oven to 350 degrees F (180 degrees C). Line a cupcake tin with 12 cupcake liners. In a medium-sized bowl, mix the yolks, sour cream, and vanilla together.
  • In a separate large bowl, whisk the flour, caster sugar, baking powder, baking soda, and salt together until thoroughly combined. Add the butter, and, using a hand mixer or stand mixer, blend on medium speed until you get a sandy mixture.
  • Add half of the egg mixture into the bowl, and blend for 10 seconds until combined. Add the second half of the mixture, and blend for 20 seconds until completely smooth and thoroughly combined.
  • Scoop batter into prepared cupcake tins until 3/4 full. Scoop 1 teaspoon of the walnut filling into each cupcake tin. Using an offset spatula, fold the batter into the filling 2 to 3 times. Scoop around 2 to 3 teaspoons of the walnut crumble onto the tops of each cupcake tin. Lightly press down with your fingers. If using, press thinly sliced apple slices into each cupcake prior to topping with the crumble.
  • Bake the cupcakes for 25 minutes until the tops are golden brown. Transfer onto a wire rack and cool completely. Serve with coffee for breakfast.
Keyword how to jazz up a cupcake
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices