Kuchen Cupcakes
Indulge in the comforting charm of Kuchen Cupcakes, a delightful cross between traditional German kuchen and modern cupcakes. These tender, buttery cakes are filled with a surprise dollop of fruit preserves—choose from apricot, raspberry, or plum for a burst of fruity sweetness. Topped with a golden, cinnamon-scented streusel, these cupcakes combine rich, crumbly layers with a soft, moist crumb. Perfect for any occasion, they are easy to make in under an hour and deliver bakery-quality results straight from your oven. Whether served as a dessert, coffee companion, or indulgent snack, these fruit-studded kuchen cupcakes are sure to impress with their irresistible flavor and homemade charm. Optimize your baking game by adding this crowd-pleaser to your repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (softened)
- 2 large Eggs
- 0.75 cups Sour cream
- 1 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Assorted fruit preserves (e.g. apricot, raspberry, or plum)
- 0.5 cups Brown sugar
- 0.25 cups Cold butter (cubed)
- 0.5 cups All-purpose flour (for streusel)
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract until combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until the batter is smooth. Do not overmix.
Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Add a teaspoon of fruit preserves to the center of each cupcake, lightly pressing it into the batter.
To make the streusel topping, combine the brown sugar, 1/2 cup flour, and ground cinnamon in a bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over each cupcake, ensuring the tops are generously covered.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the cake (not the fruit) comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the kuchen cupcakes at room temperature and enjoy!
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 28.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
