Makes 15
Prep 10 m
Bake 25 m



  1. 1 of 5 Preheat oven to 350 degrees F. Coat 15 muffin-pan cups with nonstick cooking spray.
  2. 2 of 5 Melt butter in large, heavy saucepan over medium heat, stirring occasionally. Remove from heat. Stir in sour cream, sugar, vanilla, cinnamon and salt. Stir in eggs.
  3. 3 of 5 Add baking soda and powder in pinches, breaking up any lumps with fingers; stir to combine. Stir in flour, just until mixture is well blended.
  4. 4 of 5 Spoon about 1/4 cup batter into each prepared muffin-pan cup. Sprinkle the crushed cookies over the top of each cupcake.
  5. 5 of 5 Bake in preheated 350 degree F oven for 25 minutes or until wooden pick inserted in centers comes out clean. Cool cupcakes in pan on wire rack for 5 minutes. Loosen sides of cup cakes; turn out onto rack. Serve warm or at room temperature. Makes 15 cupcakes.
Nutrition Information for TRADITIONAL SOUR-CREAM COFFEECAKE Cupcakes
Servings Per Recipe: 15
Per Serving: 53 mg chol., 287 mg sodium, 242 kcal cal., 4 g pro., 31 g carb., 12 g Fat, total