Baked Cupcake Buns Recipe
Ingredients:
- For the Cupcake Buns:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup milk, room temperature
- 1/4 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- For the Filling (Optional):
- 1/2 cup fruit preserves or jam (e.g., raspberry, strawberry)
- 1/2 cup chocolate chips or chunks
- For the Topping:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Sprinkles or nuts for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the cups with non-stick spray or butter.
- Prepare the Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in the vanilla extract and sour cream, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined; be careful not to overmix, as this can make the buns tough.
- Fill the Cupcake Liners:
- If using a filling, spoon a small amount of batter into each cupcake liner, filling it about one-third of the way.
- Add a teaspoon of your chosen filling (fruit preserves, jam, or chocolate chips) in the center of each.
- Cover with more batter until the liners are about two-thirds full. This allows room for the buns to rise without overflowing.
- Bake:
- Place the filled muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- The tops should be slightly golden, and the buns should spring back when lightly pressed.
- Remove from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Topping:
- While the buns cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl.
- The glaze should be smooth and slightly thick, but still pourable. If it’s too thick, add a bit more milk, one teaspoon at a time.
- Once the buns are cool, drizzle the glaze over the tops, letting it drip down the sides.
- If desired, sprinkle with decorative sprinkles or chopped nuts while the glaze is still wet for a festive touch.
- Serve and Enjoy:
- Allow the glaze to set for about 10-15 minutes before serving.
- These baked cupcake buns are perfect for breakfast, brunch, or as a sweet treat for any time of the day. The tender crumb and the surprise filling make them a delightful twist on classic cupcakes.
Tips and Variations:
- Flavor Variations: Experiment with different extracts such as almond, lemon, or coconut in the batter for unique flavors. You can also add a teaspoon of cinnamon or nutmeg for a warm, spiced version.
- Filling Ideas: Beyond fruit preserves and chocolate, try filling the buns with Nutella, peanut butter, or even a dollop of cream cheese for a richer, more decadent treat.
- Toppings: Instead of a glaze, consider topping the buns with a dusting of powdered sugar, a dollop of whipped cream, or a spread of buttercream frosting.
- Storage: Store the cupcake buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them without the glaze and add the topping after thawing.
These baked cupcake buns combine the best of both worlds: the tender, airy texture of a cupcake with the delightful versatility of a bun. Whether filled with sweet surprises or topped with a simple glaze, they are sure to be a hit with everyone who tries them. Enjoy baking!
