I have to admit…I love coffee cakes!  I wanted to make one the other day and my daughter also requested cupcakes.  Since I didn’t want to make two different desserts, I decided to make Coffee Cake Cupcakes.  They came out wonderful!  I love that you can share this dessert and you don’t have to worry about cutting it into individual servings.  These would make a wonderful addition to brunch, a tea party, or actually any occasion.  I can’t wait to make these with different flavored preserves!   

Ingredients are as follows:
batter:
2 C flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 C sugar
1/4 tsp. salt
1/2 c butter, cold and cubed
3/4 C half-n-half
filling:
8 ounces cream cheese
1/3 C sugar
4 Tbsp. strawberry preserves
topping:
3 Tbsp. brown sugar
1/2 C flour
3 Tbsp. butter, softened
icing:
2 ounces cream cheese
1/4 C powdered sugar 
2 tsp. half-n-half 
Directions: 
Preheat oven to 350 degrees; line cupcake pan with liners.
Combine flour, baking powder, baking soda, sugar, and salt.

Add cubed butter.
Cut in the butter until it resembles small crumbs. 
Add the half-n-half; stir until just combined.
Divide the batter evenly amongst the 12 cupcakes.
Make a “well” into the center of each; set aside.
Cream together the cream cheese and sugar until smooth.
Place a dollop of filling into each “well”.
Add a teaspoon of preserves into the center of the filling; set aside.
Combine brown sugar, flour and butter.  Mix until crumbly.
Sprinkle a spoonful onto each cupcake.
Bake for 20-22 minutes; until lightly brown.  Allow to cool.
Mix together the cream cheese, powdered sugar and half-n-half.
Once the coffee cake cupcakes are cool, drizzle on some icing.
Take a bite and enjoy!