Cupcake Kolackes are a delightful twist on a classic treat, merging the buttery goodness of cookies with rich, creamy filling. The tasty bites are perfect for gatherings or just a cozy afternoon snack, bringing joy to every occasion.
When it comes to substitutions, feel free to swap the rum or brandy for a non-alcoholic extract like vanilla or almond if preferred. For those with nut allergies, chopped pecans can be omitted, or you could use sunflower seeds for a similar crunch. Quality ingredients, especially fresh cream cheese and butter, will make a notable difference in flavor.
Muffins & Cupcakes
Cupcake Kolackes Recipe
Ingredients
- 1 egg
- 1 1/2 tablespoons butter
- 3 tablespoons rum or 3 tablespoons brandy
- 3/4 cup brown sugar
- 1 tablespoon brown sugar
- 1 cup chopped pecans
- 1 cup butter
- 2 cups flour
- 6 ounces cream cheese
Instructions
- In a bowl, mix together 1 egg, 1 1/2 tablespoons butter, 3 tablespoons rum or brandy, 3/4 cup brown sugar, and 1 tablespoon brown sugar until smooth, then set aside.
- In another bowl, cream together 1 cup butter and 6 ounces cream cheese until fluffy and well combined.
- Gradually mix in 2 cups flour, forming the dough into 48 small balls.
- Press each ball into the bottom and sides of mini-muffin tins, ensuring an even shell.
- Spoon 1 teaspoon of the filling into each dough cup, making sure not to overfill.
- Bake in a preheated oven for 15 minutes at 350 degrees Fahrenheit, then reduce the heat to 250 degrees and bake for an additional 10 minutes until golden.
- If you’re feeling fancy, sprinkle with powdered sugar for a lovely finish.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 2 of 4: